Review Questions 1. Which type of S. pneumoniae strain is the most virulent‚ encapsulated or unencapsulated? 2. What allows S. pneumoniae to adhere to cell walls‚ phosphorylcholine or polysaccharide? 3. Which infections are most commonly caused by S. pneumoniae‚ arthritis & peritonitis or meningitis & bacteremia? both 4. What can society do to help protect itself from antimicrobial resistance‚ increase or decrease antimicrobial usage? Decrease usage 1. Staphylococcus aureus‚
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1. Distinguish between viruses‚ bacteria‚ rickettsia‚ fungi‚ parasites‚ and prions. 2. Viruses: RNA or DNA‚ obligate intracellular parasites. Seek “permissive cells to infect. Some strains have shown periodic changes by have mutations and forming new strands; Require a tissue culture in order to grow; Consist of RNA or DNA in a protective glycoprotein coat; Influenza – Dengue Fever – carried by mosquitos St. Louis encephalitis virus – carried by mosquitos HIV Hepatitis – Makes skin a yellow
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4- Black Hairy Tongue -Characterized by the elongation and hyperkeratosis of the filiform papillae‚ resulting in this hairlike appearance. The elongated papillae usually exhibit brown‚ yellow‚ or black pigmentation. Most patients are asymptomatic‚ but occasionally patients complain of irritation‚ gagging‚ or an altered taste. Patients are usually heavy smokers with poor oral hygiene and some have vitamin deficiencies‚ GI problems‚ or radiation therapy. Cures range from just brushing the
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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- Any of a group of unicellular‚ multicellular‚ or syncytial spore-producing organisms feeding on organic matter‚ including molds‚ yeast‚ mushrooms‚ and toadstools can be either moulds or yeasts. A common yeast infection is thrush‚ caused by Candida albicans. Parasites - A parasite is an organism that lives in or on another organism (the host)‚ which damages the host in some way‚ plus fails to compensate for this damaging by also failing to help the host to an appreciable extent. More narrowly
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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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Candidiasis (Moniliasis) INCIDENCE: • 75% of women will have at least 1 episode of VVC with 40-45% having 2 or more episodes ETIOLOGIC AGENT: • Candida albicans‚ Candida glabrata MODE OF TRANSMISSION normal flora of the skin & vagina not considered as sexually transmitted RISK FACTOR for Candida overgrowth -pregnancy -use of OCPs -prolonged antibiotic use -Diabetes -Iron deficiency anemia -use
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Journal of Thermal Analysis and Calorimetry‚ Vol. 94 (2008) 1‚ 75–81 FUNGICIDAL AND BACTERICIDAL ACTIVITY OF METAL DIETHYLDITHIOCARBAMATE FUNGICIDES Synthesis and characterization H. S. Rathore1‚ K. Ishratullah2‚ C. Varshney1‚ G. Varshney1 and S. C. Mojumdar3‚4* 1 2 Department of Applied Chemistry‚ Z. H. College of Engineering and Technology‚ Aligarh Muslim University‚ Aligarh 202002 India Indian Institute of Chemical Technology‚ Uppal Road‚ Hyderabad 500007‚ India 3 Department of Chemical
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Digestive System * uniquely constructed to perform its specialized function of turning food into the energy you need to survive and packaging the residue for waste disposal. Parts of the digestive system: 1) MOUTH * is the beginning of the digestive tract; * digestion starts here when taking the first bite of food. * Chewing breaks the food into pieces that are more easily digested‚ while saliva mixes with food to begin the process of breaking it down 2) ESOPHAGUS
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Tonsillitis is inflammation of the pharyngeal tonsils. The inflammation usually extends to the adenoid and the lingual tonsils; therefore‚ the term pharyngitis may also be used (1). Tonsillitis most often occurs in children; however‚ the condition rarely occurs in children younger than 2 years. Tonsillitis caused by Streptococcus species typically occurs in children aged 5-15 years‚ while viral tonsillitis is more common in younger children (1). Most cases of bacterial tonsillitis are caused by group
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