BIO 162 Microbiology for Allied Health D. Page Baluch Microbiology Many technical terms‚ names of cell structures are formed from Latin or Greek roots micro - very small; bio – life; ology – study study of very small living organisms that cannot be seen with unaided eyes Microorganisms or microbes They are virtually everywhere - ubiquitous Types of Microorganisms Bacteria Fungus Yeast & molds Bacillus E. coli Algae Archaebacteria Diatom Dead Sea salt pillar
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rise to the genetic variation in offsprings. Meiosis in fungi differs from those in plants and animals. Fungi are composed of hyphae‚ which are tubules that make up the frame. These hyphae together form a clump or a mat that is the mycelium (Campbell‚ 637). The hyphae are key to fungus reproduction. Typically fungi produce large amounts of spores through either sexual or asexual reproduction. Fungal hyphae are normally haploid. When two fungi mate‚ the hyphae fuse together. The movement of the two
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Liverworts (iii) Sphagnum (iv) Chondrus 11. Which of the following is likely to occur on sea coasts?’(i) Mosses (ii) Green algae (iii) Red algae (iv) Brown algae 12. Which of the following groups produces spores‚ but lacks vascular tissue? (i) Fungi (ii) Pteridophytes (iii) Gymnosperms (iv) Angiosperms 13.The protonema of a moss is)i) Diploid (ii) haploid (iii) sporophyte (iv) sporangium 14.The male gametophyte in higher plants is represented by )i)Microsporeire (ii) anther (iii) pollen
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handling food to stop or slow down spoilage (loss of quality‚ edibility or nutritional value) and thus allow for longer storage. Preservation usually involves preventing the growth of bacteria‚ yeasts‚ fungi‚ and other micro-organisms (although some methods work by introducing benign bacteria‚ or fungi to the food)‚ as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration (when something becomes less close to the
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_____________________________________________________________________ 1. Discuss the difference between yeasts and molds. Fungi seen in the clinical laboratory can be generally separated into two groups based on the appearance of the colonies formed: Yeasts: Moist‚ creamy bacteria-like‚ opaque‚ or pasty colonies on media. They reproduce by budding. (when they start budding‚ they cause infections) Molds (filamentous fungi): Fluffy cottony‚ woolly or powdery colonies on medium. They reproduce by sporulation. 2. Describe
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Unit 20 – Causes and Spread of Infection 1.1 Identify the differences between bacteria‚ viruses‚ fungi and parasites. Bacteria‚ fungi and parasites are all considered as ‘living’ things‚. Bacteria are single celled microorganisms that can only been seen through a microscope‚ they collect their nutrition from their surrounding and unlike viruses‚ they do not need a living host to reproduce. Viruses are difficult to destroy because they are enclosed in a protein coating. Viruses are disease-producing
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1. identify the differences between bacteria‚ viruses‚ fungi and parasites Bacteria are single cell organisms‚ fungi are multi-cell organisms. Viruses are made up of proteins and nucleic acids‚ they aren’t living whereas the others are. Viruses invade cells. They do not breathe or feed. Parasites are animals or plants that live off other animals or plants. 2. identify common illnesses and infections caused by bacteria‚ viruses‚ fungi and parasites Bacteria can cause food poisoning because of
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reproduction by fragmentation‚ zoospore formation‚ simple mitosis. Sexual by isogamy/anisogamy/oogamy Exercise 11: The Fungi Fungi are achlorophyllous‚ absorptive heterotrophic mode of nutrition. Water molds (Oomycota) and chytrids were fungi because of filamentous body structures/cell wall. More closely related to amoeboid and flagellated protists. True fungi: some unicellular‚
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MOLECULAR DETECTION OF FUNGAL DISEASES INTRODUCTION With the rise of many new diseases caused due to viruses‚ bacteria and fungi; it is essential for the rapid detection of such diseases. The severity of such diseases can be reduced by its rapid detection carried out by different methods. The conventional methods may include the idea of just identifying the disease symptoms‚ identification of these pathogens in the laboratory by different morphological and biochemical tests‚ etc [1]. The conventional
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standard for the name "mushroom" is the cultivated white button mushroom‚ Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota‚ Agaricomycetes) that have a stem (stipe)‚ a cap (pileus)‚ and gills (lamellae‚ sing. lamella) or pores on the underside of the cap. "Mushroom" describes a variety of gilled fungi‚ with or without stems‚ and the term is used even more generally‚ to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery
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