The Development of Djibouti A country’s development depends on many factors; mainly the physical and cultural features of the nation. My selected country is Djibouti. Located in the Horn of Africa and bordered by Ethiopia and Somalia and the Gulf of Aden on the East‚ Djibouti has a total land area of approximately 22‚000 kilometers and is dry‚ desolate‚ bare and covered by igneous rocks and dust from centuries of volcanic activity. Sharp cliffs‚ deep ravines‚ burning sands and thorny shrubbery
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Menusha Arumugam (K1) NAME OF DISEASES Malaria PATHOGENS & VECTORS A parasite called Plasmodium‚ which is transmitted via the bites of infected mosquitoes There are four types of human malaria: - Plasmodium falciparum - Plasmodium vivax - Plasmodium malariae - Plasmodium ovale Plasmodium falciparum and Plasmodium vivax are the most common. Plasmodium falciparum is the most deadly. METHOD OF TRANSMISSION - Through the bites of infected Anopheles mosquitoes - They breed in shallow collections
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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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The effect of drugs‚ toxins‚ and other molecules on synapse and synapse transmission. The synapse is the small gap separating two neurons‚ the presynaptic neuron (neuron that carries the impulse to the synapse‚) and postsynaptic neuron (neuron that carries the impulse away from the synapse.) It separates the axon terminals of the presynaptic neuron from the postsynaptic neuron. The synapse is made of three major parts: a presynaptic neuron‚ a postsynaptic neuron‚ and a synaptic cleft. The presynaptic
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The Digestive System is the name given to the sequential process that our bodies perform when ingesting food‚ and the breaking down of macromolecules into micromolecules so that the body can absorb it’s nutrients into the bloodstream and it’s cellular system to obtain energy for cellular respiration‚ and the excretion all indigestible waste products. This happens within the digestive tract‚ which starts at the Mouth or Oral cavity and ends at the Anus. (Reference Appended image 1‚’ The Human digestive
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ANTIMICROBIAL EFFECT OF BEE’s HONEY IN COMPARISON TO ANTIBIOTICS ON ORGANISMS ISOLATED FROM INFECTED BURNS‚ WOUNDS AND HARMONIZED METHODS OF MELISSOPALYNOLOGY. PROJECT GUIDE: Dr. JAGAN MOHAN REDDY STUDENTS: MANASA.D.A (1AY09BT011) SANJUKTA BANERJEE (1AY09BT019) SANDHYA.S (1AY09BT018) DEPARTMENT OF BIOTECHNOLOGY ACHARYA INSTITUTE OF TECHNOLOGY ACHARYA
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INTRODUCTION The use of food additives is an emotional topic which continues to provoke consumer concern. Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colors and flavorings‚ and the Romans used saltpeter (potassium nitrate)‚ spices and colors for preservation and to improve the appearance of foods. Cooks
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Cleaning‚ Disinfection‚ and Sterilization of Medical Equipment Cleaning‚ Disinfection‚ and Sterilization of Medical Equipment Introduction Medical equipments and surgical instruments are examples of devices that are essential to the care of patients; however‚ because they typically are designed for reuse‚ they also can transmit pathogens if any of the steps involved in reprocessing‚ cleaning‚ disinfection‚ or sterilization are inadequate or experience failures. Because the vast majority of pathogens
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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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