Isotopes of an element will contain the same number of protons and electrons but will differ in the number of neutrons they contain. In other words, isotopes have the same atomic number because they are the same element but have a different atomic mass because they contain a different number of neutrons.
Explanation:
all atoms have a dense central core Corvette Atomic nucleus forming the nucleus or two kinds of particles protons which have a positive electric charge and neutrons have no charge
Answer:
They contain of atoms
Explanation:
That's because atomic weights or masses of each atom of each element are proportional to each other, the same number of atoms of each element will give masses that are also proportional to each other. If you start with 20 oxygen atoms, you will need 40 hydrogen atoms to make the water and you will get 20 molecules of water.
Answer:
TRUE
Explanation:
All carboxylic acid derivatives have in common the fact that they undergo hydrolysis (a cleav- age reaction with water) to yield carboxylic acids. with hydroxide ion to yield a carboxylate salt and an alcohol. The carboxylic acid itself is formed when a strong acid is subsequently added to the reaction mixture.
PLS MARK BRAINLIEST
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>
