MICROBIOLOGIA PRIMER PARCIAL Estudio de los organismos vivos Virus, Bacterias, Parásitos y Hongos VIRUS HONGOS Organismo más pequeño conocido Compuesto de ADN o ARN (Nunca ambos) Rodeado por una capa proteica Gran tamaño Más complejos que bacterias Material genético organizado Núcleo Parásitos intracelulares estrictos Regulación proteica regulada por el retículo endoplásmico BACTERIAS Mayor tamaño Contienen ADN y ARN Información
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Someone’s Name Bio 488C Lab A Re: Writing Assignment 2: Enterics Report 2/22/2016 Enterics Report The group received the Unknown sample of Patient #2 as well as a description of the illness. The method to identify this unknown organism was an Enteropluri tube. By using the inoculation needle in the Enteropluri tube to sample the organism and draw the sample through the set of agar compartments, multiple culture media are thereby inoculated. Given that this test is used on Enterobacteriaceae
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1. The sudden unexpected occurrence of a disease in a given population: a. Outbreak b. Zoonotic c. Endemic d. Sporadic 2. A causative agent of peptic ulcer a. Escherichia coli b. Bordetella pertusis c. Shigella dysenteriae d. Helicobacter pylori 3. The “four o’clock habit” promoted by the Department of health is designed to prevent the spread of: a. Dengue fever b. Tuberculosis c. Malnutrition d.malaria 4. The first drug available for HIV: a. ZDU b. RMP c. TMP
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Importancia de la microbiología para el aseguramiento de la inocuidad de los alimentos .................................................................................................................. 2. Aspectos generales de los microorganismos: Bacterias, hongos, virus ............................ 2.1 Características .......................................................................................................... 2.2 Clasificación ........................................................
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TABLE OF CONTENTS Title page Approval page Dedication Acknowledgement Abstracts Table of contents CHAPTER ONE 1.1 INTRODUCTION 1.2 HISTORICAL REVIEW CHAPTER TWO 2.1 CONCEPT OF FOOD SPOILAGE 2.2 SPOILAGE MICRORGANISMS CHAPTER THREE 3.1 SPOILAGE MICRORGANISM IN FRESH WHOLE FRUITS 3.2 UNUSUAL CHARACTERISTICS OF SPOILAGE MICRORGANISMS 3.3 SOURCES OF MICROBIAL CONTAMINATION OF CITRUS FRUITS CHAPTER FOUR 4.1 MICROBIAL SPOILAGE OF FRESH CUT FRUITS 4.2 MICROBIOLOGICAL SPOILAGE DEFECTS
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NINTH EDITION Burton’s MICROBIOLOGY FOR THE HEALTH SCIENCES Paul G. Engelkirk, PhD, MT(ASCP), SM(AAM) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biology Department Temple College, Temple, TX Janet Duben-Engelkirk, EdD, MT(ASCP) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biotechnology Department Temple College, Temple, TX Acquisitions Editor: David B. Troy Product Manager: John Larkin Managing Editor: Laura S. Horowitz, Hearthside
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independently living cells that, like humans, live in communities. Microorganisms include a large and diverse group of microscopic organisms that exist as single cell or cell clusters (e.g., bacteria, archaea, fungi, algae, protozoa and helminths) and the viruses, which are microscopic but not cellular. While bacteria and archaea are classed as prokaryotes (Gr. pro-before+ karyon-nucleus) the fungi, algae, protozoa and helminths are eukaryotes (Gr. eu-true or good+ karyon-nucleus). Microorganisms are
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Preface A well-developed knowledge of clinical microbiology is critical for the practicing physician in any medical field. Bacteria, viruses, and protozoans have no respect for the distinction between ophthalmology, pediatrics, trauma surgery, or geriatric medicine. As a physician you will be faced daily with the concepts of microbial disease and antimicrobial therapy. Microbiology is one of the few courses where much of the "minutia" is regularly used by the practicing physician. This book attempts
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The positively best bacteria to receive when doing an unknown project The word bacteria receives a bad connotation in the everyday world but some may not realize the importance bacteria has on a person’s immunity and health. There can be both good and bad bacteria. Good bacteria, for example, helps to breakdown food enabling the digestion process to work smoothly and absorb nutrients like probiotics. These good bacteria are often found in foods like yogurt, cheese, and sauerkraut. Best of
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medium. It tests an organism's ability to ferment the sugar glucose as well as its ability to convert the end product of glycolysis, pyruvic acid into gaseous byproducts. This is a test commonly used when trying to identify Gram-negative enteric bacteria, all of which are glucose fermenters but only some of which produce gas. Like MSA, this medium also contains the pH indicator, phenol red. If an organism is capable of fermenting the sugar glucose, then acidic byproducts are formed and the pH indicator
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