Charged particles or ionic particles?
Answer:
Some of the things, are extremly toxic to life
like nuculear power plants, create nuculear waste
you need to let it sit there for several years
unless if you want to get sued by the Enviromental protection agency
Explanation:
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>
Answer:
Reducing sugars are absent
Explanation:
Benedict's solution is an substance used in testing sugars. It is mixture of sodium carbonate, sodium citrate and copper(II) sulfate pentahydrate. It can be used instead of Fehling's solution in testing for the presence of reducing sugars.
Reducing sugars contain the -CHO group. If there is no colour change after the addition of Benedict's solution, then we can conclude that reducing sugars are absent.
