Some baker of sourdough and a few other types of bread have what they call “starter dough”. this dough contains yeast from which they make all their bread. some starter dough is more than 100 years old. the dough has to be “fed” more flour and water on a regular basis for it to remain usable. why must the starter dough be “fed”?
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Chemistry, 22.06.2019 12:30, johnsont8377
Avariable that is not being directly tested during an experiment should be changed varied experimented controlled
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Chemistry, 22.06.2019 16:10, sierram298
Amixture initially contains a, b, and c in the following concentrations: [a] = 0.300 m , [b] = 1.05 m , and [c] = 0.550 m . the following reaction occurs and equilibrium is established: a+2b⇌c at equilibrium, [a] = 0.140 m and [c] = 0.710 m . calculate the value of the equilibrium constant, kc.
Answers: 1
Some baker of sourdough and a few other types of bread have what they call “starter dough”. this dou...
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