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>
Answer:
bonding molecular orbital is lower in energy
antibonding molecular orbital is higher in energy
Explanation:
Electrons in bonding molecular orbitals help to hold the positively charged nuclei together, and they are always lower in energy than the original atomic orbitals.
Electrons in antibonding molecular orbitals are primarily located outside the internuclear region, leading to increased repulsions between the positively charged nuclei. They are always higher in energy than the parent atomic orbitals.
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What is a balanced chemical equation?
An equation that has an equal number of atoms of each element on both sides of the equation is called a balanced chemical equation.
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Learn more about the balanced chemical equation here:
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Losing eltron is the answer