When Making Sourdough Bread,bakers Use a Combination of Microorganisms to Produce

question 13

Multiple Choice

When making sourdough bread,bakers use a combination of microorganisms to produce the sour flavor and to leaven the dough before baking.The organisms typically used to produce the lactic acid that give sourdough its distinctive flavor are very small rod-shaped prokaryotic organisms known generally as Lactobacilli.These microorganisms are from the kingdom ________.The other organisms that produce the leavening effect are nonphotosynthetic eukaryotes,have cell walls,absorb their nutrients from their environment,and (in this case) are very tolerant of acidic environments.These microorganisms are from the kingdom ________.

• A) Bacteria; Fungi
• B) Plantae; Fungi
• C) Animalia; Bacteria
• D) Plantae; Bacteria

---

Definitions:

Implied Warranty

A legal assurance that goods or services meet a minimum level of quality, irrespective of whether it has been explicitly stated.

Merchantability

A warranty implied by law that goods sold by a merchant are fit for the general purpose for which they are sold.

Remedy Limitation

Restrictions or caps placed on the type or amount of compensation that can be received in a legal claim or lawsuit.

Unconscionable

A term describing actions or terms that are so unjust or overwhelmingly one-sided in favor of the party who has the superior bargaining power.