Hello there!
Well, that sentence is easy to memorize because it is short. Compare to what I have to memorize :)
How can I remember the definition?
Well, personally, I used different strategies to study Biology.
The first one "Flashcards".
Not every students like flashcards, but I do. In front of the card, you write "Gene". Then at the back of the card, you write the definition of it.
You keep reading it for like 3 times then you'll remember it.
Another strategy I used it writing it down. And this comes after you finished with the flashcards.
Take a piece of paper and write the definition down without looking at the flashcard. Write it down several times.
The next strategy is to test yourself. Leave it for like 4 minutes and go do something else. (Personally, I usually listen to music).
Then after 4 or 5 minutes, come back to it. Without looking at the flashcards or the paper, try to repeat the definition in your mind. Then repeat it out loud. Then write it down again to see if you remember the correct grammars. For example, you might don't remember how to spell "Chromosome".
That should be enough! :)
I used these tips to study Anatomy and some other science stuff. It works for me. I hope it works for you too.
As always, it is my pleasure to help student like you!
The two statements which describe the production of soy sauce.
Option A. When soy sauce is made, yeast and mold help break down the sugars to produce various acids.
Option 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 naturally prepared by artisanal brewing and fermentation. The basic ingredients used are soybeans, wheat and salt.
During the brewing process, microbes like mold, yeast or bacteria are added to the basic mixture to ferment. When mold is added to the basic mixture, it ferments and forms a mixture called koji.
Molds like Aspergillus soyae called the koji starter is commonly used. The enzymes present in the mold break the starch in the soy beans and wheat into simpler sugars, and proteins into amino acids, and fats into simpler lipids.
The koji is then treated with yeast and lactic acid bacteria which ferments the koji and forms the moromi which is then processed further to form soy sauce.
The enzymes of the yeast converts the simple sugars into alcohol, CO2 and other organic acids and elements which enhance the flavor of the sauce. Lactic acid bacteria takes the role of converting the sugars into organic acids like aspartic and glutamic acid, and other amines.
Answer: Precise measurements are important for Scientific Accuracy in order to get correct results
Explanation:
Precision is how close the Agreement is between repeated measurements under the same conditions. For example, if a measured value 36.7cm has three digits, or significant figures. Significant figures indicate the precision of a measuring tool that was used to measure a value
Accuracy is how close a measurement is to the correct value for that measurement.
When taking scientific measurements it is very important to be both precise and accurate. Bad equipment, human error can give inaccurate results.
Overproduction
Most species produce more offspring than can survive.
Competition
Since living space and food are limited, organisms must compete for the necessities.
Variation
Differences between individuals in a population.
Adaptations
Any kind of inherited trait that improves an organism's chances of survival.
Natural selection
The environment selects organisms with optimal traits to be the parents of the next generation.
Speciation
Over many generations, favorable adaptations accumulate and may result in a new species.
