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

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?

Plaster of Paris should be stored in a moisture-proof container. Explain why?

What is a neutralisation reaction? Give two examples.