Answer:
When making yogurt the tart flavor get in the end is more likely because the bacteria have carried out a type of respiration named lactic acid fermentation (option C).
Explanation:
The process of obtaining yogurt from whole milk involves the association of the bacterial species Streptococcus and Lactobacillus. In order to carry out the lactic acid fermentation that produces yogurt, the bacteria act in a different way:
- Streptococcus is in charge of removing the oxygen from the milk product.
- Lactobacillus promotes the conversion of lactose sugar into lactic acid.
This fermentation process leads to the conversion of milk into a coagulated and tart flavor product.
Other options are not correct because:
<em> A. </em><u><em>Photosynthesis
</em></u><em>: is the process that occurs in plants to obtain chemical energy from sunlight.</em>
<em> B. </em><u><em>Alcoholic fermentation</em></u><em>: in this chemical process alcohol is obtained from the fermentation of a sugar.</em>
<em> D. </em><u><em>Aerobic cellular respiration</em></u><em>: does not involve fermentation, but the series of processes that convert glucose into energy.</em>
Answer: Because the interval between isolines is constant, their spacing gives an visual indication of the change that occurs over a given distance, called a gradient. Hope this helps :)
Explanation:
Answer:
E. 1/600
Explanation:
Hint:
The probability of fixation of a new neutral mutation is 1/(2N)
Given N as 300
= 1/(2×300)
=1/600
Therefore,
1/600 gives a sure fixation of one allele from the large population
Efficiency is the measure of how much work or energy is conserved in a process. In many processes, work or energy is lost, for example as waste heat or vibration. The efficiency is the energy output, divided by the energy input, and expressed as a percentage.
Efficiency is the energy output, divided by the energy input, and expressed as a percentage.
Efficiency = (1350/1500)×100
= 90%
