We are learning the same thing in class and I'm having trouble
Answer:
The 'cell membrane' also known as the plasma membrane or cytoplasmic membrane is a biological membrane that separates the interior of all cells from the outside environment. The cell membrane is selectively permeable to ions and organic molecules and controls the movement of substances in and out of cells
Explanation:
<u>Answer:</u>
The most appropriate answer option is: D) Saprophytes return organic material to the soil for use by living organisms.
<u>Explanation:</u>
A saprophyte, also known as a saprobe or saprotroph, is an organism (fungi) which feeds and grows on decomposing organisms. We also know that it secrete enzymes that digest components of cell walls, such as cellulose and lignin.
Saprophyte is an important part of the biogeochemical cycle as it decomposes the bodies of the dead organisms, recycles them and releases nutrients into the soil to be used by the living organisms.
The statements which describe the production of soy sauce are:
A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids that add to the flavor of the sauce
F. To produce soy sauce, yeast and a type of mold are added to a mixture of soybeans, wheat, and salt
Explanation:
Soy sauce is produced by the brewing and fermentation of a mixture containing soy beans, wheat, and salt along with water.
The fermentation process is a two-step process involving microbial actions through mold, yeast, and bacteria.
Traditional Japanese artisan production of soy sauce involves addition of mold to the raw material mixture. The mold commonly used is Aspergillus soyae which ferments the soya bean, wheat and salt mixture through its enzymes and breaks its complex molecules into simpler sugars, amino acids, and fatty acids. This forms a mixture called koji.
During the second fermentation process, koji is acted upon by yeast and lactic acid bacteria.
Enzymatic action of the yeast converts the simpler sugars into alcohol, and forms carbon dioxide and a other organic acids which enhances the flavor of the mixture which is now called the morami.
Morami is then acted upon lactic acid bacteria which also produce organic acids like glutamic acid, aspartic acid and other amines which define the unique flavor of the soy sauce.
