If I had been Louis Pasteur, my first reflection would be that the experiment was able to produce milk with longer shelf-life. From there, I would make inferences as to how it happened. I already have knowledge about microorganisms and how they react or degrade with heat and pressure. So, I would conclude that by subjecting the milk to that specific temperature and pressure, the microorganisms that cause spoilage are destroyed.
Later on, I would also realize that it's not only the spoilage-causing bacteria that are destroyed but also all the other microorganisms present in the milk examples of which are probiotics.
The pinkish hue of individuals with fair skin is the result of the crimson color of oxygenated hemoglobin (contained in red blood cells) circulating in the dermal capillaries and reflecting through the epidermis- is a <u>true</u> statement.
Explanation:
The color of skin of an individual is due to the presence of three main pigments present in the integumentary system – melanin, hemoglobin, and carotene.
Melanin released by the melanocytes gives a black to brown complexion depending upon the number of pigments present.
Carotene obtained through dietary sources gets accumulated in dermal layers and gives a yellow-orange tinge to the complexion.
The hemoglobin, which contains the red colored pigment ‘heme’ is the reason for the pink hue of fair skinned people. This hemoglobin present in the dermal capillaries running through the entire length integumentary system adds the unique pink hue to the fair complexion. So higher levels of oxygenated blood and skin blood perfusion lead to bright skin coloration.
You spelled detention wrong bud
Which of the following best describes the molecular structure of ovalbumin?
A group of six carbon atoms joined in a ring.
<u> A chain of amino acids folded and twisted into a molecule.
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A set of three fatty acids attached to a molecule of a glycerol.
A sequence of nitrogenous bases attached to a sugar phosphate backbone.
