{"version":"1.0","provider_name":"Sceg Communication Marketing Lab","provider_url":"https:\/\/sceglab.uniroma3.it","author_name":"sceglab_students","author_url":"https:\/\/sceglab.uniroma3.it\/index.php\/author\/sceglab_students\/","title":"Microbiologia sensoriale - Sceg Communication Marketing Lab","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"EzXVeeDuZv\"><a href=\"https:\/\/sceglab.uniroma3.it\/index.php\/2023\/12\/03\/microbiologia-sensoriale\/\">Microbiologia sensoriale<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/sceglab.uniroma3.it\/index.php\/2023\/12\/03\/microbiologia-sensoriale\/embed\/#?secret=EzXVeeDuZv\" width=\"600\" height=\"338\" title=\"&#8220;Microbiologia sensoriale&#8221; &#8212; Sceg Communication Marketing Lab\" data-secret=\"EzXVeeDuZv\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/sceglab.uniroma3.it\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"Il risultato previsto in base alla teoria di microbiologia studiata in classe, era di trovare un maggior numero di batteri nel campione di alimento conservato fuori dal frigo. All\u2019aumentare della temperatura, infatti, aumenta anche la capacit\u00e0 dei microbi di replicarsi in modo esponenziale.","thumbnail_url":"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/biology-220005_1280-200x300.jpg"}