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Read More »Control of Microorganisms
Control of Microorganism by Heat Heat generally appears to kill micro-organisms by denaturing their enzymes: the resultant changes to the three-dimensional shapes of these proteins inactivate them. Heat resistance varies among different microbes. These differences can be expressed through the followings; Thermal death point (TDP) is the lowest temperature at …
Read More »Growth of Bacteria
Generation Time The time required for a cell to divide or a population to divide is known as the generation time. For bacteria it is the time, required for a complete fission cycle. Generation time depends on nutrient media, pH, temperature etc. The generation time “g” can be determined from …
Read More »Cultivation of Microorganisms: Types of Culture Medium
Solid, liquid, gel (semisolid) designed to support the growth and supply nutrients to any cell or microorganism is a culture medium. It is a special medium used in microbiological laboratories to grow different microorganisms. A microbiological culture medium must contain: Source of energy (chemicals for chemotrophs and lights for phototrophs) …
Read More »General Methods of Microbial Isolation
In microbiology, the term isolation refers to the separation of a strain from a natural, mixed population of living microbes, as present in the environment, in order to identify the microbes of interest. Isolation can be done from, for example, water or soil flora or from living beings with skin …
Read More »Measurement of Microbial Growth
Direct microscopic count The direct total cell count involves counting the number of cells in a simple microscopically. This technique is very similar to that used in blood cell counts. Scientists perform a direct microscopic count using a specially designed slide called a Petroff-Hausser cell counter/ counting chamber/ cytometer/ hemacytometer …
Read More »Microbiology of Food
Food is any substance consumed to provide nutritional support for the body. Food contains essential nutrients such as carbohydrates, fats, proteins, vitamins or minerals. Food is ingested by an organism and assimilated by the organisms cells to provide energy, maintain life or stimulate growth. Classifications of food According to Martin …
Read More »Microbial Water Pollution
Water pollution is any undesirable changes in physical, chemical and biological characteristics of water that may harmfully affect the life or create a potential health hazard for living organisms. When the pollutant is undesirable microorganisms, the phenomenon is called microbial water pollution. Through ordinary exposure to air, soil and effluent …
Read More »Classification of Life: The Three Domain Concept
A domain is the highest taxonomic level of species in biology. In 1977, Woese and his coworkers developed the groundbreaking three-domain system. They proposed this classification based on differences in the sequences of nucleotides in the cell’s ribosomal RNAs (known as 16S rRNA). They created the first worldwide tree of …
Read More »Diversity in Living Organisms: Five Kingdom Classification
Our living planet has a huge number of living organisms. We can’t know each of them properly without a proper format that going to direct us to know this variety and richness of organisms. That’s why we were introduce with a new term-CLASSIFICATION! What is Classification? The system of assembling …
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