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:
5.17.
Explanation:
<em>∵ [H₃O⁺][OH⁻] = 10⁻¹⁴.
</em>
[OH⁻] = 1.5 x 10⁻⁹ M.
∴ [H₃O⁺] = 10⁻¹⁴/[OH⁻] = 10⁻¹⁴/(1.5 x 10⁻⁹ M) = 6.66 × 10⁻⁶ M.
∵ pH = - log[H₃O⁺]
<em>∴ pH = - log(6.66 × 10⁻⁶ M) = 5.17.
</em>
Answer:
The molar mass of a compound is The mass in grams of 1 mole of the compound (Option A)
Explanation:
Let's take ammonia as an example (NH3)
Mass of N = 14 g
Mass of H = 1 g
Molar mass of ammonia is Mass of N + (Mass of H).3
14 + 3 = 17 g/m
Ammonia is a compound that has 1 mol of N, plus 3 moles of H (see the formula)
The number of atoms in 1 mole of the compound --> This is Avogadro
<span>the theoretical yield which is the expected yield and the actual yield obtained are not always the same. therefore percent yield is calculated which shows how much of the percentage of the theoretical yield is actually obtained.
the theoretical yield = 56.0 g
actual yield = 47.0 g
percent yield = actual yield / theoretical yield x 100 %
percent yield = 47.0 / 56.0 x 100% = 83.9 %
percent yield = 83.9 %</span>
A) sodium fluoride
B) rubidium oxide
C) boron trichloride
D) dihydrogen selenide
E) tetraphosphate hexoxide
F) iodine trichloride
