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Author Question: The use of lysozyme during the preparation of cheeses and wines is effective in reducing the numbers of (Read 36 times)

jayhills49

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on: Oct 17, 2019

Question 1

Which of the following is the most appropriate pairing of microbe and biosafety level?
◦ Ebola, BSL-2
◦ E. coli, BSL-3
◦ anthrax, BSL-1
◦ methicillin-resistant Staphylococcus aureus (MRSA), BSL-2
◦ tuberculosis, BSL-1

Question 2

The use of lysozyme during the preparation of cheeses and wines is effective in reducing the numbers of
◦ all microbes.
◦ bacteria.
◦ viruses.
◦ prions.
◦ fungi.
Microbiology with Diseases by Body System ¦ Bauman ¦ 5th Edition
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Marked as best answer by jayhills49 on Oct 17, 2019

SamMuagrove

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Reply #1 on: Oct 17, 2019
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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jayhills49

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Reply #2 on: Oct 17, 2019
Excellent


SamMuagrove

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Reply #3 on: Oct 17, 2019
Great! Please up vote :D


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