Answer:
a. Wet, soft dough at 85 degrees Fahrenheit
Explanation:
Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.
According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.
Wet, soft dough is usually more preferable because it produces a softer bread.
<em>why Is there just a random "u" in the middle of the equation </em><em>awa</em><em> </em>
<em> </em><em>t</em><em>h</em><em>e</em><em>question is impossible to do btw </em>
<em>Imao the u in the middle doesn't makes sense </em>
if<em> you edit the question I'll help you w it)</em>
have a good day bro cya
Answer:
The diagram represents two charges, q1 and q2, separated by a distance d. Which change would produce the greatest increase in the electrical force between the two charges? *
Explanation:
doubling charge q1, only
Answer:
3.33 Joules Per Second
Explanation:
Before finding the Power, we need to calculate the Work Done. The Work Done can be calculated using the formula:
WD = F × d
where F is the Magnitude of Force in <em>N</em>
<em> </em><em> </em><em> </em><em> </em><em> </em><em> </em><em> </em><em> </em><em> </em><em> </em><em> </em><em> </em>d is the Parallel Distance moved by the object in <em>m</em><em>.</em>
Hence, by Applying this formula, we get:
WD = (5)(20)
= 100 J
From here calculating Power is simple as it is the Rate of Work Done. Hence,
Power = 100/30
= <u>3</u><u>.</u><u>3</u><u>3</u><u> </u><u>J</u><u>/</u><u>s</u>
Therefore, the power put out is <u>3</u><u>.</u><u>3</u><u>3</u><u> </u><u>J</u><u>o</u><u>u</u><u>l</u><u>e</u><u>s</u><u> </u><u>p</u><u>e</u><u>r</u><u> </u><u>S</u><u>e</u><u>c</u><u>o</u><u>n</u><u>d</u><u>.</u>