Question

Amilkman adds a very small amount of haking soda to fresh milk write
following: (AS
a) Why does he shift the pll of the fresh milk from acidie nature to slightly alkaline?
b) Why does this milk take a long time to set as curd?​

Answer 1

Explanation:

Refractive index, also called index of refraction, measure of the bending of a ray of light when passing from one medium into another. ... Refractive index is also equal to the velocity of light c of a given wavelength in empty space divided by its velocity v in a substance, or n = c/v.

Answer 2

Answer:

Ans. A _ he did it so , to preserve the milk from setting up to curd

Ans. B _ as baking soda is basic in nature

and when we add it milk is also became little bit basic in nature . Therefore the acids present in it neutralize and it take a long time to set as curd