Download PDF by Sherman Hollar: A closer look at bacteria, algae, and protozoa

By Sherman Hollar

ISBN-10: 161530584X

ISBN-13: 9781615305841

Describes the actual features of bactera, algae and protozoa, and some of the clinical and commercial makes use of of bacteria.

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Extra info for A closer look at bacteria, algae, and protozoa

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All phaeophytes are multicellular and range in size from seaweed made up of filaments, such as the species Ectocarpus, to the giant kelp that form underwater forests. Among the largest of the kelp are members of the genera Laminaria, Macrocystis, and Nerocystis. Brown algae are so colored because of the presence of a brown pigment called fucoxanthin. Because the amount of this pigment can vary from species to species, phaeophyte species range in color from olive green to dark brown. Brown algae may undergo asexual or 55 A closer look At BActerIA, AlgAe, And ProtozoA Species of brown algae such as Laminaria digitata,, commonly known Caption TK as kelp, are harvested from kelp beds along rocky shores.

Laver (any member of the genus Porphyra) is the source of nori, dried thin sheets of seaweed popular in Japanese 54 feAtures And tyPes of AlgAe cuisine. Agar and carrageenan, gelatinous substances found in the cell walls of several species of red algae, are important for a variety of commercial applications, including use as a thickening agent in ice cream and other dairy products. Phaeophyta: The Brown Algae This group of algae includes roughly 1,500 species worldwide. Most brown algae are marine, and they are found in cold temperate waters.

Microorganisms were finally recognized as a cause of disease in 1876, when 43 A closer look At BActerIA, AlgAe, And ProtozoA German bacteriologist Robert Koch proved that a bacterium was the cause of the disease anthrax. The germ theory’s acceptance led to improved health practices, methods of food production, sanitation, and antiseptic surgical methods, and to the practices of quarantine and immunization. Other researchers, such as Louis Pasteur and Robert Koch, established the connections between bacteria and the processes of fermentation and disease.

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A closer look at bacteria, algae, and protozoa by Sherman Hollar

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