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.
When is dissolved in water, silver acetate (AgCH₃COO) is dissociated into ions according to the following equilibrium:
AgCH₃COO ⇄ Ag⁺ + CH₃COO⁻
Where Ag⁺ is a silver cation and CH₃COO⁻ is the acetate anion (an organic anion). As we can see, from one single formula unit are obtained 2 ions (1 cation and 1 anion).
