The solution that reacts with crushed eggshells to produce a gas that turns lime-water milky likely contains carbon dioxide (CO2). Here's the explanation of the reaction: Crushed eggshells contain calcium carbonate (CaCO3). When an acid reacts with calcium carbonate, it produces carbon dioxide gas aRead more
The solution that reacts with crushed eggshells to produce a gas that turns lime-water milky likely contains carbon dioxide (CO2). Here’s the explanation of the reaction:
When an acid reacts with calcium carbonate, it produces carbon dioxide gas and a calcium salt. In this case, the acid responsible for the reaction is likely carbonic acid (H2CO3), which forms when CO2 dissolves in water (H2O).
The chemical reaction can be represented as follows:
CaCO3(s) + 2H2CO3(aq) → 2Ca(HCO3)2(aq) + CO2(g)
The carbon dioxide gas (CO2) generated in this reaction is then passed through lime-water (aqueous calcium hydroxide, Ca(OH)2). Lime-water is an alkaline solution of calcium hydroxide.
When carbon dioxide is bubbled through lime-water, it reacts with the calcium hydroxide to form calcium carbonate (CaCO3) as a white solid precipitate. This calcium carbonate is only sparingly soluble in water and is not dissolved, causing the lime-water to turn milky.
The milky appearance of lime-water confirms the presence of carbon dioxide in the gas that evolved from the reaction with crushed eggshells.
To solve this problem, you can use the concept of equivalent concentrations. In a neutralization reaction, the moles of acid (HCl) are equal to the moles of base (NaOH) when they react in a 1:1 ratio. Given that 10 mL of NaOH solution neutralizes 8 mL of HCl solution, it means the two solutions haveRead more
To solve this problem, you can use the concept of equivalent concentrations. In a neutralization reaction, the moles of acid (HCl) are equal to the moles of base (NaOH) when they react in a 1:1 ratio. Given that 10 mL of NaOH solution neutralizes 8 mL of HCl solution, it means the two solutions have equivalent concentrations.
Now, if you have 20 mL of the same NaOH solution, you can find the amount of HCl solution needed to neutralize it. Since the concentrations are equivalent, you can set up the following proportion:
(10 mL of NaOH) / (8 mL of HCl) = (20 mL of NaOH) / (x mL of HCl)
Now, you can solve for x:
x = (20 mL of NaOH * 8 mL of HCl) / 10 mL of NaOH
x = 160 mL of HCl
So, 160 mL of the same HCl solution will be required to neutralize 20 mL of the NaOH solution.
Antacids are the type of medicines used for treating indigestion. Antacids are substances that help neutralize excess stomach acid, providing relief from symptoms like heartburn, upset stomach, and indigestion. They work by raising the pH of the stomach acid and reducing its acidity, which can allevRead more
Antacids are the type of medicines used for treating indigestion. Antacids are substances that help neutralize excess stomach acid, providing relief from symptoms like heartburn, upset stomach, and indigestion. They work by raising the pH of the stomach acid and reducing its acidity, which can alleviate the discomfort associated with indigestion. Common ingredients in antacids include aluminum hydroxide, magnesium hydroxide, calcium carbonate, and sodium bicarbonate.
To demonstrate that compounds such as alcohols and glucose, which contain hydrogen, are not categorized as acids, you can perform a simple activity involving the testing of their acidic or basic properties. Here's an activity using litmus paper to prove this point: Materials Needed: Litmus paper (boRead more
To demonstrate that compounds such as alcohols and glucose, which contain hydrogen, are not categorized as acids, you can perform a simple activity involving the testing of their acidic or basic properties. Here’s an activity using litmus paper to prove this point:
Materials Needed:
Litmus paper (both red and blue)
Solutions of different substances: vinegar (acetic acid), a sugar solution (e.g., glucose dissolved in water), and a solution of an alcohol (e.g., ethanol or isopropanol).
Containers for the solutions
Droppers or pipettes
Procedure:
Prepare the solutions: In separate containers, prepare solutions of vinegar, sugar, and alcohol. Dilute them with water if necessary.
Label the containers: Label each container clearly so that you can identify which solution is which.
Test with litmus paper:
a. For the vinegar (acetic acid) solution:
Dip a piece of blue litmus paper into the vinegar solution.
Observe any color changes. Blue litmus paper turning red indicates acidity.
b. For the sugar solution (glucose):
Dip a piece of blue litmus paper into the sugar solution.
