In general, which class of bacteria has the most species that cause problems (spoilage plus pathogens) in the food production industry?
a. bacilli
b. alpha-proteobacteria
c. gamma-proteobacteria
d. firmicutes
e. actinobacteria

answer: mannn ion even know fam

explanation: just try asking yoo teacher yo parents or just simply another sight

answer; /// the correct )

one is through turgidity. this occurs before ground tissue ( collenchyma

and sclerenchyma cells) become well

developed to give structural support to the plant as it grows bigger. the xylem

tissue (composed of rigid tissue) of the young

plant render this support and also maintaining osmotic turgidity of the surrounding

plant cells.