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Answer :
To determine at which temperature the bacteria in yogurt would likely grow faster, we need to understand what conditions are optimal for bacterial growth in yogurt.
Yogurt is made through the fermentation of milk by bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria thrive in warm temperatures, facilitating the fermentation process which thickens the milk into yogurt.
Let's analyze the provided temperatures:
110 Fahrenheit: This temperature is approximately 43.3°C. It falls within the ideal range for yogurt fermentation, which is generally around 40°C to 45°C. At this temperature, bacterial growth is quite active.
30 Celsius: This temperature is equivalent to 86°F. It's cooler than the optimal fermentation range, meaning the bacteria would grow, but not as rapidly as at higher temperatures.
3 Celsius: This is equal to 37.4°F, which is refrigerator temperature. At this low temperature, bacterial growth is significantly slowed down, almost to a halt, to prevent spoilage.
185 Fahrenheit: This translates to about 85°C. At this high temperature, most yogurt bacteria are likely to die, as it's beyond their tolerance for heat.
37 Celsius: Equivalent to 98.6°F. This is the average human body temperature, a bit lower than the optimal range for these specific bacteria but still conducive to moderate bacterial growth.
Given these options, 110 Fahrenheit (43.3 Celsius) is the temperature at which the bacteria in yogurt would likely grow fastest, as it is within the optimal range for promoting rapid fermentation by the bacteria used in yogurt production.
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