Biology, 10.12.2019 06:31 michael3592
Lysozyme works by attacking peptidoglycan in bacterial cell walls. however, it is not the only antibacterial substance that affects peptidoglycan. why do you think this is so? 2. lysozyme derived from egg whites is widely used as a preservative in the food and beverage industry. based on what you have learned from this investigation, why do you think lysozyme is so well-suited for this purpose?
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