Observe any color changes. It should remain blue, indicating neutrality.
c. For the alcohol solution (ethanol or isopropanol):
Dip a piece of blue litmus paper into the alcohol solution.
Observe any color changes. It should also remain blue, indicating neutrality.
Further testing (optional):
To confirm that the alcohol is not acidic, you can also dip a piece of red litmus paper into the alcohol solution. If it remains red (indicating no change), it further supports the fact that alcohol is not acidic.
Observations:
The litmus paper dipped into the vinegar (acetic acid) solution turns red, confirming its acidity.
The litmus paper dipped into the sugar (glucose) solution remains blue, indicating neutrality.
The litmus paper dipped into the alcohol solution also remains blue, indicating neutrality.
Conclusion:
This activity demonstrates that compounds like glucose and alcohols, even though they contain hydrogen, are not categorized as acids. The litmus paper remains blue when in contact with these substances, indicating their neutral or non-acidic nature. In contrast, an acidic solution, such as vinegar, turns blue litmus paper red, signifying its acidity.
Distilled water does not conduct electricity, whereas rainwater does, because of the presence of ions or dissolved substances in the water. Distilled Water: Distilled water is water that has been purified through the process of distillation, which involves heating water to produce steam and then cooRead more
Distilled water does not conduct electricity, whereas rainwater does, because of the presence of ions or dissolved substances in the water.
Distilled Water:
Distilled water is water that has been purified through the process of distillation, which involves heating water to produce steam and then cooling the steam to condense it back into liquid water. During this process, most of the impurities and ions in the water are removed.
Distilled water is exceptionally pure and contains very low concentrations of ions, which are responsible for electrical conductivity. Without a significant concentration of ions (such as H+ and OH- ions from water auto-ionization), it cannot conduct electricity.
Rainwater:
Rainwater, as it falls from the sky, can pick up various substances from the atmosphere and the environment. It may contain dissolved gases, dust particles, and other substances, which can introduce ions into the water.
Rainwater, unlike highly purified distilled water, can contain enough ions to allow it to conduct electricity to some extent. The ions in rainwater come from natural sources, such as the atmosphere and interactions with dust and other particles.
In summary, the difference in electrical conductivity between distilled water and rainwater is due to the presence of ions in rainwater. Distilled water is exceptionally pure and lacks a significant concentration of ions, while rainwater can contain enough ions from the environment to allow for some level of electrical conductivity.
Acids do not show acidic behavior in the absence of water because the characteristic properties of acids are closely tied to their behavior in aqueous solutions. The term "acid" is primarily defined within the context of aqueous solutions, and the properties of acids are a result of the presence ofRead more
Acids do not show acidic behavior in the absence of water because the characteristic properties of acids are closely tied to their behavior in aqueous solutions. The term “acid” is primarily defined within the context of aqueous solutions, and the properties of acids are a result of the presence of water. Here’s why acids do not exhibit their typical acidic behavior in the absence of water:
Ionization in Water: Acids are substances that, when dissolved in water, release hydrogen ions (H+). This process is called ionization or dissociation. For example, when hydrochloric acid (HCl) is dissolved in water, it dissociates to form H+ and Cl- ions:
HCl(aq) → H+(aq) + Cl-(aq)
Hydrogen Ion (Proton) Transfer: The acidic behavior of acids is based on their ability to donate hydrogen ions (protons) to water molecules. This proton transfer is what characterizes acids in aqueous solutions. The hydrogen ions (H+) released by the acids can react with water (H2O) to form hydronium ions (H3O+):
H+(aq) + H2O(l) → H3O+(aq)
Acid-Base Reactions: Acids are also defined by their ability to react with bases. In water, when an acid and a base react, they undergo acid-base reactions, resulting in the formation of water and a salt. For example, when hydrochloric acid (HCl) reacts with sodium hydroxide (NaOH) in water, it forms water (H2O) and sodium chloride (NaCl):
HCl(aq) + NaOH(aq) → H2O(l) + NaCl(aq)
In the absence of water, the environment is not conducive to the ionization, proton transfer, and acid-base reactions that are essential for the expression of acidic behavior. Acids need water to provide the medium for these chemical processes to occur. Without water, the key reactions that define acids do not take place, and therefore, the typical acidic properties are not observed.
