The answer is Fahrenheit because it doesn't convert well with the other two. thanks i hope this helps and please give me a brainiest answer i need four to advance to the next rank.
Answer:
The correct answer is : B. Carbon dioxide gas is produced as a by-product of alcohol fermentation but not lactic acid fermentation.
Explanation:
In t5he lactic fermentation, the end product is lactic acid whereas in Alcohol fermentation produces by-product carbon dioxide gas which makes it more suitable for baking.
Alcohol fermentation takes place the bread is made as gas is what puts tiny air bubbles within the dough of the bread and makes bread lighter consistency we are used to. Yeast helps in producing carbon dioxide by alcohol fermentation.
When energy passes from one trophic level to the next, I would guess that the two factors which decrease the total amount of energy from being passed up are:
1. An organism does not assimilate all the energy of food consumed. Within a consumer, digestion and assimilation of energy is not 100% efficient: some of the energy is lost.
2. A large proportion of energy assimilated by a producer and consumer is lost through respiration, i.e., day-to-day maintenance of metabolic processes.
Answer:
d. Water is transported in the phloem.
Explanation:
Xylem is the vascular tissue responsible for the movement of water and dissolved minerals from roots to various plant parts. Phloem is another vascular tissue that serves mainly in the translocation of sugars. The cohesion-tension model of water transport explains that the upward movement of water from roots to the aerial plant parts is drive by transpiration pull. Transpiration of water from leaves results in a large negative pressure in xylem elements. Cohesion and adhesion properties of water maintain the water column in xylem elements.
