Answer:
MgO- magnesium oxide
Cu(NO3)2- copper(11)nitrate
Li2CO3- lithium carbonate
The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>
The answer is A. Water
Bronsted-Lowry base compounds are those that can accept protons
Bronsted-Lowry Acid Compounds are those that can recieve one
Water / H2O is an Amphoteric compund which mean that its molecul can act as a Base and Acid compound, so the answer is A.
Atoms combine<span> by forming chemical bonds</span>
Group 18 is the only group in periodic table in which all the elements are nonmetals. This group contains F, Cl, Br, I and At and also the other name of this group is halogen which means salt producer.
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