Green water because green water has algae. and idk the second one
<span>Answer: D. description on the food's label of whether the ingredients were grown locally.</span> <span><span>It is the kind of data which is most closely related to a food's nutritional value.
</span><span>In the food label, we will find the “Nutrition Facts,” how much fat, protein, and carbohydrates the food contains. One needs to learn how to read the food label and, interpret it. From there, you decide which food is healthy for you.</span></span>
Answer:
Mantenha sempre as mãos limpas
Siga dicas para tossir e espirrar sem contaminar.
Evite tocar em seu nariz, olhos e boca com as mãos sujas. ...
Evite tocar em seu nariz, olhos e boca. ...
Evite o contato com pessoas que estão doentes, pois podem estar contidas.
Answer:
The complementary strand is given below (in italics):
A G C A A T C C G T C T T G G T C G T T A G G C A G A A C C
<em>T C G T T A G G C A G A A C C A G C A A T C C G T C T T G G </em>
Explanation:
As per the rules of complementary base pairing, Adenine will bond with Thymine (and vice versa) and Guanine will bond with Cytosine (and vice versa). Three hydrogen bonds will form between G and C, whereas two hydrogen bonds will be formed when A and T bind to each other.
Hope that answers the question, have a great day!
Explanation:
Alcoholic Fermentation is a biological fermentation process in the absence of oxygen (- O2), caused by the activity of some microorganisms that process carbohydrates (as a rule, sugars: for example, glucose, fructose, sucrose , that is, any substance that has the empirical form of glucose, that is, a hexose) to obtain as final products: an alcohol in the form of ethanol (whose chemical formula is: CH3-CH2-OH), carbon dioxide ( CO2) in the form of gas and adenosine triphosphate (ATP) molecules consumed by the microorganisms themselves in their anaerobic energy cellular metabolism. The resulting ethanol is used in the production of some alcoholic beverages, such as wine, beer, cider, cava, etc. At present, ethanol has also begun to be synthesized through large-scale industrial fermentation to be Used as a biofuel.
Alcoholic fermentation has the biological purpose of providing anaerobic energy to unicellular microorganisms (yeasts) in the absence of oxygen from glucose. In the process, yeasts obtain energy by dissociating glucose molecules and generate alcohol and CO2 as waste. The yeasts and bacteria that cause this phenomenon are very common microorganisms in fruits and cereals and contribute greatly to the taste of fermented products (see sensory evaluation) One of the main characteristics of these microorganisms is that they live in completely lacking environments of oxygen (O2), especially during the chemical reaction, and that is why alcoholic fermentation is an anaerobic or anaerobic process.
