Answer:
The correct answer would be - there could be microorganisms like bacteria present and consistency or texture would be not as expected.
Explanation:
Pasteurization is more of a safety process that helps in the elimination of microorganisms like bacteria and this process involves heating the liquid and cooling it down immediately to a very low temperature.
Homgenisation is the process that makes liquid particles evenly small and distributed equally which gives it consistency or texture and taste. Without these two processes, yogurt will have bacteria and inconsistency.
Two molecules are formed, each with one original side.
This is because the starting DNA molecule undergoing mitosis splits in half and the other half is completed by free nucleotides using the enzyme Polymerase.
Transfer of energy from one living to another in a food chain is called pyramid energy.
So simply we can energy pyramid shows how much energy passes from one living to another in a food chain.
Food chain always begins with autotrophs i.e. green nature (plants). Which becomes producers.
There are different types of organisms based on food habits and their environment.
I say it is all of the above.
According to the U.S. Geological Survey, most of that three percent is inaccessible. Over 68 percent of the fresh water on Earth is found in icecaps and glaciers, and just over 30 percent is found in ground water. Only about 0.3 percent of our fresh water is found in the surface water of lakes, rivers, and swamps. The use for the water in the world is for household drinking water. The ocean stores about 97 percent of the Earth's water; the remaining three percent is stored in glaciers and ice, below the ground, in rivers and lakes. Of the world's total water supply of about 332 million cubic miles of water, about 97 percent is stored in the ocean.
Hope this helps!
