what will happen if u mix hcl in milk instead of water?
Answers
Explanation:
In natural state the major components in milk are present in different states: lactose in solution( in water of milk), fat in emulsion ( as globules), major protein casein is in colloidal suspension.
Among these components ( along with Calcium) remain stable at normal pH ( around 6.8) of milk.
Milk has also some buffering capacity.
When hydrochloric acid HCl) added to milk, the pH drops below milk’s normal pH in which the stability of casein molecules will be most affected ( beyond the buffering level). The molecules will go through some form of denaturation, forming soft gel at low HCl level and then coagulating and separating out from the watery portion ( whey).
The same physical change will occur with different acids, but the texture of casein coagulate will vary. Acid coagulation of casein is used in many dairy processing ( Making yogurt, cheeses, casein based sweets, and preparation of side dishes). For those purpose, lactic acid gives the better casein; in fermented product processing Lactic acid bacteria are used to produce lactic acid from metabolism of lactose in milk.
milk
Explanation:
it turns black and characterization