Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
B. they both involve wave interaction.
False hypothermia is having an extremely low body temperature.....hope this helps
Answer:
T_final = 279.4 [°C]
Explanation:
In order to solve this problem, we must use the following equation of thermal energy.

where:
Q = heat = 9457 [cal]
m = mass = 79 [g] = 0.079 [kg]
Cp = specific heat = 0.5 [cal/g*°C]
T_initial = initial temperature = 40 [°C]
T_final = final temperature [°C]
![9457 = 79*0.5*(T_{f}-40)\\239.41=T_{f}-40\\\\T_{f}=279.4[C]](https://tex.z-dn.net/?f=9457%20%3D%2079%2A0.5%2A%28T_%7Bf%7D-40%29%5C%5C239.41%3DT_%7Bf%7D-40%5C%5C%5C%5CT_%7Bf%7D%3D279.4%5BC%5D)