Yeast cells appear purple when stained due to the uptake of specific dyes, such as methylene blue or crystal violet, which bind to cellular components like proteins and nucleic acids. These stains enhance contrast, making the yeast cells more visible under a microscope. The purple color indicates the presence of these components and can also reflect the cell's metabolic state or viability, depending on the staining method used.
To determine whether a paramecium has recently ingested stained yeast cells, one should observe the food vacuoles. These organelles are responsible for storing and digesting ingested food particles. If stained yeast cells are present, the food vacuoles will show the characteristic staining, indicating recent ingestion. Monitoring the size and number of these vacuoles can provide further insights into the paramecium's feeding activity.
Yeast cells are typically larger than bacterial cells due to their different cell structures and sizes. Yeast cells are eukaryotic and have membrane-bound organelles, while bacterial cells are prokaryotic and lack these organelles. Additionally, yeast cells generally have a larger overall size and are typically more complex in structure compared to bacterial cells.
Methylene blue is a solid, odorless, dark green powder at room temperature. In water this chemical compound turns into a blue solution. When methylene blue is reacted with yeast cells it inhibits the respiration which stops the cells from using hydrogen ions to release energy.
The sense of sight can easily be used to determine the presence of yeast on a culture plate. Yeast colonies typically appear as small, round, cream-colored spots on the agar surface. Under a microscope, yeast cells also have a distinctive oval shape.
Yes, yeast cells have vacuoles. Vacuoles in yeast cells function similarly to those in plant and animal cells, helping with storage, waste management, and maintaining cell turgor pressure.
To determine whether a paramecium has recently ingested stained yeast cells, one should observe the food vacuoles. These organelles are responsible for storing and digesting ingested food particles. If stained yeast cells are present, the food vacuoles will show the characteristic staining, indicating recent ingestion. Monitoring the size and number of these vacuoles can provide further insights into the paramecium's feeding activity.
Yeast cells are typically larger than bacterial cells due to their different cell structures and sizes. Yeast cells are eukaryotic and have membrane-bound organelles, while bacterial cells are prokaryotic and lack these organelles. Additionally, yeast cells generally have a larger overall size and are typically more complex in structure compared to bacterial cells.
Yeast is a monocellular organism. It's not found "in cells".
The eukaryotic micro-organism yeast is apart of the fungi kingdom. Yeast are unicellular although some times it may appear that they are multi-cellular if their is a sting of budding cells. (Budding is a form of asexual reproduction.)
While they are both dark purple in appearance one of the major differences are microscopic size. Yeast is the larger. Gram positive coccus can create skin infections and toxic shock syndrome. The yeast cells are rapid mutation in comparison.
Yeast is a eukaroyote.
nutrition :)
A yeast suspension is made by mixing yeast cells with a liquid.
Methylene blue is a solid, odorless, dark green powder at room temperature. In water this chemical compound turns into a blue solution. When methylene blue is reacted with yeast cells it inhibits the respiration which stops the cells from using hydrogen ions to release energy.
yes yeast cells makes bread rise :)
Yeast cells are not normally found in fecalysis. The presence of yeast cells in a fecal sample may indicate a fungal infection or an overgrowth of yeast in the gastrointestinal tract, such as a yeast infection. Further investigation may be needed to determine the significance of yeast cells in the fecal sample.
A chain of yeast cells is called a pseudohyphae. Pseudohyphae are formed when yeast cells remain attached after budding, creating a chain-like structure.