Answer:
Correct answers: 2 and 3
Explanation:
1- correct would be: Isolation of ibuprofen is not dangerous, but it is necessary because only one enantiomer has effect on interaction with biologic <em>diana</em>
<em>2: Correct! This property of diastereomeric salts (differing solubilities) is really useful for the isolation of the original enantiomers</em>
<em>3: Correct! we can only observe their properties, like polirized light rotation or separation in an assimetric column for chromatography.</em>
4: correct would be: diastereomeric salts do not rotate light, they have lost the property of anantiomers that originated them
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>
B. positive because y increases as x does. It it were negative y would decrease as x increases and it would be 0 if y stayed the same as x increases.
A forest would have have the most fertile soil
This process is called aerobic respiration.
