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It will form a toxic product
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Why formation of curd takes more time in winter than in summer?
the curd turn sour due to the reason that the bacteria lactobacillus which is present in curd produce waste or secondary products which turn curd in sour taste, now in summer this phenomena occur with higher speed as the bacteria get its favabourable or optimum temprature to grow..
Name a thing which freezes in summer n melts in winter?
Such things do not exist.
What are some names of microorganisms?
viruses: for treatment of bacterial infection bacteria: for limiting the growth of other bacteria which might hurt our body. fungus,... all the microorganisms can be useful. you should just let them to be.
What effect changing the concentration of calcium ions has on the rate of coagulation of milk?
Rennin is an enzyme that converts the soluble milk protein caseinogen into the insoluble protein paracasein, producing the curd that can be processed into cheese or other milk products. Inorganic ions such as metal ions can act as cofactors. The ion may combine with either the enzyme or the substrate to reduce the activation energy. These ions are called activators. Activators are thought to make the enzyme substrate complex form more easily. For example, the action of amylase on starch is quicker in the presence of chloride ions. Calcium ions are required to activate the enzyme rennin. In this demonstration, calcium ion is removed by precipitating it as calcium citrate. In the tube containing the sodium citrate, calcium citrate forms as a precipitate. what effect changing the concentration of calcium ions has on the rate of coagulation of milk how calcium ions influece the activity of rennin in bringing about the coagulation of milk because it does
Why is hard water a problem and why does adding sodium carbonate to hard water soften it?
Adding more ions to water does *not* soften the water. Passing the hard water across an ion exchange resin, where calcium (hardness) is exchanged for sodium... softens it.Hard water causes different problems around the home. See below...BathroomShowerheads and spray-nozzles can become blocked; they can even clog the small holes completely and reduce their efficiency. The bathtub and sink seem to be the places where there is a visible soap scum build up. Without proper treatment his build up is very difficult to remove and may require a lot of cleaners and many applications. Scale can clog pipes and can decrease the life of toilet flushing units.BathingBathing with soap in hard water leaves a film of sticky soap curd on the skin. The film may prevent removal of soil and bacteria. Soap curd interferes with the return of skin to its normal, slightly acid condition, and may lead to irritation. Soap curd on hair may make it dull, lifeless and difficult to manage. Similarly, the insoluble salts that get left behind from using regular shampoo in hard water tend to leave hair rougher and harder to detangle.LaunderingClothes washed in hard water often look dingy and feel harsh and scratchy. The hardness minerals combine with some soils to form insoluble salts, making them difficult to remove. Soil on clothes can introduce even more hardness minerals into the wash water. Continuous laundering in hard water can damage fibers and shorten the life of clothes by up to 40 percent.DishwashersWhen washing dishes, especially in a dishwasher, hard water may cause spotting and filming on your crockery. The minerals from hard water are released faster when it comes into contact with heat, causing an increase in the amount of spotting and filming that occurs. This problem is not a health risk, but it can be a nuisance to clean and reduce the quality of your crockery.Problems in Water Boiler Systems and PipeworkHard water also contributes to inefficient and costly operation of water-using appliances. Heated hard water forms a scale of calcium and magnesium minerals (limescale deposits) that can contribute to the inefficient operation or failure of water-using appliances. Pipes can become clogged with scale that reduces water flow and ultimately requires pipe replacement. Limescale has been known to increase energy bills by up to 25%.Conventional water-softening depends on an ion-exchange resin in which "hardness" ions trade places with the sodium ions that are electrostatically bound to the anionic functional groups of the polymeric resin - and softens it.
Why is curd not stored in copper vessel?
Copper is a metal which is acidic in nature. Thus if curd is stored in copper vessel, it shall react with the curd and turn the curd poisonous.
Why should curd and sour substances not be kept in brass and copper vessels?
all acids are sour in nature.curd,is made from milk which is slightly acidic in nature(as it contains lactic acid).we know that acids react easily with metals to give salt and hydrogen gas.when kept in copper or brass vessels,curd(and other acidic food items) reacts with copper and forms toxic compounds which may be unfit for human consumption,and may cause food poisoning.thus it is not advisable to keep curd and other acidic or sour food items in copper or brass vessels.
Why is curd not kept in a copper container?
curd and sour substances are acidic in nature reacts with copper container to produce toxic compounds which are not fit for human consumption it causes toxicity of food
Why it is not advisable to store fruits or curd in copper vessels?
You should never cook fruits in an unlined copper pan because if it is an acidic fruit it can react with the copper and can cause poisoning. Copper is a reactive metal. Similarly, it is not wise to store foods in copper pans.
Why curd good to health?
Curd has a lot of protein. Not all people can tolerate dairy products, however.
What is principle of curd making?
Add previous day butter milk to milk taken in bowl keep it in rest till curd is formed
What happen when you put a calamansi juice in an evaporated milk?
curd is formed
Formation of curd from milk is which reaction?
Formation of curd in milk is called 'Fermentation'.Curd is formed when milk is pasteurised and fermented by a combination of lactic acid bacteria and a protease.
What is curd s and whey?
Curd is the solid part of coagulated milk formed during the cheese-making process, while whey is the liquid part that remains. Curd is rich in proteins and fats, and whey contains water, lactose, vitamins, and minerals. Both curd and whey can be used in cooking and baking.
Does Curd contains citric acid?
yes Citric acid in milk products is only an additive from other sources; it is not a natural product of fermentation.
Why it is difficult to make curd in winter?
Because Curd Bacterias Cannot screw each other as its too cold and so no new bacterias are formed..howsthat007@yahoo.comCall Free Wordwidehttp://www.99discounts.com
What is creamy curd?
creamy curd is curd that is creamy
