Answer:Dough can still rise in cooler environments, but much more slowly. Amount of yeast; the more yeast the faster the fermentation. Too much can add an undesirable yeasty flavor.
The waiter tears the raised part
of the straw wrapper a few inches from either end and he pulls until a piece of
the wrapper is entirely removed. The exposed part of the straw is what is then
placed in the drink, leaving the remaining wrapper for the customer to remove
himself. This will assure the customer that the waiter has not touched the straw
with bare hands. The part of the straw that has remained is called a straw
lace, or a drinking straw sleeve or a strawphylactic.
Answer:
The answer should be C: mostly in the 20th century
Explanation:
Microtubules provide a rigid structure, or cytoskeleton
