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>
168.96 g of carbon dioxide (CO₂)
Explanation:
The chemical reaction representing the combustion of acetylene:
2 C₂H₂ (g) + 5 O₂ (g)→ 4 CO₂ (g) + 2 H₂O (g)
number of moles = mass / molecular weight
number of moles of acetylene (C₂H₂) = 50 / 26 = 1.92 moles
Taking in account the stoichiometry of the chemical reaction, we devise the following reasoning:
if 2 moles of acetylene (C₂H₂) produces 4 moles of carbon dioxide (CO₂)
then 1.92 moles of acetylene (C₂H₂) produces X moles of carbon dioxide (CO₂)
X = (1.92 × 4) / 2 = 3.84 moles of carbon dioxide (CO₂)
mass = number of moles × molecular weight
mass of carbon dioxide (CO₂) = 3.84 × 44 = 168.96 g
Learn more about:
combustion of hydrocarbons
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This one is the easiest law, but you would take 53 and 185 and add them together to get 235 and then you will minus 235 and 365 and the answer you are looking for is 130 mmHg! Hopefully this helped you!!
Answer: the answer is c.The unbalanced push causes the cart to speed up.
Explanation:
The application of an unbalanced force (the push) causes the cart to speed up. When the cart is in constant motion, the forces are balanced and there is no speeding up. Once an unbalanced force is added, the cart's speed changes.
Answer:
I think it's compaction I'm not sure
