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- 5. Soil X’s pH is measured before and after urea application, it has been noted that after the application of urea, pH decrease, which of the following processes is most likely responsible for the decrease in soil pH? A. Nitrogen fixation B. Annamox C. Nitrification D. Denitrification1. Why is it the Fluidized Bed Bioreactor is important in the biological wastewater treatment compare to other bioreactors?1. An organism that has peroxidase and superoxide dismutase but lacks catalase is most likely an
- 1. According to USP, what is the minimum frequency of cleaning and disinfecting different sites of a compounding area?The results of Figure 2 highlights the antibacterial activity of cacay oil. Since the method involves adding cacay oil to a "broth" medium, it can be inferred that cacay oil is hydrophilic. Agree or Not?Please refer to the figure of an agarose gel below to answer the questions. Why is it meant by the series of bands observed in lane 3?
- 5. The belonging of drugs to the group of nitrogenous bases is proved with? A. Marki`s reagent B. Reactant Bouchard-Wagner C. Tollens' reagent D. Fehling's reagent.1. Define and differentiate the following terms: a. halophilic b. Capnophilic c. Microaerophilic11. A selective media a) inhibit the growth of certain bacteria while allowing others to grow b) allow for visual distinction of the ability to perform a specific biochemical process c) Will only grow Gram-positive bacteria d) allow just the bacteria to grow
- 14)(A) Why do gardeners and farmers use compost? (B) Describe the process of creating compost and how it may differ depending on the method employed. (C) List and discuss the 3 most important parameters that need to be accounted for during the general process.2. A mannitol-salt agar plate was inoculated with these bacteria and is shown below. A. What type of organisms grow on this medium? B. Based on the reaction below, what can you say about the organism derived from the patient's abscess?1. How will pH and aw will affect the growth of spoilage microorganisms on food? 2.How will temperature effect the growth of spoilage micrograms on food?
