Answer The principal type of fermentation is the action of the yeast on fermentable sugars to produce carbon dioxide (CO2), ethanol, and some aromatic compounds. The organoleptic characteristics of bread, namely, the texture, flavor, and aroma, depending on the conditions of the dough fermentation.
Explanation:
Answer:
3270m
Explanation:
1 minute= 109m
so
30 minutes= 109 × 30 = 3270m
(whatever you do on one side you have to do to the other)
hope this helps :)
Answer: 
Explanation:
You need to know the conversion factor first in order to solve this. Any gas occupies 22.4L per mol.
of nitrogen gas.
In this case a double displacement reaction will take place.