Answer these questions about making a yogurt. 1) why is the milk pasteurized at the start of the process?

2) Why is the mixture of milk and bacteria incubated at 45 °C?

3) what causes the milk to thicken?

4) why does fermentation eventually stop?

5) Explain how making yogurt is a way of preserving the nutrients from milk.

Explanation:

To turn milk into yogurt, these bacteria ferment the milk, turning the lactose sugars in the milk into lactic acid. The lactic acid is what causes the milk, as it ferments, to thicken and taste tart. Because the bacteria have partially broken down the milk already, it is thought to make yogurt easier for us to digest.

"1. it should be, it has been for about 20 years, and it's really not much different in the end than breeding animals to have particular traits. there are always concerns about genetically engineered animals/plants affecting the environment in unexpected negative ways, but i can't think of an example where the fears didn't turn out to be baseless.  

first, as you point out, it would be a great advance in pharmacology, to be able to tailor drugs and their doses to me. the pros involve better medical treatment. the cons involve privacy issues like insurance companies denying coverage to people with genetic risk factors. looking at dna markers wouldn't affect the frequency of genetic diseases, but it would allow detection of them earlier. and ok, actually i suppose that if people used this information to avoid having children with genetic diseases, some might decrease in frequency."

yes

no

blue is scattered more than other colors because it travels as shorter, smaller waves. this is why we see a blue sky most of the time.