The fizzing, or the production of gas, will occur more vigorously in test tube A (containing hydrochloric acid, HCl) compared to test tube B (containing acetic acid, CH3COOH), and here's why: 1. Reaction with HCl (Hydrochloric Acid): Hydrochloric acid (HCl) is a strong acid. When it reacts with magnRead more
The fizzing, or the production of gas, will occur more vigorously in test tube A (containing hydrochloric acid, HCl) compared to test tube B (containing acetic acid, CH3COOH), and here’s why:
1. Reaction with HCl (Hydrochloric Acid):
Hydrochloric acid (HCl) is a strong acid. When it reacts with magnesium (Mg), it produces magnesium chloride (MgCl2) and hydrogen gas (H2):
2HCl(aq) + Mg(s) → MgCl2(aq) + H2(g)
This reaction occurs rapidly and vigorously because HCl is a strong acid that readily ionizes in water to release a high concentration of hydrogen ions (H+) in the solution. These hydrogen ions can easily react with magnesium to produce hydrogen gas.
2. Reaction with CH3COOH (Acetic Acid):
Acetic acid (CH3COOH) is a weak acid. When it reacts with magnesium, it also produces magnesium acetate (Mg(CH3COO)2) and hydrogen gas (H2):
2CH3COOH(aq) + Mg(s) → Mg(CH3COO)2(aq) + H2(g)
However, this reaction occurs more slowly and less vigorously compared to the reaction with HCl. Weak acids like acetic acid do not readily ionize in water, so they release fewer hydrogen ions for the reaction with magnesium. As a result, the fizzing is less vigorous.
In summary, the fizzing will be more vigorous in test tube A (HCl) because HCl is a strong acid, and the reaction between a strong acid and magnesium is more rapid and efficient in producing hydrogen gas compared to the reaction with the weaker acid acetic acid in test tube B.
The pH of fresh milk will decrease as it turns into curd, becoming more acidic. This change in pH is primarily due to the fermentation process involved in curd formation. Here's how the pH change occurs during the curd formation process: 1. Fresh Milk (pH 6): Fresh milk typically has a pH around 6,Read more
The pH of fresh milk will decrease as it turns into curd, becoming more acidic. This change in pH is primarily due to the fermentation process involved in curd formation. Here’s how the pH change occurs during the curd formation process:
1. Fresh Milk (pH 6): Fresh milk typically has a pH around 6, making it slightly acidic. This acidity is primarily due to the presence of lactic acid and other weak organic acids naturally found in milk.
2. Fermentation Process: The conversion of milk into curd is a result of bacterial fermentation. Lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are commonly used to ferment milk.
3. Lactic Acid Production: During the fermentation process, the lactic acid bacteria consume the lactose (milk sugar) present in the milk. They metabolize lactose and convert it into lactic acid. This lactic acid production is responsible for the decrease in pH. Lactic acid is a stronger acid than the weak organic acids initially present in milk.
4. Decrease in pH: As lactic acid accumulates in the milk, the pH of the solution decreases. The increase in the concentration of lactic acid ions (H+) leads to a more acidic environment. This change in pH is what causes the milk to curdle and form curd.
The acidic environment created by the lactic acid bacteria is crucial for curd formation. It denatures the milk proteins, causing them to coagulate and form a solid structure. This coagulation process, along with the lower pH, results in the characteristic texture and taste of curd.
So, as milk turns into curd, the pH decreases from its initial slightly acidic value of around 6 to a lower, more acidic pH due to the accumulation of lactic acid produced during the fermentation process.
Displacement reactions occur when a more reactive element displaces a less reactive element from a compound. In displacement reactions, one element is replaced by another in a compound, resulting in the formation of a new compound and the release of the displaced element. AgNO₃ solution and copper mRead more
Displacement reactions occur when a more reactive element displaces a less reactive element from a compound. In displacement reactions, one element is replaced by another in a compound, resulting in the formation of a new compound and the release of the displaced element.
AgNO₃ solution and copper metal
A solution reacts with crushed egg-shells to give a gas that turns lime-water milky. The solution contains
The solution that reacts with crushed eggshells to produce a gas that turns lime-water milky likely contains carbon dioxide (CO2). Here's the explanation of the reaction: Crushed eggshells contain calcium carbonate (CaCO3). When an acid reacts with calcium carbonate, it produces carbon dioxide gas aRead more
The solution that reacts with crushed eggshells to produce a gas that turns lime-water milky likely contains carbon dioxide (CO2). Here’s the explanation of the reaction:
Crushed eggshells contain calcium carbonate (CaCO3).
