Bacterial infections can usually be treated with anti-biotics however some types of bacteria can form a protective spore which can make them more resistant to heat and chemicals. The requirements for optimum growth are is a temperature of 37c, water, food, time, oxygen/ no oxygen. Common illnesses caused by bacteria are Salmonella, tuberculosis, MRSA, bronchitis, ear infections and tonsillitis. Virus-tend to be smaller than bacteria and in order for the cells to reproduce they need to be in a living host. The common way of treating a virus is through immunization as anti-biotics will not be effective against viral infections.
Introduction The alleleopathy of garlic (Allium Sativum) is a direct or indirect harmful or beneficial effect of one plant. “The smell that produces the cloves of garlic when it’s crushed is produced by volatile, a chemical that evaporates into the air” (college, 2009). The crushed clove garlic smell hinders other plants which keeps them away from competition with the growth of the garlic (Allium Sativum). Other plants other than garlic such as broccoli and carrots have different effects on the environment. In Kingsborough Community College at Biology lab department
Escherichia Coli is a beneficial function in the human body because it synthesizes useful vitamins such as Vitamin K. E. coli also acts as competition in the intestine by suppressing the growth of pathogenic bacteria that may be present or ingested. Escherichia Coli is considered an opportunistic pathogen because generally it is a harmless bacteria, but when the intestinal barriers are compromised, even typical E. coli can cause infections. Other E. coli have acquired virulence factors and can cause disease even in healthy people. They are known as pathogenic E. coli and there are six main groups: enteropathogenic, enterotoxigenic, enterohemorragic, enteroinvasive, enteroaggregative, and diffusely adherent. We will discuss these more in detail later on.
If diagnosed early, botulism can be treated with an antitoxin. This antitoxin prevents the neurotoxin from circulating in the blood. Keywords: Botulism, types of botulism, symptoms Botulism Botulism is a very rare but serious neurological disease that is caused by the bacterium called Clostridium botulinum. It is a bacterium that occurs in the soil. (Chaudry, 2011, para.1) Botulism is a rare disease with four naturally occurring syndromes.
Jamila O’Neal Chemistry 66 Professor Basil O. Ibe May 21, 2014 Probiotics and Probiotics in Nutrition Probiotics are microorganisms that some have claimed provide health benefits when consumed. The term probiotic is currently used to name ingested microorganisms associated with beneficial effects to humans and animals. Introduction of the concept is generally attributed to Nobel Prize recipient Eli Metchnikoff, who in 1907 suggested that "the dependence of the intestinal microbes on the food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes by useful microbes". A significant expansion of the potential market for probiotics has led to higher requirements for scientific substantiation of putative beneficial effects conferred by the microorganisms. The most common probiotic bacteria come from two groups, Lactobacillus or Bifidobacterium, although it is important to remember that many other types of bacteria are also classified as probiotics.
The drug went generic in Europe in 2004 and in the US in mid-2005. Clarithromycin prevents bacteria from growing by interfering with their protein synthesis. It binds to the subunit 50S of the bacterial ribosome and thus inhibits the translation of peptides. Clarithromycin has similar antimicrobial spectrum as erythromycin, but is more effective against certain Gram-negative bacteria, particularly Legionella pneumophila. Besides this bacteriostatic effect, clarithromycin also has bactericidal effect on certain strains, such as Haemophilus influenzae, Streptococcus pneumoniae and Neisseria gonorrhea.
Without additives foods would go bad before reaching the store. Nitrates and Nitrites are additives that prevent people from getting food poisoning. Sulfites keep dried fruits and frozen potatoes from losing their color. Flavorings and colorants are added to food to enhance the flavor and color. Minerals and vitamins are added to food for nutrients.
Carbon in the form of graphite is used in this study to convert the signals to sound (Matsuhashi et al., 1998). This study was conducted to make the culturing of bacteria easy and fast. It also enhance the growth-production of certain bacteria. Statement of the Problem This research study was conducted to determine the effects of physical sound to the growth-production of bacteria. Some added objectives are: 1.
Per Organic Consumers Association, Irradiation is a ‘magic bullet’ that will enable the company to say that the product was ‘clean’ when it left the packing plant. The claim, more rather, lacks the key source in evidence, for even the best sanitation and standard antibacterial treatments cannot ensure safety in foods. In addition, irradiation cannot occur properly if the food is too heavily contaminated, preventing industries from using this practice as a substitution for good sanitation practices. Irradiation is not harmful in producing resistant strains of bacteria, nor does it make food radioactive. It simply reduces the amounts of bacteria in foods that may become potential illnesses in humans.
The other problem from the heavy application is the concentration of salt in the soil and chemical imbalances. On the other hand, although organic fertilizers are made from the living matter, they can make an effect. Organic fertilizers are deplete the nitrogen because the complex bacteria action. Soil and plants are damaged by this problem. Furthermore, organic fertilizers have no exact elements while chemical fertilizers can be calculated when give them to