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A control in the fermentation of carbohydrates is essential to establish a baseline for comparison, ensuring that any observed changes in the fermentation process can be accurately attributed to the variables being tested. It helps to identify the effects of specific conditions, such as temperature, pH, or the presence of inhibitors, on the fermentation outcome. Without a control, it would be challenging to discern whether the results are due to the experimental conditions or other external factors. Overall, controls enhance the reliability and validity of the experimental findings.

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1d ago

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