A. Generate a fermentation profile for each of the organisms you tested. Glucose fermentation shows the ability of a bacterium to ferment carbohydrate as well as its ability to convert end products (pyruvic acid) into gaseous byproducts (Levinson, 2014). During this experiment 2 of the Staphylococcus epdidermidis tubes turned yellow. It was difficult to tell if there was an air bubble in any of the tubes that turned yellow, so I may be wrong on some of the fermentation profiles. The S. cerevisiae
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Microbiology Biology 299 9/18/2015 West Nile Virus The height of the summer months brings high temperatures in late afternoons. We are all smacking, swatting and spraying - knowing it’s that time of year for mosquitoes. Mosquito bites are a nuisance. Many people fear contracting the West Nile Virus. A virus is described as “a genetic element that contains either RNA or DNA and that replicate only in host cells; has an extracellular form.” (Brock Biology of Microorganism’s) A virus is also
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antibiotic resistant bacteria. It was produced even before humans because we have always had antibiotic. They we just not found out about until scientists discovered them. An example would be penicillin. This is produces from an antibiotic made by mold. It makes that antibiotic to kill bacteria that would complete for the material mold gets its nutrition from. This is why there is some penicillin resistant bacteria before human developed and discovered it. When exposing non-resistant bacteria to an antibiotic
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Name Institution Date Bacteria and Archae Bacteria and Archae are two domains of organisms that share a lot of characteristics yet have astoundingly different features that separate them from two distinct classes of organisms. Perhaps the most vivid similarity between the two domains is the fact that they are both Prokaryotes. It means that both bacteria and Archae are single-celled organisms with no real organelles. Their nuclei are not membrane bound and so are their mitochondria. (Berg,
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| |Contains chlorophyll, a green pigment that traps energy from sunlight and gives plants their green color |Chloropasts | |Digests excess or worn-out cell parts, food particles and invading viruses or bacteria |Lysosome | |Small bumps located on portions of the endoplasmic reticulum |Ribosome | |Provides temporary storage of food
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us to learn about cultural, morphological and biochemical characteristics that are used in identifying bacteria. These characteristics and unique aspects can be observed by learning and using the various different tests and techniques, which is the main purpose here, and can help pinpoint the identity of the unknown organism. Each student will receive a slant containing one species of bacteria. The assignment is to verify the purity of the culture, maintain a stock culture, and identify the unknown
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sometimes be lethal. C. diff is very common in the elderly and patients on multiple antibiotics which causes the natural bacteria in the colon to be irradiated allowing opportunistic bacteria to invade. The New York Times reported that “Two factors typically lead to the infection: taking antibiotics, which make the intestine vulnerable, followed by exposure to the bacteria or their spores in a hospital, clinic or nursing home that has not been properly disinfected. Spores can survive for weeks
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manufacture or preparation, losing their initial characteristics, thus becoming unfit for consumption and even dangerous for human health and life. Food poisoning is a condition caused by food or drink contaminated with pathogenic microorganisms such as bacteria, viruses or parasites. In summer, due to high temperatures, such microorganisms multiply very rapidly perishable foods. The increased risk of contamination is mainly caused by improper hygiene conditions, cooking, improper food storage and preservation
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against Streptococcus pneumoniae. Two | |Frederick Griffith |strains, smooth edge (with polysaccharide capsule) and rough (without). S bacteria killed mice, R did not. Dead S | | |bacteria did not. Heat killed S. with the capsule did not. R bacteria mixed with heat-killed S bacteria killed mice. | |Vaccine |Material produced from weakened or killed microorganisms to stimulate an immune response and thereby
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of an organism’s characteristics. An organism’s enzymes, whether it has them or lacks enzymes, is determined by DNA codes. Ability to ferment specific carbohydrates is dependent on the enzymes that an organism has, and is the reason that not all bacteria are able to use carbohydrates for energy. References Alonzo, C. : Bacterial Morphology. A Laboratory Manual of Small-Scale Experiments for the Independent Study of Microbiology. Hands On Labs, Inc., Englewood,
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