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How is bacteria formed?
Bacteria can pretty much form anywhere it wants, the palm of your hands inside you, all over you. *Not all bacteria are detrimental though. Some bacteria is beneficial, even critical to our health. Like the bacteria that is a necessary part of the digestive system, for example.
Are round shaped bacteria bacillus?
round cells are round discs with two large dimples at each side, and they are known as red blood cells. Their job is to carry oxygen to all your cells. The rounded shape gives extra surface area for picking up and carrying oxygen.
What shape is bacili?
It is a shape of bacteria.It means rod shape.
How is bacteria formed?
Bacteria can pretty much form anywhere it wants, the palm of your hands inside you, all over you. *Not all bacteria are detrimental though. Some bacteria is beneficial, even critical to our health. Like the bacteria that is a necessary part of the digestive system, for example.
Are round shaped bacteria bacillus?
round cells are round discs with two large dimples at each side, and they are known as red blood cells. Their job is to carry oxygen to all your cells. The rounded shape gives extra surface area for picking up and carrying oxygen.
What is TB in cattle?
TB is short for Tuberculosis, a serious, non-treatable disease in people and livestock. It is a chronic infectious disease that is characterized by nodules (tubercules) that may calcify or turn into abcesses. The disease spreads very slowly, and affects mainly the lymph nodes. There are three kinds of TB bacili: Human, Bovine, and Avian. Practically every species of animal is subject to one or more of the three kinds. Symptoms may not show until the animal is older. There may be a gradual loss of weight and condition as well as swelling of the joints, particularly in older animals. If the respiratory system is affected, there may be a chronic cough and laboured breathing. Next to the lungs and the lymph nodes, the udder is most frequently affected, showing increased size and swelling of the supra mammay lymph gland. Other areas of infection are the genitals, central nervous sytem, and the digestive system. Since there is no treatment that is feasible for animals, often the best alternative is to have them be put down.
How do you make Romania bragă?
The following text is a copy.Prof. Dr. Ing. Alexandru Lucian STROIAInstitutul de Chimie Alimentara BucurestiBraga este o bautura racoritoare, raspandita mai ales in zona de sud - est a tarii. 1. Tehnologia de obtinere : Braga se obtine prin fierberea cu apa a meiului macinat. Lichidul tulbure sau amestecul obtinut dupa racire, din care aproape nimic nu se indeparteaza si care se gaseste la inceputul unei fermentatii alcoolice si acide, reprezinta braga proaspata sau dulce. La scurt timp dupa preparare, braga trece in fermentatie lactica sau se inacreste, obtinandu-se braga acra. Braga este tulbure, mucilaginoasa, cu substante coloidale in suspensie, datorita continutului mare de extract cu substante hranitoare, cu cantitati foarte mici de alcool si de produse de fermentatie acida. Daca este preparata corect, in conditii bune si depozitata corespunzator, braga poate fi considerata ca o bautura igienica. Braga se prepara astfel: intr-un rezervor cilindric si vertical, fabricat din otel inox alimentar, prevazut cu serpentina interioara de incalzire si cu agitator mecanic, ambele fabricate tot din otel inox alimentar, se introduc : - 35 kg miei sfaramat; - circa 375 litri de apa potabila. Amestecul rezultat se fierbe timp de 3 ore, dupa care se lasa in repaos 1 ora. Se adauga apoi, o noua cantitate de apa potabila, pentru compensarea apei evaporate, se porneste amestecarea si se mai fierbe Inca 10 ore. Dupa cea de a doua fierbere, amestecul se raceste complet. Pentru ca racirea sa se faca in timp cat mai scurt, masa vascoasa, ramasa in vasul de preparare, se scoate si se intinde la aer, pe scanduri curate si uscate. Masa racita se amesteca apoi cu apa si se lasa circa 8 ore, timp in care incepe fermentatia. Se mai adauga o cantitate de apa potabila, astfel calculata incat sa asigure realizarea parametrilor de calitate, se strecoara prin sita, pentru retinerea impuritatilor vegetale grosiere, provenite din miei. Filtratul reprezinta braga proaspata sau dulce. Compozitia bragai este redata in tabelul 1. 2. Caracterizarea tehnologica a bragai : Braga este o bautura fermentescibila si nu fermentata. Fermentatia incepe printr-o slaba fermentatie alcoolica care, in scurt timp, este inlocuita prin fermentatie acida de tipul lactat, acetic, butiric, etc. Braga este un mediu complex, propriu pentru dezvoltarea diferitelor microorganismelor. Astfel : - intr-un cm3 de braga dulce se gasesc 784 500 germeni, iar - intr-un cm3 de braga acra, obtinuta din braga dulce, dupa 5 - 8 zile, se gasesc 5 850 000 germeni. Cea mai mare parte dintre microorganisme o reprezinta cele din tipul Bacillum Coli si Sacharomycet, care imprima o aroma particulara pronuntata. Se mai gasesc cocci, bacili, mucegaiuri de tipul Mucor. Uneori, in braga se mai adauga zaharina si acid salicilic, pentru indulcire si asigurarea conservabilitatii.
