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2 answers:
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Answer:
Kombucha is a Symbiotic culture of bacteria and yeast (SCOBY), similar to mother of vinegar, containing one or more specie each of bacteria and yeast which is added to sweet tea, which jump start two processes take place. First, alcoholic fermentation during which the yeast convert sugars to alcohol under controlled conditions. After that, the bacteria converts most of this alcohol into acetic, gluconic and glucoronic and other organic acids. during both of this processes, the yeast and bacteria, feast and multiply, yielding an end beverage that is rich in variety of micro organisms and healthy acids. Source: Health-Ade.com/blog/blog/what-is-fermentation
the products formed is more rich than those of the fermentation of grapes because it is a symbiotic fermentation of yeast and bacteria
Explanation:
Kombucha is fermented slightly alcoholic, lightly effervescent sweetend black or green tea, commonly consumed for its health benefits sometimes the beverage is called kombucha tea to distinguish it from the cultures of bacteria and yeast. Kombucha is thought to have originated in manchuria where the drink is traditionally consumed or in Russia and Eastern Europe.
Source: "A mug Of Kombucha for your health?" .<em>mayo clinic. </em>Retrieved 2018-09-01
Answer: picture is work for # 1,2,4,5,7
Explanation: number 3: as the pressure in the volume decreases, the volume increases causing it to expand and eventually blow.
number 6: because the temperature and the amount of gas don’t change, these terms don’t appear in the equation. What Boyle’s law means is that the volume of a mass of gas is inversely proportional to its pressure. This linear relationship between pressure and volume means doubling the volume of a given mass of gas decreases its pressure by half.
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