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Answer:
<h2>b) 640,000</h2>
Explanation:
Given:
Initial population = 10,000
Doubling time= 20 minutes
total culture allowed time = 2 hours
after 2 hours final bacterial population is 640,000
calculation:
10,000 doubles after 20 minutes = 20,000 and so on... final population after 2 hours = 640,000.
Answer:
<em>A. The air pressure in that section of Earth’s atmosphere decreased.
</em>
Explanation:
In the free air, the density of the air diminishes as the air is warmed. On increasing the pressure, the density also increases. The air is packed. The density increments as pressure increments.
The thickness and density of air decline with the increase of height because of that the surface area of the Earth's climate diminishes with increase in height, along these lines gas particles can spread out.
The density of the air is most minimal at a high rise on a hot day when the pressure of the atmosphere is low.
Answer:
B. inhibit the germination of Clostridium botulinum endospores.
Explanation:
Nitrite is used in meat curing, which is produced commercially as sodium nitriteand it is has been responsible for the preservation and characteristic color/ flavor of the cured meats. Cured meat products contain curing salts, usually salt (sodium chloride) and either nitrites or nitrates. The function of nitrite in processed meat is : (1) to stabilize the color of the lean tissues. Sodium nitrite, is most commonly used for curing (although in some products such as fermented ones, sodium nitrate is used too, because of the long aging period); pocessed meats like as bacon, ham, sausages etc.
These compounds help to prevent the growth of harmful bacteria. add a salty flavor. Clostridium botulinum produces heat-resistant endospores that are commonly that are able to survive under adverse conditions. Clostridium botulinum is commonly associated with bulging canned food; bulging, misshapen cans are due to an internal increase in pressure caused by gas produced by this bacteria.
