AgNO3 (Silver Nitrate) makes a white precipitate of AgCl
You can give them yogurt chips for hamsters, and you can give them rabbit yogurt chips,. (there the same basic thing....)
Salinity (or 'saltiness') is due to the compound sodium chloride, written NaCl, and adding more of this will increase the salinity. However never add metallic sodium to water, it produces a violent and dangerous reaction. So when you say 'adding sodium to chloride' I'm not sure what you mean. The compound sodium chloride is just cooking salt and quite harmless and you can add as much of that as you like, but sodium as an element is a different matter.
Starter cultures are the bacteria used to turn milk into yogurt. As the starter cultures (bacteria) start to grow, acid is produced which curdles, or thickens, the milk. Starter cultures also give the yogurt its flavor when it produces things compounds like lactic acid. There is also a probiotic effect from starter cultures as it can improve the health of your digestive system.
There is not another food known to taste like yogurt. Though there are a few that use yogurt, frozen yogurt, yogurt covered raisins, and pretzels are the most popular.
You can make your smoothie thicker by adding ingredients like frozen fruits, yogurt, nut butter, or oats, and reducing the amount of liquid you use.
Potassium chloride is a stable compound that does not gas off or evaporate like elemental chlorine. The chloride ion in potassium chloride remains as part of the compound and does not separate under normal conditions.
Potassium chloride tastes like salt, and is among the modern commonly used salt substitutes for table salt (sodium chloride) for those on a low sodium diet, but salt substitutes have their own sets of negative medical side effects.Alternately, get used to eating with less & less added salt, until you've stopped adding any. Adding pepper, Chile sauce, or the spice /condiment of your choice can help you stop adding salt.
Yogurt is made by adding a bacterial culture that eats lactose, excreting lactic acid. With the lactose already removed, the yogurt is fully digestible by lactose intolerant people with no bad reactions. The lactic acid simply makes it taste sour and that is usually covered over with fruit if you don't like it.
a pint is 2cups , so if you like yogurt, go for it!!
yogurt.
You can separate lead nitrate from a lead nitrate solution by adding a soluble salt like sodium chloride, which will cause lead chloride to precipitate out as a solid. The lead chloride can then be filtered out from the solution, leaving you with the lead nitrate solution separated from the lead chloride.
what are the physical changes occur in yogurt making