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What else can I help you with?
Is streptococcus bacteria living or nonliving?
streptococcus is living because it is a bacteria
Yougurt contains living bacteria?
Most yougurt contains living bacteria, but not all.
What Means that the bacteria causes disease?
the bacteria makes you sick.
Bacteria is a living or non-living organisms?
Bacteria are living organisms. They are single-celled microorganisms that exist in various environments and play essential roles in many ecosystems.
Peas can be canned or frozen Which of these will contain living bacteria?
Peas that have been canned will not contain living bacteria, as the canning process involves high heat that kills any bacteria present. On the other hand, peas that have been frozen may still contain some living bacteria, as freezing does not fully eliminate all bacteria.
Is yogurt the food living or non living?
Yogurt is considered a non-living food product. It is made from milk that undergoes fermentation by bacteria cultures, which break down the lactose in the milk to produce lactic acid, giving yogurt its tangy flavor and creamy texture.
Is a bacteria living or not living?
Bacteria Is Living.
What makes up more than 50 percent of all living thigs?
Bacteria.
What are living bacteria?
Bacteria are microscopic, single-celled organisms. Living bacteria are not dead.
Is streptococcus bacteria living or nonliving?
streptococcus is living because it is a bacteria
Bacteria is non-living or living?
Living
What makes up 99 percent of all living creatures?
bacteria. and if you're just looking at the kingdom animalia, arthropods.
What are the differances viruses and bacteria?
viruses are non living and bacteria are living organisms
Yougurt contains living bacteria?
Most yougurt contains living bacteria, but not all.
Will bacteria cells have DNA?
Yes. Bacteria are living organisms. All living organisms have DNA.
What were the first living things on the planet?
Bacteria were the first living things on the planet Earth.
Are bacteria organisms?
Yes, bacteria are living organisms.
