The pH value of the curd is:

Correct option is C

The correct answer is (c) lower than the pH value of milk

Explanation:

Curd vs Milk pH:

• The pH value of curd is lower than the pH value of milk. Milk generally has a pH around 6.5 to 7 (slightly acidic), while curd (or yogurt) is more acidic due to the fermentation process.
• During fermentation, lactic acid bacteria convert lactose (milk sugar) into lactic acid, which lowers the pH. As a result, the pH of curd typically ranges from 4.5 to 5.5, making it lower than the pH of milk.

Information Booster:

Fermentation process: The process of making curd involves the fermentation of lactose by lactic acid bacteria (such as Lactobacillus). The bacteria produce lactic acid, which decreases the pH, making the curd acidic.

pH Scale:

Definition: The pH scale measures the concentration of hydrogen ions (H⁺) in a solution. It ranges from 0 to 14.

• 0-6: Acidic solution (stronger as the number decreases)
• 7: Neutral (pure water)
• 8-14: Basic (stronger as the number increases)

pH and Hydrogen Ion Concentration:

• Lower pH = higher H⁺ concentration (acidic).
• Higher pH = higher OH⁻ concentration (basic).

Universal Indicators:

Used to measure pH, showing different colors based on H⁺ ion concentration.

Acids & Bases:

• Strong acids: Higher H⁺ concentration (lower pH).
• Weak acids: Lower H⁺ concentration (higher pH).
• Bases: As pH increases from 7 to 14, the OH⁻ concentration rises, indicating stronger bases.
• Key Term: "pH" stands for 'potenz' (German for "power"), referring to the power of hydrogen ion concentration.