Milk is converted to yogurt under certain conditions when the microorganisms in the milk produce acid. Which of these processes would you expect to be key in the production of yogurt?
a. Photosynthesis
b. Lactic acid fermentation
c. Krebs cycle
d. Alcoholic fermentation
Answer:
b. Lactic acid fermentation
Explanation:
Lactic acid fermentation occurs when pyruvate formed by glycolysis is reduced into lactate under the anaerobic conditions. The NADH serves as an electron donor for the reduction of pyruvate into lactic acid. Lactic acid bacteria are the anaerobic bacteria that ferment the milk sugar lactose into lactic acid. This converts the milk into yogurt. <em>Lactobacillus, Streptococcus salivarius</em>, etc. are mostly responsible for the conversion of milk into yogurt.
<span> electricity storage systems readily available. </span>
Answer:
a. food pellet
Explanation:
In classical conditioning, an unconditioned stimulus is the stimulus that naturally elicits an unconditioned response. The unconditioned stimulus is usually paired with a neutral stimulus, and after pairing with a neutral stimulus, the neutral stimulus becomes a conditioned stimulus that elicits a conditioned response alone.
In the experiment described above in the question, <em>the unconditioned stimulus is the food pellet,</em> which naturally elicits the response of the rat to wait at the far left corner of the cage. The neutral stimulus which is paired with the food pellet is the vanilla scent, which now becomes the conditioned response, when paired alone.
