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.
Answer:
Ethanol is most likely to be a (B), competitive inhibitor.
Explanation:
The poisoing occurs because of the harmful metabolites produced by the alcohol dehydrogenases, enzymes in charge of breaking down alcohol.
Hence, the most likely strategy of an antidote is to compete for the active site of the enzyme and prevent the methanol convertion to harmful chemicals.
Ethanol does not produce these metabolites and it is preferentially proccessed by the body, so it is a competitive inhibitor, competing for the active site.
Answer:
The answer is D.) Mercury
