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Define Capsule Staining (Anthony Staining Method)?
A rigid, well-organized gelatinous layer called capsule is present outside the cell wall of many bacteria e.g. Streptococus pneumoniae, Clostridium perfringens and Klebsiella pneumoniae. It is mostly made up of polysaccharide (homo or hetero-polysaccharide) though in few it is proteinaceous in nature, e.g., in Bacillus anthracis it consists of poly-D-glutamic acid. The ability to form capsule is genetically determined. Capsule is not required for reproduction or growth of bacteria though it confers several advantages:
1. It protects the bacteria from phagocytosis by host phagocytes, so it contributes to the virulence of bacteria, e.g. Streptococcus pneumoniae.
2. It provides protection against dessication.
3. It helps the bacteria in attachment to host tissues e.g. in Streptococcus mutans capsule helps in attachment to the surface of the teeth and thus causing dental caries.
4. Capsule may be used as a source of nutrition by S. mutans.
5. Viscosity of a capsule may help in inhibiting the movement of nutrients out of the cell.
6. Capsule also exclude bacterial viruses and most hydrophobic toxic materials such as detergents.
Define Interpretation of blood or serum nutrient values in pregnancy? Interpretation of blood/serum nutrient values in pregnancy is therefore complex compared to the non-pregn
Subphylum Chelicerata. Six pairs of appendages, four pairs being legs, with paired chelicerae (fangs). There are three classes in this phylum.
Note on production of haploid by tissue culture.
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HISTORY ON CLASSIFICATION IN BIOLOGY
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Give three reasons why energy transfer between trophic levels is not 100 percent. Some of the organisms in a trophic level escape being eaten; some energy is kept in molecules
Monosaccharides are frequently known as single or simple sugars and are the easiest of all carbohydrates. That is the building blocks of all higher carbohydrates. The Monosacchari
It is defined as the total amount of heat produced, when unit mass/volume of the fuel has been burnt completely and the products have been cooled to room temperature (~ 15 0 C).
List out the Principles of Food Preservation? All food preservation methods are based upon the general principle of preventing or retarding the causes of spoilage caused by mic
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