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.
Learn More:
brainly.com/question/12965519
brainly.com/question/12978844
#LearnWithBrainly
Answer:
base, sugar and three phosphates
Answer:
D. ususally very abundant in an ecosystem
Explanation:
Most commercial phosphorus is produced by mining and heating calcium phosphate. Phosphorus is the eleventh most abundant element in the Earth's crust
Over a tropical land region
Hope this helps :)
Answer: Unicellular and microscopic features set the protista apart from the rest of the kingdom.
Explanation:
Protista are eukaryotic organisms that are neither plants, animals or fungi. They do not have a natural group with whom they share common ancestor. They have a unique features that set them apart from the rest of the kingdom which are unicellular and microscopic. Examples are amoeba, blue green algae, diatoms, green algae, ciliates and many more.