It's 46.2 (add all together then divide by 5 as there's five numbers)
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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You didn't list any options but some of the things mosses and ferns have in common are:
they do not produces seeds
they don't produce flowers
they produce asexually be releasing spores,
