when the plaques‚ a waxy substances‚ build up inside the coronary arteries causing it to get narrower. Coronary arteries are the arteries that supply the patient’s heart muscle with the oxygen-rich blood. The condition of the plaques building up is called Atherosclerosis and it occurs over many years. The plaques can harden and break open narrowing the coronary arteries over time. When the plaques harden the flow of the oxygen-rich blood is to going to be reduced. Sometimes‚ the plaques rupture causing
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First‚ a smear was prepared by use a sterile transfer loop that been flamed to removes some bacteria from slant agar and placed on the slide; mixed with one drop of water and let air dried. After dried‚ heat fixation the slide by passed the slide over a flame quickly 2-3 times to stick bacteria to the slide. Next‚ the smear was sequence covered with crystal violet‚ iodine‚ 95% ethanol‚ and safranin; each reagent was rinsed with water after 1 minute. When decolorized with 95% ethanol‚ the smear was slowly
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Laboratory Exercise #5 Identification of Fungi Fungi‚ like bacteria‚ may be useful in industry but also problematic. Many produce important products including foods‚ chemicals‚ enzymes and pharmaceuticals such as antibiotics and hormones. Molds‚ however‚ in particular‚ are also common contaminants in industry. It is important to be able to recognize and identify them‚ therefore‚ in the laboratory. In today’s laboratory session you will examine some common molds and attempt to identify them.
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numerical approach for modeling the hydraulic resistance of a filter cake of deformable cells. First‚ a mechanical and osmotic model that describes the volume fraction of solids in a bed of yeast cells as a function of the compressive pressure it experiences is presented. The effects of pressure on the compressibility of yeast cells beds were further investigated both by filtration experiments and by centrifugal experiments based on the multiple speed equilibrium sediment height technique. When comparing
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fermentation is known as zymology. Fermentation takes place in the absence of oxygen (when the electron transport chain is unusable) and becomes the cell’s primary means of ATP (energy) production. Sugars like glucose‚ sucrose when fermented in presence of yeast cells are converted to ethyl alcohol. During fermentation of starch‚ starch is first hydrolyzed to maltose by action of enzyme diastase. Diastase is obtained from germinated barley seeds. Fermentation is carried out at a temperature of 4-16°C (40-60°F)
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neurotic normal for Alzheimer’s disease the amassing in the cerebrum of beta-amyloid proteins to Form-amyloid plaques. Be that as it may‚ it is not known how early the plaques shapes in the cerebrum‚ regardless of whether they are the essential driver of the infection or what pathogenic part is played by different changes in the brain. The first PET output in the realm of amyloid plaque in a living patient with the amyloid-restricting compound 11C-PIB was performed in 2002 by Educator Agneta Nordberg
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gases and occurs in yeast and bacteria. In the experiment we conducted‚ we used sucrose and yeast and measured the fermentation carbon dioxide formation. The factors affecting fermentation that we tested in this experiment were temperature and the effect of a disinfectant. We measured the fermentation carbon dioxide formation by using a ruler and measuring the amount of bubbles in the tube that were formed. To conduct this experiment‚ we used 5 grams of sugar and 2 grams of yeast‚ but only used half
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Plaques arise when another protein in the fatty membranes surrounding nerve cells gets sliced up by a particular enzyme resulting in beta amyloid proteins which are sticky and have a tendency to clump together‚ that clumping is what forms plaques‚ these clumps block signalling‚ therefore communication between
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dough and danish dough are very similar‚ both containing yeast. Croissant dough is considered lean dough because the detrempe contains only flour‚ salt‚ water and yeast. Danish dough‚ however‚ is considered rich because it contains eggs‚ dairy‚ and sometimes sugar. Detrempe refers to strictly the dough part of the pastry before the RIF (roll in fat) is added. Puff pastry differs from croissant and danish dough because it contains no yeast and is risen only by the steam created from the moisture of
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Study guide for Microbiology Chapter 2 Name________________ 1. List and describe the sequence steps routinely used to identify bacteria. These are referred to as the “five I’s” in your text. 2. Define / describe each of the following as they apply to microbiology: a. Culture f. pure culture b. Inoculum g. contaminated culture c. Inoculation h. mixed culture d. Colony 3. Microbiologists employee a number of approached to acquiring a pure culture
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