1) The fizzing will occur more vigorously in test tube A, where hydrochloric acid is added. This is because hydrochloric acid is a stronger acid compared to acetic acid. When magnesium reacts with hydrochloric acid, it forms magnesium chloride and hydrogen gas. The reaction between a stronger acid and magnesium will be more vigorous, resulting in a more intense fizzing.
2) The pH will decrease as milk turns into curd. Curdling of milk occurs when the proteins in milk coagulate, forming solid curds and liquid whey. During this process, lactic acid bacteria ferment the lactose present in milk, producing lactic acid. Lactic acid is a weak acid, and its production leads to a decrease in pH. Therefore, as milk turns into curd, the pH will decrease from its initial value of 6.
1)Equal lengths of magnesium ribbon are dropped in test tubes A and B.Hydrochloric acid is added to test tube A,while acetic acid is added to test tube B.In which test tube will the fizzing occur more vigorously and why?
2)Fresh milk has a pH of 6.How do you think the pH will change as it turns into curd?Explain your answer.
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