The answer would be (b) evolutionary species concept.
Initially address, Gram-negative in light of the fact that the precious stone violet restrains the development of gram-positive.
Second question, Fermentation: the blend of carb lactose, bile salts, and pH turn it unbiased red since they are enteric and age lactose
Third, we would see the development since it is gram negative microbes.
Fourth
1. coliform microbes (pink settlements in light of the fact that the pH is brought down and they are lactose fermenters)
2. Looseness of the bowels typhoid, and paratyphoid bacilli (tan and straightforward provinces since they are non-fermenters)
Answer:
The yeast is no longer active, Climate conditions, too much liquid, Wrong type and amount of yeast, Not adding or using too little salt, Insufficient baking time and Wrong oven temperature.
Explanation:
The yeast is no longer active, Climate conditions, too much liquid, Wrong type and amount of yeast, Not adding or using too little salt, Insufficient baking time and Wrong oven temperature are the factors that could fail the process of dough rising. For rising of dough, the environmental conditions and materials that is used in dough must be present in optimum range or quantity.
The cerebellum controls balance
<span>C. The offspring will inherit neither the genotype or phenotype change.</span>
