The pH of a milk sample will go down due to carboylate anions. The hydrolysis is performed with triacylglycerols to glycerol.
An ester is a compound composed of an acid and an alcohol (the two molecules condense and a water molecule is released). The hydrolysis of an ester refers to its reaction with water to produce the constituent alcohol and acid. Fats are generally esters of the alcohol glycerin with fatty acids (long chain carboxylic acids). Thus, when fats are hydrolyzed, a (weak) acid will be released, lowering the pH of the milk.
yes it will
burrowing
hydrolysis
There may have been some gas in the liquid, or maybe there was a decrease in pressure.
Decrease in pressure and volume.
Basically, hydroxonium ions and hydroxil ions are responsible for the acidic/basic property. Due to processes such as hydrolysis, other ions might too interfere.
It will cause the culture to become more basic...an increase in pH
verify the cause by testing the sample
verify the cause by testing the sample
No they don't. Shampoos can cause dry scalp though so this is what could be happening so it might do you could to change your brand of shampoo.
For the pressure to remain the same, the temperature would double if the volume also doubled.