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>
The reaction produces 2.93 g H₂.
M_r: 133.34 2.016
2Al + 6HCl → 2AlCl₃ + 3H₂
<em>Moles of AlCl₃</em> = 129 g AlCl₃ × (1 mol AlCl₃/133.34 g AlCl₃) = 0.9675 mol AlCl₃
<em>Moles of H₂</em> = 0.9675 mol AlCl₃ × (3 mol H₂/2 mol AlCl₃) = 1.451 mol H₂
<em>Mass of H₂</em> = 1.451 mol H₂ × (2.016 g H₂/1 mol H₂) = 2.93 g H₂
Answer:
4
Explanation:
The zeros before a non zero digit do not count as significant figures so there are 4 sig figs in the number
Explanation:
The second quantum number also called the orbital quantum number describes the type of orbital or shape of it.
Answer: D. The specific orbital within a sublevel.
Weather... weather is the obvious answer
