why will contaminating bacteria make wine sour while pure yeast will not?

Why was the sample heated in step 5? describe the chemical principles involved in the reasoning behind this step?

What causes an unsaturated fatty acid to have a different shape than a saturated fatty acid? o a. unsaturated fatty acids have more hydrogen atoms. o b. unsaturated fatty acids have double carbon bonds. o c. unsaturated fatty acids have more nitrogen atoms. o d. unsaturated fatty acids have single carbon bonds.

What is the term for the two sets of chromatids formed in the parent cell a. haploid b. diploid c. gamete d. tetrad