Jams and jellies tend to have long shelf lives when kept refrigerated because A. the refrigeration temperature is too cold and prevents microbial growth B. their osmolarity causes plasmolysis of most microbes that may get into the jam or jelly C. their pH is too acidic for most microbes, causing denaturation of their proteins and enzymes D. their osmolarity causes osmotic lysis of most microbes that may get into the jam or jelly Which will have the steepest positive slope (fastest rate of growth) when graphed as log of population number versus time? Assume the microbes have identical generation times. A. a microaerophile grown in the presence of atmospheric oxygen B. a facultative anaerobe grown in the presence of atmospheric oxygen C. an obligate anaerobe grown in the presence of reduced oxygen D. an obligate anaerobe grown in the presence of atmospheric oxygen.