Answer:
There are two types of fermentation, alcoholic and lactic acid. Fermentation follows glycolysis in the absence of oxygen. Alcoholic fermentation produces ethanol, carbon dioxide, and NAD+. Lactic acid fermentation produces lactic acid (lactate) and NAD+.
Explanation:
The answer is false i believe
1.
C. Genus and species
Binominal nomenclature: a formal system of naming species of living things, such as humans which are <em>homo sapiens.</em>
2.
A. carbohydrates
any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.
3.
C. work with other cells
one unicellular organism would quickly die if was not within a colony of very similar unicellular organisms.
4.
C. Bacteria
bacteria are able to cause contagious diseases seeing as a virus, (which can be a contagious disease) is a form of bacteria.
con·front
/kənˈfrənt/
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verb
meet (someone) face to face with hostile or argumentative intent.
The physical property that makes iron useful for cooking and baking food is : ( A ) They have low specific heat
<h3>Property of Iron </h3>
Irons are used for making cooking pots and pans because they can easily retain heat energy once absorbed, i.e even after the heat source have been removed, this property means that irons have a lower specific heat.
Hence we can conclude that the physical property that makes iron useful for cooking and baking food is that it has a low specific heat.
Learn more about low specific heat : brainly.com/question/27342781
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