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Q. What are few industrial processes that use bacteria?
Bacteria are used by industry in different ways. There are vaccines made of antigens present in bacteria or of attenuated pathogenic bacteria. One of the most ancient uses of bacteria is the fermentation of milk to produce yogurt, curd and cheese even before the knowledge of the existence of bacteria these microorganisms were already used in the making of those products. Some methods of antibiotic production involve bacteria, the recombinant DNA technology (genetic engineering) allows the industrial production and commercialization of human proteins, synthesized by mutant bacteria, like insulin for diabetics. Some bacteria can produce fuel like methane gas.
Q. What is Rounded ST Depression? A rounded ST-segment depression pattern in the CM5 lead, as well as in the other leads, is common and is often associated with ischaemia. This
I have an assignment about Pisces in zology can you creat it
What are phospholipids? Phospholipids are molecules made of glycerol bound to two long molecules of fatty acids and to one phosphate group. Thus, phospholipids are amphipathic
#qwhy is it necessary to grind the foo sample before testing uestion..
Factors Affecting Fertilizer Requirements The rapid increase in the use of fertilizers is based on the fact that large profits are obtained from the money invested in them. The
A healthy person is on a diet that having of very small amounts of water. A. This person will make a large volume of dilute urine with low amounts of dissolved solutes. B. T
The major concentration of noradrenergic (and adrenergic) cell bodies is found in locus ceruleus a nucleus in the reticular formation. The axons of these neurons project through t
what is obelia write its external feature and mainly economic important
When a fatty acid reacts with glycerol, the result is- Select one: a. Formation of an amide b. Formation of an ester c. Formation of hydrocarbon d. Formation of a th
Explain the Analysis of Food Samples? Now, in this practical, we shall deal with the endogenous and exogeneous microorganisms which are present on the food as contaminants. We
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