14. (a) mention the ph range within which our body works. Explain how antacids give relief from acidity. Write the name of one such antacid. (b) fresh milk has a ph of 6. How does the ph will change as it turns to curd? Explain your answer. (c) a milkman adds a very small amount of baking soda to fresh milk. Why does this milk take a longer time to set as curd?
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a) 7.0-7.8.
During indigestion, stomach produces too much acid which causes pain. Antacids are alkaline and so neutralize the excess acid.
Milk of Magnesia is the name of antacid.
The pH will decrease. The milk when changes to curd becomes more acidic because of lactic acid Lesser the pH value, more is the acidic nature.
(b) So that milk does not get spoilt / sour / when changed it into curd.
(c) Because enzymes which can change milk to curd does not work in alkaline pH.
During indigestion, stomach produces too much acid which causes pain. Antacids are alkaline and so neutralize the excess acid.
Milk of Magnesia is the name of antacid.
The pH will decrease. The milk when changes to curd becomes more acidic because of lactic acid Lesser the pH value, more is the acidic nature.
(b) So that milk does not get spoilt / sour / when changed it into curd.
(c) Because enzymes which can change milk to curd does not work in alkaline pH.
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