Mary Zooph
Calcium carbonate is added to neutralize the excess of acetic acid which remain after the precipitation of casein.
Rennies are basic rather than acidic, this is because in their recent advert it shows that rennies turns any excess acid into water. Therefore to do this, a base must be added to neutralise the acid. I hope this helps clear things.
When excess curd is added to milk, the lactic acid bacteria present in the curd ferment the lactose in the milk, leading to the production of more lactic acid. This process thickens the milk, causing it to curdle and form a thicker yogurt-like consistency. If left for too long, the excess acidity can result in a sour taste and further separation of whey from the curds. Ultimately, the milk transforms into a more tangy and thicker dairy product.
the excess hydronium reacts with hydroxide in water to form more water and reduce the amount of hydroxide present.
Sulfuric acid is added to sugar to make carbon
When excess hydrochloric acid has been added to an evaporating dish with magnesium, you will observe bubbling and fizzing as the magnesium reacts with the acid. Once all the magnesium has been consumed in the reaction, no more bubbles will be produced, indicating that excess acid is present.
The indicator turns pink when an excess of hydrochloric acid has been added in a titration.
To determine if acid or carbonate was in excess initially, you can titrate the reaction mixture with an appropriate base of known concentration. The point where the base completely neutralizes the acid will indicate the amount of acid present initially. Any excess base after this point would suggest that the initial excess was in the carbonate.
When copper oxide is added into excess dilute sulphuric acid, it reacts to form copper sulfate and water. Additionally, hydrogen gas is evolved during the reaction.
If you add excess amounts of HCl to a sodium benzoate solution, the benzoic acid formed will neutralize the excess acid. This will result in a lower pH and possibly the formation of sodium chloride as a byproduct. It's important to be cautious with excess acid to avoid unwanted side reactions or altering the desired properties of the solution.
Excess sodium hydroxide is added to ensure that all the acid in the solution is fully neutralized. This helps to guarantee that the reaction goes to completion and that the pH of the solution is sufficiently raised.
Calcium carbonate is added to neutralize the excess of acetic acid which remain after the precipitation of casein.
Copper II oxide was added in excess to ensure that all the sulfuric acid reacted, forming water and copper II sulfate. This method helps to avoid any excess sulfuric acid remaining in the solution, ensuring that all copper II oxide reacts completely to form the desired copper II sulfate salt.
When excess copper oxide is added to dilute sulfuric acid, the excess copper oxide will react with the acid to form copper sulfate and water. The reaction will continue until all the copper oxide is used up. This is known as a limiting reactant situation, where one reactant is completely consumed before the other.
Rennies are basic rather than acidic, this is because in their recent advert it shows that rennies turns any excess acid into water. Therefore to do this, a base must be added to neutralise the acid. I hope this helps clear things.
To calculate the excess moles of acid in a titration, subtract the moles of base used from the initial moles of acid. This will give you the amount of acid that was not neutralized by the base and therefore the excess moles of acid present in the solution.
Aspirin (which is an acid) gives some people an upset stomach. Sodium Bicarbonate is a buffer- it slows acid changes, and prevents upset stomachs.