The reason for the curdling of milk is Lactobacillus. This bacterium is a type of lactic acid bacteria that plays a key role in the fermentation of milk. When added to milk, Lactobacillus converts lactose, the natural sugar in milk, into lactic acid. The increase in lactic acid causes the pH of theRead more
The reason for the curdling of milk is Lactobacillus. This bacterium is a type of lactic acid bacteria that plays a key role in the fermentation of milk. When added to milk, Lactobacillus converts lactose, the natural sugar in milk, into lactic acid. The increase in lactic acid causes the pH of the milk to decrease, leading to the coagulation of proteins such as casein. This process results in the formation of curds, which are used to make curd, yogurt, and other dairy products. The action of Lactobacillus not only curdles the milk but also imparts a tangy flavor and enhances the nutritional value of the final product. The other options, Mycobacterium, Staphylococcus, and Yeast, do not contribute significantly to the curdling of milk in the context of making curd.
Rhizobium is a symbiotic nitrogen-fixing bacterium. It forms a mutualistic relationship with leguminous plants such as peas, beans, and clover. Rhizobium resides in the root nodules of these plants and converts atmospheric nitrogen into ammonia, a form of nitrogen that plants can use for growth. ThiRead more
Rhizobium is a symbiotic nitrogen-fixing bacterium. It forms a mutualistic relationship with leguminous plants such as peas, beans, and clover. Rhizobium resides in the root nodules of these plants and converts atmospheric nitrogen into ammonia, a form of nitrogen that plants can use for growth. This process is known as biological nitrogen fixation and is crucial for soil fertility and the productivity of crops. The relationship between Rhizobium and leguminous plants is beneficial for both parties: the bacterium gets carbohydrates from the plant, while the plant receives a natural source of nitrogen. This natural fertilization process is important for sustainable agriculture and reducing the need for chemical fertilizers.
The first discovery of a virus is credited to Dmitri Ivanovsky, a Russian biologist. In 1892, Ivanovsky was investigating a disease affecting tobacco plants known as tobacco mosaic disease. He found that the infectious agent causing the disease could pass through filters that trapped bacteria. ThisRead more
The first discovery of a virus is credited to Dmitri Ivanovsky, a Russian biologist. In 1892, Ivanovsky was investigating a disease affecting tobacco plants known as tobacco mosaic disease. He found that the infectious agent causing the disease could pass through filters that trapped bacteria. This observation led him to conclude that the infectious agent was smaller than bacteria and could not be seen under a light microscope. His work laid the foundation for the concept of a virus, which was later expanded upon by other scientists. While Ivanovsky did not use the term “virus,” his discovery was a significant milestone in the field of microbiology and virology, paving the way for future research into viral diseases and their impact on plants, animals, and humans.
Viruses are considered to be a transitional group between living and non-living. They exhibit characteristics of life, such as replication and evolution, only when they infect a host cell. Outside of a host, they exist as inert particles consisting of genetic material (DNA or RNA) enclosed in a protRead more
Viruses are considered to be a transitional group between living and non-living. They exhibit characteristics of life, such as replication and evolution, only when they infect a host cell. Outside of a host, they exist as inert particles consisting of genetic material (DNA or RNA) enclosed in a protein coat. They cannot carry out metabolic processes on their own and do not have cellular structures. When a virus infects a host cell, it takes over the cell’s machinery to replicate itself, which is a key aspect of living organisms. However, outside of a host, they do not show any of these properties and remain dormant. This dual nature places them in a unique position on the boundary between living and non-living matter.
Viruses do not contain enzymes. Unlike algae, lichen, and bacteria, which are living organisms with cellular structures and metabolic processes that involve enzymes, viruses are much simpler entities. They consist mainly of genetic material (either DNA or RNA) surrounded by a protein coat. Viruses lRead more
Viruses do not contain enzymes. Unlike algae, lichen, and bacteria, which are living organisms with cellular structures and metabolic processes that involve enzymes, viruses are much simpler entities. They consist mainly of genetic material (either DNA or RNA) surrounded by a protein coat. Viruses lack the cellular machinery necessary to produce enzymes or carry out metabolic activities on their own. Instead, they rely entirely on the host cell’s machinery to replicate and produce the proteins and enzymes they need for their life cycle. This lack of enzymes is one of the reasons viruses are considered to be on the boundary between living and non-living.
