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 ?
$(a)$ The milkman shifts the $pH$ of the fresh milk from $6$ to slightly alkaline because in alkaline condition, milk does not set as curd easily.
$(b)$ since this milk is slightly basic than usual milk, acids produced to set the curd are neutralized by the base. Therefore, it takes a longer time for the curd to set.
Do basic solutions also have $H^+_{(aq)}$ ions ? If yes, then why are these basic ?
Why do acids not show acidic behaviour in the absence of water ?
Name the sodium compound which is used for softening hard water.
Metal compound $A$ reacts with dilute hydrochloric acid to produce effervescence. The gas evolved extinguishes a burning candle. Write a balanced chemical equation for the reaction if one of the compounds formed is calcium chloride.
Why should curd and sour substances not be kept in brass and copper vessels ?