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Question 1 On a typical growth curve, which is/are logarithmic? Olog and death lag and stationary log lag death
Question 2 Why is sugar added to fruit to make jams and jellies? to create a hypertonic environment to decrease osmotic press
Question 3 1 points phase was observed for 25 minutes. Then logarithmic growth a slower rate was A bacterium was incubated w
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Answer #1

1. On a typical growth curve, log phase is logarithmic. In this phase bacteria can doubling in numbers or population by binary fusion. In this phase new cells are increased in numbers such as 1, 2, 4, 8 etc. So this phase is known as log phase ( also known as stationary phase).

2. To encourage Osmolysis, sugar is added to fruit to make jams and jellies. High concentration sugar can attract the water due to the Osmolysis process and stop the microorganisms spoilage. Sugar can shock the water and also dehydrate the present microorganisms in jam, jellies. So microorganisms are stoped and prevent the spoilage. In this process, sugar can encourage the Osmolysis.

3. The first substrate used up is preferred in this case. When two carbon source are present in medium, bacteria used easily degraded carbon is first preferred. After the used up of first carbon, bacteria take a lag phase and then slowly enter in log phase. This growth phenomenon is known as diauxic growth.

As a example, suppose one medium contain glucose and lactose. Bacteria are first utilize the simple glucose. After used up of glucose , bacteria take a rest or short lag phase and after the lag phase bacteria are entire in slow lag phase and utilize lactose slowly.

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