Answer:
a travel because of emitions
Answer:
Reactants of the cellular respiration process are:
1. C6H12O6
The phase reactant is used: Glycolysis
Location: cell cytoplasm
In cellular respiration, the glucose is used up in the phase known as glycolysis which is performed in the cell cytoplasm that breaks the glucose into 2 molecules of pyruvate.
2. 6O2
The phase reactant is used: oxidative phosphorylation
Location: mitochondrial matrix
Oxidative phosphorylation is the phase of cellular respiration that forms the ATP by the transfer of the electron to the oxygen which reduced the oxygen to water.
Products of cellular respiration are -
1. 6CO2
The phase reactant is used: Krebs cycle
Location: mitochondrial matrix
2. 6H2O
The phase reactant is used: oxidative phosphorylation
Location: mitochondrial matrix inner membrane
3. 38ATP
The phase reactant is used: oxidative phosphorylation, Glycolysis, Krebs cycle
Location: mitochondrial matrix, cell cytoplasm and inner membrane mitochondrial matrix
Cell theory was fdiscovered in the 17th century. but the first. cell theory was credited in the 19th century.
The bacteria that transforms milk into curd enhances the nutritional value of the product by increasing vitamin B12. The Lactic acid bacteria helps to keep disease-causing microbes in check in our stomach.
Many fermented products, including cheese, curd, kefir, and others, can be made from milk. Curdling is the main method for producing curd from milk. Casein, a globular protein, makes up milk. Addition of rennet or any acidic substance, such as lemon juice or vinegar, can cause casein to coagulate. The casein proteins clump together to form curd as a result of the increased acidity. The activity of Lactobacillus bacteria on milk also results in the formation of curd. Lactic acid is created when lactose is fermented by Lactobacillus; this lactic acid then causes casein to coagulate. Along with producing lactic acid, lactobacillus also produces a number of nutrients that raise the nutritional value of curd. It increases the nutritional value of food.
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