Jams, jellies, preserves, honey, and other foodstuffs with a high sugar content hardly ever become contaminated by bacteria, even when the food containers are left open at room temperature. Why is this?
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Jams, jellies, preserves, honey, and other foodstuffs with a high sugar content hardly
ever become contaminated by bacteria, even when the food containers are left open at
room temperature. Why is this?
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- The following will prevent the growth of bacteria: Keeping food at room temperatureKeeping food hotKeeping food coveredKeeping food coldNew villas in Hidd area stood on unstable reclaimed sand. Those villas are susceptible to sink in the improper reclaimed land. how the microorganism will be used to stabilize the sand below the buildings in case of improper sand reclamation? How would solve the addressed problem by using the desired bacteria?Microbes are found mostly in topsoil, but some are found miles deep in bedrock. Nutritionally, how do deeply buried microbes survive?
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