Explain why a jar of jelly can be left open on the kitchen counter for prolonged periods of time, yet no mold or bacteria will grow on it?

Your next-door neighbor has donated $100 in support of cancer research and is horrified to learn that her money is being spent on studying brewer’s yeast. how could you put her mind at ease?

The following will prevent the growth of bacteria: Keeping food at room temperatureKeeping food hotKeeping food coveredKeeping food cold

Why can you see organisms now, but couldn’t see them when you first swabbed theplate?  A bacterial colony consists of millions of bacterial cells which came from a singlebacterium. Which characteristic of life accounts for the formation of bacterial colonies?

Which of the following is correct? All bacteria can form endospores Vegetative cells are inactive cell Endospores are a dormant stage of a cell Endospores stain pink

Why would it be beneficial for bacteria to form endospores?

What cellular structure protects bacteria from drying out? Peptidoglycan Glycocalyx Fimbriae Cytoplasmic membrane

You are a doctor at a field hospital deep in the Amazon jungle. A local villager comes to you sick with nausea, diarrhea and vomiting and you suspect they may have food poisoning. Several different types of bacteria can cause food poisoning including Campylobacter jejuni, Staphylococcus aureus, and Salmonella tyhphirium. How will using a microscope help you to identify which of the three bacteria are responsible for making your patient sick so that you can administer the correct antibiotic?

What bacterial structure is present in the image below? Flagella Capsule -L Glycocalyx Endospore y

Your lab coordinator has decided to grow and maintain a sourdough starter.  A sourdough starter is a live, on-going culture of yeast that is grown in flour, water, and a bit of sugar.  It is used as an ingredient in some types of bread. Initially when the ingredients were mixed together the mixture appeared dead.  After a while, it began to bubble and foam and then it tripled in volume. Eventually it stopped bubbling. Every week it is maintained by "feeding” it fresh flour every week.  Over time, it will start to develop a 'sour' taste when it is used to make bread. This is the question A sourdough starter is "fed" flour and water every week to keep it alive.Each week, some of the starter can be removed and used for baking bread.It is added to bread dough to add flavour. The older the starter, the stronger the flavour.   What causes the 'sour' taste?