Answer:
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Explanation:
To test if the chickens lacked thiamine the scientist could test the blood concentration of thiamine in the chickens on a future study, unless blood samples were taken during the original study.
In any future studies, the same experiment would need to be done but with this added measurement on both the control group and the test subjects.
Answer:
B. Before sperm and egg cells form.
Explanation:
An organism become a juvenile during its life cycle before sperm and egg cells form. juvenile is a stage in which organism is immature and young. The y just enter into the young stage. Every animal has three basic stages in their life cycles that starts as a fertilized egg, developing into an immature juvenile, and then transforming into an adult. The first stage occurs when the fusion of sperm and egg cells occur whereas adult is the mature stage of that organism.
Explanation:
Alcoholic Fermentation is a biological fermentation process in the absence of oxygen (- O2), caused by the activity of some microorganisms that process carbohydrates (as a rule, sugars: for example, glucose, fructose, sucrose , that is, any substance that has the empirical form of glucose, that is, a hexose) to obtain as final products: an alcohol in the form of ethanol (whose chemical formula is: CH3-CH2-OH), carbon dioxide ( CO2) in the form of gas and adenosine triphosphate (ATP) molecules consumed by the microorganisms themselves in their anaerobic energy cellular metabolism. The resulting ethanol is used in the production of some alcoholic beverages, such as wine, beer, cider, cava, etc. At present, ethanol has also begun to be synthesized through large-scale industrial fermentation to be Used as a biofuel.
Alcoholic fermentation has the biological purpose of providing anaerobic energy to unicellular microorganisms (yeasts) in the absence of oxygen from glucose. In the process, yeasts obtain energy by dissociating glucose molecules and generate alcohol and CO2 as waste. The yeasts and bacteria that cause this phenomenon are very common microorganisms in fruits and cereals and contribute greatly to the taste of fermented products (see sensory evaluation) One of the main characteristics of these microorganisms is that they live in completely lacking environments of oxygen (O2), especially during the chemical reaction, and that is why alcoholic fermentation is an anaerobic or anaerobic process.
