Which acid is produced when milk gets sour? (1) Tartaric acid (2) Butyric acid (3) Lactic acid (4) Acetic acid

Which acid is produced when milk gets sour?
(1) Tartaric acid
(2) Butyric acid
(3) Lactic acid
(4) Acetic acid
by

1 Answer

Answer :

(3) Lactic acid
by

Related questions

Sour milk contains – (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid

Description : Sour milk contains – (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid

Last Answer : (4) lactic acid \ Explanation: Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish ... kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.

Sour milk contains (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid

Description : Sour milk contains (1) acetic acid (2) tartaric acid (3) citric acid (4) lactic acid 

Last Answer :  lactic acid

Curd is sour due to presence of – (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Description : Curd is sour due to presence of – (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Last Answer : (2) Lactic acid Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid ... solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey.

Curd is sour due to presence of (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Description : Curd is sour due to presence of (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Last Answer : Lactic acid

Check the incorrect statement : (a) Acetic acid is present in sour milk (b) Formic acid is present in insect bites (c) Tartaric acid is present in grapes (d) Citric acid is a tricarboxylic acid

Description : Check the incorrect statement : (a) Acetic acid is present in sour milk (b) Formic acid is present in insect bites (c) Tartaric acid is present in grapes (d) Citric acid is a tricarboxylic acid

Last Answer : Acetic acid is present in sour milk

Milk tastes sour when it is left in open for some time. This happens due to the formation of (1) Lactic acid (2) Citric acid (3) Acetic acid (4) Carbonic acid

Description : Milk tastes sour when it is left in open for some time. This happens due to the formation of (1) Lactic acid (2) Citric acid (3) Acetic acid (4) Carbonic acid

Last Answer : (1) Lactic acid Explanation: Milk contains a sugar called lactose, a disaccharide (compound sugar) made by the glycosidic bonding between glucose and glactose (monosaccharides). When milk is heated to ... multiplies. These convert the lactose into lactic acid, which imparts the sour taste to curd.

Milk tastes sour when kept in the open for sometime due to the formation of – (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid

Description : Milk tastes sour when kept in the open for sometime due to the formation of – (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid

Last Answer : (1) lactic acid Explanation: Like many other things, milk contains bacteria, Milk also naturally contains a kind of sugar known as "lactose." The bacteria that live in milk get energy from this ... sugars to reproduce, they change it from "lactose sugar" into "lactic acid," which tastes sour.

Which of the options in the given table are correct? Option | Natural Source | Acid Present (i) Orange | Oxalic acid (ii) Sour milk | Lactic acid (iii) Ant sting | Methanoic acid (iv) Tamarind | Acetic acid (a) (i) and (ii) (b) (i) and (iv) (c) (ii) and (iii) (d) (ii) and (iv)

Description : Which of the options in the given table are correct? Option | Natural Source | Acid Present (i) Orange | Oxalic acid (ii) Sour milk | Lactic acid (iii) Ant sting | Methanoic acid (iv) Tamarind | Acetic acid (a) (i) and (ii) (b) (i) and (iv) (c) (ii) and (iii) (d) (ii) and (iv)

Last Answer : Answer: (c)

Milk tastes sour when kept in the open for sometime due to the formation of (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid

Description : Milk tastes sour when kept in the open for sometime due to the formation of (1) lactic acid (2) citric acid (3) acetic acid (4) carbonic acid

Last Answer :  lactic acid

The major auxin produced in plants is: a. Indole-3-butyric acid (IBA) b. Naphthalene acetic acid (NAA) c. Indole-3-acetic acid (IAA) d. Ethylene

Description : The major auxin produced in plants is: a. Indole-3-butyric acid (IBA) b. Naphthalene acetic acid (NAA) c. Indole-3-acetic acid (IAA) d. Ethylene

Last Answer : Indole-3-acetic acid (IAA)

Which acid is produced when milk gets sour? -Do You Know?

Description : Which acid is produced when milk gets sour? -Do You Know?

Last Answer : answer:

Which acid is produced when milk gets sour?

Description : Which acid is produced when milk gets sour?

Last Answer : Lactic acid

Which acid is produced when milk gets sour?

Description : Which acid is produced when milk gets sour?

