1- Alcoholic fermentation process accomplished by yeast
2- Due to oxidation.
3- Milk contains a sugar called lactose, it also contains harmless bacteria called lactobacillus, which uses lactose for energy and creates lactic acid as by-product. It is the lactic acid which makes milk taste sour
Water is the answer because most chemical reactions happen in water
When the food reaches the small intestine .... it was absorbed by the villi present in it ! after absorption it reaches the blood where the food(glucose) mixes with plasma and reaches to different organ....there the food via capillaries and then via lymph reaches the cell and thus there further oxidation takes place.
so that was the path !!!
I Would go with Producers, since plants take nitrogen from the soil to make amino acids, & plants are considered producers. Hope this helps :)
It acts like its nothing there .
