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Bakterier förhåller sig olika till molekylärt syre; en del behöver syre, andra dör under normalt syretryck (ca. 21% i volymandel). Vilka benämningar har man för de syretåliga respektive icke- syretåliga bakterierna? Vilken nytta kan bakterien ha av att endera kunna växa i närvaro eller frånvaro av molekylärt syre? 2p
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