Dehydration reaction. In chemistry and the biological sciences, a dehydration reaction is usually defined as a chemical reaction that involves the loss of a water molecule from the reacting molecule.Dehydration reactions are a subset of elimination reactions.he new molecule, consisting of two monosaccharides, is called a disaccharide. The process of hydrolysis is the reverse reaction, meaning that the water is recombined with the two hydroxyl groups and the disaccharide reverts to being monosaccharides.
Essentially all yogurt starts with milk heated to 180F or higher and held for several (15-30) minutes before cooling to the target temperature for bacteria culture addition (108-112F) and then held at this temp for the culture to ferment the lactose in the milk and add the characteristic flavor of yogurt.
exists and is an alternate of . Some people would consider the risk of bacteria in food being left out too great to risk eating after one hour. Open Yogurt will separate after 4 hours, and will spoil after 12 hrs at room temp. Yogurt, though, is produced with bacteria, changing its spoilage dynamic.