A vinegar flavor
The fermentation of food is the breakdown of the food molecules, anaerobically.
Explanation:
Usually, anaerobic bacteria or yeast are able to break down molecules like glucose in the absence of oxygen because their main cellular respiration metabolic chain is glycolysis. The pyruvate that is formed at the end of glycolysis is readily converted to lactic acid by the cells before being excreted by the cells. This is why fermented food tastes sour like vinegar. Sourness is a general characteristic of acids.
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Answer:
covalent bond
it has 1 (outer most shell)
it has 7 (outter most shell)
hydrogen gains 1 chlorine gains 1
Explanation:
covalent bond as atoms share electrons to achieve full outer shell if electrons
hydrogen gains one to achieve 2 electrons in outer shell
chlorine gains 1 to achieve 8 electrons in outer shell
This process is called bioremediation,
Francesco Redi was the first scientist to disprove and challenge the spontaneous generation theory. He experimented on how flies distributed their eggs on the meat which caused flies to arose. Thank you for your question. Please don't hesitate to ask in Brainly your queries.
