Place the steps in the proper order that you would follow when you are aseptically subculturing Staphylococcus aureus on a tryptic soy slant (TSS) to a new, sterile tryptic soy broth (TSB). You will use some steps more than once. For simplicity, capping and uncapping of tubes is implied, as well as returning media to test tube racks. a. Dip loop into sterile TSB and swirl. Remove loop.
b. Sterilize the loop
c. Remove some bacteria from surface of TSS culture with S. aureus. Remove loop.
d. Flame lip of broth culture tube.
e. Flame lip of TSS culture with S. aureus

1) Sterilize the loop.

2)Flame lip of TSS culture with S. aureus.

3) Remove some bacteria from surface of TSS culture with S. aureus. Remove loop.

4)Flame lip of TSS culture with S. aureus.

5)Flame lip of broth culture tube.

6) Dip loop into sterile TSB and swirl. Remove loop.

7)Flame lip of broth culture tube.

8) Sterilize the loop.

Explanation:

The aseptic technique is a series of steps to prevent contamination during manipulations of cultures and sterile culture media. A mastery of aseptic technique is required for maintaining pure cultures, as airborne contaminants are virtually everywhere. Picking an isolated colony and restreaking it is the main method for obtaining pure cultures from liquid samples containing several different organisms and is a common procedure in the microbiology laboratory. Other techniques for obtaining pure cultures have been developed that are especially suited for particular groups.

your answer would be a, maximum exploitation of resources.

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these macromolecules could either be amino acids, proteins or nucleic acids. they are responsible for the chemical changes and reactions that affects largely the cell and its composition. take for instance the cytoplasm of the cell where these organelles are settled. these simple organelles are composed of macromolecules which ignites and catalyses different functions that enables cells, in macro-perspective in motion and metabolism. in intestines for example, metabolism happens and breaking down parts of a food to simpler compounds that are used and these nutrients delivered throughout the body and again broken down by into smaller components.