Answer:
The correct answer is : B. Carbon dioxide gas is produced as a by-product of alcohol fermentation but not lactic acid fermentation.
Explanation:
In t5he lactic fermentation, the end product is lactic acid whereas in Alcohol fermentation produces by-product carbon dioxide gas which makes it more suitable for baking.
Alcohol fermentation takes place the bread is made as gas is what puts tiny air bubbles within the dough of the bread and makes bread lighter consistency we are used to. Yeast helps in producing carbon dioxide by alcohol fermentation.
<span>It was the culmination of research in the 1930s and early 1940s at the Rockefeller Institute for Medical Research to purify and characterize the "transforming principle" responsible for the transformation phenomenon first described in Griffith's experiment of 1928: killed Streptococcus pneumoniae of the virulent strain type III-S, when injected along with living but non-virulent type II-R pneumococci, resulted in a deadly infection of type III-S pneumococci.</span>
Macronutrients are, in the most basic terms, the components of food that ... gram, and that's not including the additional calories from sugary additives, etc. ... absorbed by the body, making it possible for you to still be deficient.
Answer:
Hello.
• gels can melt during electrophoresis, the buffer can become exhausted, and different forms of genetic material may run in unpredictable forms.
• And the strengths could be that it separates based on size, it is relatively easy to do.