Exam 2 Study Guide Bio 202 Chapter 13 Differentiate a virus from a bacterium Describe the chemical and physical structure of both an enveloped and a nonenveloped virus. (Include a description of the envelope‚ capsid‚ and core The nucleic acid of a virus is protected by a protein coat called the capsid. The structure of the capsid is ultimately determined by the viral nucleic acid and accounts for most of the mass of a virus‚ especially of small ones. Each capsid
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Steven-Johnsons syndrome (peeling rash‚ blisters‚ itching)‚ agranulocytosis (low WBC count‚ sore throat‚ fever)‚ aplastic anemia (bruises or bleeding that is caused easily‚ and liver (yellowing of the eyes‚ dark urine) or lung injury. It can also cause clostridium difficile associated diarrhea which is caused by a type resistant bacteria. Manifestations of this include diarrhea‚ abdominal pain‚ or hematochezia. If this medication is used over a longer period of time it can cause thrush or a yeast
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pyogenes is the most commonly reported pathogen involved in most cases of flesh eating bacteria. It is also the most dangerous. This bacterium usually results in widespread tissue necrosis. Type III Necrotizing Fasciitis is caused by the bacteria clostridium perfringens. It was a skeletal muscle infection that results in cell death and producing gas. It was also termed Gas Gangrene. Once the disease has penetrated the layers of connective tissue‚ it begins to deteriorate the muscles; it is then call
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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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How is Vitamin C manufactured? Ascorbic Acid Also known as: l-ascorbic acid‚ vitamin C‚ ascorbate A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets‚ and necessary to maintain connective tissue and bone. Its biologically active form‚ vitamin C‚ functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant. http://pubchem.ncbi.nlm.nih.gov/summary/summary
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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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1. When handling food‚ jewellery should be; a. kept in good repair b. worn only for low risk jobs c. left at home or in your locker d. removed at peak times 2. If the temperature of frozen fish is 1°C on delivery‚ what action should you take? a. Put the fish straight into the freezer b. Refuse to accept the delivery c. Fully defrost and cook the fish d. Cook the fish and serve the same day 3. Which of the following is most important when using disinfectants? a. follow the manufacturer’s instructions
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INTRODUCTION 2 FOOD & SAFETY HIGIENE reasons for being ill cos of food: poor temperature control cross contamination lack of hand washing badly maintained equipment procedures not followed incorrect storage contaminated ingredients ignorance about the dangers untrained staff prevention and control 2 key elements of achieveing standards of food safety and hygiene prevention - cleaning maintenance‚ pest control andpersonal hygiene control - good suppliers
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National parks are a celebration of life and‚ growing up‚ my family joined this celebration at many different locations. Our road trips took us to Glacier National Park‚ Joshua Tree‚ Yosemite‚ Yellowstone‚ and new locations continued to appear as red dots on the map as the years went on. Every national park proclaims its history on placards distributed throughout their territory‚ and the history of the animals that have barely survived mankind has always fascinated me the most. As I have grown older
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