Yes they will need to worry cause the chemicals could spread in the water making it explode and kill animals and it would be very bad
Answer:
H2 + I2 → 2 HI.
Explanation:
Hydrogen iodide is a diatomic gas which can be readily formed from the direct combination of the elements involved which is hydrogen and iodine. Both elements can be combined by irradiating the mixture with an electromagnetic radiation that has a wavelength which is equal to that needed to break the iodine molecule bond between the two iodine atoms
Answer:
there are 9 Chlorine atoms
Explanation:
Answer:
The pH of the solution is 4.60.
Explanation:
The pH gives us an idea of the acidity or basicity of a solution. More precisely, it indicates the concentration of H30 + ions present in said solution. The pH scale ranges from 0 to 14: from 0 to 7 corresponds to acid solutions, 7 neutral solutions and between 7 and 14 basic solutions. It is calculated as:
pH = -log (H30 +)
pH= -log (2,5 x 10-5)
<em>pH=4.60</em>
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>
