I'm no sure what kind of cheese you're eating... but if it makes you fart it's probably because it doesn't exactly agree with your body. So I suggest you either find some new cheese to eat OR you don't eat it as much. By the way, I have a question for you... how did I get to cheese farts from my social homework??
because it boils and air gets trapped under there and when too much air is under the cheese the bubble pops
god how old are you?
Carbon Dioxide bubbles from bacteria in the cheese.
gas from bacteria are behind all the holes in cheese
from the grease when it cooks
As the cheese ferment the bacteria consumes the sugar and produce gas wich in turn creates small bubbles in the cheese.
During cheese-making the bacteria are added to certain cheeses such as Emmental (also known as Swiss) and Leerdammer, and when warmed bubbles of carbon dioxide form in the cheese. These bubbles then become the distinctive holes (or eyes) in the finished product. This bacteria can also get you dizzy and sick for a couple of weeks or 2.
During cheese-making the bacteria are added to certain cheeses such as Emmental (also known as Swiss) and Leerdammer, and when warmed bubbles of carbon dioxide form in the cheese. These bubbles then become the distinctive holes (or eyes) in the finished product. This bacteria can also get you dizzy and sick for a couple of weeks or 2.
Particular bacteria are added to the cheese which produce Carbon Dioxide bubbles while it is maturing. It is added by the cheese maker by choice.
U can do anything with cheese! So just stuff melted cheese in a cup and put soap water in it and mix it up and blow out of it
bubble is singular; bubbles is plural
When you split water you form hydrogen and oxygen gas. The gases are the bubbles.
Type your answer here... when lava cools, bubbles form and as the lava turns to stone, the bubbles stay inside.
YES
Dissolved air bubbles out of the water, as the boiling point of water is reached, water vapour starts to form inside the liquid in the form of bubbles
There are 3 kinds of bacteria added to swiss cheese. Two of them mix with lactose to create a new kind of bacteria, and the third eats away at it, creating bubbles of carbon dioxide. When the cheese dries, the bubbles turn into the holes.
What you mostly see in the bubbles is steam, which is water in gas form.