Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.
Answer:
C. The thermal energy of a substance.
Explanation:
Hope it helps.
Answer:
[H⁺] = 3.16 × 10⁻⁵ mol/L
Explanation:
Given data:
pH of solution = 4.5
Hydrogen ion concentration = ?
Solution;
pH = -log [H⁺]
we will rearrange this formula:
[H⁺] = 10∧-pH
[H⁺] = 10⁻⁴°⁵
[H⁺] = 3.16 × 10⁻⁵ mol/L
ADSORPTION: The adhesion of a liquid or gas on the surface of a solid material, forming a thin film on the surface. Not to be confused with the process of absorption.
ABSORPTION: The act or process of absorbing or of being absorbed as
