Aseptic technique Michele Pearson‚ Leah Christine Silver‚ and William Jarvis Purpose Aseptic technique is employed to maximize and maintain asepsis‚ the absence of pathogenic organisms‚ in the clinical setting. The goals of aseptic technique are to protect the patient from infection and to prevent the spread of pathogens. Often‚ practices that clean (remove dirt and other impurities)‚ sanitize (reduce the number of microorganisms to safe levels)‚ or disinfect (remove most microorganisms but not
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Available online at www.scholarsresearchlibrary.com Scholars Research Library J. Nat. Prod. Plant Resour.‚ 2011‚ 1 (1): 91-100 (http://scholarsresearchlibrary.com/archive.html) Cressa Cretica Linn: An Important Medicinal Plant-A Review on Its Traditional Uses‚ Phytochemical and Pharmacological Properties Sangeeta Rani1*‚ Sudhir Chaudhary1‚ Pradeep Singh1‚ Garima Mishra1‚ K. K. Jha1‚ R. L. Khosa2 Department of Pharmacognosy‚ Teerthanker Mahaveer College of Pharmacy‚ Teerthanker Mahaveer University
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Enzymes are globular proteins that are synthesized by the ribosomes in a cell. They act as catalysts during biological reactions; therefore‚ enzymes are able to speed up these reactions without undergoing a permanent change themselves. These proteins are able to do this by lowering the activation energy of a reaction. To add on‚ enzymes require specific conditions under which they can work best. Reactions occur at faster rates when the temperature is higher. However‚ the rate of an enzyme-catalyzed
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the active enzyme in Rennet and is used in the production of cheese. chymosin can be naturally found in cows‚ preferably infant calves because of the abundance of chymosin presence‚ however‚ nowadays it is recombinantly produced using E. coli‚ Aspergillus niger var awamori‚ or K. lactis as the alternative to the natural cow produced enzyme. Chymosin is important to the food industry for several reasons like aiding in the digestion of milk from the mother for calves and for the beginning production
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1 AN INTRODUCTION TO MEDICAL MYCOLOGY David H. Ellis‚ Mycology Unit‚ Women ’s and Children ’s Hospital‚ Adelaide. Definition of fungi. The living world is divided into the five kingdoms of Planta‚ Animalia‚ Fungi‚ Protista and Monera. It is important to recognize that the fungi are not related to bacteria (Monera). To define the exact limits of the groups in a few words is virtually impossible‚ however generally speaking fungi are eukaryotica‚ heterotrophicb‚ unicellular to filamentous‚ rigid
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microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains. microorganisms used in starters include various bacteria and fungi (yeasts and molds): Rhizopus‚ Aspergillus‚ Mucor‚ Amylomyces‚ Endomycopsis‚ Saccharomyces‚ Hansenula anomala‚ Lactobacillus‚ Acetobacter‚ etc. Tempe is a traditional food in Indonesia. It is made from soy beans which is fermented that resulting it to in a cake form‚ where soy beans are
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BASIC MICROBIOLOGY SMS ASSIGNMENT 1 (LACTOPHENOL BLUE STAINING) NAME : 1) FARAH ANINI BINTI MD. SHAFI’I 2) FATIN NUR SYAHIRAH BINTI MOHD. HANAFI 3) NOR AZAH BINTI MAHIZAN 4) JOSHUA RAJ A/L ISIDORE SAKAYARAJ 5) CHAN POH SHIN MATRIX NO : 1) 012012051710 2) 012012051610 3) 012012051646 4) 012012051472 5) 012012111185 SEMESTER : 2 PROGRAMME : BACHELOR OF NUTRITION (BNT) LECTURER : MADAM SASIMALANI SARGUNNAM
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Lab 4: Fungi Non-filamentous forms — Single-celled Yeasts Do an Internet search for a microscopic image of baker’s yeast‚ Saccharomyces cerevisiae (Ascomycota). Answer the following questions: 1. Do the yeast cells have a definite shape or is there considerable variation? Yeast cells seem to vary in shape‚ some look to be more oval and round‚ although. some slides did show pear and cylinder shapes. 2. Can you detect any subcellular structure? I cannot detect a clearly visible
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model depicting a simple bioprocess which I exhibited in a science exhibition conducted by ISTE (Indian Society of Technical Education) received appreciation from everyone. I worked on the title “Isolation and Characterization of Invertase from Aspergillus flavus” these experiences helped me to tune my practical skills and knowledge. I had presented seminars on Ribozymes‚ Cholinesterase and Cystic fibrosis which have helped me to improve my academic skills. I had undergone training at various
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although further confirmatory data are needed.2 When AMB resistance occurs‚ it is generally attributed to reductions in ergosterol biosynthesis or the synthesis of alternative sterols with a reduced affinity for AMB. Resistance to AMB is common in Aspergillus terreus‚ Scedosporium apiospermum‚ Scedosporium prolificans‚ Trichosporon spp‚ and Candida lusitaniae (Table 1). Resistance has been reported with several other species‚ however.3
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