Answer:
The most commercially important genus of lactic acid-fermenting bacteria is Lactobacillus, though other bacteria and even yeast are sometimes used. Two of the most common applications of lactic acid fermentation are in the production of yogurt and sauerkraut.
Lactic acid fermentation happens in our muscle cells when we are exercising feverishly, while alcoholic fermentation is used in yeast cells and is what leads to beer, bread, and wine.
By looking at them with the microscope and analyzing it and then use the zoom and zoom it in more to get a better view of the molecules
Answer:
Single-cell organisms
Explanation:
In 1735, Linnaeus introduced a classification system with only two kingdoms: animals and plants. Linnaeus published this system for naming, ranking, and classifying organisms in the book "Systema Naturae". In the epoch that Linnaeus created this system, single-cell organisms such as bacteria and protists were almost unknown. In 1866, E. Haeckel added a category including both bacteria and protozoa, thereby adding a category formed by single-cell organisms (different from animals and plants). During the 1900-1920 period, bacteria were classified as a separated kingdom named 'prokaryotes'. The current three-domain classification system was introduced by C. Woese in 1990. In this system, all forms of life are divided into three different domains: archaea, bacteria, and eukaryote domains (this last composed of protists, fungi, plants and animals).
I think you might've forgotten something. There is no labels, pictures, or any options. Add some more stuff and I'd be able to help out.
By assembling the rocks into parts of a bigger rock that might have eroded over time.
