Multiple Choice
The tart flavor of sour cream is due to
A) ADP produced by microbes during glycolysis.
B) lactic acid, produced anaerobically by microbes.
C) ethyl alcohol that forms as the cream is broken down by microbes.
D) citric acid released by microbes as they undergo the citric acid cycle.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q8: The reactions of the citric acid cycle
Q8: Which molecule results from the process of
Q9: Which of the following is a true
Q10: Another term for high blood pressure is
Q11: How many calories would be needed to
Q14: Eating disorders in which the body is
Q15: Chemical work within cells is powered by<br>A)
Q17: The first reactant in the citric acid
Q39: How does ATP provide energy to a
Q42: During the process of cellular respiration, what