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>
A teaspoon of caffeine is <em>NOT</em> deadly as teaspoon of ricin
If you are comparing 2 metals, the metal with a higher <u>Number of free ions</u> will react with EDTA first
<h3>What is EDTA ?</h3>
EDTA is a type of chemical which binds certain metal ions such as calcium and magnesium. some of the functions of EDTA includes:
- Preventing blood clotting of blood samples
- prevention of the formation of Biofilm by bacterias
The EDTA will readily react with metals which have a hiogher number of free ions that it can bind with.
Hence we can conclude that If you are comparing 2 metals, the metal with a higher <u>Number of free ions</u> will react with EDTA first.
Learn more about EDTA : brainly.com/question/10818175
