So that no one gets hurt, and the experiment isn't rendered void.
Answer:
B. inhibit the germination of Clostridium botulinum endospores.
Explanation:
Nitrite is used in meat curing, which is produced commercially as sodium nitriteand it is has been responsible for the preservation and characteristic color/ flavor of the cured meats. Cured meat products contain curing salts, usually salt (sodium chloride) and either nitrites or nitrates. The function of nitrite in processed meat is : (1) to stabilize the color of the lean tissues. Sodium nitrite, is most commonly used for curing (although in some products such as fermented ones, sodium nitrate is used too, because of the long aging period); pocessed meats like as bacon, ham, sausages etc.
These compounds help to prevent the growth of harmful bacteria. add a salty flavor. Clostridium botulinum produces heat-resistant endospores that are commonly that are able to survive under adverse conditions. Clostridium botulinum is commonly associated with bulging canned food; bulging, misshapen cans are due to an internal increase in pressure caused by gas produced by this bacteria.
Answer:
mutation affecting the biochemical pathway leading to the synthesis of leucine.
Explanation:
According to my research on studies conducted by various biologists, I can say that based on the information provided within the question this strain has a mutation affecting the biochemical pathway leading to the synthesis of leucine. Since a mutation is a permanent alteration in the DNA sequence, thus changing its affects.
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The right option is; carrying capacity
The carrying capacity is the maximum number of organisms that can be supported in a specific area within limited natural resource such as food, habitat, and water. The carrying capacity for any environment is not fixed and it can be influenced by certain factors such as water and food availability, and environmental conditions.
