The well - designed experiment test one factor at a time. The answer to the question above is letter A. 1. The items that are being tested are the independent variables and that they cause the dependent variables to change.
Answer:
Bread Flavored syrup (contains water, high sugar concentration, flavors, e.g., used to flavor coffee and drinks)
Explanation:
Food spoilage refers to a situation in which food is no longer fit for consumption due to the action of certain microorganisms on the food. Hence, microorganisms cause the spoilage of food and beverages.
The rate of action of microorganisms on different beverages depends mostly on the content of the beverages.
Yeasts are often responsible for the spoilage of beverages with high sugar content and these tend to spoil faster than other beverages.
As a greenhouse gas that absorbs heat, CO2 raises the temperature of the atmosphere. We refer to this as global warming. The glaciers will melt more quickly as the world's temperature rises, raising sea levels and bringing on disaster. More power is consumed for air conditioning as the temperature rises, which further raises the air's CO2 level.
Since coal is the primary fuel utilized in the creation of power. This creates a vicious cycle.
Answer: unfavourable ph condition for the pepsin
Explanation: during digestion, enzymes are needed to aid the process.digestive enzymes are biological catalyst that breakdown large food particles into digestible form .
As biological catalyst, enzymes require an optimum temperature and pH condition.outside this temperature or pH,the enzyme is denatured.
In the stomach, hydrochloric acid is required to convert pepsinogen into it's active form,pepsin.the acid also creates an optimum low pH that pepsin needs to function.
As the food moves to the small intestine,the pH is alkaline and is unfavourable for pepsin to function.
