A) Due to fermentation idli becomes soft and fluffy
b) Saccharomyces cerevisiae is the fungus which is commonly known as baker's yeast. The yeast cells are added to the batter of idli and dosa. The fungus performs anaerobic fermentation. The fungus utilizes the fermentable sugars and convert them to ethanol and carbon dioxide. The carbon dioxide gas causes the dough to rise and become soft and fluffy. The carbon dioxide bubbles gets trapped in the dough and when baking is done, this bubbles break and forms pores.
There would be less variability in the genes of the watermelon plants and is denoted as option A.
<h3>What is Variability?</h3>
This is defined as the difference between organisms which is caused by genetic or environmental factors.
Using the seeds from the largest, tastiest watermelons will reduce variability over time because these characteristics will become dominant.
Read more about Genetic variation here brainly.com/question/14926046
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*protein is an essential nutrient that covers more than 50 percent of you body weight.
Answer:
They are killed by predators for energy