what makes the tea with milk and lemon curdle?

The tea with milk and lemon curdles due to the acidic nature of lemon.

Explanation:

Milk is made up of a number of proteins like casein. The proteins in milk are denatured by the addition of lemon juice. When lemon juice is added to tea or milk, the proteins such as the negatively charged casein become neutralized. Now, as no negative charge is present on them so they start to crumple together rather then pushing each other apart. Hence, the clumping causes the milk to curdle in tea.

hey bro i looked it up on google the structure of the eye-spot in euglena viridie, e. ehrenbergii, and phacus pyriyorme is not as franzé haa described it. the so-called “crystal body” and “lens bodies” were not found in any of the individuals of the species examined by me. as earlier observers have stated, the eye-spot consists simply of a mass of pigment granules arranged in a single layer, and probably embedded in a protoplasmic framework, but the latter could not be seen, and its presence was only inferred from the fact that the pigment granules must be held together in some way, thd the eye-spot as a whole is capable of expansion, and that the pigment granules can be separated from each other.

hope this   and an i get brainlsiest

glycolysis is a process that fuel your metabolism. it is apart of cellular respiration the process that produce atp.