Use the formula in terms of half life from the normal exponential functions
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N(t) = N(0) (1/2) ^ (t/thalf) </span>
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N(0) is the original quantity </span>
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N(t) = quantity remaining at time t </span>
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t is the time </span>
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thalf is half life </span>
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1/16 = (1/2)^(t/3.82) </span>
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16 = 2^(t/3.82) </span>
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4 = t/3.82 </span>
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t = 15.28 days
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Answer:D
Explanation:because The farther an object is from a magnet are apart from each other, the weaker the repulsion force will be.
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: b. It would happen faster at warmer air temperatures
Explanation:saw another site say this was the answer
The amount of molecules assembled, the processes performed on the substances. I'm not exactly sure of the question to be honest, but there's a start