The tart taste of yogurt, pickles and sharp cheeses is due to the presence of
A. lactic acid.
B. acetic acid.
C. sorbic acid.
D. benzoic acid.
A. lactic acid.
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The component that enriches chocolate agar is
A) chocolate. B) methyl brown indicator dye. C) heat-lysed blood cells. D) None of the answers are correct.
Which of the following represents a mechanism of genetic transfer in bacteria?
A. Transformation B. Transduction C. Conjugation D. All of the answers are correct
Which ions are important for establishing the resting potential in neurons?
A. Na+ B. K+ C. Intracellular anions (e.g., proteins) D. H+ E. All of the choices other than H+ are correct
In the CAMP test the activity of a hemolysis produced by which organism is enhanced in a positive test?
A. Streptococcus pyogenes B. Staphylococcus saprophyticus C. Streptococcus pneumoniae D. Staphyloccus aureus