Answer;
Anaerobic respiration is used commercially in the production of beer, wine, bread, yogurt, and cheese.
Explanation;
-Anaerobic respiration is a type of respiration that does not use oxygen. It is used when there is not enough oxygen for aerobic respiration.There are two main types of anaerobic respiration, alcoholic fermentation and lactic acid fermentation.
-The carbon dioxide produced as a by-product when yeast perform alcoholic fermentation on the sugar in the bread mix is the gas that causes dough to rise. The sugars in produce like barley, grapes and other grains and fruits is what allows yeast to produce the bubbles and alcohol in beer, wine and other liquors.
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Newton's first law is the answer.
Answer:
Following are the solution to the given question:
Explanation:
Each method through KHP is somewhat more precise since we have weighed that requisite quantity, we exactly know the KHP intensity appropriately. Its initial 6 M HCl concentration was never considered mandatory. They have probably prepared 6 M HCl solution although long ago and could have changed its concentration over even a period.
