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:
I got 3/8, hope this helps.
Explanation:
Answer:
The new temperature of the water bath 32.0°C.
Explanation:
Mass of water in water bath ,m= 8.10 kg = 8100 g ( 1kg = 1000g)
Initial temperature of the water = 
Final temperature of the water = 
Specific heat capacity of water under these conditions = c = 4.18 J/gK
Amount of energy lost by water = -Q = -69.0 kJ = -69.0 × 1000 J
( 1kJ=1000 J)




The new temperature of the water bath 32.0°C.