Microbiology: An Introduction
Microbiology: An Introduction
12th Edition
ISBN: 9780321929150
Author: Gerard J. Tortora, Berdell R. Funke, Christine L. Case
Publisher: PEARSON
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Chapter 6, Problem 5R

By deep-freezing, bacteria can be stored without harm for extended periods. Why do refrigeration and freezing preserve foods?

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In microbiology, the term growth in a culture usually refers to an increase in O 1) the number and size of microbial cells. O 2) the amount of ATP consumed. O 3) a microbe's size. O 4) the number of microbial cells. 5) the amount of ATP produced.
Salts and sugars work to preserve foods by creating a:   Question 6 options:   A)  depletion of nutrients   B)  hypotonic environment   C)  lower osmotic pressure   D)  hypertonic environment
As part of an experiment where absorbance values are measured using a spectrophotometer, you are taking readings of your sample every 20 minutes. The non-motile microbe you're testing has a generation time of roughly 20 minutes at an incubation temperature right around room temperature. Things start out fine, with the expected results — as time goes by at the correct incubation temperature, absorbance starts to rise as the medium starts to become more cloudy with growing microorganisms. But roughly 2 hours into the process, you notice that the absorbance levels flatten out, and then start to decrease unexpectedly. What is most likely taking place in your experiment?

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Microbiology: An Introduction

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