Answer:
Explanation:
It is the lactic acid which makes milk taste sour. Pasteurising milk kills off harmful bacteria and greatly reduces the number of lactobacillus ensuring that milk will last up to three weeks in a fridge. Lactobacillus is a very useful bacterium as the acidic conditions it creates makes a milk protein called casein turn to curd.
Answer:
Nitrogen and Phosphorus
Explanation:
When the function of a whole ecosystem is limited because of a nutrient , which is present in limited amount, it is called as a limiting nutrient. The organisms uptake water and carbon directly from the environment as it is abundant in nature. The nutrients like nitrogen and phosphorous are present in limited amount and moreover they are not present in the form that can be directly taken up by the organism.
Thus, Nitrogen and Phosphorous are limiting nutrients.
The nociceptor does not relay any information to the brain about stimuli below the threshold. This is because stimuli below the threshold do not generate an action potential and thus the neuron is not actively signalling.
The answer is John Dalton
Answer:
The first sentence changed by having the word "fat" added. The second sentence changed by the "d" is gone from the word dog and the rest of the letters afterward kind of combined.
Explanation:
