Uses of Herbs COMMON NAME FOOD Cucumber Cho cho Carrot Cassava Banana Banana Banana Lime juice Lime Coco Pear Sour orange Pumpkin Papaya Breadfruit Young unopened ackee Young ackee Ackee & red water grass Soursop and honey Guava Ripe mango Coconut oil SPICES Ginger Green pimento Pimento Cinnamon Basil Basil‚ cowfoot‚ rum Radish Garlic Pimento & ginger Nutmeg TEAS Peppermint Spearmint Colic Mint Fever grass Ganja Soursop Guava Lime Cerasee Sorrel Pepper elder SCIENTIFIC NAME Cucumis sativus Sechium
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Content METABOLIC ENGINEERING 2 AIMS OF METABOLIC ENGINEERING 2 CHARACTERISTICS OF METABOLIC ENGINEERING 2 IMPORTANCE OF METABOLIC ENGINEERING 3 THE METHODS 3 REQUIREMENTS FOR METABOLIC ENGINEERING 4 RE-CONSTRUCTING THE MODEL 4 TERMINOLOGY 4 METABOLIC FLUX ANALYSIS (MFA) 4 METABOLIC CONTROL ANALYSES 6 DATABASES 7 IN SILICO EXPERIMENTS 8 APPLICATION AREAS OF METABOLIC ENGINEERING 8 METABOLIC ENGINEERING OF GEOBACILLUS THERMOGLUCOSIDASIUS…………………………………9
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David Kennedy Bio 210 Lab Report 1 10/11/13 Microbial Growth Background Information: This lab was conducted in order to understand basic differences among differential and selective media‚ while recognizing how each media is used to isolate and identify microorganisms (Wistreich‚ 2003). The first microorganism analyzed was Staphylococcus epidermidis. This organism is gram-positive‚ single celled‚ arranged in grape-like clusters‚ and cocci in shape (Bukhari‚ 2004). S. epidermidis is approximately
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Access HP&S Biological Concepts Microorganisms and Biotechnology Use of Aseptic Technique Introduction Microorganisms (microbes) such as prokaryotes are the oldest life form that we know. Various forms have been discovered‚ not only to survive‚ but to thrive in the most hostile and extreme of environments and have been named extremophiles and various types of microbes are found in every niche of ecology. Due to their resilience and success at sustaining their existence‚ it has proven to
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Alcoholic Beverages: Alcoholic beverages have been consumed by humans since the Neolithic era; the earliest evidence of alcohol was discovered in Jiahu (site of a Neolithic Yellow River settlement based in the central plains of ancient China) dating from 7000–6600 BCE. The production and consumption of alcohol occurs in most cultures of the world‚ from hunter-gatherer peoples to nation-states. An alcoholic beverage is a drink that contains ethanol. Alcoholic beverages are divided into three
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Andhra Pradesh (/ˌɑːndrə prəˈdɛʃ/; Telugu: ఆంధ్ర ప్రదేశ్)‚ abbreviated A.P.‚ is one of the 28 states of India‚ situated on the country’s southeastern coast. It is India’s fourth largest state by area and fifth largest by population. Its capital and largest city isHyderabad. Andhra Pradesh is bordered by Maharashtra‚ Chhattisgarh and Orissa in the north‚ the Bay of Bengal in the east‚ Tamil Nadu to the south and Karnataka to the west. According to the Planning Commission of India‚ in the financial
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ASEPTIC TECHNIQUES AND CELL COUNTING INTRODUCTION:- Microbes are single celled organisms and are so small that we cannot see with our naked eyes‚ microbes can only seen under microscopes .Microbes are the one of the oldest living form on earth‚ fossils of microbes were found which are said to be 3.5 billion years old . Microbe world: what is a microbe [online].[Accessed 9 April 2013].Available from: world wide web:‚microbes are found everywhere in rocks‚air‚water some of the microbes are even
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care is health risks. Day care centers are a breeding ground for germs and bacteria. Such bacterium includes‚ Streptococcus pneumonia (strep Throat)‚ Escherichia coli (E coli)‚ Bacillus (food poisoning)‚ Klebsiella (respiratory tract infection) Micrococcus (septic arthritis)‚ Pseudomonas (bacteraemia) and Brevibacterium (meningitis). The list goes on with Pantoea (cellulitis)‚ Acinetobacter (osteomyelitis)‚ Bacillus (the agent of anthrax)‚ Nocardiopsis (pulmonary infections)‚ Brevibacillus (chest
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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Harley−Prescott: Laboratory Exercises in Microbiology‚ Fifth Edition Front Matter Preface © The McGraw−Hill Companies‚ 2002 PREFACE Take interest‚ I implore you‚ in those sacred dwellings which one designates by the expressive term: laboratories. Demand that they be multiplied‚ that they be adorned. These are the temples of the future—temples of well-being and of happiness. There it is that humanity grows greater‚ stronger‚ better. Louis Pasteur (French chemist‚ founder of microbiology
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