Answer: sorry jus trinna get my points up
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In it's natural state milk is negatively charged. This negative charge allows for the dispersion of casein in the milk as very small micelles. When acid is added to the milk, the positive ions neutralize the negatively charged casein micelles.
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Im going to assume you mean in music. It can be used to blend all of the different parts so that they are all equal, or the balance may mean that one part, such as the melody stands out more than any other part. Another way may be to balance out the volume correctly to get optimal reactions.
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