Answer:
Generally, about half of the caught carbon is released in respiration. ... When it is dark, the only flow of CO2 comes from respiration.
Explanation:
<span>1.Pour the raw milk into a stainless steel pot.
2.</span>Heat the milk to 110 degrees F (it's still raw at this temperature).<span>
3.</span><span>Add 1 packet of your direct-set starter culture to the milk.
4.</span><span>Stir the milk and starter together gently until combined.
</span>5.<span>Pour the mixture into the yogurt maker jars.
</span>6.<span>Put the jars into the yogurt maker (without the lids).
</span>7.<span>Turn on the yogurt maker and incubate the yogurt for about 7-8 hours until the yogurt has set.
</span>8.<span>Remove the jars from the yogurt maker, screw on the lids, and store in the fridge.
</span>9.<span>Yogurt is good for up to 2 weeks.</span><span>
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The same ligand can bind to different receptors causing different responses (e.g.. acetylcholine). On the other hand, different ligands binding to different receptors can produce the same cellular response (e.g. glucagon, epinephrine).
Answer: the capsation (the chemical that causes the hot, burning taste/sensation) causes pain and discomfort in the animal attemptng to eat the plant therefor protecting it.
