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.
If you drop a bath bomb into water, then it will fizz because a chemical reaction is taking place.
It is more likely 9. pH 4 is acidic and pH 9 is basic, and as the pH of a substance gets closer to 0 or 14, the substance becomes more corrosive or reactive. As 4 is closer to 0 than 9 is to 14, there is a much higher chance the solution has a pH of 9, because pH 4 is less neutral and therefore more corrosive/reactive than pH 9.
Answer:
+1
Explanation:
Electrochemistry. In oxidation–reduction (redox) reactions, electrons are transferred from one A redox reaction is balanced when the number of electrons lost by the reductant Hg(l)∣Hg2Cl2(s)∣Cl−(aq) ∥ Cd2+(aq)∣Cd(s).
As is evident from the Stock number, mercury has an oxidation state of +1. This makes sense, as chlorine usually has an oxidation state of -1.