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What are some milk products made from lactic acid fermentation?

Nadusha1986 [10]

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.Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.Middle East: pickled vegetables.
3.Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.Russia: kefir.
5.Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.Nigeria: gari (fermented cassava)
7.South Africa : magou (fermented maize porridge)
8.Thailand : nham (fermented fresh pork)
9.Philippines : balao balao (fermented rice and shrimp mixture)
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.

8 0

3 years ago

draw the organic product formed when 1−hexyne is treated with h2o, h2so4, and hgso4. click the draw structure button to launch t

V125BC [204]

The organic product formed when 1−hexyne is treated with H₂O, H₂SO₄, and HgSO₄ will be 2-hexanone (structure attached).

This reaction is an example of an oxymercuration reaction of the organic product 1−hexyne.

Oxymercuration is shown in three steps to the right. The nucleophilic double bond attacks the mercury ion, releasing an acetoxy group. The mercury ion's electron pair attacks carbon on the double bond, generating a positive-charged mercuronium ion. Mercury's dxz and 6s orbitals give electrons to the double bond's lowest unoccupied molecular orbitals.

In the second stage, the nucleophilic H₂O attacks the highly modified carbon, freeing its mercury-bonding electrons. Electrons neutralize mercury ions by collapsing. Water molecules have positive-charged oxygen.

In the third stage, the negatively charged acetoxy ion released in the first step attacks the hydrogen of the water group, generating the waste product HOAc. The two electrons in the oxygen-hydrogen link collapse into oxygen, neutralizing its charge and forming alcohol.

You can also learn about organic products from the following question:

brainly.com/question/13513481

#SPJ4

4 0

1 year ago

an engineer wishes to design a container that will hold 12.0 mol of ethane at a pressure no greater than 5.00x10*2 kPa and a tem

OleMash [197]

Answer:

The minimum volume of the container is 0.0649 cubic meters, which is the same as 64.9 liters.

Explanation:

Assume that ethane behaves as an ideal gas under these conditions.

By the ideal gas law,

$P\cdot V = n\cdot R\cdot T$ ,

$\displaystyle V = \frac{n\cdot R\cdot T}{P}$ .

where

$P$ is the pressure of the gas,
$V$ is the volume of the gas,
$n$ is the number of moles of particles in this gas,
$R$ is the ideal gas constant, and
$T$ is the absolute temperature of the gas (in degrees Kelvins.)

The numerical value of $R$ will be $8.314$ if $P$ , $V$ , and $T$ are in SI units. Convert these values to SI units:

$P =\rm 5.00\times 10^{2}\;kPa = 5.00\times 10^{2}\times 10^{3}\; Pa = 5.00\times 10^{5}\; Pa$ ;
$V$ shall be in cubic meters, $\rm m^{3}$ ;
$T = \rm 52.0 \textdegree C = (52.0 + 273.15)\; K = 325.15\; K$ .

Apply the ideal gas law:

$\displaystyle \begin{aligned}V &= \frac{n\cdot R\cdot T}{P}\\ &= \frac{12.0\times 8.314\times 325.15}{5.00\times 10^{5}}\\ &= \rm 0.0649\; m^{3} \\ &= \rm (0.0649\times 10^{3})\; L \\ &=\rm 64.9\; L\end{aligned}$ .