When an acid reacts with calcium carbonate, it produces carbon dioxide gas and a calcium salt. In this case, the acid responsible for the reaction is likely carbonic acid (H2CO3), which forms when CO2 dissolves in water (H2O).
The chemical reaction can be represented as follows:
CaCO3(s) + 2H2CO3(aq) → 2Ca(HCO3)2(aq) + CO2(g)
The carbon dioxide gas (CO2) generated in this reaction is then passed through lime-water (aqueous calcium hydroxide, Ca(OH)2). Lime-water is an alkaline solution of calcium hydroxide.
When carbon dioxide is bubbled through lime-water, it reacts with the calcium hydroxide to form calcium carbonate (CaCO3) as a white solid precipitate. This calcium carbonate is only sparingly soluble in water and is not dissolved, causing the lime-water to turn milky.
The milky appearance of lime-water confirms the presence of carbon dioxide in the gas that evolved from the reaction with crushed eggshells.
See less10 mL of a solution of NaOH is found to be completely neutralised by 8 mL of a given solution of HCl. If we take 20 mL of the same solution of NaOH, the amount HCl solution (the same solution as before) required to neutralise it will be
To solve this problem, you can use the concept of equivalent concentrations. In a neutralization reaction, the moles of acid (HCl) are equal to the moles of base (NaOH) when they react in a 1:1 ratio. Given that 10 mL of NaOH solution neutralizes 8 mL of HCl solution, it means the two solutions haveRead more
To solve this problem, you can use the concept of equivalent concentrations. In a neutralization reaction, the moles of acid (HCl) are equal to the moles of base (NaOH) when they react in a 1:1 ratio. Given that 10 mL of NaOH solution neutralizes 8 mL of HCl solution, it means the two solutions have equivalent concentrations.
Now, if you have 20 mL of the same NaOH solution, you can find the amount of HCl solution needed to neutralize it. Since the concentrations are equivalent, you can set up the following proportion:
(10 mL of NaOH) / (8 mL of HCl) = (20 mL of NaOH) / (x mL of HCl)
Now, you can solve for x:
x = (20 mL of NaOH * 8 mL of HCl) / 10 mL of NaOH
x = 160 mL of HCl
So, 160 mL of the same HCl solution will be required to neutralize 20 mL of the NaOH solution.
See lessWhich one of the following types of medicines is used for treating indigestion?
Antacids are the type of medicines used for treating indigestion. Antacids are substances that help neutralize excess stomach acid, providing relief from symptoms like heartburn, upset stomach, and indigestion. They work by raising the pH of the stomach acid and reducing its acidity, which can allevRead more
Antacids are the type of medicines used for treating indigestion. Antacids are substances that help neutralize excess stomach acid, providing relief from symptoms like heartburn, upset stomach, and indigestion. They work by raising the pH of the stomach acid and reducing its acidity, which can alleviate the discomfort associated with indigestion. Common ingredients in antacids include aluminum hydroxide, magnesium hydroxide, calcium carbonate, and sodium bicarbonate.
See lessCompounds such as alcohols and glucose also contain hydrogen but are not categorised as acids. Describe an Activity to prove it.
To demonstrate that compounds such as alcohols and glucose, which contain hydrogen, are not categorized as acids, you can perform a simple activity involving the testing of their acidic or basic properties. Here's an activity using litmus paper to prove this point: Materials Needed: Litmus paper (boRead more
To demonstrate that compounds such as alcohols and glucose, which contain hydrogen, are not categorized as acids, you can perform a simple activity involving the testing of their acidic or basic properties. Here’s an activity using litmus paper to prove this point:
Materials Needed:
Litmus paper (both red and blue)
Solutions of different substances: vinegar (acetic acid), a sugar solution (e.g., glucose dissolved in water), and a solution of an alcohol (e.g., ethanol or isopropanol).
Containers for the solutions
Droppers or pipettes
Procedure:
Prepare the solutions: In separate containers, prepare solutions of vinegar, sugar, and alcohol. Dilute them with water if necessary.
Label the containers: Label each container clearly so that you can identify which solution is which.
Test with litmus paper:
a. For the vinegar (acetic acid) solution:
Dip a piece of blue litmus paper into the vinegar solution.
Observe any color changes. Blue litmus paper turning red indicates acidity.
b. For the sugar solution (glucose):
Dip a piece of blue litmus paper into the sugar solution.
