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Q: lag phase
A:
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Q: ive two reasons why E. coli is naturally resistant to antibiotics like Penicillin?
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How long does it take for E. coli to go from
Can you point me to a citable source of this time period? I can't find anything online.
Thank you.
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- If the temperature of the incubator were to be increased from 35 to 45°C, how would this affect the bacterial growth curve of E. coli?What is the average time period for an E. coli culture to go from lag phase to death phase? Is it 24 hours? Thank you.A slant is inoculated with 100 E.coli cells. The slant is left at room temperature where the generation time is 1 hour. How many E. coli are on the slant in 6 hours? If the slant was initially put in the 37C incubator, with a 20 minute generation time, how many more cells would have grown in the same time period?
- E.coli was incubated with aeration in a nutrient medium containing two carbon sources provided one at a time, and the following growth curve was made from this culture. a. Explain what happened at the time marked x. b. Which substrate provided “better” growth conditions for the bacteria? How can you tell?Give two reasons why E. coli is naturally resistant to antibiotics like Penicillin?If five E. coli cells are placed into sterile nutrient media under optimal conditions (with a growth rate of 20 minutes per cell division), how many E. coli cells will be present after 6 hours of optimal growth? 5 x 26 = 320 cells 5 x 29 = 2,560 cells 5 x 212 = 20,480 cells 5 x 215 = 163,840 cells 5 x 218 = 1,310,720 cells
- In an experiment to calculate the decimal reduction time for an Escherichia coli culture, viable cells were exposed to a constant temperature of 80°C for a set amount of time. After exposure, the remaining number of surviving cells were counted. Based on Table 1, what is the decimal reduction time?Table 1. Decimal Reduction Time for E. coli Heated to 80°C Total time of exposure (minutes): Number of Microbial Cells Present: 0 100 1 80 3 50 4 42 6.5 26 13 10 21 0Why is E. coli O157:H7 an organism of concern in contaminated foods? The strain is represented as O157:H7. Which particular “parts” of the bacterial cell do the “O” and “H” refer to?What is the benefit of using LB (Lysogeny broth) medium for the growth of E. coli, Bacillus subtilis and Pseudomonas putida? Why ?
- In growing E.coli, why is that (reasons) they do not grow after doubling time under 20 degrees celsius and under 37 degrees celsius, the number of colonies after doubling time has decreased?Escherichia coli but not Pyrolobus fumarii will grow at 40°C,while P. fumarii but not E. coli will grow at 110°C. What ishappening (or not happening) to prevent growth of eachorganism at the nonpermissive temperature?If coliform bacteria are native to human colons, why the big concern over coliform contamination?