Bacteria and moulds do not grow in honey or pickle jars, even after their containers have been opened. Explain
818272
There is an optimal evirnment for bacteria growth. Honney is too sugary (too much food) and pickels have too much acid in the liquid. This does not mean that they will never grow though.
782491
if the nutrient broth / H2O   anything  is properly steriled in a autoclave conciously with required pressure and time  and then properly cotton plugged,  there must be no trace of bacterial growth.
787545
If the plates were right side up, then the condensation would collect on top of the agar.  \n\nThis might allow for the colonies to merge together, and then you might not end up with well formed colonies that are isolated enough from each other for picking.\n\nI made this mistake in the past.\n\nKeeping the lid ajar is probably not so critical, as the agar tops allow for gas exchanges, as they are not so tight fitting.\n\nIt was fun thinking about your question.  Pass on the good Karma!
1149057
The humidity makes a difference. I've had bread for a week that never had mold. When it gets humid I'm lucky to keep it for 4 days.
1035741
Since the questin was posted as chemistry I shall give you a chemical example:\nWhen you store pickles, you never do so in a metal container [particularly aluminium], rather we use "stone jars". This instills an intuition in you that something happens between the pickle and Al.\nIndeed, the tartaric acid present in the pickle reacts with Al giving Al-salt [tartarate] which is toxic in nature.
1175491
In general, molds (more properly fungi) and bacteria are decomposing organisms - they cause things to rot, to decay, to decompose. If we didn't have them around, we'd all be knee deep in dead things. \n\nTheir life-style may be similar but their biology is very different - they belong to two separate kingdoms of life. Bacteria are single-celled prokaryotes that reproduce by fission, fungi are multi-cellular eukaryotes that reproduce with spores.
750335
I would assume that they can use the water that's in milk; however, I would think the fats, sugars, and other solids in milk could create problems with mold/fungal growth which could endanger the plant.  Since milk is more expensive than water, it seems pointless to use milk in place of water for growing a plant, but on the whole I would think it could survive for at least a while.
274141
Mushrooms are not autotrophs as they cannot manufacture their own food.
1171493
So you can see what is rotting in the back or your fridge.  Stuff doesn't rot in the freezer.
536246
Because of bacteria and germs growing in it.
1031784
Honey is gross.\n\n\nIts Bee Barf!   Sick!
836985
Dead stuff doesn't grow. Instead, what is perceived as "growth" is acually the surrounding tissues receding, or shrinking, as a result of moisture loss from the once living surrounding tissue. Hair and nails are mostly protein (keratin) and contain very little moisture (in comparison to skin cells) and thus don't shrink.
750523
yes there was growth like mad, because you had to take the sterile disk out because you never listen to what people tell you in class and it was ages ago when you last washed your hands. \nSo it got fuzzy and green fungal colonies and white bacteria colonies all over the place.
1182248
Sometimes insects such as flour beetles and other pests can get into food that is not stored in airtight containers.  Most cracker and cereal boxes tend to be simple cardboard, with the goods wrapped in wax paper or the like.  Most of them don't even offer a rudimentary seal.  If there are household insects about (and most healthy houses have a few, the only homes that are completely insect free are ones with massive toxic leaks or radiation problems) they can find their way into the box and thrive on the yummy carbohydrates.\n\nTo prevent it, throw out any known infested foods, carefully clean everything in the cupboards and cabinets (especially corners and cracks where crumbs linger), and store food in sealable plastic containers (i.e. Tupperware).  You then have the problem of moisture getting into the airtight containers and making the food soggy, or even moldy, but you'll be less likely to get bugs.\n\nIf it's any consolation, the little bugs and beetles that infest food stuffs are themselves edible.  Completely harmless, non-toxic and an insignificant source of protein!
668397
Depends if you want to grow pure cultures of microbes or not. If you don't have to have pure cultures, just put your leftovers in the fridge and forget'em. ;-)\n\nIf you want to grow pure cultures, you will need to know aseptic technique and what each type of microbe likes to eat. \n\nSome will go on a defined medium. That is one that you know exactly what it in there. Some have to have something complicated that we don't know exactly what all the components are, like yeast extract, beef heart infusion, that sort of thing.\n\nThen you need to know the temperature and humidity requirements of your bug and any special atmosphere conditions it need, like low oxygen or no oxygen.\n\nIt also helps to know how to store samples of your bug for future use. Can you freeze it? or do you have to lypholyse it?\n\nHope this helps.
933132
The science of food preservation means that you are able to destroy all organisms that might cause spoilage or sickness. \nFruits can be anned in a water bath because they are acid. Vegetables can not, they need a pressure canner. (meats also)\nYou need glass jars, washed and sterilized.Washed fruit is packed in and boiling  sugar water s put in to the top. The jar s sealed an placed in a boiling water bath for 10 minutes. Meats and vegetables must be processed at a higher temp. to destroy spores of botulism organisms.
638212
In addition to the first answer...\nAnd there are alco nonpathogenic strains. You can see it also as red coloured colonies on old bread.\n\nOf course there are some pathogenic strains that cause nosocomial infections (hospital associated)