Observe any color changes. It should remain blue, indicating neutrality.
c. For the alcohol solution (ethanol or isopropanol):
Dip a piece of blue litmus paper into the alcohol solution.
Observe any color changes. It should also remain blue, indicating neutrality.
Further testing (optional):
To confirm that the alcohol is not acidic, you can also dip a piece of red litmus paper into the alcohol solution. If it remains red (indicating no change), it further supports the fact that alcohol is not acidic.
Observations:
The litmus paper dipped into the vinegar (acetic acid) solution turns red, confirming its acidity.
See lessThe litmus paper dipped into the sugar (glucose) solution remains blue, indicating neutrality.
The litmus paper dipped into the alcohol solution also remains blue, indicating neutrality.
Conclusion:
This activity demonstrates that compounds like glucose and alcohols, even though they contain hydrogen, are not categorized as acids. The litmus paper remains blue when in contact with these substances, indicating their neutral or non-acidic nature. In contrast, an acidic solution, such as vinegar, turns blue litmus paper red, signifying its acidity.
Why does distilled water not conduct electricity, whereas rain water does?
Distilled water does not conduct electricity, whereas rainwater does, because of the presence of ions or dissolved substances in the water. Distilled Water: Distilled water is water that has been purified through the process of distillation, which involves heating water to produce steam and then cooRead more
Distilled water does not conduct electricity, whereas rainwater does, because of the presence of ions or dissolved substances in the water.
Distilled Water:
Distilled water is water that has been purified through the process of distillation, which involves heating water to produce steam and then cooling the steam to condense it back into liquid water. During this process, most of the impurities and ions in the water are removed.
Distilled water is exceptionally pure and contains very low concentrations of ions, which are responsible for electrical conductivity. Without a significant concentration of ions (such as H+ and OH- ions from water auto-ionization), it cannot conduct electricity.
Rainwater:
Rainwater, as it falls from the sky, can pick up various substances from the atmosphere and the environment. It may contain dissolved gases, dust particles, and other substances, which can introduce ions into the water.
See lessRainwater, unlike highly purified distilled water, can contain enough ions to allow it to conduct electricity to some extent. The ions in rainwater come from natural sources, such as the atmosphere and interactions with dust and other particles.
In summary, the difference in electrical conductivity between distilled water and rainwater is due to the presence of ions in rainwater. Distilled water is exceptionally pure and lacks a significant concentration of ions, while rainwater can contain enough ions from the environment to allow for some level of electrical conductivity.
Why do acids not show acidic behaviour in the absence of water?
Acids do not show acidic behavior in the absence of water because the characteristic properties of acids are closely tied to their behavior in aqueous solutions. The term "acid" is primarily defined within the context of aqueous solutions, and the properties of acids are a result of the presence ofRead more
Acids do not show acidic behavior in the absence of water because the characteristic properties of acids are closely tied to their behavior in aqueous solutions. The term “acid” is primarily defined within the context of aqueous solutions, and the properties of acids are a result of the presence of water. Here’s why acids do not exhibit their typical acidic behavior in the absence of water:
Ionization in Water: Acids are substances that, when dissolved in water, release hydrogen ions (H+). This process is called ionization or dissociation. For example, when hydrochloric acid (HCl) is dissolved in water, it dissociates to form H+ and Cl- ions:
HCl(aq) → H+(aq) + Cl-(aq)
Hydrogen Ion (Proton) Transfer: The acidic behavior of acids is based on their ability to donate hydrogen ions (protons) to water molecules. This proton transfer is what characterizes acids in aqueous solutions. The hydrogen ions (H+) released by the acids can react with water (H2O) to form hydronium ions (H3O+):
H+(aq) + H2O(l) → H3O+(aq)
Acid-Base Reactions: Acids are also defined by their ability to react with bases. In water, when an acid and a base react, they undergo acid-base reactions, resulting in the formation of water and a salt. For example, when hydrochloric acid (HCl) reacts with sodium hydroxide (NaOH) in water, it forms water (H2O) and sodium chloride (NaCl):
HCl(aq) + NaOH(aq) → H2O(l) + NaCl(aq)
In the absence of water, the environment is not conducive to the ionization, proton transfer, and acid-base reactions that are essential for the expression of acidic behavior. Acids need water to provide the medium for these chemical processes to occur. Without water, the key reactions that define acids do not take place, and therefore, the typical acidic properties are not observed.
