We know that reate constant (-Ea/RT)
K = Ae^(-Ea/RT)
A = frequency factor
Ea = activation energy
R = constant
T = temperature
Let us take two rate constants
<span>K1 = Ae^(Ea1/RT) </span>
K2 = Ae^-(Ea2/RT)
K2 = K1/H
<span>H = e^ (Ea2/RT - Ea1/RT)</span>
1.386 = 1/RT (Ea2 – HG Kj/mol)
<span>Substituting everything to the equation, we get 3.43 kJ/mol</span>
<u>It take for bacteria to form on food - </u>
- Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes.
- This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.
How fast do bacteria grow on food?
- When food is in the "danger zone" of temperatures, which is defined as being between 40 and 140 F, the USDA claims that bacteria multiplies every 20 minutes.
- Always put your meals in the refrigerator after two hours if you can help it.
How long does it take for bacteria to produce?
- Bacteria are among the fastest reproducing organisms in the world, doubling every 4 to 20 minutes.
- Some fast-growing bacteria such as pathogenic strains of E.
Learn more about food safety
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Answer:
Metamorphosis is a biological process by which an animal physically develops after birth or hatching, involving a conspicuous and relatively abrupt change in the animal's body structure through cell growth and differentiation.
Explanation:
The correct answer is 'inbreeding depression'. This is when more recessive<span> traits are manifesting in the phenotype. Recessive traits can only occur in offspring if both parents contain the recessive gene, and this is much more likely under reduced genetic diversity due to inbreeding. </span>Many alleles confer a selective advantage in the heterozygous and/or homozygous-dominant state, whereas the homozygous-recessive state confers less or even no advantage.
