It could decrease the number of producers, which would then affect the consumers that prey off them which would lead to a decrease in biodiversity.
Answer:
The aroma, taste, shine, snap, smoothness, “melt‐in‐your‐mouth” sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed.
Explanation:
Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
A pyramid of numbers shows the population at each stage in a food chain . It is drawn as a bar chart with the bars stacked on top of each other. The wider the bar, the more organisms it represents. The producer always goes at the bottom of the pyramid.
The answer is chlorophyll a.
Chlorophyll a is the only light-absorbing pigment in reaction centers.
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