No, a chemical change.
Taste and smell are indicators of chemical composition, so a change in those would indicate a chemical change.
This is a chemical change.
Chocolate milk is a mixture. It is not a change of any sort. The making of chocolate milk is a physical change as none of the components change their chemical identity.
It is a chemical change because there is a chemical reaction occurring that is rotting the milk. An example of a physical change would be if the milk was evaporated or frozen.
Chocolate milk is a mixture called a colloid.
is milk an example of chemical change
This is a chemical change.
No it is a chemical change because you change it back to normal.
An example of a physical change in milk is when you freeze it, changing its state from liquid to solid without altering its chemical composition. A chemical change in milk occurs when it sours, involving the breakdown of lactose by bacteria to form lactic acid, altering its chemical composition.
When milk sours, it undergoes a chemical change rather than a physical change. The bacteria in the milk ferment the lactose sugar into lactic acid, changing the chemical composition of the milk. This process cannot be reversed by physical means, distinguishing it as a chemical change.
It is not physical but rather chemical: milk sugar (lactose) is converted to lactic acid by Lactobacillus bacteria.
Milk souring is a chemical property, as it involves a chemical change in the milk caused by the action of bacteria that convert lactose into lactic acid. This change alters the taste and texture of the milk.
A physical change refers to a change in appearance or state that does not alter the chemical composition of the substance. When milk sours, it undergoes a physical change because its appearance and taste change, but the molecules remain the same. Similarly, when an iron nail rusts, it is a physical change because the iron's appearance changes as it forms rust, but the chemical composition of the iron is not altered.
chemical change
yes because it is a different substance than before :)
The percentage of milk that sours the fastest is typically whole milk, which has a higher fat content. Whole milk generally sours quicker than low-fat or skim milk due to its richer nutrient composition, which provides a better environment for bacteria growth. Additionally, factors such as temperature and exposure to air also play significant roles in how quickly milk sours.
yes it is because a chemical change is way different than physical and a physical change is when it is still the same for example when you rip cut or crumble a pice of paper it is still the same !
Chocolate milk is a mixture. It is not a change of any sort. The making of chocolate milk is a physical change as none of the components change their chemical identity.