Biology, 07.04.2020 22:37 liyah19787
A beer-making microbiologist noticed that no matter how long the brewing process took, 3% alcohol was the maximum produced. Hypothesize what is causing this low level of alcohol in reference to the brewer's recipe and recommend how a higher alcohol yield could be achieved.
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A beer-making microbiologist noticed that no matter how long the brewing process took, 3% alcohol wa...
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