Which of the following items that are commonly added during food preparation can be considered a preservative?
A. apple juice
B. meat broth
C. garlic
D. yeast
E. whey
Answer: C
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Control of the lac operon and lactose utilization in bacteria is
_____ not induced in the presence of both glucose and lactose. _____ only induced when there is glucose but not lactose. _____ is a negative control, mediated by a repressor. _____ controlled by the expression of three downstream genes. _____ preferentially utilizing lactose as a carbon source.
Which one of the following statements about evolution is incorrect?
A. Evolution of bacteria can be demonstrated in a laboratory by selecting for increases in various metabolic processes. B. Evolution led to the branches in the tree of life, but development of the organisms within a single branch has subsequently remained constant. C. Closely related species display a nested pattern of similarity. D. Organisms that are best able to reproduce contribute disproportionately to subsequent generations. E. Evolution can have its root in both genetic and environmental forces.
In bone, crystals of calcium phosphate impregnate the extracellular matrix containing fibers of
A. myosin. B. actin. C. collagen. D. troponin. E. chitin.
A(n) _____disease is an infectious disease that does not arise from host to host transmission
Fill in the blank(s) with the appropriate word(s).