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Staphylococcal food poisoning results from consumption of food containing enterotoxin produced by enterotoxigenic strains of Staphylococcus aureus. It is caused by ingestion of improperly stored or cooked food. S. aureus is a Gram-positive coccus, very resistant to heat, drying and radiation. If the bacteria are allowed to incubate in certain foods, they produce heat-stable enterotoxin that renders the food dangerous. Six different enterotoxins have been identified and are designated as A, B, C, D, E and F.
Q How many germ layers originate the body of platyhelminthes? In relation to this characteristic how are these animals classified? Platyhelminthes are the first triploblastic a
Radiant Warmer A radiant warmer is a device used to maintain the body temperature of the newborn and thus play an essential role in influencing oxygen consumption, apnea and
Defines the tenants of Pangenesis Theory Which of the following best defines the tenants of Pangenesis Theory? A. The hereditary material is composed in every organ/tissue a
Q. What are the major significant organic molecules for living beings? Ans. There are many types of organic molecules that are important for the living beings. Particularl
Lungs - Respiration Lungs can be simple, characterised by air exchange with surrounding environment by diffusion only. These are called the diffusion lungs and are present in
Under which conditions do aerobic cells carry out fermentation? Some cells that as a rule get energy from aerobic cellular respiration can carry out fermentation when oxygen is
ATP The energy currency of the body One of the monomers used in the synthesis of RNA Contains three phosphate groups àhigh energy Removal of one releases e
Q. Does thermal inversion occur in the winter or in the summer? The Pollutant low altitude thermal inversion take place in the winter and in this period of the year the sun hea
Basic Instruments /Equipment Used In biochemical laboratories and important Working tips The first practical in this manual will orient you to the various equipment, apparatuses
Explain the Protein Efficiency Ratio (PER)? PER method was developed by Osborne, Mendel and Ferry in 1919 and is based on the growth of young rats. The diets usually contain 10
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