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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The structure contains cells is blood<span />
Answer:
C) The stems would wilt.
Explanation:
The stem relies on the pressure of the plant cells to maintain its rigidity. The plant cells shrink when they lose water, losing their rigidness in the process.
Answer:
your answer is c
Explanation:
i dont know how to explain
