A. describe three conditions that create opportunities for normal microbiota to become an opportunistic pathogen. b. explain three ways in which a bacterium could gain resistance to an antibiotic. c. you are a food manufacturer and you need to sterilize one of your products: powdered milk contained in a glass jar, what would be the best way to do this? d. explain the mechanism of action of the aminoglycoside group of antibiotics? e. explain two mechanisms which antibiotic resistant bacteria would be using to be resistant? f. ten people a stuck in an elevator with a clumsy scientist who drops a vial containing 11 million cells of dangerous bacteria. when the vial breaks the sample aerosolizes. the id50 of this organism is 5x105 cells and the ld50 is 1x106. how many of these people will potentially get sick and how many could die? explain your answer

B.
genetic variation causes antibiotic resistance

Antibiotics, in one way or another, come from bacteria and fungi themselves. These antibiotics are produced naturally by the bacteria and fungi to eliminate competition with other bacteria present. With such great discovery in this endeavor, many lives were saved. It was not long that bacteria found ways to be resistant to antibiotics. Bacteria that was found on frozen dead bodies are resistant to modern antibiotics. There are two currently known ways as to how bacteria builds resistance against antibiotics. One would be mutation. Due to continued exposed to the antibiotic, the bacteria would adapt to it and cause themselves to mutate to combat antibiotic. The second one would be the swapping of DNA or as what scientists call the horizontal gene transfer. This only applies though to some or few bacteria that already has this feature built-in to them.

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

starchy vegetablesnon-starchy vegetables

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.

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