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Q. Explain Clostriduim botulinum?
Clostriduim botulinum is widely distributed in soil and marine sediments throughout the. world. It is also found in the intestinal tract of animals, including fish. Most of the outbreaks of botulism have been associated with the products ofJish or marine ' animals, meat, fiuits and vegetables, including mushrooms. Insufficiently heated canned and bottled foods are at a high risk as these provide the anaerobic (without air) environment required by the organism to grow. The types of foods which have acted as vehicles of infection differ from country to country. Generally, the toxins A and B have been implicated in improperly home canned foods. The type E outbreaks have occurred by the ingestion of fermented or smoked marine products, fruits and vegetables-including mushrooms. Home cured ham and other meat products have been implicated in the outbreaks reported from Western Europe. The ,organism can be isolated occasionally from many foods because of its widespread occurrence in the environment. However, it is interesting to note that because of their non-proteolytic characteristics; their growth in foods cannot be detected by off-odours and off- flavours.
Q. What is the evolutionary importance of pteridophytes? As the first pteridophytes, tracheophytes were also the first plants to extensively colonize the terrestrial environmen
Virus envelope is known as: 1. Capsid 2. Virion 3. Nucleoprotein 4. Core Capsid
The main point of control of β-oxidation is the availability of fatty acids. The major source of free fatty acids in the blood is from the breakdown of triacylg
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Aerobic Based Water Treatment: Waste water provides organic materials and inorganic nutrients to river waters; this is known as eutrophication. This promotes microbial and plan
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Q. How many of the same proteins are made at the same time by each ribosome in the translation of one mRNA molecule? How does successive protein production occur in translation?
Syncytial Theory - Metazoa This theory suggests that the ancestral metazoan was at ,first Syncytial in structure but later became cellularised by formation of cell membranes
You ran both a body temperature and room temperature test for each enzyme you tested. Did the two temperatures seem to have an effect on the enzyme Exercise? Why or why not?
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