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Question 12(a)
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?

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Solution

Baking soda or NaHCO3 is a basic salt. When added, pH of the milk is shifted to a slightly alkaline range. This prevents the milk proteins (casein) to tangle into a solid mass called curds and the fresh milk is preserved for a longer time.


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