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When vinegar is added to milk, it causes a chemical change. The acetic acid in vinegar reacts with the proteins in milk, leading to curdling and the formation of solid curds and liquid whey. This process alters the composition of the milk, indicating a chemical transformation rather than just a physical change.

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1w ago

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Does adding vinegar to milk saw that milk so that the milk will curdle cause a physical change wilco don't cause a physical change?

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