Answer:
its caused by the absorption of heat. hope this helps:)
They are playing hide and seek. Start counting out loud randomly
Answer:
Bacteria
Explanation:
Bacteria are a group of single celled organisms that are neither plants or animals.
Bacteria lack cell organelles such as the nucleus and the chlorophyll.
They can be found in many environments and most of them are adapted to survive in extreme environments such as hot-springs where the temperatures are extremely high.
Unlike the plant cell wall, bacterial cell wall has a layer of peptidoglucan which determines their shape. Their cytoplasm contains both DNA and RNA.
<span>The chemical elements</span><span> can be broadly divided into </span>metals<span>, </span>metalloids<span> and </span>nonmetals<span> according to their shared </span>physical<span> and </span>chemical properties<span>. All metals have a shiny appearance (at least when freshly polished); are good conductors of heat and electricity; form </span>alloys<span> with other metals; and have at least one </span>basic oxide<span>. Metalloids are metallic-looking brittle solids that are either </span>semiconductors<span> or exist in semiconducting forms, and have </span>amphoteric<span> or weakly </span>acidic oxides<span>. Typical nonmetals have a dull, coloured or colourless appearance; are </span>brittle<span> when solid; are poor conductors of heat and electricity; and have acidic oxides. Most or some elements in each category share a range of other properties; a few elements have properties that are either anomalous given their category, or otherwise extraordinary.</span>
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
brainly.com/question/15087595
#SPJ4