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Foam accumulates on the surface of 'dal' kept for a long time in summer.

When lentils or dal kept out in summer it becomes hot due to the temperature as the temp get increased , chemical called as saponins come out of dal tissues which have a similar properties that of soap causing foaming of water
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1.In Summer, the atmospheric is most favourable for the microbial growth
2.'dal'or any food item which is kept open
For long Time favours the growth of microbes
3.while obtaining nutrition from the food, microbes release various gases as byproduct.
4.These gases form foam on the surface of foodstuffs having more water content.
Therefore, foam accumulates on the surface of 'dal'kept for long time in summer.
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Dal or any other food item kept open collects the growth of micro organisms .While obtaining nutrients from the foo d microbes release gases as byproducts.These are the gases which form foam on the surface of foodstuff s having more water content.
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