The term for the lumps that form when acid is added to milk is curdling. This happens when the casein in the milk reacts to the acidity.
The term for the lumps that form when an acid is added to milk is curds.
The term for the lumps that form when acid is added to milk is called curds. This process is known as curdling, where the protein in the milk coagulates and separates from the liquid whey.
When alkali is added to acid, a neutralization reaction occurs where the hydrogen ions from the acid react with the hydroxide ions from the alkali to form water and a salt. This process results in the solution becoming neutral in terms of pH.
When a nonmetal oxide is added to water, it will form an acid.
When an acid is added to a base, a neutralization reaction occurs, resulting in the formation of water and a salt. The acid donates a proton (H+) to the base to form water. The remaining ions from the acid and base combine to form a salt.
The term for the lumps that form when an acid is added to milk is curds.
colloid
The term for the lumps that form when acid is added to milk is called curds. This process is known as curdling, where the protein in the milk coagulates and separates from the liquid whey.
This product is called sour milk. It causes milk for form a coagulate. It is not a precipitate as it doesn't separate into a solid and a liquid. Cheese making would use that method.
The answer is curds or curdles.
When alkali is added to acid, a neutralization reaction occurs where the hydrogen ions from the acid react with the hydroxide ions from the alkali to form water and a salt. This process results in the solution becoming neutral in terms of pH.
When a nonmetal oxide is added to water, it will form an acid.
When an acid is added to a base, a neutralization reaction occurs, resulting in the formation of water and a salt. The acid donates a proton (H+) to the base to form water. The remaining ions from the acid and base combine to form a salt.
Curdles?
The answer is curds or curdles.
There are many types of curds. Many foods will form clumps that are referred to as curds. Cheese is probably the most common. If you are referring to curds and whey, then you are referring to lumps of cheese floating in the water that separates from milk when acid is added and the milk protein clumps together to form cheese.
It will be an aqueous acetic acid solution. normally water is added in order to decrease the concentration of an acid & gives the diluted form of it.