A virus infects the cell by attaching fibers of its protein tail to a specific receptor on the bacterial cell wall and then injecting the nucleic acid into the host, leaving the empty capsid outside.
In viruses with a membrane envelop, the viral envelop merges with the host cell membrane and is taken in to the host cell by a process called pinocytosis, then releases its nucleic acid inside the host cell to be intergraded with host cell genome.
Electron transport chain <span>produces the most ATP</span>
Both use the scientific method to an extent and are a way of scientific exploration.
Answer:
The chromosomes begin to uncoil, which makes them diffuse and less compact. Along with telophase, the cell undergoes a process called cytokinesis that divides the cytoplasm of the parental cell into two daughter cells.
Before and after handling food, going to the bathroom, changing diapers, or touching pets, wash your hands with soap and hot water. To clean up spills or kitchen surfaces, use paper towels or clean cloths along with hot, soapy water. Use your washing machine's hot cycle to often wash cloths.
<h3>What is bacterial contamination?</h3>
When bacteria build up on food and make it spoil, this is called bacterial contamination. Eating that food can make you ill, either because of the toxins released by the bacteria or because of the germs themselves. According to bacteria contamination, there are three basic forms of foodborne sickness.
<h3>What is a typical bacterial contamination source?</h3>
The incidence, fate, movement, survival, and multiplication of pathogens in the multiple sites where they are found are all influenced by a number of factors, including contaminated manure, irrigation water, soil, cattle, and wildlife.
<h3>What is the most effective means of preventing biological contamination?</h3>
- Food handlers must always adhere to safe food handling procedures to reduce the danger of biological food contamination and slow down bacterial growth.
- Exclude high-risk foods from the temperature danger zone, such as meat, poultry, shellfish, eggs, and dairy.
- High-risk foods should be properly bought, stored, thawed, prepared, cooked, and served.
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