We have that for the Question "since ph can affect the activity of the <u>antibiotics</u> why would the Kirby bauer test require that the agar have a ph of 7.4" it can be said that
- Why the Kirby <u>bauer </u>test require that the agar have a ph of 7.4 is because while <em>agents </em>may be in excessive activity, given a scenario that the <em>pH </em>is to exceed 7.4 the results might inverse.
From the question we are told
since ph can <em>affect </em>the activity of the antibiotics why would the Kirby <u>bauer </u>test require that the agar have a ph of 7.4
Generally
Agar has a ph value that should exist between 7.2 and 7.4 within a room temperature,given it solidifies and this should be when initially prepared
Therefore
Why the Kirby <u>bauer </u>test require that the agar have a ph of 7.4 is because
while <em>agents </em>may be in excessive activity, given a scenario that the <em>pH </em>is to exceed 7.4 the results might inverse.
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The changes in the grape juice happened due to the alcoholic fermentation of the grape juice that occurs due to the presence of aerobic bacteria. The presence of yeast is the main reason behind the process of fermentation taking place. The froth is produced due to the presence of the formation of acid and carbon dioxide.
Answer:
1) Oceanic-oceanic divergence
2) Continental- continetal convergence
3) Oceanic-oceanic convergence
Explanation:
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Follicle<span>-stimulating hormone </span>