Explain about gram positive bacteria, Biology

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Explain about gram positive bacteria

Problem:

Please explain both the answers of the questions.

Question 1: Many molecular biology recipes use MgSO4 (and not MgCl2). Is there indeed a preference? If so, why?

Question 2: I know that in E. coli the lactose operon is shut down by CAP protein when binding cAMP. Is this true also for Gram positive bacteria?

Please describe in detail.

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