Base + Acid = Water + Salt
It makes salt water... water and potassium sulfate
Balanced rxn is:
2KOH + H2SO4 = 2H2O + KSO4
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.
Redox (red for reduction and ox for oxidation)
Answer:
Explanation:
100mL = 0.1L
0.55 M = mol/0.1 L
mol = 0.055 mol
molar mass of KI = 165.998 g
0.055 * 165.998 = 9.13 g of KI
