c. Resistant bacteria have survived and reproduced at a greater rate than nonresistant bacteria
Explanation:
The antibiotic is no longer effective as it was 20 years ago because the resistant bacterial have survived and reproduced at a greater rate than the non-resistant bacteria.
- The antibiotics have specifically designed to exterminate the disease causing bacteria strain from the body.
- While at that point in time, it is potent and does the work. Along the line, it will cause the structures of some other strains to change.
- This will lead to the development of resistant breeds with time.
- The resistant breed will then be able to survive the onslaught of the antibiotics making it not a good fit.
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The correct answer is A) A roast at 125°F (52°C)
Explanation:
In general terms, bacteria thrive at warm temperatures; this means bacterial growth is lower at extremely hot/cold temperatures, but it is higher at warm or medium temperatures. Indeed, the ideal temperature for bacteria to develop and reproduce is between 4° C and 60°C. This implies from the options given the roast at 52°C represents an ideal temperature for the growth of bacteria. Also, other options include temperatures above 60°C, and therefore do not allow bacteria to grow well.
Answer:Ais the answer
Explanation:
I passed biology last year and that’s something I remember
It has two strands
Hope this helped :))
Answer:
An enzyme refers to a kind of protein found inside a cell. The enzymes result in the chemical reactions within the body. The function to accelerate the rate of chemical reaction in order to support life. The enzymes in the body assist in performing very essential functions. These comprise eradicating toxins, building muscle, and dissociating particles of food at the time of digestion.
Enzymes are needed for performing the proper function of the digestive system. Digestive enzymes are primarily produced in the stomach, pancreas, and small intestine. However, even salivary glands generate digestive enzymes in order to dissociate the molecules of food at the time of chewing.
There are three prime kinds of digestive enzymes, which are classified on the basis of the reactions they catalyze. These are protease, amylase, and lipase.
