Why should hcl be added slowly to the milk wilt thorough stirring? what will be the effect if too much acid has been added?

To prevent the sudden denaturation of milk enzymes

Explanation:

The HCl is a very strong acid, with a pH of about 2. However, milk contains a component of substances in their natural state in solution. For example, lactose enzyme, the fatty emulsion, as well as the protein casein in a colloidal suspension.

In addition, the pH of the major components of milk which involve calcium are basic, or alkaline. The pH of the calcium compounds is around 6.8 - 7. This is a basic environment. Thus, because of the basic nature of the milk, it has a buffering effect on the acid.

When HCl is added to the milk, the casein molecules are affected. So, adding HCl slowly is necessary to prevent the denaturation of the casein molecules.

each chemical family is represented as a group or column on the periodic table. based on chemical properties, there are 6 types of chemical families. group 1 represents alkali metals, group 2 represents alkaline earth metals, groups 3 to 12 represent transition metals, groups 13 to 16 represent non-metals and other metals, group 17 represents halogens and group 18 represents noble gases.