Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.
Answer:
chlorine has higher ionization than carbon
Explanation:
Chlorine is only one row below carbon, but it is three columns to the right in this case the IP of chlorine would be predicted to be greater than the IP of carbon.
Mercury expands when it is heated. This process is called thermal expansion.
It would most likely be a observation or hypothesis
