If you leave a sugar-yeast-water mixture to ferment for too long of a time the gluten will lose elasticity.
Letting a water, sugar, and yeast mixture ferment for a long time does not affect the quantity of ethanol produced.
No, Iron is a homogeneous mixture as long as the iron is pure
Yes - even long after it is opened it remains a mixture. When first opened it is a mixture of water, sweetener, flavoring, and dissolved carbon dioxide. Even after being open long enough to let the carbonation escape, it still is a mixture of water, sweetener and flavoring.
As long as it is thoroughly mixed with water, it would be a solution, which is a homogeneous mixture.
It depends how warm or how cold. It ferments in both, to a point, and the warm batch will ferment faster as long as it is not to warm.
Letting a water, sugar, and yeast mixture ferment for a long time does not affect the quantity of ethanol produced.
Only if it is left out a long time to ferment or spoil.
Not that long, it's almost instant.
whenever you're hungry for it
An orange has more moisture and will ferment more rapidly because of the moisture content. Carrots are a root vegetable and can be stored for a long time.
A suspension is a mixture of two or more thing in which one or more ingredients do not dissolve, becoming merely "suspended" in the liquid until it is left to sit for a long period of time. yaa what he said
1 week
for at least 3 to 4 hours and it should be perfect your welcome
Is salad dressing a heterogeneous or homogeneous mixture
No, Iron is a homogeneous mixture as long as the iron is pure
They can't. As long as the shell is intact, fly eggs (maggots) cannot get into the interior of the egg. If there is a break or small hole in the shell, then it would be possible. In some cuisine, duck eggs are buried and allowed to ferment for a time and then served to people. They are safe to eat as long as the shell is unbroken.
as long as your willing to eat it.