Assignments for the distance Olympiad in Biology Class Part I. You are offered test assignments that require you to select only one answer out of four possible. 1. Anatomy is a branch of biological science that studies: a) the internal structure of living objects
Ministry of Education of the Saratov Region State budgetary educational institution of the Saratov region of secondary vocational education "Engels Polytechnic" Course of lectures "Microbiology, sanitation and hygiene in food production" for
Bacteria are microscopic, usually single-celled organisms characterized by the absence of a formed nucleus. Distributed everywhere: in soil, water, air, inside and on the surface of the bodies of living and dead organisms. First described by A. Leeuwenhoek. I know
Growth and Reproduction of Microorganisms Growth is an increase in the number of chemical components of a microbial cell. To characterize the growth of microorganisms, the concept of bacterial mass is used, which is expressed by the density of bacteria (dry mass
The life of the human body is a very complex and unique phenomenon, however, it has mechanisms that support its existence and at the same time they can be parsed down to the simplest components that are accessible to everyone. Z
3 1. Bacteria of decomposition and decay §The soil contains a huge number of bacteria - hundreds of millions per 1 g. In poor tundra soils or sandy desert soils there are up to a billion of them, in weakly podzolic soils - up to a billion, and in chernozem rich in organic matter
When unfavorable conditions occur for bacteria, they are able to form spores. Unfavorable conditions may be a lack of nutrients in the environment, a change in its acidity, high or low temperatures, drying out of the environment, etc. Image
Lactic acid bacteria are widely used for the production of yogurt, kefir, acidophilus, koumiss, sour cream, kvass, cheeses, as well as in baking, fermentation of vegetables, silage of feed, in the dressing of fur skins and in the production of lactic acid. Propion
The pathogenic properties of opportunistic microorganisms appear only with a sharp decrease in the body's resistance. In a healthy person, they are constantly present on the mucous membranes, skin and in the gastrointestinal tract, without causing development.
Every person probably imagines what fermentation is. All you have to do is leave milk, fruit juice, compote or soup in a warm place for a while, and bubbles begin to appear on the surface, and the product itself begins to have a sour smell. Man