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A milkman adds a very small amount of ba...

A milkman adds a very small amount of baking soda to fresh milk.
(a) Why does he shift the pH of the fresh milk from 6 to slightly alkaline ?
(b) Why does this milk take a long time to set as curd ?

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a) What is a universal indicator ? b) A milk man adds a very small amount of baking soda to fresh milk. i) Why does he shift the pH of the fresh milk from 6 to slightly alkaline. ii) Why does this milk take a long time to set as curd.

State reasons for the following : (a) Tap water conducts electricity, distilled water does not. (b) Dry hydrogen chloride does not turn blue litmus to red where as dilute hydrochloric acid does. (c ) During summer season, a milk man usually adds a very small amount of baking soda to fresh milk (d) For dilution of acid, acid is added into water and not water into acid. (e) Ammonia is a base but does not contain hydroxyl group.

Fresh milk has a pH of 6. When it changes into curd (yogurt), will its pH value increase or decrease? Why?

Fresh milk has a pH of 6. How do you think the pH will change as it turns into curd ? Explain your answer.