Question

the graph below describes fermentation types in an isolated population of l. lactis bacteria at the start and end of a time period long enough for natural selection to occur. at the start of the time period, the l. lactis bacterias environment changed. describe how the l. lactis population changed over this time period. use the theory of natural selection to construct a possible explanation for this change. the percentage of bacteria with lactose - specific fermentation increased in the population. this suggests that bacteria with lactose - specific fermentation were more likely to survive and reproduce than bacteria with polysaccharide - specific fermentation. this may have occurred because there were polysaccharides than lactose sugars after the populations environment ch more bacteria with polysaccharide - specific fermentation had sugar th fewer reak down than bacteria with lactose - specific fermentation.

Explanation:

The graph shows that the percentage of bacteria with lactose - specific fermentation increased. According to natural selection theory, organisms with traits that are advantageous in their environment are more likely to survive and reproduce. If the environment changed such that lactose was more abundant than polysaccharides, bacteria with lactose - specific fermentation would have access to more food (lactose). Bacteria with polysaccharide - specific fermentation would have less food (fewer polysaccharides) to break down. So, the bacteria with lactose - specific fermentation had a survival and reproductive advantage.

Answer:

The percentage of bacteria with lactose - specific fermentation increased in the population. This suggests that bacteria with lactose - specific fermentation were more likely to survive and reproduce than bacteria with polysaccharide - specific fermentation. This may have occurred because there were fewer polysaccharides than lactose sugars after the population's environment changed. Bacteria with polysaccharide - specific fermentation had less sugar to break down than bacteria with lactose - specific fermentation.