What are the 3 uses of fermentation

2 answers:

8 0

The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into preservative organic acids. Food fermentation has been said to serve 5 main purposes: Preservation of the diet through development of a diversity of flavors, aromas, and textures in food substrates. Biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins.Elimination of anti nutrients. A decrease in cooking times and fuel requirements. <span />

yan [13]3 years ago

7 0

Products, Alcohol, and Enzymes are uses of Fermentation.

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Important roles of bacteria include _____.

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The atomic number of argon is 18 and its mass number is 40. Describe the number and type of particles

Paul [167]

Answer:

Argon's atoms have 18 protons, 22 neutrons in its nucleus, orbited by 18 electrons- its atomic mass= P 18 +N 22.

Explanation:

Atoms are the most basic unit of matter that makes up elements. Atoms are composed of electrons orbiting neutrons and protons surrounding a nucleus.

The atomic number is defined as the number of protons in an atom, while the atomic mass is the number of protons and neutrons.

The element Argon, Ar is a noble gas, that exists in a gaseous, inert, state at temperature. Its atoms have 18 protons, 22 neutrons in its nucleus, orbited by 18 electrons- its atomic mass= P 18 +N 22.

There are 8 valence electrons in its outer shell, thus: