The milk will curdle faster in Bowl Q, which contains both the curd and the baking soda, compared to Bowl P, which only has curd. The reasoning behind this is as follows:
1. **Role of Curd**: The curd contains lactic acid bacteria, which help ferment the lactose (milk sugar) in the milk, converting it into lactic acid. This acidification process leads to the coagulation of the proteins in milk, resulting in curd formation.
2. **Role of Baking