<span>There are factors that are important to be determined for the composition of ocean water. First factor is the temperatue, by this you will be able to know the rate of evaporation of the sea. Next is the salinity, through this you will be able to know salty the sea is which will help you identify the last factor- density. The density is the most common because when there is more salt in the sea, it is less dense.</span>
Answer:
A polar bond is one where the charge distribution between the two atoms in the bond is unequal. A polar molecule is one where the charge distribution around the molecule is not symmetric. It results from having polar bonds and also a molecular structure where the bond polarities do not cancel.
Explanation:
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The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>
Answer:
if its multiple, C and D, if not, C
Explanation:
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