A vinegar flavor
The fermentation of food is the breakdown of the food molecules, anaerobically.
Explanation:
Usually, anaerobic bacteria or yeast are able to break down molecules like glucose in the absence of oxygen because their main cellular respiration metabolic chain is glycolysis. The pyruvate that is formed at the end of glycolysis is readily converted to lactic acid by the cells before being excreted by the cells. This is why fermented food tastes sour like vinegar. Sourness is a general characteristic of acids.
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Answer:
When ocean salt water evaporates, the salt in the water is left in the water. This causes the salt water to become heavily filled with salt.
Explanation:
<span>Prokaryotic organisms lack membrane bound nuclei as well as organelles.
</span>
Examples
-bacteria
-algae
<span>A: food chain
</span><span>In many functions of a living organism, it cannot make its own energy. It uses energy from its environment, retrieves and converts into a usable and edible matter. Organisms that can do this process is the autotrophs, they can facilitate photosynthesis which they gather energy from the sun, water and carbon dioxide in order to create energy by then, the transfer of this energy to other organism is played by the food chain –food web. </span>
Idk the options but it could be genetic variation
