Fungi growing on the barks of trees are called corticolous. These fungi colonize the outer surface of tree bark, where they play various ecological roles, including decomposition and nutrient cycling. Corticolous fungi contribute to the diversity and health of forest ...
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Mycorrhizae have a symbiotic relationship with the roots of higher plants. These mutualistic associations benefit both parties, with fungi aiding in nutrient uptake for the plant while receiving organic compounds in return. This symbiosis enhances plant growth, stress tolerance, and ...
All fungi are always heterotrophs. They rely on external sources of organic carbon to obtain energy for growth and metabolism. Unlike autotrophs, which can produce their own organic compounds through photosynthesis, fungi must consume preformed organic matter as nutrients from ...
TMV is related to viruses. TMV stands for Tobacco Mosaic Virus, one of the first discovered viruses. It infects tobacco plants and other crops, causing mosaic-like patterns on leaves and stunting growth. TMV’s discovery helped advance the study of virology.
Viruses do not contain enzymes. Unlike other living organisms such as algae, lichen, and bacteria, viruses lack cellular machinery and cannot carry out metabolic processes on their own. They rely on host cells for replication and metabolism.
Viruses are considered to be a transitional group between living and non-living. They exhibit properties of life, such as replication, only when inside a host cell, but are inert and lack cellular structure outside of a host.
Ivanovsky discovered the virus first. Dmitri Ivanovsky, a Russian biologist, discovered the tobacco mosaic virus in 1892 while investigating a disease affecting tobacco plants. He found that the infectious agent could pass through filters that trapped bacteria, leading to the ...
Rhizobium is a symbiotic nitrogen-fixing bacterium. It forms a mutualistic relationship with leguminous plants, inhabiting their root nodules. In exchange for nutrients from the plant, Rhizobium converts atmospheric nitrogen into a form usable by the plant, aiding in its growth.
The reason for the curdling of milk is Lactobacillus. This bacterium ferments lactose, the sugar in milk, producing lactic acid. The acid causes milk proteins to coagulate and thicken, forming curd. This is a natural process in making curd and ...
Bacteria are not able to survive in pickles with excess salt because their protoplasms get shrunk due to osmotic pressure, leading to dehydration and death. This process, called plasmolysis, inhibits bacterial growth and preserves the pickles.