lipopolysaccharide (LPS) thin shell of peptidoglycan periplasmic space inner membrane Lose crystal violet and stain red from safranin counterstain GRAM NEGATIVE CELL WALL 10 5 ENDOSPORES 11 Resting‚ dormant cells produced by some G+ genera: Clostridium‚ Bacillus & Sporosarcina Have a 2-phase life cycle – vegetative cell & an endospore sporulation -formation of endospores germination- return to vegetative growth hardiest of all life forms withstand extremes in heat‚ drying‚ freezing‚ radiation
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There are about 1.2 million abortions in the United States each year. Abortion is one of the most common medical procedures performed in the United States each year. More than 40% of all women will end a pregnancy by abortion at some time in their reproductive lives Most abortions are performed after your health care professional takes a brief and targeted medical history. Before you have this procedure‚ you will be asked questions about prior pregnancies and any treatment or care during the current
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problem worldwide [1]. Infections caused by resistant pathogens result in increased mortality and morbidity among human and animal populations. In addition‚ pathogenic microorganisms‚ including Staphylococcus aureus‚ Streptococcus pneumoniae and Clostridium difficile‚ contribute
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ORGANIC CHEMISTRY IN FERMENTED FOOD: KIMCHI TASK : INDIVIDUAL ASSIGNMENT NAME : ASRIE REZDHUAN PAUZI STUDENT ID : 1000216 COURSE CODE : FEG 2113 PROGRAMME : FOUNDATION IN ENGINEERING LECTURER : MS ANIS SURIANI IBRAHIM TABLE OF CONTENTS 1.0 Executive Summary 2.0 Objectives and Problem Identification 2.1 Kimchi fermentation 2.2 Changes during kimchi fermentation 2.3 Does the Lactic Acid Bacteria (LAB) is good? 2.4 Effects of kimchi on healthy 3.0 Statement
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Chapter 4 - Methane production 4.1 Microbial consortia and biological aspects of methane fermentation 4.2 Molecular biology of methanogens 4.3 Developments in bioreactor technology References Methane fermentation is a versatile biotechnology capable of converting almost all types of polymeric materials to methane and carbon dioxide under anaerobic conditions. This is achieved as a result of the consecutive biochemical breakdown of polymers to methane and carbon dioxide in an environment
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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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SCOPE OF MICROBIOLOGY: What is Microbiology? | � Microbiology is the study of microorganisms� Microorganisms‚ roughly‚ are living things that are too small to be seen with the naked eye� Microorganisms cannot be distinguished phylogenetically from �macroorganisms� (see variety of microorganisms‚ below)� Microbiology is more a collection of techniques: aseptic technique‚ pure culture technique‚ microscopic observation of whole organisms‚ etc.� Microbiologists
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FDS 3413: INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY WRITTEN REPORT: VISIT TO PERTIMA TERENGGANU SDN. BHD. AT CHENDERING 20TH NOVEMBER 2011 NAME : AIMI AMIRAH ARIFFIN MATRIC NO : 030209 LECTURER : PROF. CHE ABDULLAH ABU BAKAR OBJECTIVES * To investigate the canning factory management and supervision. * To describe the process of canned sardine. * To expose the students to real work situation in canning factory. INTRODUCTION On 20th November 2011‚ students of Food Technology
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infections received from hospitals. Infections that patients with weaker immune systems/who are sick tend to get as was stated earlier are TB (Tuberculosis)‚ VRE (Vancomycin-resistant enterococcus)‚ VAP (Ventilator Associated Pneumonia)‚ C-diff (Clostridium difficile)‚ UTI (Urinary Tract Infection)‚ and MRSA (methicillin-resistant Staphylococcus aureus). VRE is described as an inherited altered stretch of enterococcus that was first created in humans who were exposed to an antibiotic called vancomycin
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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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