Answer:
yellow and red offspring will be produced
Answer:
yes it is a useful mechanism
<u>Question</u>:
Which value is being measured in the columns labeled "Fraction remaining” and "Percentage remaining”?
-
years of decay
- quantity of energy
- number of stable atoms
- amount of material that has not decayed
<u>Answer</u>:
"Amount of material that has not decayed" being measured in the columns labelled "Fraction remaining” and "Percentage remaining”
<u>Explanation</u>:
The table shown below having explains about the half life , the amount of sample in both fraction and percentage. The first column named half life elapsed tells us the the number of half life that that is completed. Half life is the time taken for an element to reduce or decay into half of its initial amount.
The fraction remaining column gives the amount of sample that is left behind after the half life particular number of half life has completed. similarly the percentage remaining column gives the amount of sample in percentage. For example, the 5th row tells us that after 4 half life is over
of the sample remained. In percentage it is 6.25%
<span>When the lid for a vat
of wine is slightly open, the yeast inside can continue to perform alcoholic
fermentation because the carbon dioxide produced by the yeast during
fermentation will act as a blanket over the wine. Nevertheless, the air around the fermenter
must be still and enough carbon dioxide should be produced to continue
alcoholic fermentation. However, at some point, carbon dioxide will fall and
can no longer protect the wine. This is the right time to get your wine covered
before it will be vulnerable to undesirable microorganisms. </span>
Therefore, open fermentation
is good in the early stages of fermentation because yeast need oxygen to synthesize sterols and assimilate
fatty acids to ensure the nutrients it needs to multiply and ferment the 70% of the sugar from the fruit. Furthermore,
the yeast is responsible in decomposing sugar from the grapes into alcohol and
carbon dioxide.