Microbial food fermentation is often performed as a preservation method to inhibit the growth of food spoilage microorganisms that may be present in or on the food. The fermentation process often leads to an overall pH decrease of the food to levels below 4. This drop most likely causes many to be inhibited.

Which of these has happened to your food by the time it reaches your small intestine? a. all the macromolecules have been broken down completely. b. lipids and starches have been partially broken down. c. starches and proteins have been partially broken down. d. proteins and lipids have been broken down into subunits.

Which of the following statements is true about the relationship between genetic variation and natural selection? a. genetic variation must be present in a population before natural selection can act on it. b. genetic variation arises in a population as a result of natural selection. c. natural selection can act on a population whether there is genetic variation within the population or not. d. after natural selection acts on a population, the amount of genetic variation in the population always increases.

How do disease caused by bacteria and disease caused by viruses react to antibiotics?