Answer:
Chemical properties of water are neutral pH and weak ionization while physical properties of water are that it is present in solid , liquid and gas form and it is a tasteless and odorless molecule.
Explanation:
Water is also called universal solvent due to its polar nature. Water has a neutral pH when it is present in pure form but with the addition of salts and other impurities, pH of water changes. Water has weak ionization rate. Water is present in liquid form at room temperature but increasing in temperature , they transform in gaseous state.. Water is a taste less molecule and having no odor or smell.
Answer: <u>The tomato plants will grow faster and taller in soil with compost over a 30-day period.</u>
the <em>wavele</em><em>ngth</em> of light determines the color
The bacteria that transforms milk into curd enhances the nutritional value of the product by increasing vitamin B12. The Lactic acid bacteria helps to keep disease-causing microbes in check in our stomach.
Many fermented products, including cheese, curd, kefir, and others, can be made from milk. Curdling is the main method for producing curd from milk. Casein, a globular protein, makes up milk. Addition of rennet or any acidic substance, such as lemon juice or vinegar, can cause casein to coagulate. The casein proteins clump together to form curd as a result of the increased acidity. The activity of Lactobacillus bacteria on milk also results in the formation of curd. Lactic acid is created when lactose is fermented by Lactobacillus; this lactic acid then causes casein to coagulate. Along with producing lactic acid, lactobacillus also produces a number of nutrients that raise the nutritional value of curd. It increases the nutritional value of food.
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