Alcohol fermentation occurs in the cytosol of yeast cells.
Well people use the scientific method everyday in their jobs
Lets take a Culinary professional first when they want to make a new recipe they must first
Question what Ingredients might go well together
They then do research (Be if it is asking opinions)
They conduct a hypothesis
They then test it by making it
Then they collect data (Having people taste it)
Hope this Helped...
Communicate results of the Recipe
Answer:
the burning of fossil fuels
Answer:
Sugar is interesting stuff. When you cook most foods, the heat is generated by the metal of the pan transferring heat from the flame or burner. But sugar actually creates additional heat as it breaks down, making the temperature rise faster. this means that the sugar can actually be hotter than the parts of the pan away from direct heat. If you stir it, the hot sugar comes in contact with the cooler sides of the pan and crystallization sets in.
In the same way that unmeted chocolate added to melted chocolate will temper the entire mass by crystalizing it, a single sugar crystal from wet sugar that touches the sides of the pan and evaporates, then falls back into the melted sugar will begin the process of crystallization and ruin an entire batch of caramel. Removing it from the heat and adding a little water to liquify it will make it possible to start over.
