Answer:
The answer is B
Explanation:
It uses carbon, light, and water but not chemical because it doesn't produce.
The bacteria that transforms milk into curd enhances the nutritional value of the product by increasing vitamin B12. The Lactic acid bacteria helps to keep disease-causing microbes in check in our stomach.
Many fermented products, including cheese, curd, kefir, and others, can be made from milk. Curdling is the main method for producing curd from milk. Casein, a globular protein, makes up milk. Addition of rennet or any acidic substance, such as lemon juice or vinegar, can cause casein to coagulate. The casein proteins clump together to form curd as a result of the increased acidity. The activity of Lactobacillus bacteria on milk also results in the formation of curd. Lactic acid is created when lactose is fermented by Lactobacillus; this lactic acid then causes casein to coagulate. Along with producing lactic acid, lactobacillus also produces a number of nutrients that raise the nutritional value of curd. It increases the nutritional value of food.
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Temperature, because the farther away from the sun a planet is, the colder it's atmosphere is.
It survives on meat and flesh. It needs food, water, shelter, and a mate
Answer:
cold front
Explanation:
cool fronts can normally cause storms
