Answer:
Explanation:
Data:
p₁ = 694.9 mmHg; V₁ = 3.463 L
p₂ = ?; V₂ = 5.887 L
Calculation:
Answer:
0.25L
Explanation:
Using the dilution formula
C1V1=C2V2
C1=6M
V1?
C2=0.75M
V2=2.0L
V1= C2V2/C1
V1=0.75*2.0/6
V1=0.25L
5 is 2 I’m not sure about 4 though....
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>
Answer:
When popcorn is popped, liquid inside the kernel is changed to steam. Pressure from the steam builds up inside the kernel. When the pressure reached a critical stage the kernel pops turning itself inside out. This is a physical change.
Explanation:
