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Q In which environments bacteria live?
Bacteria can be found in a variety of environments throughout the planet. There are bacteria in the air, on the surface, in fresh water, in the intermediate depth and on the bottom of the sea, in soils, in our skin and practically in all terrestrial environments through which air circulates freely.
Some bacteria can be found in volcanic craters under very high temperatures.
Haem Group A group of compounds called porphyrins are widely distributed in plants, animals and bacteria. Porphyrins associate with metals to form metalloporphyrins which form
Does the environment exert an influence on the phenotype? A phenotype may be changed (compared to the original situation conditioned by its genotype) by nongenetic means. Examp
Yabapox Yabapox is a disease affecting mangabeys, rhesus, cynos, vervets, stumptails, and patas monkeys. It is caused by the Yaba-like disease virus (YLDV) and Yaba monkey tumor v
What is the leaf cuticle? The leaf cuticle is a thin waxy layer made of cutin and waxes on the outer surface of the leaf epidermis. Its function is to control the cellular tran
Define Streptomycin Streptomycin causes ototoxicity (usually vestibular disturbance) and, less frequently, renal toxicity. Amikacin and kanamycin commonly cause tinnitus an
To develop the food exchange list, a doctor or dietician keeps in mind four important basic points. These are: 1) Group similar foods in one group. For example cereals, roots,
Tracheal Gills - Respiration In many species of aquatic insects the air in the trachae is replenished by diffusion of oxygen via tracheal gills. Many aquatic insects carry a t
Illustrate Nernst equilibrium potential for potassium ions A complete motor neuron is removed from a frog and placed in normal physiological saline at 1 AM. The neuron is hea
Describe the filaments in the muscle fiber A healthy skeletal muscle fiber is isolated and has no external forces on it. It has normal intracellular levels of ATP and is bathed
Describe the Applications of vitamin b1 The steadily increasing consumption of white flours (insufficiently ground and thus low in vitamin content) by large sections of the po
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