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Q. Describe the Morphological Characteristics?
One of the first steps in the identification of bacteria in food is microscopic examination to ascertain the shape, size, aggregation, structure and staining reactions of the bacteria present. The following characteristics may be of special significance:
Encapsulation: The presence of capsules or slime may account for sliminess or ropiness of a food. Most capsules are polysaccharides of dextrin; dextran or levan and they serve as a source of reserve nutrients and increase the resistance of bacteria under adverse conditions.
Formation of Endospores: Bacteria of genera Bacillus, Clostridium, Sporosarcina etc have the ability to form endospores. Endospores are formed at an intracellular site and are resistant to heat, ultraviolet light and desiccation. Lysis of the vegetative cell releases the free endospore, which may remain dormant with no detectable metabolism for years. Sporulation usually appears in the late logarithmic phase of growth, possibly because of nutrient depletion or product accumulation. The acquisition of heat resistance is closely related to the formation of dipicolinic acid and the Ca2+ uptake. Germination is favoured by conditions that are favourable for growth.
Formation of Cell Aggregates: It is characteristic of some bacteria to form long chains or of others to clump under certain conditions. It is more difficult to kill all bacteria in intertwined chains or sizable clumps than to destroy separate cells.
Determine the Principles of suturing These are universal principles which are applicable in all aspects not just implant surgery: 1. Sutures should always be inserted throug
detail information about ave?
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What do you understand by term - acanthus The egg and larval phase of an acanthocephalan which passes from the female parasite to the feces of host.
in natural vegetative propagation which structure gives rise to new individuals?
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