the growth of microorganisms that produce sour byproducts.
Sour milk is a chemical change because it cannot return back to regular milk. It contains bacteria an will continue to change.
it is a chemical change firstly it cant be reversed secondly action of bacteria causes to change its chemical composition and thirdly little amount of invisible energy is also released
Bacteria in the milk ferment sugars into lactic acid. The chemical identity of the sugar is changed.
The anomalous taste of milk is the result of a biochemical process.
Yes, the souring of milk is a chemical change.
C12h22o11+h2o--->4 c3h6o3
Chemical Change.
Souring milk! (Heh, I hate section reviews!)
Both milk souring and iron rusting are chemical changes.
It is not physical but rather chemical: milk sugar (lactose) is converted to lactic acid by Lactobacillus bacteria.
It is not physical but rather chemical: milk sugar (lactose) is converted to lactic acid by Lactobacillus bacteria.
Chemical Change.
Souring milk! (Heh, I hate section reviews!)
yes See Is Sour Milk a physical or chemical change for more info
Souring milk causes a chemical change because it changes its state of matter (from a liquid to a semi-solid), and it grows bacteria. When milk sours it causes a permanent change, therefore making it a chemical change.
chemical change
Both milk souring and iron rusting are chemical changes.
It is not physical but rather chemical: milk sugar (lactose) is converted to lactic acid by Lactobacillus bacteria.
It is not physical but rather chemical: milk sugar (lactose) is converted to lactic acid by Lactobacillus bacteria.
It's a chemical change. The smell is the giveaway; a smell that wasn't there before is often an indicator of a chemical change. Also, the rate at which the milk sours can be changed by heat. For example, milk in the refrigerator is actually undergoing this souring reaction at all times, but the lower temperature inside the refrigerator slows it down so that it takes many days. But if you leave it outside the refrigerator, it will sour much more quickly - in a matter of hours. An increase in heat, therefore, quickens the reaction rate. This would not be the case in a physical change.
It is not physical but rather chemical: milk sugar (lactose) is converted to lactic acid by Lactobacillus bacteria.
Yes it is a chemical reaction between the calcium and the oxygen [i may be wrong their] but the rate of reaction is very slow.
Yes it is a chemical reaction between the calcium and the oxygen [i may be wrong their] but the rate of reaction is very slow.