Bacteriophage are readily available in soil and marine communities. The purpose of this lab was to investigate the bacteriophage (If present in sample collected) by testing the phage on a specific strain of bacteria and to observe its characteristics. This same approach can be used when testing for resistance evolution within bacterial strains. Our hypothesis states that bacteriophage will not be present within our sample from East Lake. With the use of a phage buffer and soft agar‚ it provides an
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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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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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THE IMPACT OF EXCRETA DISPOSAL INTO LAGOS LAGOON ON THE LAGOON ECOSYSTEM AT IDDO DISCHARGE POINT IN APAPA LOCAL GOVERNMENT AREA OF LAGOS STATE NIGERIA By Dr. Bolanle Wahab Mr. Ojolowo Saeed Kamaldeen 08079917354 and 08077470306 bolanle_wahab@yahoo.com ojolowosaeed@yahoo.com University of Ibadan
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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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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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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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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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why is that is the more time bacteria spend in temperature danger zone‚ the greater chance they have to grow to unsafe levels. Oxygen Almost all he foodborne pathogens are aerobic‚ that is requiring oxygen to grow. Some of the pathogens‚ such as clostridium botulinum‚ the source of botulism‚ are anaerobic and do not require oxygen to grow. Moisture= water is essential for the growth of foodborne pathogens‚ water activity is a measure of the water available for use and is measured and is measured on
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