Alcohol fermentation produces carbon dioxide gas as a by-product, and this is why alcohol fermentation is more suitable for baking. Alcohol fermentation occurs when breads are made. The carbon dioxide gas is what creates tiny air bubbles within the dough and makes bread be the light consistency we are used to. In contrast, bread made without yeast (alcohol fermentation) is very flat.
If they didn't adapt, they couldn't survive in the changed environment.
Because abiotic factors determine the kind of organisms that are able to live in certain conditions.
Process of using the energy in sunlight to make food (glucose).plastids: A group of closely related membrane-bound plant cell organelles; include schloroplasts<span>, </span>chromoplasts<span> and leucoplasts. stroma: Space outside the </span>thylakoid membranes<span> of a </span>chloroplast<span>; site of the Calvin cycle of photosynthesis.</span>
I think C because scientific research can make them humans do
