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Explain the Staphylococcus - Characteristics of Bacteria?
Staphylococcus - It is gram positive, nonsporulating facultative anaerobic cocci present in grape-like clusters. These have ability to tolerate drying and high salt in media. Many species are pigmented e.g. Staphylococcus aureus produces yellow pigmented colony. Numbers of toxins are produced by Staphylococcus species which contribute to their pathogenicity. Staphylococus is responsible for infection of surgical wounds, toxic shock syndromes, vomitting, nausea, food poisoning etc.
explain the genotypes for each blood type and how this is an example of codominance. Blood type- A, AB, B, 0
How are radioactive probes useful in DNA fingerprinting? Radioactive probes bind to specific fragments in a DNA sample like a donor gene. A probe can identify which bacteria ha
Explain Transport proteins in plasma Transport proteins, embedded in lipid membranes, facilitate the import of nutrients into cells or the release of toxic products into the
descirbe the role of allied health profession all providing pulmonary rehabilitation during treatment of emphysema
Q. What is the basic Role of Botanic Garden? A botanic garden makes us to simply enjoy the beauty and variety of nature. The pleasure of admiring turns us into good naturalists
What are the cytokinins? And where are they made? The Cytokinins are phytohormones active in the promotion of cellular division they slow down the aging of tissues and act toge
Define the Effect of niacin deficiency on Digestive Sysytem? The predominant symptoms are glossitis and diarrhoea. Glossitis, cheilosis and stomatitis may vary from mild rednes
Define Body Composition Assessment Methods - Underwater Weighing? Underwater weighing or hydrostatic weighing is one of the most common body composition methods used in laborat
Q. Determine the fructose to glucose ratio in honey? This activity will help you to: • check the given samples of honey for any adulteration with commercial sugar
Q. Use of Propionates acid in microorganisms? Propionic acid is formed from lactic acid or lactates, as a result of the bacterial action during the manufacturing of swiss chees
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