Biology IA Exemplar: What is the relationship between increasing salt concentration (0%, 0.5%, 1%, 2%, 2.5%, 3%, 3.5%) and the rate of carbon dioxide production (grams/hour) during the lacto fermentation of frozen cherries, as measured through mass loss?

Biology IA Exemplar: What is the relationship between increasing salt concentration (0%, 0.5%, 1%, 2%, 2.5%, 3%, 3.5%) and the rate of carbon dioxide production (grams/hour) during the lacto fermentation of frozen cherries, as measured through mass loss? | RevisionDojo