What is the effect of curd on turmeric solution?

Curd, when added to a turmeric solution, can cause the solution to curdle or coagulate. This is because the proteins in the curd interact with the curcumin, the active compound in turmeric, and form a complex that causes the solution to thicken and eventually solidify. The exact mechanism behind this interaction is not fully understood, but it is thought to involve the formation of hydrogen bonds between the proteins and the curcumin molecules. Curd can also affect the colour of the turmeric solution, making it appear more yellow or orange.

Here is a more detailed explanation of the process:

1. When curd is added to a turmeric solution, the proteins in the curd start to interact with the curcumin molecules.

2. These interactions cause the curcumin molecules to aggregate and form larger particles.

3. The larger curcumin particles then collide with each other and start to cross-link, forming a network that traps water molecules.

4. This network of curcumin particles and water molecules forms a gel, which causes the turmeric solution to thicken and eventually solidify.

The concentration of curd and turmeric in the solution, as well as the temperature and pH of the solution, can all affect the rate at which the solution curdles.

Overall, the addition of curd to a turmeric solution can cause the solution to curdle, change colour, and thicken. These effects are due to the interactions between the proteins in the curd and the curcumin in the turmeric.