Answer:
Afterimage.
Explanation:
An afterimage describes the continuation of a visual sensation after removal of the stimulus. For example, when you stare briefly at the sun and then look away from it, you may still perceive a spot of light although the stimulus (the sun) has been removed.
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Answer:
a measurement is a number that shows the size or amount of something. Usually the number is in reference to some standard measurement, such as a meter or kilogram.
The answer to this question would be soft agar plate.
The semisolid medium tube is mostly used for containing the specimen. It is hard to examine semisolid medium since the bacteria can grow in the upper part, middle part or even the lower part of the medium. In agar plate, the bacteria always growth in the upper part so it is easier to count the bacteria.
But semisolid can give some more information in determining whether the bacteria is anaerobic by looking for bubble inside the medium. Anaerobic bacteria can do fermentation that will produce air.
Answer:
The probability of the parents having yellow-bellied off-spring is 100% because all the genotypes have a dominant Y.
It is possible for two yellow-bellied numbats to have a green bellied child if they are both hybrid Yy. The probability of the parents to have a green-bellied child is 25%
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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