Alcohol fermentation produces carbon dioxide gas as a by-product, and this is why alcohol fermentation is more suitable for baking. Alcohol fermentation occurs when breads are made. The carbon dioxide gas is what creates tiny air bubbles within the dough and makes bread be the light consistency we are used to. In contrast, bread made without yeast (alcohol fermentation) is very flat.
Answer:
The oxygen cycle is closely linked to the carbon cycle and the water cycle (see hydrological cycle). ... Carbon dioxide enters the carbon cycle or is taken up by plants for photosynthesis. During photosynthesis oxygen is evolved by the chemical splitting of water and returned to the atmosphere
Explanation:
Answer:
tendons
Explanation:
Skeletal muscles are attached to bones by tendons, and they produce all the movements of body parts in relation to each other. Unlike smooth muscle and cardiac muscle, skeletal muscle is under voluntary control.
Answer:
1128.
Explanation:
The dominant taster phenotype is 1482.
The recessive taster phenotype = 2400 – 1482 = 918
.
Recessive phenotypes = 2400 – 1482 = 918
The recessive phenotype frequency = q² = 918 / 2400 = 0.38.
the recessive allele frequency q = √0.38 = 0.62.
The dominant allele frequency, p = 1-q = 1- 0.62 = 0.38
The heterozygous frequency = 2pq = 2 ×0.38 × 0.62 = 0.47
.
The heterozygous individual in the population = 0.47 × 2400 = 1128.
Thus, the answer is 1128.
Answer:
Bog
Explanation:
A type of standing-water habitat in which the soil is acidic and decay is slow is called a <u>bog</u>.
