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Author Question: Jams, jellies, preserves, honey, and other foodstuffs with high sugar content ha (Read 574 times)

penguins

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on: Jul 18, 2013
Jams, jellies, preserves, honey, and other foodstuffs with high sugar content hardly ever become contaminated by bacteria, even when the food containers are left open at room temperature. This is because bacteria that encounter such an environment
A) undergo death by plasmolysis.
B) are unable to metabolize the glucose or fructose, and thus starve to death.
C) experience lysis.
D) are obligate anaerobes.
E) are unable to swim through these thick and viscous materials.


Melanie

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Reply #1 on: Jul 19, 2013
Surely the answer is A. Bye!


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penguins

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Reply #2 on: Aug 16, 2013
Thank you so much.


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