The answer is near the equator. Hope that helps!
Answer:
Bacteria
Explanation:
Bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus help curdle the milk which makes them into the cheese and yogurt we eat today.
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Explanation:
It is found that more than beta dicarbonyl compounds have more than 75 % concentration in Enol form and remaining in Keto form.
Reason: This excess of Enol form can be explained due to extra stability of this isomer. It is found that the enol form is being stabilized by the interamolecular interactions i.e. Hydrogen bonding between the hydroxyl group (acting as Hydrogen Bond Donor) and Carbonyl Oxygen (Hydrogen Bond Acceptor).