A. they have a higher proportion of adenine–thymine than guanine–cytosine base pairs.
The option A represents the complete opposite of "high-gc gram-positive bacteria". High GC content means that this bacteria have more guanine ans more cytosine than the other base pairs- adenine–thymine. This means all the other options are correct.
Answer:
Yes there will be a slight difference in texture but ultimately it is a acceptable substitution. Just make sure to look at the recipe. It depends on how much fat and moisture that milk is contributing to the overall batter or food
A: white oak
b: cottonwood
c:american elm
d:silver maple
e:black willow
f:green oak
To answer this question, let us first mention what is food danger zone. Well, this refers to the temperature range in which bacteria grows faster in the food. The range is defined as 30 to 140 degree Fahrenheit or can be converted into 4 to 60 degree Celsius. Going back to the question, the maximum number of hours that a food can be held in the food danger zone is only 2 hours. Beyond this 2 hours, the food is not safe to be eaten and the person who dares to eat this food might get some illness and worst might experienced food poisoning.
