<span>Erythromycin is associated with ototoxicity</span>
        
             
        
        
        
Do you have a picture? It would really help answer your question
 
        
                    
             
        
        
        
Answer:
               1. When a rubbed ruler is brought close to the paper, salt and pepper they are not equally attracted as paper is lighter than pepper and salt, so it takes less effort for paper to overcome the force of gravity.
2. electrostatic induction is a phenomenon in which static electricity is generated in an object by bringing an electrically charged object near it. When a charged object is brought near to an uncharged body it causes electrical charges to redistribute in the body, resulting one side having excess of positive charges and other side having negative charges, as a result body become charged.  Electrostatic interaction also depends upon the nature and mass of body.  
b. the combination of fur cloth and rubbed ruler produce greatest effect. The reason is that when ruler is brought near to fur excess of electron will flow into fur.
 
        
             
        
        
        
Well the insects eat the plant and the small animals eat the insects and so on.if the insects die the food chain is broken. 
        
             
        
        
        
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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