Haeckel in 1866. Protists were traditionally subdivided into several groups based on similarities to the "higher" kingdoms: the unicellular "animal-like" protozoa‚ the "plant-like" protophyta (mostly unicellular algae)‚ and the "fungus-like" slime molds and water molds. These traditional subdivisions‚ largely based on superficial commonalities‚ have been replaced
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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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Chapter 18 Outline: Diversity and Variation 18.1 The Species Concept TAXONOMY- classifying organisms in ways that reflect relationships and help distinguish one type of organism from another. SPECIES- group of organisms that is capable of breeding offspring‚ or mating‚ with another in nature to produce fertile offspring. Individual members of a species may look very different from eachother. Such differences among members of a species are known as variations Natural selection
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Module 04 Homework Assignment Use the information presented in this module along with additional outside research to answer the questions: 1 Discuss the two methods of viral replication. The two methods of viral replication are done in animal viruses. The first method deals with DNA viruses and the second is RNA viruses. In the DNA virus‚ the viral DNA enters the nucleus of the host cell. Than it is transcribed into mRNA and leaves the nucleus into the cytoplasm. The early mRNA then translates
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spin cycle that spins off water‚ the fat is spun off from the meat. What is left over is of a gooey pink consistency‚ hence the term “pink slime.” The recovered meat is then put through a thin tube and treated with ammonia gas. The gas reacts with the water in the meat to form ammonium hydroxide‚ reducing acidity and killing pathogens.” In the case of pink slime‚ or “Lean Finely Textured Beef”‚ the main focus are the beef trimming along with anhydrous ammonia and the use of ammonium hydroxide. The
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POLYMER SYNTHESIS AND PROPERTIES AIM: The aim of the experiment was to prepare three different polymers‚ namely nylon 66‚ Agar Gel and slime‚ being able to differentiate between the configuration and analysis among the three structures‚ noting the physical characteristics of each polymer and the chemical reactions that occur during the formation of the polymer. Pre- lab questions 1. Is Nylon 66 a step or chain – growth polymer? Define both types of polymerization in your answer. Nylon 66
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Alexa Molinelli BIO 110-14 Exam 5 Homework Chapter # 14 1. What are the five kingdoms and give a brief description of each kingdom? -Monera- single celled prokaryotes; bacteria. Protista- Mostly single celled eukaryotes. Fungi- Multicellular eukaryotes that feed by extracellular digestion and absorption. Plantae- Multicellular photosynthetic autotrophs; producers. Animalia- Diverse multicellular heterotrophs. 2. Who developed the binomial system of nomenclature (genus and species)? -Binomial System
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danjamur Malassezia can live on the skin of the head. Aloe Vera in addition to eliminate dead skin cells‚ he also has anti-fungal properties. This is because the fungus thrives in acidic environment‚ and nature of alkalizing of Aloe Vera will cause mold can’t grow well Health Lashes For you-you who avidly use mascara‚ surely it will effect conferring on the health of your eyelashes. Among them: dry and fast Eyelash loss. But you don’t worry about it because there’s a special recipe that is uses jelly
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Biology Project Autumn Brown 3rd block Mrs. Stephens More than 2‚000 years ago‚ Aristotle began grouping plants and animals into various categories. Although he did not consider the idea that different organisms were related by descent‚ he devised a system that placed these organisms in a hierarchy. Through classification systems‚ scientist have found it easier to find answers to important questions. This way
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onions in a cool‚ dry‚ well-ventilated area. Maintain storage temperature of 45-55°F. Do not wrap onions in plastic or store in plastic bags. A lack of air circulation will reduce shelf life. Onions should feel firm and dry‚ be free of gray or black mold‚ and should not have any visible sprouting. Some loose skins are normal. Do not store onions with potatoes or other produce items that release moisture. Keep onions out of direct sunlight and other heat sources. Cut onions will keep for several
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