Last Answer : Lactic acid

Which of the following is correctly matched for the product produced by them? (a) Methanobacterium : Lactic acid (b) Penicillium notatum : Acetic acid (c) Sacchromyces cerevisiae : Ethanol (d) Acetobacter aceti : Antibiotics

Description : Which of the following is correctly matched for the product produced by them? (a) Methanobacterium : Lactic acid (b) Penicillium notatum : Acetic acid (c) Sacchromyces cerevisiae : Ethanol (d) Acetobacter aceti : Antibiotics

Last Answer : (c) Sacchromyces cerevisiae : Ethanol

Which of the following is correctly matched for the product produced by them ? (1) Methanobacterium : Lactic acid (2) Penicillium notatum : Acetic acid (3) Sacchromyces cerevisiae : Ethanol (4) Acetobacter aceti : Antibiotics

Description : Which of the following is correctly matched for the product produced by them ? (1) Methanobacterium : Lactic acid (2) Penicillium notatum : Acetic acid (3) Sacchromyces cerevisiae : Ethanol (4) Acetobacter aceti : Antibiotics

Last Answer : (3) Sacchromyces cerevisiae : Ethanol

Which acid is present in lemon? (1) marlic acid (2) citric acid (3) lactic acid (4) tartaric acid

Description : Which acid is present in lemon? (1) marlic acid (2) citric acid (3) lactic acid (4) tartaric acid

Last Answer : (2) citric acid Explanation: Citric acid is a weak organic acid with the formula C6H8O7.The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste.

Which acid is present in lemon – (1) malic acid (2) citric acid (3) lactic acid (4) tartaric acid

Description : Which acid is present in lemon – (1) malic acid (2) citric acid (3) lactic acid (4) tartaric acid

Last Answer : (2) citric acid Explanation: The main organic acids contained in the flesh of lemons are citric acid and malic acid. The sourness of citrus fruit is the taste of citric acid.

Which acid is present in lemon – (1) malic acid (2) citric acid (3) lactic acid (4) tartaric acid

Description : Which acid is present in lemon – (1) malic acid (2) citric acid (3) lactic acid (4) tartaric acid

Last Answer : (2) citric acid Explanation: The main organic acids contained in the flesh of lemons are citric acid and malic acid. The sourness of citrus fruit is the taste of citric acid.

Acid present in Tomato is (A)Lactic acid (B) Tartaric acid (C) Oxalic acid (D) Citric acid

Description : Acid present in Tomato is (A)Lactic acid (B) Tartaric acid (C) Oxalic acid (D) Citric acid

Last Answer : (C) Oxalic acid

Nettle sting is a natural source of which acid? a) Methanoic acid b) Lactic acid c) Citric acid d) Tartaric acid

Description : Nettle sting is a natural source of which acid? a) Methanoic acid b) Lactic acid c) Citric acid d) Tartaric acid

Last Answer : a) Methanoic acid

Which of the following compounds will be optically active? (a) Succinic acid (b) meso-Tartaric acid (d) Lactic acid (d) Chloroacetic acid

Description : Which of the following compounds will be optically active? (a) Succinic acid (b) meso-Tartaric acid (d) Lactic acid (d) Chloroacetic acid

Last Answer : Lactic acid

In beri beri there will be accumulation of _________ in blood. (A) Aceto acetic acid (B) β−hydroxy butyric acid (C) Pyruvic acid (D) Methyl malonic acid

Description : In beri beri there will be accumulation of _________ in blood. (A) Aceto acetic acid (B) β−hydroxy butyric acid (C) Pyruvic acid (D) Methyl malonic acid

Last Answer : Answer : C

In beri beri there will be accumulation of _______ in blood. (A) Aceto acetic acid (B) β-OH butyric acid (C) Pyruvic acid (D) Methyl malonic acid

Description : In beri beri there will be accumulation of _______ in blood. (A) Aceto acetic acid (B) β-OH butyric acid (C) Pyruvic acid (D) Methyl malonic acid

Last Answer : Answer : C

Which of the following are classified as essential fatty acids? (A) Arachidonic acid (B) Oleic acid (C) Acetic acid (D) Butyric acid

Description : Which of the following are classified as essential fatty acids? (A) Arachidonic acid (B) Oleic acid (C) Acetic acid (D) Butyric acid

Last Answer : Answer : A

Which one of the following is found in Vinegar? (1) Acetic acid (2) Propionic acid (3) Formic acid (4) Butyric acid

Description : Which one of the following is found in Vinegar? (1) Acetic acid (2) Propionic acid (3) Formic acid (4) Butyric acid

Last Answer : (1) Acetic acid Explanation: Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. It is mainly used as a cooking ingredient.

