Weapons of Mass Destruction Everest University Online 12/14/2013 Amy Nelson Weapons of mass destruction include biological‚ chemical‚ and nuclear. I will analyze the history of these three aspects of weapons of mass destruction‚ and give my opinion of the future threat of these weapons. Biological Weapons: From the plague of the fourteenth century in Europe that reportedly killed about one-third of the population to the use of smallpox infected blankets given to Native Americans in the
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A4 FOOD SPOILAGE AND PRESERVATION References/Resources: Food Facts page 81-82 The Science of Food page 213-234 Cooking explained 3rd edition page 207-209 FOOD SPOILAGE A.4.1 food spoilage Food becoming unfit for consumption‚ for example‚ due to chemical or biological contamination. Most natural foods have a limited life. Perishable food such as: fish‚ meat‚ milk and bread have a short lifespan. Other foods keep a considerably longer time but decompose eventually. There are many causes
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BACTERIA | GRAM-POSITIVE BACTERIA * Alpha and gamma hemolysis on blood agar * Bacillus cereus colonies on blood agar * Beta-hemolysis on blood agar (S.aureus) * Beta-hemolysis on blood agar * Beta-hemolytic colonies on blood agar * Clostridium perfringens Gram stain * Corynebacterium diphtheriae Gram stain * Corynebacterium pseudotuberculosis on blood agar * Enterococcus faecalis * Enterococcus faecalis on blood agar * Enterococcus faecalis Gram stain * Enterococcus faecalis SEM
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The earliest known reports of plastic surgery date back to 600 BC when a Hindu surgeon reassembled a nose using materials from a cheek. Soon after‚ plastic surgery became common through ritual practices of cutting off enemies’ noses and lips. According to The American Society for Aesthetic Plastic Surgery‚ Americans spent more than twelve billion dollars on surgical and nonsurgical procedures in 2014. With plastic surgery trending‚ society debates whether it is a victory for the science community
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Option F: Microbes and Biotechnology Diversity of Microbe F.1.1 Outline the classification of living organisms into three domains. Three domains of living organisms: 1. Archaea - very primitive; live in extreme habitats 2. Eubacteria - more advanced 3. Eukaryota - all life forms with eukaryotic cells (have a nucleus) Use of ribosomal RNA sequences for classification rRNA is found in all cells rRNA is easy to isolate Analyzed to determine the exact sequence of nucleotide bases
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increase your ability to improve your health and wellness while staying free from foodborne illnesses. With this worksheet‚ first choose one of the following foodborne illnesses to complete the assignment: · Salmonella · Staphylococcus · Clostridium perfringens · Norovirus (formerly Norwalk virus) · Hepatitis A · Giardia or amoeba parasites Students write a 75-150 word response to each of the following questions: · What is the infectious agent (pathogen) that causes this infectious
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Hospital Hygiene As Hospital Director‚ many actions need to be taken when it comes to keeping this hospital safe and free from bacteria as possible. Many infection control measure should be taken‚ and it is not an issue that should be taken take lightly. Many things will be implemented into the building of this hospital to prevent and reduce the risk of Hospital Acquired Infections (HAIs). One measure that will be taken to prevent HAIs is installing copper‚ bronze‚ and brass fixtures throughout
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stop transmission of the transient micro-organisms when in direct contact with patients (NHS‚ 2009). Alcohol-based hand rubs or gels should not be used alone when infection is present as this alone will not kill the spores for infection such as clostridium difficile. After washing hands must be dried properly as failure to do this can increase the transfer of bacteria (Nottingham University Hospitals‚ 2011). Hygienic hygiene not only removes transient microorganisms but also reduces resident microorganisms
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once every 20 minutes! So let’s say if you have 1 bacterium at 9am on Monday‚ by noon you will have 512 and 8 by 4pm you will have over 2 million and by the time you go to bed (8pm) you will have nearly 9 thousand million! Bad bacteria like the Clostridium family‚ of botulism fame‚ live in our guts and dine on our Western diets of high fat‚ high sugar and processed foods. These bacteria can produce toxins that are released into the bloodstream and could affect the brain in a bad way. Microbes also
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chickens‚ what sort of poisoning is likely? How have you reached this conclusion? It was most likely the result of: a. Staphylococcus aureus. The chickens got in contact with human who carries disease‚ in this case most probably from the chef b. Clostridium perfringens. The cooked chickens were left in room temperature on the bench until the next morning (slowly) c. Salmonella. After all it is poultry‚ and was not cooled rapidly after cooked nor hel at 60⁰C 3. What would be the symptoms of this
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