Foods can be preserved in many ways by slowing or preventing bacterial growth. Which of these methods should be least effective at inhibiting bacterial growth?
A) Refrigeration: slows bacterial metabolism and growth.
B) Closing previously opened containers: prevents more bacteria from entering, and excludes O2.
C) Pickling: creates a pH at which most bacterial enzymes cannot function.
D) Canning in heavy sugar syrup: creates osmotic conditions that remove water from most bacterial cells.
E) Irradiation: kills bacteria by mutating their DNA to such an extent that their DNA-repair enzymes are overwhelmed.
Effects of growth rate on development.
Conditions Required for Bacterial Growth
Different ways to test hypotheses
Limiting factors restrain population growth
Plant foods such as grains and vegetables are the main sources of nonheme iron in your diet
Typical bacterial size and structure