A vinegar flavor
The fermentation of food is the breakdown of the food molecules, anaerobically.
Explanation:
Usually, anaerobic bacteria or yeast are able to break down molecules like glucose in the absence of oxygen because their main cellular respiration metabolic chain is glycolysis. The pyruvate that is formed at the end of glycolysis is readily converted to lactic acid by the cells before being excreted by the cells. This is why fermented food tastes sour like vinegar. Sourness is a general characteristic of acids.
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Answer:
<em>Moving</em><em> </em><em>of</em><em> </em><em>fan</em><em> </em><em>is</em><em> </em><em>convection</em><em>.</em>
<em>The faster moving air from the fan displaces the warmer air that is in direct contact with our skin. This enhances the rate of convective heat transfer, which means we feel cooler.</em>
The statement 2+2=4 would be considered a LAW in the science world
I'll give some help
if u know Country's it will be easier and if u know how the Country looks like it will make sense. Basically just read the bottom paragraph and it will make sense.
The answer is B mesoderm because the embrionery orgin of the kidney is in the mesoderm
