Momordica charantia L. Extract as a Prophylactic Medicine for Gram-Negative Bacteria Escherichia coli Proponents: John Rovic P. Ngo Lester T. Almarez Trisha Mae N. Reyes August 2013 In Partial Fullfillment of the Requirements in Research II-B Momordica charantia L. Extract as a Prophylactic Medicine for Gram-Negative Bacteria Escherichia coli A Science Research Project Presented to The Faculty of Science and Technology Mr.June Hayden Sinson Research Adviser
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Pak. J. Bot.‚ 44(1): 169-176‚ 2012. OPTIMIZATION OF DILUTE ACID PRETREATMENT USING RESPONSE SURFACE METHODOLOGY FOR BIOETHANOL PRODUCTION FROM CELLULOSIC BIOMASS OF RICE POLISH ZAHID ANWAR1‚ MUHAMMAD GULFRAZ1‚ MUHAMMAD IMRAN1‚ M. JAVAID ASAD1‚ AFTAB IQBAL SHAFI1‚ PERVEZ ANWAR1 AND RAHMATULLAH QURESHI2‚* 2 1 Department of Biochemistry‚ Pir Mehr Ali Shah Arid Agriculture University‚ Rawalpindi Department of Botany‚ Pir Mehr Ali Shah Arid Agriculture University Rawalpindi‚ Pakistan. Abstract
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The effect of environmental factors such as temperature‚ osmotic pressure‚ oxygen concentration and pH on microbial growth and survival Abstract: Microbial growth can be affected by different environmental factors such as temperature‚ osmotic pressure‚ oxygen concentration and pH. Six experiments were carried out in this report testing for microbial growth against different environmental factors. Good aseptic techniques were used to prevent contamination‚ resulting in a uniform set of results
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Introduction In this experiment‚ the growth of four cultures‚ which are Escherichia coli‚ Staphylococcus aureus‚ Saccharomyces cerevisiae (yeast) and Penicillum (mold) were examined under a range of acidic to alkaline environments to determine the pH requirements of the four species. By conducting this methodology‚ the range of acceptable pH limits‚ including the optimum pH for each organism‚ can be determined. The range of pH over which an organism grows is defined by three cardinal points: the minimum
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Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease-causing microbes‚ or pathogens. In addition‚ poisonous chemicals‚ or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria‚ viruses‚ and parasites that can be food borne. (Center 1) Food
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Excessive Use of Antibiotics and Their Effects on the Global Healthcare Environment Melissa A McKinney Drexel University Abstract This literature review explores numerous published articles that discuss the importance of recognizing that excessive antibiotic use has become a universal threat to our healthcare environments. This issue has turned into a global health phenomenon associated with increased occurrence of various antibiotic resistant bacteria‚ causing a serious danger
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Muscle Tissue Introduction * Motion * Results from alternating contraction (shortening) and relaxation of muscles * Skeletal system * Provides leverage and a supportive framework for this movement * Myology – study of muscles Muscle Tissue * Alternating contraction and relaxation of cells * Chemical energy changed into mechanical energy Types of Muscle Tissue * Skeletal muscle – primarily attached to bones * Striated and voluntary * Cardiac
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[pic] [pic][pic] Training Correspondence Course [pic] CONTENTS 1. The company and the brand 2. The Medihoney™ products 3. How to use Medihoney™ wound products 4. Potential side effects 5. General questions 6. Medihoney™ products for use on unbroken skin 7. References 8. Product range 8.1 Medihoney™ Antibacterial Medical Honey™ 8.2 Medihoney™ Antibacterial Wound Gel™ 8.3 Medihoney™ Derma
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Research how humans interact with micro-organisms and use this information to write a discussion for your report. Basic structure and function Explain the parts and how they work for fungi and bacteria Most fungal species are multicellular. Most fungi do not have flagella in any phase of their life cycle. They move toward food by growing toward it. The main body of most fungi is made up of fine‚ branching‚ and usually colourless threads called hyphae. Each fungus will have vast numbers
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FOOD QUALITY Quality * Relates to excellent product or services that fulfills or exceeds our expectations Food Quality * Includes all attributes that influence product’s value to the consumers. This includes‚ Negative attributes (e.g.spoilage‚ contamination with filth‚ discoloration‚ off odors & flavors; Positive attributes (e.g. origin‚ color‚ flavor‚ texture and processing method used -Food Quality is a term which may refer to several things: ♣ the extent to which food contains
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