Biodiversity - variety & # of life forms on earth Species - breed that can interbreed naturally Morphological Species Concept: species r organisms that look anatomically similar Recognition Species Concept: species r organisms that can recognize each other as potential mates Biological Species Concept: species r individuals in a population that can breed under natural conditions and produce fertile offspring Hybridization- crossbreeding between species (rare) (ex, liger, mule) Types of
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from preexisting cells (“life begets life”). Life begets life is a refutation of the once popular idea of spontaneous generation, a doctrine that proposed life could arise from non-living components (which was disproved in the late 1800s). Viruses and prions are not composed of cells; they are acellular or subcellular infectious agents. Neither of these two agents is considered to be alive by most biologists. Metabolic Diversity Living things possess several attributes commonly
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1. Viruses are both living and non-living as they share characteristics of both. A major non-living characteristic is that viruses do not have cells and cannot reproduce on its own. However, the virus can reproduce if it has a living host, which gives viruses their living characteristics. 2. Viruses cannot be grown agar as bacteria are because they cannot metabolize on their own. They need at least one host cell where it could input its DNA and infect it. After that, both those viruses would
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The causes of additional needs Cystic fibrosis Cystic fibrosis is a genetic condition which is caused by the faulty CFTR gene which is on chromosome 7. This faulty gene blocks the normal workings of a protein which then allows too much salt and not enough water into the cells. This then builds up thick, sticky mucus in the tubes and passageways in the body which cause blockages to occur which then damage the lungs, digestive system and other organs. This then results in inflammation and swelling
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BACTERIA Morphology Unicellular Prokaryotic Extracellular Appendages flagella, fimbriae, pili Peptidoglycan alternating NAG and NAM protein reinforced by peptide crosslinks Plasmid extra circular DNA used for transferring resistance and toxicity Physiology Nutrition photoautotroph and chemoautotroph Metabolism- aerobic and anaerobic Reproduction - Binary Fission rapid transverse cell division resulting to two equally sized daughter cells Habitat Ubiquitous Soil Water Air
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Virus and Bacteria Virus - A virus is a capsule of protein that contains genetic material. A virus cannot reproduce on its own; it must infect a living cell to grow. Bacteria - Bacteria are one-celled organisms that live on their own. They can multiply and reproduce by subdivision Bacteria and viruses cause many of the diseases we are familiar with and may sound synonymous; they are greatly different from each other. [pic] o They differ greatly in size. The biggest viruses are only as
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You study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food. Sanitation refers to the maintenance of healthy and hygienic conditions that is free from disease-causing organisms The Prevention of Food-Borne illness Preventing food-borne illness- is one
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The Life Cycle Of A Bacteriophage When we hear the terms virus or bacteria we immediately get scared and start thinking horrible things and want antibiotics to take to feel better or at least think we are doing something good for our bodies. Often we fail to see viruses as agents that can help destroy bacteria and possibly save us. Bacteriophages have been proven to be antibacterial agents and have been used to treat bacterial infections for many years. Bacteriophage is a virus and this virus
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the mass-production of penicillin, new bacteria arose that could resist the antibiotic, thus posing a renewed threat to the world’s population. Ever since the establishment of antibiotics, new “superbugs” have appeared that for years have challenged scientists to keep up with specialized medications to defeat and prevent these intrusive foes. Although most scientists have been effective in their research, newer, and stronger strains of super bacteria continue to appear. Many experts have concluded
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stay diligent in combating food-borne illnesses. There are countless ways that our food can become contaminated between the time it is produced and prepared. Some food-borne bacteria live in the intestines of healthy animals, and only become a threat and during the slaughtering process. During food preparation, germs and viruses can be transferred from one food to another by using the same knife, cutting block without washing the surface or knife in between uses, this is common in butcher shops, restaurants
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