Answer:
The aroma, taste, shine, snap, smoothness, “melt‐in‐your‐mouth” sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed.
Explanation:
Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
All I can think of is a scavenger but that's not a scientific term
Answer:
The correct answer is c. consume two ATP molecule
Explanation:
Glycolysis is the process in which glucose is partially breakdown into two pyruvate molecules. Glycolysis is divided into two-phase the first phase is the preparatory phase and the second phase is the payoff phase.
In preparatory phase energy is consumed and the formation of two molecules of glyceraldehyde 3 phosphate(triose phosphate) takes place with the consumption of two ATP, therefore, this phase is called energy investment phase.
These two ATP are consumed when fructose 6 phosphate converts into fructose 1,6 bis-phosphate. Therefore, the right answer is c.
Answer:
A scientific theory is an explanation of an aspect of the natural world
Explanation:
It has to be repeatedly tested and verified in accordance with the scientific method.
While theory is just and idea not backed up my a bunch of tests.
