Article InformationAuthor, 湯瑪斯·傑曼（Thomas Germain）
5 transform chain。关于这个话题，WPS下载最新地址提供了深入分析
，详情可参考51吃瓜
The jelly is chemically inert since no additives are needed for gelation. This allows chemicals dissolved in the jelly’s aqueous phase to diffuse well, a prerequisite for testing if certain species or strains are resistant to antibiotics or antifungals. In these simple assays, zones of growth inhibition of bacteria or fungi (or their absence) point to the effectiveness of (or resistance towards) antibiotics or antifungals.
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