Louis Pasteur And The Alcoholic Fermentation Abstract: Louis Pasteur (1822-1895) was a French chemist and microbiologist known for his discoveries in the field of vaccination‚ pasteurization and microbial fermentation. His discoveries have saved many lives and his contributions to science‚ technology‚ and medicine are nearly without precedent. This paper will focus on one of the aspect of his work that relates mostly to chemistry: the alcoholic fermentation. Louis Pasteur:
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Jaime Vonk Med. Careers PCT 1 October 14‚ 2012 Clostridium Difficile Clostridium difficile is a gram positive‚ spore forming anaerobic bacillus‚ which may or may not carry the genes for toxin A-B production. These two types of protein exotoxins produced by the Clostridium difficile bacillus‚ toxin A and toxin B‚ can have an infectious form and a non-active‚ non-infectious form. The disease spreads throughThe spores can survive for a longer period of time in the environment and are not infectious
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plant will gain drought tolerance as well. Not only can genes be transferred from one plant to another‚ but genes from non-plant organisms also can be used. The best known example of this is the use of B.t. genes in corn and other crops. B.t.‚ or Bacillus thuringiensis‚ is a naturally occurring bacterium that produces crystal proteins that are lethal to insect larvae. B.t. crystal protein genes have been transferred into corn‚ enabling the corn to produce its own pesticides against insects such as
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Advancements in Medicine in 19th Century England A robot saved my life! While this may not necessarily be true‚ the revolutionary technological aspects of medical advancements in the 1800s were just as crazy to people who lived there and saved their lives. While the common cold is a prevalent illness among us now and has treatment‚ in the 1800s common illnesses like this caused death. During this time there were many medical advancements that took place. From advancements in the knowledge of diseases
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cell wall. Some bacteria have long‚ whip-like structures called "flagella" that they use for movement. Bacteria can occur in three basic shapes: Coccus (spheres) Bacillus (rods) Spirillum (spirals) Bacterial Shapes Name Basic Shape Example (electron micrograph) Coccus (sphere)   Staphylococcus aureus Bacillus (rod)  (starting to divide)  Salmonella typhi Spirillum (spiral)   Campylobacter jejuni Reproduction: Bacteria undergo a
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The Effects of Antibiotics on Bacterial Growth Biology II 1996 Bacteria are the most common and ancient microorganisms on earth. Most bacteria are microscopic‚ measuring 1 micron in length. However‚ colonies of bacteria grown in a laboratory petri dish can be seen with the unaided eye. There are many divisions and classifications of bacteria that assist in identifying them. The first two types of bacteria are archaebacteria and eubacteria. Both groups have common ancestors dating to more
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two of which were fresh. Each slide was carefully observed at each magnification (4x‚ 10x‚ 40x). Observations were reported in table and drawings of my findings. Table 1 Specimens | “e” slide | Penicillium with conidia | Bacteria‚ bacillus form | yeast | Bacteria‚ coccus form | Bacteria‚ spirillium form | Prepared yogurt slide | Fresh blood smear | Fresh yogurt slide – 24 hours old | Observations Specimen | Magnification | Observations | “e” | 150x | “e” is clear
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BIOL 1020 Lab Assignment: Virtual Microscopy Start by re-saving this file as follows: lab_surname_virtualmicroscopy.rtf‚ substituting your own surname. Type your responses to the questions below where indicated. Remember to save your work frequently. Viewing Magnification‚ Field of View‚ and Specimen Size 1. On the UD Virtual Compound Microscope‚ examine the onion root tip slide at 400X viewing magnification. Ensure that the image is centred. What is the approximate size of an onion root
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months to 2 years‚ depending on the type of infection Tuberculosis was popularly known as consumption for a long time. Scientists know it as an infection caused by M. tuberculosis. In 1882‚ the microbiologist Robert Koch discovered the tubercle bacillus‚ at a time when one of every seven deaths in Europe was caused by TB. Because antibiotics were unknown‚ the only means of controlling the spread of infection was to isolate patients in private sanitoria or hospitals limited to patients with TB—a
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Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods‚ e.g.‚ production of various types of syrups from starch or sucrose (a- and β- amylases‚ glucamylase‚ pullulanase‚ invertase‚ and glucose isomerase)‚ meat/protein processing using proteases‚ removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase‚ use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. Glucose oxides are obtained
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