Answer:
Bakers use yeast as a leavening agent in baking bread and other bakery products.
The yeast ferments the sugar present in the dough and converts it into ethanol and carbon dioxide.
Glucose or sugar + bakers yeast → ethanol + carbon dioxide
Carbon dioxide causes the dough to rise whereas alcohol or ethanol formed usually evaporates during the baking process.
Thus, the given blanks can be correctly filled up by alcohol fermentation and carbon dioxide.
Answer: i don’t know a lot about this kind of stuff, but I guess the dependent variable would be the heartbeat, and the independent variable would be the person running
Well there alot of challenges faced by biologist researchers during the research of infectious disease, however major of those include the followings:
1- Defining and measuring the fitness for pathogens across the scales
2- Developing models to capture the impact of co-infection on the evolutionary process
3- Modeling how pathogen characteristics shape the evolution of hose immune diversity
4- Understanding the maintenance of pathogen diversity
5- Developing the better models for the impact of genetic systems on pathogen evolution .
