Microrganism

In Glogpedia

by missprice26
Last updated 4 years ago

Discipline:
Science
Subject:
Biology

Toggle fullscreen Print glog
Microrganism

Microorganisms

Option 1Medicine

Arthur Nicolaier

Arthur Nicolaier:It was not until the late 1800s that Arthur Nicolaier discovered the toxins that caused tetanus which have the ability to infect several species and that protection could be provided by passive transfer of an antitoxin.

Micro Organism Treatment of Tetanus:Mild cases of Tetanus can be treated with Tetanus Antibodies or Treatment: Tetanus Antitoxin.Antibiotics are natural substances that can be used to fight bacterial infections. They are produced and secreted naturally by bacteria and fungi. Different biotechnological techniques are used to produce antibiotics in pure forms and large quantities so they can be used for treating bacterial infections such as Tetanus. Antibiotics do not affect viruses.

Disease 1: TetanusTetanus is a rare and often fatal neurological disease that causes increased tone and muscle spasms due to the bacteria.Tetanus is an infection that is characterized by muscle spasms, fever, and headaches, Tetanus is caused by an infection with the bacterium Clostridium tetani. The bacteria generally enters the body through a break in the skin such as a cut or puncture wound by a contaminated object such as a rusty nail. The bacteria produce toxins that interfere with muscle contractions, resulting in the typical symptoms.

Person suffering muscle spasms caused by Tetanus

Daniel Elmer Salmon

Disease 2: Salmonella poisoning:Salmonella Poisoning or "Food Poisoning"Salmonella infection, or salmonellosis, is a bacterial disease of the intestinal tract. Salmonella is a group of bacteria that cause typhoid fever, food poisoning, gastroenteritis, enteric fever and other illnesses. People become infected mostly through contaminated water or foods, especially meat, poultry and eggs. You can get salmonellosis by eating food contaminated with salmonella. This can happen in the following ways:Food may be contaminated during food processing or food handling, Food may become contaminated by the unwashed hands of an infected food handler after using the bathroom, and Salmonella may also be found in the feces of some pets, especially those with diarrhea where you can become infected if you do not wash your hands after contact with these feces.Symptoms of Salmonellosis include diarrhea, fever, and abdominal cramps. with the diarrhea becoming so severe that it is necessary to go to the hospital. If you only have diarrhea, you usually recover completely, although it may be several months before your bowel habits are entirely normal. A small number of people who are infected with salmonellosis develop Reiter's syndrome, a disease that can last for months or years and can lead to chronic arthritis.

Raw eggs can give you slamonella poisoning

Sir Alexander Fleming:Sir Alexander Fleming was a Scottish biologist, pharmacologist and botanist. He wrote many articles on bacteriology, immunology, and chemotherapy. His best-known discoveries are the enzyme lysozyme in 1923 and theantibiotic substance benzylpenicillin (Penicillin G) from the mould Penicillium notatum in 1928, for which he shared the Nobel Prize in Physiology or Medicine in 1945.

Option 2Mould

Treatment:Usually, symptoms will last for about one week and will resolve without any treatment. It is important to monitor the hydration levels of the patient by making sure he/she has an adequate fluid intake. However, If the doctor suspects the bacteria have entered the bloodstream, or if the patient is young, old or has a poor immune system, the Doctor will prescribe antibiotics to treat this bacterial infection disease. You can prevent prevent Salmonellosis in the following ways: Do not eat raw or undercooked eggs as raw eggs, cook foods until they are well done, avoid raw or unpasteurized milk or other dairy products, and wash or peel produce before eating it.

Day 1:No changes for both peach and bread.

Day 2:A tiny crusty feeling on bread. Peach decaying a bit from day 1.

Day 3:Big Crusty feeling on bread. Peach decaying alot.

Day 4:Crust starting to get crusty on bread. Peach still decaying and starts shrinking.

Day 5:Crust has become very crusty on bread. Peach still decaying and is still shrinking.

Day 7:No mould groth on bread .Crust is very crusty.Bread is crusty.Peach is becoming yellow and has no life in it

Day 6:Bread hasn't changed since day 5. Peach becoming black and continues to shrink and decay.

Definition of Mould:Green, blue, or white bacteria that grow on food that is not kept fresh or on other things that are not kept clean and dry.

I am doing a peach and a peice of bread.

Area I put my bread and peach.

Sir Alexander Fleming

Daniel Elmer Salmon:Salmonella was named after , an American veterinary pathologist. While Theobald Smith was the actual discoverer of the type bacterium (''Salmonella enterica'' var. Choleraesuis) in 1885, Dr. Salmon was the administrator of the USDA research program, and thus the organism was named after him.

Click here to listen to a song about micro organisms.

In relation to my experiment, the peach went mouldier faster. The reason for this would be because bread has lots of different types of preservatives and sugars and therefore, is a processed food. A peach is unprocessed, which means it is a natural food source and contains no added sugars and preservatChemical preservatives can't take the place of stronger preservation methods such as commercial sterilization which kills most bacteria and enzymes, but they can be used effectively to retard spoiling and to stop the growth of harmful microorganisms.Preservatives can be grouped into two general types: antimicrobials that block growth of bacteria, molds or yeasts and antioxidants that slow oxidation of fats and lipids that leads to rancidity.Because the peach in my experiment did not contained chemical preservatives, it decomposed quicker because there was nothing to prevent the bacterria and mould growing.

Like most living things, bacteria and mould need air and moisture to grow. By ensuring that food is insulated in sealerd bags, stops the growth of mould. Also, ensuring that the skin surrounding food such as peaches also is a protective barrier from allowing air and water to enter the peach, aiding it's preservation. In cooler environments, the microorganisms’ metabolism is suppressed, preventing or at least slowing their growth on the food.


Comments

    There are no comments for this Glog.