Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
Answer:
Yes
Explanation:
There is a position that works better than this and that is switching the sides of the forks.
The acceleration due to gravity would be 5.95 m/s²
A force is known to be a push or pull and it is the change in momentum per time. It can be expressed by using the relation.
- Force = mass × acceleration.
From the parameters given:
- Mass = 105 kg
- Force = 625 N
By replacing the given values into the above equation, we can determine the acceleration.
∴
625 N = 105 kg × acceleration.

acceleration = 5.95 N/kg
acceleration = 5.95 m/s²
Learn more about acceleration(a) here:
brainly.com/question/14344386
Not that we know of today, but we didn't know about dark matter until a few years ago.
Answer:
Explanation:
Given ,
dv / dt = k ( 160 - v )
dv / ( 160 - v ) = kdt
ln ( 160 - v ) = kt + c , where c is a constant
when t = 0 , v = 0
Putting the values , we have
c = ln 160
ln ( 160 - v ) = kt + ln 160
ln ( 160 - v / 160 ) = kt
(160 - v ) / 160 = 
1 - v / 160 = 
v / 160 = 1 - 
v = 160 ( 1 -
)
differentiating ,
dv / dt = - 160k 
acceleration a = - 160k 
given when t = 0 , a = 280
280 = - 160 k
k = - 175
a = - 160 x - 175 
a = 28000 
when a = 128 t = ?
128 = 28000 
= .00457