people who enjoy a raw diet way of living. To make the smoothie raw diet “friendly”‚ adding almond or cashew milk instead of yogurt is an easy way to adhere to the restrictions. To sweeten it up the smoothie a bit‚ use Agave nectar instead of sugar and artificial sweeteners. Agave nectar is also raw diet and vegan friendly‚ plus it tastes great. Next‚
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| Gram Negative Unknown | Biology 3444-006 | | Lena Wallace | 11/7/2011 | | Abstract: The purpose of this lab was to identify an unknown bacteria culture using differential tests. The identification of the unknown culture was accomplished by identifying the bacteria based on its specific metabolic characteristics and morphology. It is suggested that culture 11 is a sample of Enterobacter aerogenes. Introduction: This experiment was centered on metabolic and biochemical testing
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Bergey’s manual of systematic Bacteriology‚General characteristics enlisting all parts with major characters & examples. ( Vol I to IV) 2.2 General characteristics and classification of Viruses.(LHT system) 2.3 General characters of Fungi ( including yeasts ) 2.4 General characters of Actinomycetes 2.5 General characters of Algae 2.6 General characteristics of Mycoplasma and Rickettssia. 2.7 General characteristics of Archaebacteria 2.8 Introduction to Gnotobiology/ axenic life/ space microbiology
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Integration of trapezoidal and Simpson’s rule‚ Single and multistep methods for differential equations. Microbiology: Prokaryotic and eukaryotic cell structure; Microbial nutrition‚ growth and control; Microbial metabolism (aerobic and anaerobic respiration‚ photosynthesis); Nitrogen fixation; Chemical basis of mutations and mutagens; Microbial genetics (plasmids‚ transformation‚ transduction‚ conjugation); Microbial diversity and characteristic features; Viruses. Biochemistry: Biomolecules and
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w w w e tr .X m eP e ap .c rs om June 2003 GCE A AND AS LEVEL MARK SCHEME MAXIMUM MARK: 40 SYLLABUS/COMPONENT: 9700/01 BIOLOGY Paper 1 (Multiple Choice) Page 1 Mark Scheme A/AS LEVEL EXAMINATIONS – JUNE 2003 Syllabus 9700 Paper 1 Question Number 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Key D A C C A C D A B A B C B C D A D A C C Question Number 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 Key D B B A C C B B C D A C C D B B D B B C
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unicellular organisms in pond water 1831 – Robert Brown – observed the nucleus in plant and animal cells 1839 – Schleiden and Schwann formulated the cell theory that all living things are made up of cells. Schwann was the first scientist to see yeast cells producing new cells 1858 – Virchow stated that where a cell exists‚ there must be pre-existing cells 1880 – Walter Flemming described cell division from observations on living and stained cells 1.2 Describe evidence to support the cell theory
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Raudah P. Mangbisa Grade VIII-Nilo VIRUS A virus is a small infectious agent that replicates only inside the living cells of other organisms. Viruses can infect all types of life forms‚ from animals and plants to bacteria and archaea. Characteristics: Like living organisms‚ viruses contain nucleic acids and proteins. Inside living cells‚ viruses can reproduce‚ but not by the process of mitosis like most living cells. Viruses lack some characteristics of living organisms. Outside of living cells‚ viruses are
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Final Course Project Current Economic Conditions (from R1) Provide an assessment of the current economic conditions and explain how they might affect the sale or production of your product/service. We are currently in economic expansion. Demand (First Draft Project) Identify the most important determinants of demand for your product/service. Number of Buyers Tequila is made in Mexico and is prevalent in the Mexican culture. As such‚ the Hispanic population represents a large
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Carbonation 41 6.2.7. Body 41 6.3. Achieving Balance 42 7. Braggot Ingredients 44 8. The Mead-Making Process 45 8.1. Ingredient Selection 45 8.1.1. Honey 45 8.1.2. Water 46 8.1.3. Yeast 46 8.1.4. Additives 47 8.2. Basic Mead-Making Process 49 8.3. Mead-Making Process Options 51 8.3.1. Must Preparation 51 8.3.2. Yeast Preparation 52 8.3.3. Nutrient Additions 53 8.3.4. Fermentation 55 8.4. Melomels 56 8.5. Metheglins 62 8.6. Braggots 64 8.7. Open Category 66 9. Advanced Topics in Mead-Making
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Compound Microscope Parts A high power or compound microscope achieves higher levels of magnification than a stereo or low power microscope. It is used to view smaller specimens such as cell structures which cannot be seen at lower levels of magnification. Essentially‚ a compound microscope consists of structural and optical components. However‚ within these two basic systems‚ there are some essential components that every microscopist should know and understand. These key microscope parts are illustrated
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