Can someone help me with this? Will Give brainliest for right answer!! 1) Why is it important to detect and control the PH and Temperature of the fermenter in the experiment of producing penicillium antibiotic with fungus.

Present-day penicillin fermentations are highly automated and computerized. All the necessary precursors, ammonia, sugar, carbon dioxide, oxygen are controlled, with thorough monitoring of temperature and pH for optimal antibiotic production. The pH should be between 6.4 and 6.8 during the active production phase.

the answer is true when observing or determining population size, a direct observation is use, in which each organism is counted in a population or in an area. one benefit of this measure is that you get the exact population count but it will take a long time to  determine  the  size  of a  population.