Lauren Clayton BIOL–15 Extra Credit Bugs‚ Guts‚ and Brains Seminar Summary During the seminar “Bugs‚ guts and brains: How gut microbiota shapes your mind and body” on November 7‚ Physiologist from UC Davis‚ Dr. Helen Raybould discussed how gut microbes in humans and animals affects neurophysiology based primarily on the foods we eat and the genes expressed in the gut. There is an intersection between micro and host physiology that affects the overall health and behavior of the host. To understand
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1. The fast-food management Our goal is to put the restaurant 100 percent customer satisfaction. That is‚ customers can get fast food services to more than his original expectations for the service. This requires staff to have professionalism and customer services to be nuanced. High-quality products (Q)‚ fast friendly service (S)‚ sanitation (C) dining environment and excellent value for money (V) is a fast-food management of the four elements. Q. S. C. V. The quality of products‚ namely QSCV
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initiated in the emergency room to hydrate her as well to help the nausea. Urology consult was called for the patient. A stool study was also ordered down in the emergency room. She has had diarrhea for the past few days prior to admission. Clostridium difficile is a consideration due to the use of Cipro twice in the month of January. Zofran was ordered for her nausea‚ fluid
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Day 1: Biology of Animals Deuterostomes develop anus from blastopore Protostomes develop mouth from blastopore. Presentation: Overview of Prokaryotes‚ Protists‚ and Fungi I. Prokaryotes (ex. Bacteria) Characteristics -Unicellular -Small (0.5-5um) -Know shapes (ex. Spherical rod shaped and spiral) cocci‚ spirilla‚ bacilli -Cell wall‚ salt‚ peptidoglycan‚ Gram stain‚ virulence. Gram positive bacteria take up the Gram stain and turn purple‚ peptidoglycan traps crystal violet‚ very
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Abstract In food industry such as the production of cheese‚ bacteria takes a significant role on the wide variety of cheese. Lactic acid bacteria(LAB)‚ a bacteria that can be found in the production of cheese‚ its stress gene was investigated in the experiment by using various biochemical and genetic techniques to identify and extract. The characterisation of the strain illustrates how identification of strains differ using different methods‚ such as gram stain and 16s rRNA screening. After
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polymicrobial‚ involves non-group A beta-hemolytic streptococcal infection plus anaerobes and/or facultative anaerobes. It is frequently a postoperative‚ often abdominal infection with gas-forming organisms: anaerobic Bacteroides‚ Peptococcus and Clostridium; and facultative anaerobic bacteria such as alpha-hemolytic Streptococcus‚ Escherichia coli‚ Enterobacter‚ Klebsiella or Proteus species. Type B‚ monomicrobial group A beta-hemolytic streptococcal infection‚ is seen occasionally in conjunction
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Classification System (GMFCS) levels 1 -4‚ and able to stand for 10 minutes. Exclusion criteria included high vertebral cancellous bone density (>295mg/cm3‚ approximately 1 standard deviation (SD) above the average for typical development)‚ surgery‚ casting‚ botulinum - toxin injection in the last 12 months‚ metal rods or plates in the tibia or lumbar spine‚ scoliosis > 20 degrees‚ bowing of the tibia‚ concomitant medical conditions
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Utilization of Seaweeds and Honey as an Alternative Facial Soap A Research Paper Presented to: Mrs. Lorna Ebora University of Batangas High School Department In Partial Fulfillment of the Requirements in Research I Presented by: Bagsit‚ Ivan Junel Santos‚ John Demit Alday‚ Philline Isabelle Alialy‚ Zschurtzlemmlyn Buguina‚ Jessalyne Caguimbal‚ Royce Loren Chavez‚ Noreen Angela De Castro‚ Alexandra Nicole Villafranca‚ Daril Lyn III-3SHS CHAPTER I THE PROBLEM Introduction Man needs soaps
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.6 Fruit sugar preserves technology; jams‚ jellies‚ marmalade‚ fruit paste Contents - [pic]Previous - Next[pic] As a overall rule of thumb‚ a sugar concentration of about 60% in finished or processed fruit products generally insures their preservation. Preservation is not only determined by the osmotic pressure of sugar solutions but also by the water activity values in the liquid phase‚ which can be lowered by sugar addition; and by evaporation down to 0.848 aw; this value however does not protect
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FISH DISEASES AND THEIR CONTROL Lecture Prepared by: Prof. G.N.O. Ezeri Aquaculture and Fisheries Management University of Agriculture‚ Abeokuta‚ NIGERIA. ADVANCES IN FISH DISEASES FIS 710 (3 Units) Core Course Outline • Types of fish diseases‚ (parasitic‚ bacterial‚ fungal‚ nutritional etc.) • Laboratory methods for fish disease diagnosis‚ • Prevention‚ control and therapy of fish disease Introduction • Higher stocking densities call for the introduction of large quantities
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