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Why is ground meat more susceptible to microbial contamination than unground meat?
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The similarities of organisms in which two areas numbered above provide the best evidence for common ancestry between organisms in both locations?
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The breakdown of food is accomplished by enzymes. a. physical b. chemical c. mechanical d. none of the above
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Omg substrates with the same size and shape as the active site will bind to the enzyme. why is the key labeled the “bad” substrate?
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Why is ground meat more susceptible to microbial contamination than unground meat?...
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