Answer:
The answer is d
Explanation:
He picked the P plants because they were easy to work with and they grew relatively fast and they also had characteristics that he could manipulate(Brainliest please)
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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Its atomic mass determines its properties? hope this is correct
Answer:
The pressure differences on either side of the valve.
Explanation:
The heart valves open and close passively because of pressure differences on either side of the valve. When pressure is greater behind the valve, the leaflets are blown open and the blood flows through the valve. However, when pressure is greater in front of the valve, the leaflets snap shut and blood flow is stopped.
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