Eeuw! Disgusting! Sour milk.Chemical Changes.
The hydrogen ions from vinegar (5% water solution of acetic acid) react with -NH2 groups of lysine and asparagine to clot the milk and drive proteins out of solultion. The result is a sour milk taste.
it becam rare milk
It makes sperm
Magnesium acetate is obtained.
When vinegar is mixed into melted chocolate, it can cause the chocolate to seize and become grainy or lumpy. This is due to the interaction between the vinegar and the chocolate, which disrupts the smooth texture of the chocolate. It is best to avoid mixing vinegar with melted chocolate to prevent this from happening.
Milk is a complex mixture of sugars, micro nutrients, water, and proteins. When proteins are exposed to heat, the presence of an organic solvent such as ethanol, or is exposed to acid or base, they tend to coagulate. This is similar to cooking an egg in a pan, the heat denatures the protein of the egg and makes it solidify. Similarly if you've ever marinated chicken in lemon juice for awhile, the outside of the chicken will appear to have been cooked although this is just the denaturing effect of the acid on the meat.
it becam rare milk
Yes, when you add an acid, like vinegar, to milk a chemical reaction occurs. The acid causes milk to curdle. In fact, by adding vinegar to milk you can make cheese! http://www.wikihow.com/Make-Cheese-at-Home
It makes sperm
Casein is formed when you mix milk and vinegar,
it turns into a doughy substance , but don't add baking soda and vinegar
Milk will go bad if mixed with an acidic liquid such as lemon juice, lime juice or vinegar.
Magnesium acetate is obtained.
Vinegar makes milk curdle and the nature of vinegar is to not mix.
uh.. the tea gets lighter and it has milk in it..?
its a chemical change because you cannot reverse the process and just have milk and vinegar separate
When cornstarch is mixed with vinegar, it makes a cloudy solution. It cannot dissolve in the vinegar, so it creates a liquid that has cornstarch particles floating in it turning the liquid cloudy.
Vinegar will curdle cream or milk. If you need buttermilk for a cake recipe and have none, you can add a couple of teaspoons of white or cider vinegar per cup of milk, let it stand for about 15 minutes and it's ready to add to your batter.