<span>The Food Safety Manuel dictates that you scrub your hands for about thirty seconds. Scrubbing refers to rubbing soap over your hands, not the entirety of handwashing. One must then place their hands under running water for a suggested twenty seconds. Dry your hands using a blow dryer or a paper towel. Do not touch the sink handle after scrubbing your hands!</span>
The lac repressor prevents the lac genes in the DNA of E. coli from being expressed most of the time. The answer to your question is A. I hope this is the answer that you are looking for and it comes to your help.