Which one of the following acids is a derivative of carotenoids? (a) Indole-3-acetic acid (b) Gibberellic acid (c) Abscisic acid (d) Indole butyric acid

Description : Which one of the following acids is a derivative of carotenoids? (a) Indole-3-acetic acid (b) Gibberellic acid (c) Abscisic acid (d) Indole butyric acid

Last Answer : (c) Abscisic acid

The ethyl derivative of acetoacetic ester on basic-hydrolysis gives (a) Acetic acid (b) Acetic acid and propionic acid (c) Propionic acid (d) Acetic acid and n-butyric acid

Description : The ethyl derivative of acetoacetic ester on basic-hydrolysis gives (a) Acetic acid (b) Acetic acid and propionic acid (c) Propionic acid (d) Acetic acid and n-butyric acid

Last Answer : Acetic acid

Propanenitrile undergoes acid-hydrolysis to give (a) Formic acid(b) Propionic acid(c) Acetic acid(d) Butyric acid

Description : Propanenitrile undergoes acid-hydrolysis to give (a) Formic acid (b) Propionic acid (c) Acetic acid (d) Butyric acid

Last Answer : Propionic acid

Which of the following is NOT an organic acid? w) butyric (pron: byu-TEER-ik) x) sulfuric y) acetic z) citric

Description : Which of the following is NOT an organic acid? w) butyric (pron: byu-TEER-ik) x) sulfuric y) acetic z) citric

Last Answer : ANSWER: X -- SULFURIC

Which one of the following is found in Vinegar ? (1) Acetic acid (2) Propionic acid (3) Formic acid (4) Butyric acid

Description : Which one of the following is found in Vinegar ? (1) Acetic acid (2) Propionic acid (3) Formic acid (4) Butyric acid

Last Answer : Acetic acid 

The acid present in red ants is (1) Acetic acid (2) Butyric acid (3) Caproic acid (4) Formic acid

Description : The acid present in red ants is (1) Acetic acid (2) Butyric acid (3) Caproic acid (4) Formic acid 

Last Answer : Formic acid

The substance most commonly used as a food preservative is (a) sodium bicarbonate (b) tartaric acid (c) acetic acid (d) benzoic acid

Description : The substance most commonly used as a food preservative is (a) sodium bicarbonate (b) tartaric acid (c) acetic acid (d) benzoic acid

Last Answer : Ans:(d)

The acid that can be used as a hypnotic is (a) tartaric acid (b) benzoic acid (c) barbituric acid (d) acetic acid

Description : The acid that can be used as a hypnotic is (a) tartaric acid (b) benzoic acid (c) barbituric acid (d) acetic acid

Last Answer : Ans:(c)

The acid contained in vinegar is – (1) Acetic acid (2) Ascorbic acid (3) Citric acid (4) Tartaric acid

Description : The acid contained in vinegar is – (1) Acetic acid (2) Ascorbic acid (3) Citric acid (4) Tartaric acid

Last Answer : (1) Acetic acid Explanation: Table vinegar typically contains between 4 and 8 % acetic acid (ethanoic acid).

______ is used for making vinegar. (1) Tartaric acid (2) Mahe acid (3) Oxalic acid (4) Acetic acid

Description : ______ is used for making vinegar. (1) Tartaric acid (2) Mahe acid (3) Oxalic acid (4) Acetic acid

Last Answer : (4) Acetic acid Explanation: Vinegar is a liquid consisting mainly of acetic acid (CH3COON) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. It is mainly used as a cooking ingredient.

The substance most commonly used as a food preservative is – (1) sodium carbonate (2) tartaric acid (3) acetic acid (4) sodium salt of benzoic acid

Description : The substance most commonly used as a food preservative is – (1) sodium carbonate (2) tartaric acid (3) acetic acid (4) sodium salt of benzoic acid

Last Answer : (4) sodium salt of benzoic acid Explanation: A preservative is a naturally occurring or synthetically produced substance that is added to products such as foods, pharmaceuticals, paints, biological ... can be antioxidants such as oxygen absorbers, which inhibit the oxidation of food constituents.

______ is used for making vinegar. (1) Tartaric acid (2) Malic acid (3) Oxalic acid (4) Acetic acid

Description : ______ is used for making vinegar. (1) Tartaric acid (2) Malic acid (3) Oxalic acid (4) Acetic acid

Last Answer : (4) Acetic acid Explanation: Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water.

