Answer:Dough can still rise in cooler environments, but much more slowly. Amount of yeast; the more yeast the faster the fermentation. Too much can add an undesirable yeasty flavor.
Answer:
Option C
Explanation:
Gastrocnemius and soleus muscles are jointly known as calf. Gastrocnemius is the larger muscle and connects to the knee joint while soleus is smaller muscle that connects to the portion of leg just below the knee. When gastrocnemius is stretched, the knee remains straight while when the soleus is stretched the knee bends. If a person feels difficulty in bending or stretching the knees, he/she must be facing the problem with the calf muscle. Hence, Option C is correct
Answer:
Proteins and polysaccharides.
Explanation:
Proteoglycans are heavily glycosylated proteins. These proteoglycans are present in the extracellular matrix of the animal cells and acts as a lubricant for the cells.
Proteoglycans are proteins that are covalently bonded with muco polysaccharidse. Proteoglycans are formed by the bonding between proteins and carbohydrates ( polysaccharides). Proteoglycans can combine with collagen to form cartilage and may affect the stability of a protein.
Thus, the correct answer is option (E).
Group activities, designed to educate her to work with others to achieve non-competative goals, to enable her to understand the ways in which we can work together to achieve positive mutually beneficial outcomes.
