What is a hazard? A Hazard is any existing or potential condition which by itself or by interaction with other variables (physical/ biological) can results in death‚ injury or chemical damage to persons‚ property‚ the environment and information. There are five main types of hazards that exist everywhere‚ They are chemical‚ physical‚ biological‚ ergonomical and psychosocial. Hazards at my work place At the University of the Southern Caribbean‚ I work in the House keeping department. This
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Mount Roraima‚ South America Mount Roraima in South America is a spectacular tabletop mountain that often peeks out from the clouds with waterfalls spilling down its sheer cliffs. Dating back over 2 billion years ago‚ Mount Roraima might be one of the oldest geological formations on Earth. The summit gets heavy rain year-round and because of its flat surface‚ random waterfalls tend to pop up at various spots across the mountain. Mount Roraima towers over an untouched
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Hello judges‚ jurors‚ and everyone else present in this court room today. My name is Dr. Alyssa Diaz and I am an expert witness. I was called here to testify on this court case. Also I am here to inform you how examining a piece of hair from a suspect from a crime can help to find out who actually did commit the crime. There are some basic things that people should know about hair. A persons hair contains their DNA. Also there are several different parts of a persons
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the eye dropper. 2. The other partner should pick up a slide‚ cover slip‚ onion‚ paper towel‚ and tweezers from the front counter. Pick up the slide and the cover slip by the edges to avoid fingerprints as well. 3. Now you are going to make a wet mount. Use your tweezers to peel off a small thin section of onion from the concave side of the onion. Place this thin section on your slide. Remember to hold the slide by the edges! 4. Put 2-3 drops of water onto the onion on the slide. 5. Use
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How do people "catch pneumonia"? Some cases of pneumonia are contracted by breathing in small droplets that contain the organisms that can cause pneumonia. These droplets get into the air when a person infected with these germs coughs or sneezes. In other cases‚ pneumonia is caused when bacteria or viruses that are normally present in the mouth‚ throat‚ or nose inadvertently enter the lung. During sleep‚ it is quite common for people to aspirate secretions from the mouth‚ throat‚ or nose. Normally
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ABSTRACT: The microorganisms are ubiquitous in nature. They are found in probably every environmental condition present on earth. Actinomycetes were originally considered to be an intermediate group between bacteria and fungi but now are recognized as prokaryotic organisms with high G+C (>55%) content in their DNA. Our project aim is to evaluate some biological activities of Actinomycetes like: • Antimicrobial activity • Oil degradation capability • Enzymatic
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Review for Bio 103 Lab Midterm Read the lab manual and study your worksheets. Vocabulary: Metric system‚ percent error‚ systematic error‚ random error‚ accuracy‚ precision Cylinder‚ beaker‚ pippette‚ balance‚ meniscus Field of view‚ inversion‚ total magnification‚ depth of field‚ par focal Microscope parts: eye piece‚ body tube‚ arm‚ nosepiece‚ objectives‚ stage clips‚ mechanical stage‚ diaphragm‚ condenser‚ fine and course adjustments‚ light stage‚ base Protein‚ peptide bond‚ simple sugar
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radiation‚ operating at 40 kV voltage and 30 mA current. Samples were analyzed in the 2θ angle range of 5-70o. 2.4. Size and morphological analysis The morphology and size of nano-ZrO2 was studied by Field emission scanning electron microscope (FESEM)‚ model JEOL JSM7600F. Scanning electron microscopic (SEM) analysis was done to determine the morphology and pore dimensions of prepared nanocomposites (BNC I-III). SEM was performed using EVO-18‚ Carl-Zeiss instrument. For both of these analyses‚ samples
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FST3202 Food Microbiology 2012/2013-1 Lecture 1. Introduction to Food Microbiology Prof. Madya Dr. Yaya Rukayadi Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Wednesday‚ 12-09-2012 BKTM-2 (10.00 – 12.00) FST 3202 – Food Microbiology Semester : 1 (2012/2013) Program : Undergraduate Student (prasiswazah) Credits : 3 (2-1) Class : BKTM 2 – Food 1 Day/Time : Wednesday‚ 10.00 – 12.00 Pensyarah : Prof. Madya
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efficiency of ruminants to utilize such a wide variety of feeds is due to highly diversified rumen microbial ecosystem consisting of bacteria (1010–1011 cells/ml‚ representing more than 50 genera)‚ ciliate protozoa (104–106/ml‚ from 25 genera)‚ anaerobic fungi (103–105 zoospores/ml‚ representing five genera) and bacteriophages (108–109/ml)1. These numbers might even be larger as majority of them are non-culturable. The synergism and antagonism among the different groups of microbes and even among different
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