Answer:
The yeast is no longer active, Climate conditions, too much liquid, Wrong type and amount of yeast, Not adding or using too little salt, Insufficient baking time and Wrong oven temperature.
Explanation:
The yeast is no longer active, Climate conditions, too much liquid, Wrong type and amount of yeast, Not adding or using too little salt, Insufficient baking time and Wrong oven temperature are the factors that could fail the process of dough rising. For rising of dough, the environmental conditions and materials that is used in dough must be present in optimum range or quantity.
They lose aater when it evropares but at the same time they gain water when it rains
Problem solving I believe
Germ-line mutations are mutations that would be passed down to future generations, and recombinations are where the information each parent passes down to the offspring is shuffled.
The genetic variation would have to come from random events: False
Only alternate generations would express any genetic variable: False
Body cell mutations would be the only source of heritable genetic variation: False
There would be no new heritable genetic variation possible in the population: True
