Hard water contains certain minerals that can be rougher on the skin and hair.
Alcoholic fermentation fermentation produces CO2 bubbles in baking.
<u>Explanation:</u>
The other name given for the Alcoholic Fermentation is Ethanol fermentation. In this process of fermentation, ethanol and carbon dioxide are the resultant by-products. These are formed by the conversion of fructose,sucrose and glucose to cellular energy. This type of fermentation do not require oxygen for the process to take place. Hence, these are known to be an anaerobic process
This type of fermentation has its application like ethanol fuel production, cooking of bread, etc. A dough rises of the Ethanol fermentation. this is because, the sugars that are present in a dough are absorbed by yeast . this produces ethanol and carbon dioxide. During baking process,bubbles are formed by this carbon dioxide.
Answer:
C) low activation energy of forward reaction
Explanation:
Activation energy for the forward reaction is the quantity of free energy which is needed for a reaction to move from the reactant phase of energy level to the transition state of energy level. The higher the rate of energy level, the slower the chemical reaction.
Activation energy is a barrier that must be overcome for a reaction to take place.
I don't fully understand your question, but I believe that plants have functions that are vital to the planet. They take sunlight, make it into food for themselves, and release oxygen that we need to survive.