The reason for curdling of milk is
The reason for the curdling of milk is Lactobacillus. This bacterium is a type of lactic acid bacteria that plays a key role in the fermentation of milk. When added to milk, Lactobacillus converts lactose, the natural sugar in milk, into lactic acid. The increase in lactic acid causes the pH of theRead more
The reason for the curdling of milk is Lactobacillus. This bacterium is a type of lactic acid bacteria that plays a key role in the fermentation of milk. When added to milk, Lactobacillus converts lactose, the natural sugar in milk, into lactic acid. The increase in lactic acid causes the pH of the milk to decrease, leading to the coagulation of proteins such as casein. This process results in the formation of curds, which are used to make curd, yogurt, and other dairy products. The action of Lactobacillus not only curdles the milk but also imparts a tangy flavor and enhances the nutritional value of the final product. The other options, Mycobacterium, Staphylococcus, and Yeast, do not contribute significantly to the curdling of milk in the context of making curd.
See lessWhich of the following is a symbiotic nitrogen fixing bacterium?
Rhizobium is a symbiotic nitrogen-fixing bacterium. It forms a mutualistic relationship with leguminous plants such as peas, beans, and clover. Rhizobium resides in the root nodules of these plants and converts atmospheric nitrogen into ammonia, a form of nitrogen that plants can use for growth. ThiRead more
Rhizobium is a symbiotic nitrogen-fixing bacterium. It forms a mutualistic relationship with leguminous plants such as peas, beans, and clover. Rhizobium resides in the root nodules of these plants and converts atmospheric nitrogen into ammonia, a form of nitrogen that plants can use for growth. This process is known as biological nitrogen fixation and is crucial for soil fertility and the productivity of crops. The relationship between Rhizobium and leguminous plants is beneficial for both parties: the bacterium gets carbohydrates from the plant, while the plant receives a natural source of nitrogen. This natural fertilization process is important for sustainable agriculture and reducing the need for chemical fertilizers.
See lessWho discovered the virus first?
The first discovery of a virus is credited to Dmitri Ivanovsky, a Russian biologist. In 1892, Ivanovsky was investigating a disease affecting tobacco plants known as tobacco mosaic disease. He found that the infectious agent causing the disease could pass through filters that trapped bacteria. ThisRead more
The first discovery of a virus is credited to Dmitri Ivanovsky, a Russian biologist. In 1892, Ivanovsky was investigating a disease affecting tobacco plants known as tobacco mosaic disease. He found that the infectious agent causing the disease could pass through filters that trapped bacteria. This observation led him to conclude that the infectious agent was smaller than bacteria and could not be seen under a light microscope. His work laid the foundation for the concept of a virus, which was later expanded upon by other scientists. While Ivanovsky did not use the term “virus,” his discovery was a significant milestone in the field of microbiology and virology, paving the way for future research into viral diseases and their impact on plants, animals, and humans.
See lessViruses are considered to be
Viruses are considered to be a transitional group between living and non-living. They exhibit characteristics of life, such as replication and evolution, only when they infect a host cell. Outside of a host, they exist as inert particles consisting of genetic material (DNA or RNA) enclosed in a protRead more
Viruses are considered to be a transitional group between living and non-living. They exhibit characteristics of life, such as replication and evolution, only when they infect a host cell. Outside of a host, they exist as inert particles consisting of genetic material (DNA or RNA) enclosed in a protein coat. They cannot carry out metabolic processes on their own and do not have cellular structures. When a virus infects a host cell, it takes over the cell’s machinery to replicate itself, which is a key aspect of living organisms. However, outside of a host, they do not show any of these properties and remain dormant. This dual nature places them in a unique position on the boundary between living and non-living matter.
See lessWhich of the following does not contain enzymes?
Viruses do not contain enzymes. Unlike algae, lichen, and bacteria, which are living organisms with cellular structures and metabolic processes that involve enzymes, viruses are much simpler entities. They consist mainly of genetic material (either DNA or RNA) surrounded by a protein coat. Viruses lRead more
Viruses do not contain enzymes. Unlike algae, lichen, and bacteria, which are living organisms with cellular structures and metabolic processes that involve enzymes, viruses are much simpler entities. They consist mainly of genetic material (either DNA or RNA) surrounded by a protein coat. Viruses lack the cellular machinery necessary to produce enzymes or carry out metabolic activities on their own. Instead, they rely entirely on the host cell’s machinery to replicate and produce the proteins and enzymes they need for their life cycle. This lack of enzymes is one of the reasons viruses are considered to be on the boundary between living and non-living.
See less