Answer:
In case of low-mass stars,the outer layers of the low mass stars are expelled as the core collapses such that the outer layers form a planetary nebula.
Explanation:
In case of low-mass stars,the outer layers of the low mass stars are expelled as the core collapses such that the outer layers form a planetary nebula. The core remains as a white dwarf and finally become a black dwarf as it cools down. A low mass star consumes its core hydrogen and turns it into helium over its lifetime.
Explanation: We are given three balloon carrying different charges: One having positive charge, one having negative charge and one having no charge.
When we bring positive rod near these three balloons, all of them behave differently.
According to the Coulomb's Law:
Like charges repel each other and unlike charges attract each other.
- When we bring positive rod towards the balloon having positive charge, the balloon will move away from the rod, because like charges repel each other.
- When we bring positive rod near negative balloon, the balloon will be attracted to the rod because unlike charges attract each other.
- But, when we bring positive rod towards the balloon having no charge, the charges will be induced in the balloon. Although the balloon is neutral in nature but it will still carry some +ve or -ve charges. So, when the positive rod is bought near neutral ball, the negative side of the balloon will get attracted towards the rod and positive side will be repelled. From this, we say that the rod has induced some charges in the balloon.
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>
