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- Plants absorb several ions and water from soil. For this reason, it is necessary for the soil to have a pH value at the range of 6.0 – 8.0. Again, if the p4 is less than 3.0 or greater than 10, then the beneficial microbes of the soil die. Normally rainwater is slightly acidic, its p# value is 5.5. During thunderstorm nitrogen and oxygen of air react to form nitric oxide, which is oxidized to form nitrogen-dioxide. This nitrogen-dioxide reacts with water vapor and forms nitrous acid and nitric acid. Acid-rain occurs because of it. 2NO2+ H2O → HNO2+HNO3 Examination of soil in a region of Rajshahi revealed that its p" value was 6.43. Nitrogen-dioxide is formed in the air because of thunderstorms, and its concentration is 0.297 ppm. What will be the difference between the p" value of the soil after rain and the lowest standard pH value ?a. Is there a microbe that could grow on a medium that contains onlythe following compounds dissolved in water: CaCO3, MgNO3,FeCl2, ZnSO4, and glucose? Defend your answer.b. A useful mnemonic device for keeping track of major elementsrequired by most organisms is: C HOPKINS Ca Fe, Na ClMgood. Read aloud, it becomes “See Hopkin’s Cafe, NaCl (salt)M good!” What does each letter stand for?The N excess/deficit factor for 100 kg of an organic material that contained 60% C (carbon) and 0.5% N (nitrogen) would likely be (assuming that 35% of the carbon is metabolized by microorganisms and the carbon and nitrogen are assimilated in a 10:1 ratio). -3.85 kg (deficit, N immobilization) -1.05 kg (deficit, N immobilization) -2.50 kg (deficit, N immobilization) -1.60 kg (deficit, N immobilization) -2.15 kg (deficit, N immobilization)
- 15. G + C Content: Describe how the G+C content of an organism can be measured. In your response, be sure to address the following: b. Explain the principles behind a melting curve and how this helps determine G + C content. Include an explanation of the components of the curve and how one would interpret a melting curve.Define water activity and briefly describe how it can be determined. Why is it difficult for microorganisms to grow at low aw values?Water is important to all living things. Water activity is a measure of the water that is available to an organism. Water has a water activity of 1. Can you explain why jelly which is moist and semi-fluid would have a low water activity similar to something dry like cereal? (Why can’t microbes grow in this?)
- Relate the terms presented in the first column with the information in the second column; i. Temperatureii. face speediii. Relative humidityiv. Transport and storage timev. Exposure time and concentration of pollutants (__) May influence the integrity of the sample;(__) Influence the amount of sample collected(__) Defines the choice between a sampler containing hydrophilic adsorbents or one with hydrophobic adsorbents.(__) Influences the effective length of the diffusion path.(__)Variation in sampling due to its influence on the diffusion coefficientThe relative humidity in pore spaces is high in soils in tropical areas but low in desert soils. TRUE ORFALSEI am not sure how to go about illustrating and answering this question: Use a diagram to illustrate how 10^-4, 10^-6 and 10^-8 dilutions in water of the soil suspension in a final volume of 10 mL will be prepared. There are only three tubes available.
- Microsoft Office Ho... Classroom хо Blackboard A) Discuss THREE properties of water Responses (0) Translate B) Explain each of the following in terms of the properties of water T' BIU.. Quizlet •The role of water as a medium for the metabolic processes of cells • The ability of water to moderate temperature within living organisms and in organisms' enviornments • The movement of water fromt the roots to the leaves of plants C Flashcards/Chegg.... =.¶. GmailHW....... Q1/: Compare the contact time necessary to obtain 99.99% kill of bacteria in water under the following conditions: 1- Free iodine residual of 0.45 mg/L and k=1.1* 10²/s. 2- Combined iodine residual of 8 mg/L with k= 1.2* 10²/s.Discuss how the ratio of unfrozen water at different temperatures affects the food's stability in storage. At -40 ° C, are any degradation processes still active, and if so, which ones?