Dehydration helps control bacteria in a great number of ways. Dehydration denies the bacteria the water that they need to survive.
it gets rid of moisture and bacteria need moisture to grow
A control plate in microbiology is used given a bacteria with a known reaction to the test. This is done to compare to some unknown bacteria undergoing the test.
A control in an agar plate is the left over spot where you have put no bacteria swabs on, that way when the bacterias have grown you can see if the bacterias spread onto the control, or if the control stayed disinfected.
Bacteria
lichens help form bacteria
Dehydration helps control bacteria in a great number of ways. Dehydration denies the bacteria the water that they need to survive.
Dehydration helps control bacteria in a great number of ways. Dehydration denies the bacteria the water that they need to survive.
how does dehydration control the growth of bacteria?
it gets rid of moisture and bacteria need moisture to grow
we can control conditions in dehydration where as in case of drying we can't.
dehydration affects bacetria by slowing down the rate of growth since there is need for some amount of moisture
One example is the use of a bacteria called Bacillus thuringiensis on certain crops such as members of the cabbage family to help control Lepidopteran insects. The insects eat leaves which have the bacteria on them, and the bacteria have a protein which is toxic to the caterpillar, killing it.
Zooplanktons belong the the nanoplanktonic category of planktons that help control the population of bacteria in water.
no it can not
Shigella are extremely infectious bacteria, and ingestion of just 10 organisms is enough to cause severe diarrhea and dehydration.
Bacteria tends to like moisture in order for it to spread, if the area is dehydrated, it may stop the spread of bacteria.
Dehydration is pretty straight forward and involves reducing the water content of food. Removing moisture from food inhibits various bacteria and molds from growing and spoiling it. The water content of food is typically very high - 80% to 95% for various fruits and vegetables. Dehydration reduces the water content down to 10-15%.