Answer:
Baking bread
Explanation:
Over time, microorganisms have been found beneficial in nature. most significantly in the fermentation process of bread baking. the main micro organism in bread making traditionally is the yeast. Yeast is a microbe, when the yeast feeds on sugar it ferments it and it converts the sugar into carbon dioxide and ethanol. The function of the yeast in bread making is that it causes bread to rise.
Answer:
I would say it's pectin secondary cell, but don't trust my word
Formula: Molarity = <span>Amount
of substance (in moles)/Volume of solution (in litres)</span>
40.0⋅g<span>/40</span>⋅<span>g⋅</span><span><span>mol</span><span>−1</span></span> ÷ (1.50⋅L) = 0.667 <span>−1</span>
sodium hydroxide.
The Molarity of
40 grams of Sodium Hydroxide in 1.50L of solution is 0.667 mol*L-1
<span> </span>
Cytoplasm
nuclus
membrane
hope this helps!
It carries deoxygenated blood from the right ventricle to the lungs