Which of the following acid is also known as vinegar? (a) Dilute hydrochloric acid (b) Dilute sulphuric acid (c) Dilute acetic acid (d) Dilute tartaric acid

Description : Which of the following acid is also known as vinegar? (a) Dilute hydrochloric acid (b) Dilute sulphuric acid (c) Dilute acetic acid (d) Dilute tartaric acid

Last Answer : (c) Dilute acetic acid

Tomato is a natural source of which acid? a) Acetic acid b) Citric acid c) Tartaric acid d) Oxalic acid

Description : Tomato is a natural source of which acid? a) Acetic acid b) Citric acid c) Tartaric acid d) Oxalic acid

Last Answer : d) Oxalic acid

____ is used for making vinegar. (1) Tartaric acid (2) Malic acid (3) Oxalic acid (4) Acetic acid

Description : ____ is used for making vinegar. (1) Tartaric acid (2) Malic acid (3) Oxalic acid (4) Acetic acid

Last Answer : Acetic acid

The substance most commonly used as a food preservative is (1) sodium carbonate (2) tartaric acid (3) acetic acid (4) sodium salt of benzoic acid

Description : The substance most commonly used as a food preservative is (1) sodium carbonate (2) tartaric acid (3) acetic acid (4) sodium salt of benzoic acid

Last Answer : sodium salt of benzoic acid

Vinegar is acidic in nature due to the presence of (a) vanillic acid (b) lactic acid (c) hydrochloric acid (d) acetic acid

Description : Vinegar is acidic in nature due to the presence of (a) vanillic acid (b) lactic acid (c) hydrochloric acid (d) acetic acid

Last Answer : Ans:(d)

Which one of the following chemicals is associated with muscle fatigue? (1) Uric acid (2) Acetic acid (3) Pyruvic acid (4) Lactic acid

Description : Which one of the following chemicals is associated with muscle fatigue? (1) Uric acid (2) Acetic acid (3) Pyruvic acid (4) Lactic acid

Last Answer : (4) Lactic acid Explanation: Muscle fatigue refers to the decline in muscle force generated over sustained periods of activity. Intracellular acidosis due mainly to lactic acid accumulation has ... leads to increased intracellular hydrogen ion (H+) concentration that leads to a weaker contraction.

Vinegar made by fermentation from cane sugar contains – (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid

Description : Vinegar made by fermentation from cane sugar contains – (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid

Last Answer : (4) acetic acid Explanation: Vinegar is a liquid substance consisting mainly of acetic acid (CH3CO2H) and water, the acetic acid being produced through the fermentation of ethanol by acetic ... are still promoted today. Commercial vinegar is produced either by fast or slow fermentation processes.

Which one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct? (a) Yeast – Statins (b) Acetobacter aceti – Acetic acid (c) Clostridium butylicum – Lactic acid (d) Aspergillus niger – Citric acid

Description : Which one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct? (a) Yeast – Statins (b) Acetobacter aceti – Acetic acid (c) Clostridium butylicum – Lactic acid (d) Aspergillus niger – Citric acid

Last Answer : (c) Clostridium butylicum – Lactic acid

Which of the following will give acetic acid on acid-hydrolysis? (a) Ethyl acetate (b) Acetone (c) Methyl propionate (d) Lactic acid

Description : Which of the following will give acetic acid on acid-hydrolysis? (a) Ethyl acetate (b) Acetone (c) Methyl propionate (d) Lactic acid

Last Answer : Ethyl acetate

Which one of the following chemicals is associated with muscle fatigue? (1) Uric acid (2) Acetic acid (3) Pyruvic acid (4) Lactic acid

Description : Which one of the following chemicals is associated with muscle fatigue? (1) Uric acid (2) Acetic acid (3) Pyruvic acid (4) Lactic acid

Last Answer : Lactic acid

Vinegar made by fermentation from cane sugar contains (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid

Description : Vinegar made by fermentation from cane sugar contains (1) palmitic acid (2) lactic acid (3) citric acid (4) acetic acid

Last Answer : acetic acid

Sour taste of lemon is due to the presence of which of the follow-ing? (1) Citric acid (2) Acetic acid (3) Oxalic acid (4) Formic acid

Description : Sour taste of lemon is due to the presence of which of the follow-ing? (1) Citric acid (2) Acetic acid (3) Oxalic acid (4) Formic acid

Last Answer : (1) Citric acid Explanation: Lemon juice is about 5% citric acid, which gives lemons a sour taste and a pH of 2 to 3. Citric acid is found in many fruits but lemon contains large quantity of ... of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.

Sour taste of 'Coca Cola' is due to the presence of – (1) acetic acid (2) phosphoric acid (3) hydrochloric acid (4) formic acid

Description : Sour taste of 'Coca Cola' is due to the presence of – (1) acetic acid (2) phosphoric acid (3) hydrochloric acid (4) formic acid

Last Answer : (2) phosphoric acid Explanation: Food-grade phosphoric acid (additive E338) is used to acidify foods and beverages such as various colas, but not without controversy regarding its ... usually fermented by Aspergillusniger mold from scrap molasses, waste starch hydrolysates and phosphoric acid.