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5 questions Essay Example

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However, the failure in the other cases opened a new research question, why not in all bacteria? It has been discovered in modern science that there are almost countless bacteria, each possess a different characteristics. Some bacteria secret a chemical substance the reacts with Hans’s stained to blur vision. Now it has been discovered that the chemical mycolic acid.Mycolic acids produced by the bacteria interfere with the dye, deterring the dye to stain. The acid is a species of bacteria known as mycolata. It gives the species a gross morphological trait referred to as “cording” for example members of genus Rhodococcus. The members need sophisticated methods to stain, which had not been discovered by Hans Christian.Refrigerators are conditioned to prevent food spoilage which is caused by bacteria and other microorganisms. Therefore, very cold temperatures and conditions of no oxygen do not allow bacteria to survive. However, when orange juice is stored for a long time, flavor is reduced with time. First, the minerals and ingredients used to flavor orange juice breaks down with time and the process is accelerated in cold temperatures. Furthermore, the loss of taste is rapid when there is no oxygen. During manufacturing process, microorganism enzymes are used to create the sweet taste of orange juice the drink is pasteurized to make the microorganism harmless when consumed. Additionally the enzymes maintain the flavor, however, at cold temperatures the enzymes are denatured and die hence the taste is lost. Bubbles then evolve as the microorganisms precipitate out.The orange flavor is made up of 0.02% of the total weight: 1% esters, 1% ketones, 0.7% aldehydes, 1-5% alcohols, and 75-98%hydrocarbons for conventionally pasteurized orange juice. These compounds are only active to form a complex flavor chain at relatively warm conditions. However cold conditions affect their chemistry and they precipitate out, which cause bubbles to evolve. The bubbles can also be produced due to increase in the total soluble solids (TSS), which increase when orange juice is stored for a long time.These pathways are used in genomic or flux analysis which occurs via simultaneous operation, which follow three pathways converging at a level of 6-photogulutanate. The metabolism is done by Eda and Edd Entner enzymes into central metabolites. Glucose enters a periplasmic space via specific OprB porins, and then

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