The answer is A because yeah
Answer:
1. type of material
2. temperature of material
3. amount of heat material received
Explanation:
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.
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A reflex action is a way for the body to automatically and rapidly respond to a stimulus to minimise any further damage to the body.
<span>The random changes a mutation causes to an organisms genetic code causes either
1. A different protein to be produced or
2. none at all
Mutations can either have a positive, negative or neutral (the vast majority) effect on the organism. (many times whether they are harmful or helpful depends on the environment.)
When a mutation makes an organism better able to survive that organism is more likely to survive and pass the mutated gene onto the next generation.</span>
