I think is c d b a b but I'm not sure
A vinegar flavor
The fermentation of food is the breakdown of the food molecules, anaerobically.
Explanation:
Usually, anaerobic bacteria or yeast are able to break down molecules like glucose in the absence of oxygen because their main cellular respiration metabolic chain is glycolysis. The pyruvate that is formed at the end of glycolysis is readily converted to lactic acid by the cells before being excreted by the cells. This is why fermented food tastes sour like vinegar. Sourness is a general characteristic of acids.
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Group 2, I reckon. They started off with 100 mL vegetable oil, and group 2 ended up with 10+ of that, they also had an increase in engine oil. It was supposed to decrease like all of the other groups, but instead it increased like none of the groups.
<span>False. A condition in which gametes are the same size and shape is isogamy. </span>