as we know , there is alcohol fermentation which is yeast and plants . besides that , there is lactic acid fermentation . if we are using salt to ferment our food , salt is under what kind of fermentation ? ( sorry for bad english :) )​

it takes hundreds of years to become stable.

if you have another question lmk.

nucleic acid molecules are incredibly complex, containing the code that guarantees the four different nucleotide units comprise dna, the nucleic acid of interest to the genealogist. and one of four nitrogen-containing molecules called nucleotides

after a the power stroke, adp is released, but the cross-bridge formed is still in place. atp then binds to myosin, moving the myosin to its high-energy state, releasing the myosin head from the actin active site.