See lessEqual lengths of magnesium ribbons are taken in test tubes A and B. Hydrochloric acid (HCl) is added to test tube A, while acetic acid (CH3COOH) is added to test tube B. Amount and concentration taken for both the acids are same. In which test tube will the fizzing occur more vigorously and why?
The fizzing, or the production of gas, will occur more vigorously in test tube A (containing hydrochloric acid, HCl) compared to test tube B (containing acetic acid, CH3COOH), and here's why: 1. Reaction with HCl (Hydrochloric Acid): Hydrochloric acid (HCl) is a strong acid. When it reacts with magnRead more
The fizzing, or the production of gas, will occur more vigorously in test tube A (containing hydrochloric acid, HCl) compared to test tube B (containing acetic acid, CH3COOH), and here’s why:
1. Reaction with HCl (Hydrochloric Acid):
Hydrochloric acid (HCl) is a strong acid. When it reacts with magnesium (Mg), it produces magnesium chloride (MgCl2) and hydrogen gas (H2):
2HCl(aq) + Mg(s) → MgCl2(aq) + H2(g)
This reaction occurs rapidly and vigorously because HCl is a strong acid that readily ionizes in water to release a high concentration of hydrogen ions (H+) in the solution. These hydrogen ions can easily react with magnesium to produce hydrogen gas.
2. Reaction with CH3COOH (Acetic Acid):
Acetic acid (CH3COOH) is a weak acid. When it reacts with magnesium, it also produces magnesium acetate (Mg(CH3COO)2) and hydrogen gas (H2):
2CH3COOH(aq) + Mg(s) → Mg(CH3COO)2(aq) + H2(g)
See lessHowever, this reaction occurs more slowly and less vigorously compared to the reaction with HCl. Weak acids like acetic acid do not readily ionize in water, so they release fewer hydrogen ions for the reaction with magnesium. As a result, the fizzing is less vigorous.
In summary, the fizzing will be more vigorous in test tube A (HCl) because HCl is a strong acid, and the reaction between a strong acid and magnesium is more rapid and efficient in producing hydrogen gas compared to the reaction with the weaker acid acetic acid in test tube B.
Fresh milk has a pH of 6. How do you think the pH will change as it turns into curd? Explain your answer.
The pH of fresh milk will decrease as it turns into curd, becoming more acidic. This change in pH is primarily due to the fermentation process involved in curd formation. Here's how the pH change occurs during the curd formation process: 1. Fresh Milk (pH 6): Fresh milk typically has a pH around 6,Read more
The pH of fresh milk will decrease as it turns into curd, becoming more acidic. This change in pH is primarily due to the fermentation process involved in curd formation. Here’s how the pH change occurs during the curd formation process:
1. Fresh Milk (pH 6): Fresh milk typically has a pH around 6, making it slightly acidic. This acidity is primarily due to the presence of lactic acid and other weak organic acids naturally found in milk.
2. Fermentation Process: The conversion of milk into curd is a result of bacterial fermentation. Lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are commonly used to ferment milk.
3. Lactic Acid Production: During the fermentation process, the lactic acid bacteria consume the lactose (milk sugar) present in the milk. They metabolize lactose and convert it into lactic acid. This lactic acid production is responsible for the decrease in pH. Lactic acid is a stronger acid than the weak organic acids initially present in milk.
4. Decrease in pH: As lactic acid accumulates in the milk, the pH of the solution decreases. The increase in the concentration of lactic acid ions (H+) leads to a more acidic environment. This change in pH is what causes the milk to curdle and form curd.
The acidic environment created by the lactic acid bacteria is crucial for curd formation. It denatures the milk proteins, causing them to coagulate and form a solid structure. This coagulation process, along with the lower pH, results in the characteristic texture and taste of curd.
So, as milk turns into curd, the pH decreases from its initial slightly acidic value of around 6 to a lower, more acidic pH due to the accumulation of lactic acid produced during the fermentation process.
See lessWhich of the following pairs will give displacement reactions?
Displacement reactions occur when a more reactive element displaces a less reactive element from a compound. In displacement reactions, one element is replaced by another in a compound, resulting in the formation of a new compound and the release of the displaced element. AgNO₃ solution and copper mRead more
Displacement reactions occur when a more reactive element displaces a less reactive element from a compound. In displacement reactions, one element is replaced by another in a compound, resulting in the formation of a new compound and the release of the displaced element.
See lessAgNO₃ solution and copper metal