Answer:
Firstly, Milk alone did not ferment or change in pH at all, showing that it is a control variable on this experiment. The L. bulgaricus culture alone did not meet Madison's goal to make yogurt with a pH of 4.5 within 4 hours; however, the mixed culture S. thermophilis and L. bulgaricus met Madison's goal of reaching a 4.5 pH. In conclusion, the mixed culture is the fastest fermenting culture that madison has, and it meets her goal of reaching a pH of 4.5 in the optimal time of 4 hours.
Answer: The blood vessels surrounding your stomach and intestines constrict and the digestive muscles contract. It's that drop in blood flow that makes you feel like winged insects are fluttering around in your stomach.
Explanation:
