other eg millions of ciliate protozoa and bacteria in the stomach of horse digest cellulose for the horse and provides 20% of its nitrogen requirement per day.These micro organisms are essential for the normal growth and health of the horse)or facultative (where both are favoured by living together but one can live without the other eg squirrels facilitate the extension of the hickory tree by burying the nuts. Here the hickory
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switches over to lactic acid or alcoholic fermentation‚ depending on the organism. Human beings use lactic acid fermentation‚ while yeast use alcoholic. Yeast is commonly used in baking bread. It is an interesting organism in that they are called facultative anaerobes. This means that they respire or ferment based on the environmental conditions they are
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Effects of Sucrose Concentration On Cell Respiration In Yeast Abstract This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration‚ so we measured the rate of cellular respiration by the amount of CO2 produced per minute. The results show a trend wherein increased concentrations of sucrose increase the rate of cellular respiration. Introduction All living cells require energy
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Introduction The production of acetone and butanol by means of solvent-producing strains of Clostridium spp. was one of the first large-scale industrial fermentation processes to be developed‚and during the first part of this century it ranked second in importance only to ethanol fermentation. The reason for the almost total demise of this fermentation in the early 1960s was the inability of the fermentation process to compete economically with the chemical synthesis of solvents. However‚ interest
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As a specialty underwriter experienced in Alternative Risk Transfer (A.R.T.) insurance programs‚ Alliance National brings together a strong team of professionals well versed in SIR’s‚ offshore and onshore ART structures‚ reinsurance treaties‚ facultative reinsurance and securitization
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Symptoms and Causes: Salmonella enterica serovar Typhimurium‚ also known as S. typhimurium‚ is a Gram-negative‚ rod-shaped‚ flagellated‚ facultative anaerobe microorganism. S. typhimurium can be found in animal feces and raw contaminated foods such as poultry‚ beefs‚ sea foods‚ tainted fruits and vegetables (3‚ 5). Some of the vectors of S .typhimurium are birds‚ reptiles‚ and aquatic vertebrates (5). After the consumption of the bacterium‚ S. typhimurium is found living and growing in the
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micro flora consists of opportunistic pathogens along with other nonpathogenic bacterial strains. Two eloquent members of the category of gram- positive bacteria‚ Enterococcus faecalis and Staphylococcus aureus belong to this category. Being a facultative anaerobe‚ aero tolerant anaerobe respectively‚ both of these organisms inhabited the human body for centuries. Ability to thrive in extreme condition such as higher pH‚ high NaCl concentration enables them to be successful colonists throughout their
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Imagine you are in a desert. The sand beneath is so hot‚ you might as well be walking on fire. The sand stretches out for miles‚ with not a single object to be seen. The sky is cloudless‚ intensely blue. Your water supply is limited‚ as well as‚ your food supply. You’re drenched in sweat.You’re exhausted from all the walking you’ve done. You have no choice but to keep searching for shade. It is difficult to move on. Your tired body is weighing you down. Your legs can’t take it anymore. Everything
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naturally in riverine and is the causative agent of cholera outbreaks and epidemics. Vibrio cholerae is comma-shaped. Initial isolates are slightly curved‚ whereas they can appear as straight rods upon laboratory culturing. Vibrio cholerae is a facultative anaerobe and can undergo respiratory and fermentative metabolism. Vibrio parahaemolyticus is a curved and rod-shaped and usually found in brackish‚ saltwater. Once ingested‚ this bacteria can cause gastrointestinal problems. Vibrio parahaemolyticus
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Introduction to Epidemiology Module 1 SLP Trident University Dr. Narrad Beharry Due: February 24‚ 2014 According to the epidemiologic triad‚ there are three factors that influence the occurrence of disease: 1. Etiologic agent 2. Host factors 3. Environmental factors Describe each of these factors for a Salmonella foodborne outbreak. What are some of the host factors that can influence the occurrence of a disease? Salmonella Most people associate salmonella infection (salmonellosis)
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