Describe the relationship between fatty acid chain length, saturation, and the melting point or fluidity of fatty acids.

Salmonella typhimurium is a food-borne bacterial pathogen that can cause severe gastrointestinal disease. salmonella is often phagocytosed by macrophages that normally destroy bacterial pathogens, but this bacterium is somehow able to prevent the complete maturation of phagolysosomes. salmonella is able to tolerate the low ph of phagolysosomes, and in fact responds to the drop in ph by secreting toxins that interfere with other cellular responses. which of the following differences would you expect to contribute to the survival of a bacterium within an salmonella-containing phagosome, compared to a healthy phagolysosome? decreased activity of acid hydrolases increased activity of acid hydrolases decreased import of h+ ions increased import of h+ ions my guess is decreased activity of acid hydrolases but i'm not sure.

Which of the following is not a food produced in rainforests? a) coffee b) cocoa c) avocados d) wheat

Which represents the cross between parent plants if one is heterozygous for yellow-colored pods and the other is homozygous for green-colored pods? yy  ´    ´    ´    ´  yy