Answer:
The most commercially important genus of lactic acid-fermenting bacteria is Lactobacillus, though other bacteria and even yeast are sometimes used. Two of the most common applications of lactic acid fermentation are in the production of yogurt and sauerkraut.
Lactic acid fermentation happens in our muscle cells when we are exercising feverishly, while alcoholic fermentation is used in yeast cells and is what leads to beer, bread, and wine.
Answer: This is a reversible reaction because you can boil the water to make water vapor and when the water vapor is cooled down, it ill turn back into its original liquid, water. This occurs because of hydrogen bonding between water molecules.
Explanation:
