The Protein Data Bank Assignment: Glucansucrase After I came to America‚ I have already met my dentist many times. Although I brush my teeth three times a day‚ use floss correctly and meet dentist every year‚ I don’t know why my teeth keep in trouble and get cavities again and again. I really want to figure out why the bacteria from my mouth cannot be removed. When I am finding some protein‚ I found that Glucansucrase which is related on the issue of tooth decay. I think Glucansucrase
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2. Protozoans 3. Fungi – Yeasts & Molds 4. Helminthes III. Why study Microbiology/Applications of Microbiology A. Food Production 1. Lactobacillus‚ Streptococcus‚ 2. Saccharomyces cerevisiae B. Oxygen production C. Nitrogen Fixation D. Decomposition E. Bioremediation F. Antibiotics G. Biotechnology
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The purpose of the cheese making lab was to determine which curdling agent‚ when added to milk‚ produced the most amount of curds‚ as well as the curdling agent that produced curds the fastest. It was expected that buttermilk would produce the most amount of curds and Chymosin would produce curds the fastest. In reality‚ both buttermilk and Chymosin produce the most amount of curds‚ and Chymosin produced curds the fastest‚ which is in line with the hypothesis. Both buttermilk and Chymosin produced
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natural taste of milk. After pasteurization‚ nonpathogenic bacteria such as Bacillus which is gram positive‚ rod shaped bacteria still present in milks and will metabolize protein into ammonia product and raise the milk’s pH. Other bacteria such as lactobacillus and Streptococcus ferment lactose to lactic acid and acetic acid. Those acids sour the milk and convert the casein in milk to curd. The sour or putrid smell of milk is caused by Pseudomonas and Achromobacter. In small scale community such as in
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Humans and Microorganisms Humans will always use microbes. They occur in everyday life‚ everyday without fail. We use them for little things like inside to food production. However they are the root of some very unpleasant conditions like cholera and tuberculosis. To begin with‚ nearly every human being with consume food that has been produced using microbes or its self is a microorganism. Mushrooms are a good example of this as they are fungi which are eaten across the globe. You do need to
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Microorganisms are classified according to their structure. By means of flow charts‚ diagrams and tables explain the differences between Viruses‚ Bacteria‚ Cyanobacteria‚ Achaea and Fungi. Bacteria or bacterium are unicellular microorganisms. They are essentially only a few micrometres long and form of various shapes including the spheres‚ rods and spirals. A BACTERIAL CELL Illustration courtesy of Wikipedia. A Virus (from the Latin noun virus‚ meaning toxic or poison) is a sub-microscopic
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Kimchi is the mixture of ingredients which makes it tastier and healthier. This dish is globally consumed due to its taste and healthy characteristics. Other than LAB there are also some other bacteria present in kimchi food. For e.g. Leuconostac‚ lactobacillus‚ Weisella‚ lactococcus etc. Many times research is done on the presence of these bacteria in kimchi. But there is no proper method to control the growth of these bacteria in kimchi food which make it difficult to make kimchi with high quality.
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complete and typically offers enough data. List at least three types of bacteria whose names reflect their shapes and arrangements‚ and state the meaning of each name. • Streptococcus is spherical in shape and commonly seen in strep throat • Lactobacillus is bacillus or rod shaped and found in probiotics • Spirillum Pulli is spirillum or spiral shaped‚ and evident in rat bite fever Exercise 3: Gram stain What is the function of the iodine solution in the Gram stain? If it were omitted‚ how
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MBK – Lab Report Name: ____ Section: ___ Module 1‚ Experiment 1: Observing Bacteria and Blood (No microscope needed for this lab) Questions: A. List the following parts of the microscope‚ AND Briefly describe the function of each part. A. Eyepiece – transmits and magnifies the image from the objective lens to the eye. B. Main tube – moves vertically for focusing C. Nosepiece– holds the objective lenses and rotates them. D. Objective lens - Objective lenses provide
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identify the euglena were: e. Two flagellas. f. Eyespot. 4. g. The bacteria in the picture labeled #4 is rod-shaped. h. Cyanobacteria are important producers of Nitrogen in marine environments. 5. i. Lactobacillus found in saliva produced lactic acid to cause Snyder’s medium to change color. j. The tube turned yellow after it was exposed to saliva. 6. k. Red algae have phycobilin pigments (phycoerythrin and phycocyanin) that mask the color
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