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.
The organization of nucleotide sequences in bacterial chromosomal DNA.
Faulty outlooping produces lambda phage containing bacterial DNA
Percent of Selected Foods and Beverages Consumed in the United States
Growth Forecast from The Limits To Growth
Pollen Tube Growth
Growth of cultured cells from patients with xeroderma pigmentosum (XP)