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The graph above shows growth curves for 3 strains of bacteria which have had either gene A, gene B, or gene C 'knocked out'. The 3 strains have been grown on media that have a variety of carbon sources. We can deduce from the graphs that which of the following is FALSE:
Green olives may be preserved in brine, which is a 20–30% salt solution. How does this method prevent contamination by microorganisms?
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