The pH of milk lowers as it turns into curd due to the formation of lactic acid.
Fresh milk is considered to be slightly acidic, having a pH lower than 7. Milk is converted into curd, the thickened or solid part of milk after the milk sours, through the process of fermentation. The lactic acid bacteria, such as Lactobacillus, converts lactose or the sugar present in milk into lactic acid, causing the milk to taste sour. The increase in the concentration of lactic acid results in the increase of hydronium ions which lowers the pH of the milk.
To learn more about lactic acid fermentation, please refer to the link brainly.com/question/14392325
#SPJ4
Answer=4
<span>oxidation and reduction reactions
</span>
Answer:
Crust (the surface)
Upper Mantle (dense magma)
Lower Mantle (less dense magma)
Outer Core (pure liquid material)
Inner Core (dense material)
Hope that helps
Answer:
Have high melting points and high boiling points.
Explanation:
- Covalent bonds are types of chemical bonds that result from the sharing of electrons between non-metal atoms.
- Covalent bonds result in the formation of covalent compounds.
- Covalent compounds are characterized by low melting and boiling points.
- Therefore, it won't be true to say they have high melting and boiling points.
- Other properties of covalent bonds include poor conductors of electricity and heat, gases or liquids at room temperature, and are non-polar compounds among others.
Answer:
There are many different types of preservatives like Benzoic acid, Calcium Sorbate, Erythorbic Acid, Potassium Nitrate and Sodium Benzoate. Some act like antioxidants used for slowing down spoilage like Ascorbyl Palmitate, Butylated Hydroxy anisole (BHA) and Butylated Hydroxytoluene (BHT
