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Liono4ka [1.6K]
3 years ago
13

Will give Brainliest, need help!

Biology
1 answer:
emmasim [6.3K]3 years ago
5 0
I Think The answer is c I hope it helps
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QUESTION 16 Why does spoiled food become more sour? Spoilage microbes produce acid The nutrients in juice react with its packagi
galben [10]

Answer:

Spoilage microbes produce acid

Explanation:

When food becomes spoiled or is unprotected, bacteria will invade the food. These types of bacteria are called spoilage bacteria. The bacteria will multiply by consuming the nutrients from the food and grows very rapidly. In certain conditions, the invading bacteria will produce acids that protects them and creates a barrier for other microbes. This acid is what gives spoiled food a sour taste.

4 0
3 years ago
Please help, will give brainliest !!
Naddika [18.5K]

Answer:

You answer is A

Explanation:

A combination of high salinity and low temperature near the surface makes seawater dense enough to sink into the deep ocean. Hopefully this help if it didnt my bad

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2 years ago
Please help!
Nataliya [291]

Answer: Factors affecting biome type include latitude, humidity, and elevation. Terrestrial biomes include the tropical rainforest, chaparral, and taiga.

Explanation:

have a great day

4 0
3 years ago
The process of cellular respiration can be represented by the chemical formula
Mandarinka [93]

Answer:

A

Explanation:

The correct formula for cellular respiration is: 

Glucose (sugar) + Oxygen → Carbon dioxide + Water + Energy (as ATP).

7 0
3 years ago
The ability of Salmonella to produce H2S is one characteristic that helps differentiate it from Shigella.
Goryan [66]

KIA tubes and SIM tube in this exercise to determine whether or not your unknown produced H2S.

<h3>What gas is produced by Salmonella?</h3>

F0F1 ATP synthase activity is necessary for Salmonella typhimurium to produce hydrogen sulfide and fermentative gases.

<h3>H2S production by Salmonella enterica?</h3>

Infections with Salmonella enterica continue to have a serious impact on global public health. H2S-negative Salmonella have lately surfaced, despite the fact that the capacity of S. enterica to produce H2S is an essential phenotypic trait utilized to screen and identify Salmonella with selective media.

<h3>H2S is it produced by Shigella?</h3>

Shigella do not create H2S, hence colonies on Hektoen agar appear bluish-green rather than having the black center seen with Salmonella. Shigella are comparatively biochemically inactive and do not ferment lactose or xylose.

learn more about Salmonella here

<u>brainly.com/question/14326716</u>

#SPJ4

the question you are looking for is

The ability of Salmonella to produce H2S is one characteristic that helps differentiate it from Shigella. List the three opportunities you had in this exercise to determine whether or not your unknown produced H2S.

KIA tubes and SIM tube

7 0
1 year ago
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