Bacteria

Microbes such as bacteria, archaea, fungi, and protists are visible at 1000X magnification under a microscope. These microorganisms appear more defined and detailed at this high magnification level, allowing for a closer examination of their structures and characteristics.

No, not all bacteria grow on nutrient agar. Nutrient agar is considered one of the least selective agars but some bacteria are fastideous in their growth requirments. Microbiologists have gone to great lengths to get some bacteria to grow in the lab including using nine-banded armadillo foot pads to grow the bacteria Mycobacterium leprae which causes leprosy.

A common mistake is over-drying the slide, which can cause bacteria to stick together and form large aggregates. Proper drying of the slide ensures an even distribution of bacteria for optimal visualization under the microscope.

Bacteria is an unicellular organism ( meaning it is made up of only one cell). Every cell has tiny organelles that helP it do certain things. The organelle named mitochondria makes energy for the cells to do things like growing.

Well, the bacteria change lactose into lastic acid, and the Lactic Acid preserves and adds flavor to the food.

That's the answer

I hope this work

Anne

Streptococcus viridans is responsible for sub acute bacterial endocarditis. This is relatively a benign organism, which is responsible for dental caries. It can affect the damaged heart valves and cause the above mentioned condition. Which is very difficult to cure, once established. You have to give two grams of amoxicillin about one hour prior to dental procedure to prevent this condition in such patients.

The oil drop model for proteins basically refers to the fact that in water, oil sticks together to form an oil droplet rather than being dispersed throughout the water in many droplets.

Why? - Because of the hydrophobic effect. hydrophobic hydrocarbon chains cause water to form "cages" around them (this is because water cannot hydrogen bond to the protein so makes extra hydrogen bonds to itself), becoming more ordered and therefore losing entropy (S) which is unfavourable.

This is the same for hydrophobic residues in the protein chain. If exposed, water will become ordered around them, losing entropy. The hydrophobic effect aims to minimise this entropic loss by burying the hydrophobic residues within the core of the protein. Hydrophobic residues can form relatively strong Van der waals forces with each other while the polar residues can form H-bonds with the water molecules.

The yeast used in baking is

Kingdom:Fungi

Phylum:Ascomycota

Subphylum:Saccharomycotina

Class:Saccharomycetes

Order:Saccharomycetales

Family:Saccharomycetaceae

Genus:Saccharomyces

Species:S. cerevisiae

However, yeast itself is can't be classified further than the kingdom yeast because it encapsulates a large amount of diverse organisms. http://en.wikipedia.org/wiki/Saccharomyc...

http://en.wikipedia.org/wiki/Yeast

All animal, humans, insects, carpet, furniture, personal belongings, dirt, sand, toilets, pools.

bacteria are divided in three type acording to temperature tolerance

thermophilic bacteria that grow in extremlly termall gaizers.

mesophilic bacteria that grow 20 and 45 °C (68 and 113 °F)

psychophile macteria that growth −15°C to +10°C.

most of bacteria are mesophilic that it doesent meaan thay grow from 20 to 45 °C (68 and 113 °F)

One rare role of bacteria is their ability to produce antibiotics. Some bacteria species can produce compounds that inhibit the growth of other bacteria, fungi, or even viruses. This natural antibiotic production is not common among bacteria, making it a rare and valuable trait.

Spores are a dormant, protected form of bacteria that can withstand harsh conditions, while vegetative bacteria are actively growing and reproducing. Spores are highly resistant and can survive for long periods, while vegetative bacteria are more vulnerable to environmental stresses. Spores can germinate and grow into vegetative bacteria when conditions become favorable.

Its really simple if you think about it. if you have a bacterial infection your white blood cell count would increase because as the wbc's are fighting off the infection they die off releasing a chemical into the blood stream that tells your body to increase production of white blood cells. so the hematocrit would have a thicker buffer layer. the buffer layer being the white blood cells. With a higher production of white blood cells the rbc production would very slightly decrease which would decrease the ratio of rbc to whole blood volume.

The primary bacteria that causes acne is Propionibacterium acnes. It is a normal part of the skin microbiota but can contribute to acne when it multiplies excessively in hair follicles, leading to inflammation and the formation of pimples.

Firstly, many bacteria are pathoges, and so can directly cause disease. For example, the bacteria known as Salmonella causes food poisoning.

Secondly, bacteia compete with us for food, and so tend to eat the food which we eat, there by making it unedible for us.

Anthrax is a bacterium that has been used in the past as a biological weapon. It produces toxins that can be lethal when inhaled or ingested. Other bacteria such as Yersinia pestis (plague) and Francisella tularensis (tularemia) have also been associated with bioterrorism.

Chlorine is a greenish-yellow gas that is known for its antibacterial properties and is commonly used as a bleaching agent in various industries.

The oxidative-fermentative test is used to determine if gram-negative bacteria metabolize carbohydrates oxidatively, by fermentation, or are nonsacchrolytic and therefore have no ability to use the carbohydrate in the media.

The bacteria commonly associated with diseases in lime fruits is Xanthomonas citri, known to cause citrus canker. This bacterium infects the plant through wounds and natural openings, causing lesions on leaves, stems, and fruit. Control measures include pruning infected branches and using copper-based sprays.

Bacteria such as Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus are common culprits for contamination in starchy foods like rice, potatoes, and pasta. These bacteria can produce toxins that cause food poisoning when the contaminated food is consumed. Proper storage, handling, and cooking techniques can help prevent contamination by these bacteria.

It happens when the manure containing E. coli is used for fertilizer (a common practice to help crops grow) or if water contaminated with E. coli is used to irrigate the crops. Cows or other animals that eat the crops that was infected can infect the animals.

The white blood cells react to recognise, engulf and destroy the invading cells.

There arw also lymphocytes and T-Cells and B-Cells which are activated with sensors so that Attatch to specific antigens. The T-Cells tell the B-Cell what shape antibody they need to attatch to the antigen on the invading cell. When all teh antigens on the invadingcell are sruck to a antibody the cell has been engulfed and destroyed. The cells also make copies(memory cells) of the antigens so that the will recognise and react fast as they already have the right antibodies prepared.

However - some virus' etc mutate (such as flu) so when this invades a second timethe antigens are different and the body doesn't recognise it and has to behin the process from start.