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2 years ago

Why does the number of yeast cells decrease during fermentation??

1 answer:

3 0

Answer:Dough can still rise in cooler environments, but much more slowly. Amount of yeast; the more yeast the faster the fermentation. Too much can add an undesirable yeasty flavor.

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Determine the nature of the expression of the lacZYA genes, represented by L, and label each genotype as constitutive, inducible

VladimirAG [237]

Answer:

Explanation:

Symbol Representation

I- laci mutant cannot bind to the operator

Is laci mutant always bind to the operator

OC Operator mutant that prevent repressors binding

F’ the wild type operator, O+, and laci gene on a plasmid

L lacZYA genes

I+ O+ L+ Inducible

I+ OC L+ Constitutive

I+ OC L+, F’ Constitutive

I- O+ L+, F’ Inducible

Is O+ L+ no transcription

Is O+ L+, F’ no transcription

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3 years ago

In correct chronological order, the three phases of the human ovarian cycle are

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3 years ago

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nevsk [136]

Answer:

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3 years ago

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Leafy sea dragons use their leaf-like projections to help them find food true or false?

charle [14.2K]

The answer is false. Based on the research that I just did, it seems that their leaf-like appearance is only used for camouflage. There was no mention of it being used to find food, but they do have a very keen sense of direction.

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3 years ago

What is the natural polysaccharide whose repeating structure can be symbolized by glcuaβ(1→3)glcnac, with these units connected

Nina [5.8K]

<h3>Answer;</h3>

The polysaccharide is Hyaluronic acid

<h3>Explanation;</h3>

Hyaluronic acid is a natural polysaccharide which is in the class of glycosaminoglycans that is mostly found in neural, connective and epithelial tissues in human body.
Hyaluronic acid is made up repeating units of glucuronic acid and N-acetylglucosamine that are joined by alternating β- 1,4 and β- 1,3 glycosidic bonds.
It is a linear polysaccharide and is the only glycosaminoglycan that lacks sulfate atoms in its structure.

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3 years ago

Why does the number of yeast cells decrease during fermentation??​

Why does the number of yeast cells decrease during fermentation??