BIOFERTILIZER: The pathophysiology of the Tuberculin reaction is explained thus: M. Tuberculi are engulfed by macrophages after being identified as foreign‚ but due to a self- preserving mechanism peculiar to TB it is able to block the fusion of the phagosome within which it is existing with the lysosome which would destroy it. So it can continue existing and replicating within the immune cell designed to destroy it. After several weeks‚ the immune system somehow [ mechanism as yet unexplained]
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References: 5. Atkins‚ Peter (2010). Atkins ’ Physical Chemistry. Oxford University Press. pp. 913-947. 10. Cysewski G.R.‚ Wilke C.R.‚ (1976). Utilization of cellulosic materials through enzymatic hydrolysis and fermentation of hydrolysate to ethanol and single cell protein. Biotechnol. Bioeng.18: 1297– 1313. 11. Dale B.E.‚ Moreira M.J.‚ 1982. A freeze explosion technique for increasing cellulose hydrolysis. Biotechnol. Bioeng. Symp. 12‚ 31-43. 12. Taherzadeh MJ
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planet. While many are cosmopolitan species‚ others exist in habitats totally inhospitable to larger organisms. There are species of bacteria able to grow in hot springs up to 90 C‚ others live below freezing point in Antarctica‚ in soda lakes‚ anaerobic situations‚ and sites with high concentrations of metals‚ sulphur and other normally toxic compounds. Micro-organisms and people Micro-organisms are of immense importance to the environment‚ to human health and to our economy. Some have profound
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Chapter 1 INTRODUCTION Wine is an alcoholic beverage produced through the partial or total fermentation of grapes‚ other fruits and plants such as berries‚ apples‚ cherries‚ dandelions elder berries ‚ palm and rice can also be fermented. Grapes belong to the botanical family vitaceae of which there are many species. The species that are most widely used in wine production are Vitislabrusca and specially Vitisvinefara‚ which has long been the most widely used wine grape throughout the world
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cellular respiration in yeast within different types of sugar Aim/Reasearch Question: How can the rate of cellular respiration be measured to find out if sucrose‚ dextrose‚ lactose‚ or maltose lets the yeast to respire more than others. Hypothesis: I think‚ dextrose yeast solution will respire the most number of bubbles because it is the simplest sugar to break. Materials: * Knut * Dropper * Graduated cylinder (100ml) * Warm water * Yeast Solution * Sucrose * Dextrose
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FST3202 Food Microbiology 2012/2013-1 Lecture 1. Introduction to Food Microbiology Prof. Madya Dr. Yaya Rukayadi Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Wednesday‚ 12-09-2012 BKTM-2 (10.00 – 12.00) FST 3202 – Food Microbiology Semester : 1 (2012/2013) Program : Undergraduate Student (prasiswazah) Credits : 3 (2-1) Class : BKTM 2 – Food 1 Day/Time : Wednesday‚ 10.00 – 12.00 Pensyarah : Prof. Madya
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Decolorization of Crystal violet dye by Aeromonas hydrophila isolated from textile wastewater Sujata Mani and Ram Naresh Bharagava* Laboratory of Bioremediation and Metagenomics Research (LBMR) Department of Environmental Microbiology (DEM)‚ School for Environmental Sciences (SES) Babasaheb Bhimrao Ambedkar University (A Central University) Vidya Vihar‚ Raebareli Road‚ Lucknow - 226 025 (U.P.)‚ India *Corresponding Author: Dr. R. N. Bharagava Tel.: (+91) 522-2998718; Fax: (+91)
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Dragon fruit‚ also known as pitaya or pitahaya‚ belongs to the Hylocereus genus of the Cactaceae family. It is recognized as leathery‚ slightly leafy – skinned sweet fruit of many cactus species rooted from Mexico‚ which was believed to be then brought to Central America by the European. Nowadays‚ dragon fruits are widely cultivated in the United States‚ the South East Asia region‚ Israel‚ Australia‚ Cyprus‚ as well as the Canary Islands (Morton‚ 1987). The term “dragon fruit” is used in English
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Enzymes An enzyme is a protein used to speed up the rate of a chemical reaction. Because they regulate the rate of chemical reactions‚ they are also called catalysts. There are many‚ many different types of enzymes‚ because for each chemical reaction that occurs‚ an enzyme specific to that reaction must be made. To act on a substrate‚ an enzyme must contain an active site. The active site is the area on the enzyme that allows the substrate and enzyme to fit together. The amino acids that are present
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w w w e tr .X m eP e ap UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education .c rs om *2925136620* CHEMISTRY Paper 3 (Extended) 0620/33 May/June 2012 1 hour 15 minutes Candidates answer on the Question Paper. No Additional Materials are required. READ THESE INSTRUCTIONS FIRST Write your Centre number‚ candidate number and name on all the work you hand in. Write in dark blue or black pen. You may use a pencil for any diagrams‚ graphs
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