The rate of browning of apple will be fast in milk of magnesia.
Monika Tandon (chemistry teacher) DPS Vasant Kunj
Milk of magnesia, which is alkaline in nature, reacts with enzymes in the apple to cause browning through a process called enzymatic browning. This reaction accelerates the breakdown of the apple's cellular structure, leading to the brown coloration.
Milk of magnesia is a suspension of Magnesium Hydroxide in water, which is a base.
Milk of magnesia is a suspension. It is a mixture where particles of the magnesium hydroxide are dispersed in a liquid (water). Over time, the particles will settle out, making it a suspension and not a colloid.
1. The chemical formula of magnesia is MgO. 2. Milk is a mixture; milk hasn't a chemical formula.
Milk of magnesia is a suspension of magnesium hydroxide in water. The mass percentage of magnesium in milk of magnesia can vary but typically ranges from around 7-8%.
Milk of magnesia, which is alkaline in nature, reacts with enzymes in the apple to cause browning through a process called enzymatic browning. This reaction accelerates the breakdown of the apple's cellular structure, leading to the brown coloration.
No, there is no milk in milk of magnesia. Milk of magnesia is a liquid laxative that contains the active ingredient magnesium hydroxide.
magnesia
The color become red to brown.
Milk of magnesia is a stimulant laxative. It doesn't cause gas but it causes cramping because it stimulates the bowels to force feces out.
Sodium hypochlorite is not in milk of magnesia. Milk of magnesia is magnesium hydroxide and water.
The color become red to brown.
Milk of magnesia can be purchased at a pharmacy or grocery store.
Suspension of Magnesium hydroxide in water is the milk of magnesia.
The pH of Milk of Magnesia is approximately 10.5
Milk of magnesia is a suspension of Magnesium Hydroxide in water, which is a base.
No, Milk of magnesia is a base and will neutralize acid.