Cheese, yogurt, buttermilk, sour cream, and pickles are lactic acid fermenters. Yogurt and cheese both start with a source of sugar (i.e., lactose from milk).
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Answer:over time as our evidence improves. The more experiments we do, and the more data we collect, the better our scientific ideas become.
Explanation:
The answer is B. How else would it be able to move around?
