Biology

What are the differences between sexual and asexual reproduction?

Answer the following TWO questions in 300 words or less. You may choose to divide the questions into two responses or fold the two questions into one essay response. Cite both our text and the Frontline piece OR the NYT piece about supplements in your discussion. INCLUDE A REFERENCE LIST in APA format.What is your understanding of opinion and fact.  How are opinion and fact about supplements explored in the Frontline or NYT piece?Choose ONE of Ruggerio’s 6 Key Principles for Thinking and explore how the scientists look at the issues.Our skill sets as health professionals.What is an issue that may come up in your current (or goal) health care profession area that could involve an issue of opinion/fact?How do your clients/patients/customers rely on your judgment?One of the key principles for thinking https://platform.virdocs.com/r/s/0/doc/539114/sp/26921538/mi/98452097?cfi=%2F4%2F8

PAPER TOPIC FORM on TEXTILE Object dated 1800-1950IDENTIFY the title of the artwork/artist/textile that you chose. Include a small digital image with this form.Who is the artist and maker’s country? It’s OK if unknown.Where is the artwork located today?Date of object: (must be between 1800-1950)What website did you find? (What museum or class PowerPoint?) Provide link here:What interests you in this textile object? Why did you choose it? What are you interested in finding out?  For example, are you interested in craft practice? Ceremonial use? Daily use? Dyes? Process of making? Cultural community – the function of the object? Reuse? Recycle? Technology?Do you have a thesis statement idea? (optional but useful)Write a short Formal analysis – 12 font, double spaced, about 8-12 sentences, include the date, country where made, artist name.Finally, Create a short power point with a) related images, b) “label” info about the textile/object, c) your short formal analysis (description), d) thesis slide (what question is driving your research?), e) research bullet points f) connect it to modern period or other idea you think important?  – So basically, your Final Project Power Point should be about 6 slides – its ok to have it be in the range of 5-8 slides.

CLASS IS MICROBIOLOGY: Watch the 2 videos below, comment and describe the life cycle of the malaria parasite Plasmodium spp. https://youtu.be/MxiWp8vkRFI https://youtu.be/qvlTOhCmxvY please let me know if you do have access to the links above, thanks! 🙂

Discuss how we can put microbes to work to facilitate our lives: from keeping our landscape clean to making delicious food and beverages. Review the Learning Activities in Module 9 to assist you with this assignment. Objectives: Recognize the importance of microorganisms in water and sewage treatment plants. Describe food Microbiology, focusing on both preventative infection methods and the implication of specific microbial taxa in food preparation. Describe the employment of microorganisms in industrial Microbiology.Putting bacteria to work Microbial fuel cell

-The Signature Assignment is a requirement for BIOL 1610. -Discuss in detail, using information from credible sources (.edu, pubmed, or .org, not .com). Be aware that some .org sources are not scientifically supported and may have erroneous information. You must have at least 3 sources. Any information taken from textbooks must be minimal and cannot be counted as one of the 3 minimum required sources. -Reflect on the significance of that in your life (i.e. why does it matter to you and/or how it will personally apply to you). -The font must be Times New Roman, size 12, 1 ½ or double spaced, with 1-inch margins. The length should be 3-5 pages. Diagrams or pictures may be used, but the text excluding those must be at least 3 pages. -You must cite all sources, using APA for citation. All direct quotes must be noted as such! When using information from a source, but in your own words, it must be cited in the text as well as in the bibliography. If an illustration, diagram or photograph is protected by copyright, you must obtain permission to include those in your paper. This is usually granted by emailing the copyright owner. You will then include “used with permission” by the diagram, etc. in the context of the paper.

I need a full page single space and 12 size font . question: Which phase of aerobic respiration occurs in the mitochondria matrix? Answer: Citric Acid cycle The full page is regarding the question and the answer and can have examples.

Answer the result questions following the text. (NO sources needed, just answer questions) Microbiology of Foods The presence of microorganisms in food does not necessarily indicate that the food is spoiled or has the potential to cause disease. Some foods can have high counts because microorganisms are used for production. Yogurt, sauerkraut and summer sausage are examples of foods prepared by microbial fermentation and, therefore, have high bacterial counts due to production. However, post-production treatments such as pasteurization or smoking will significantly reduce the numbers of bacteria present. During processing and preparation, food can become contaminated with bacteria, which naturally occur in the environment. These bacteria may not be necessarily harmful or pathogenic. Some bacteria are naturally associated with foods during the growing and harvesting period. For example, green beans, potatoes and beets contain attached soil bacteria when harvested. Even after washing some bacteria can remain and will be preserved with the food when frozen. The chalky appearance of grapes is due to yeasts that are naturally associated with grapes and many other fruits. Milk in the udders of healthy cows is sterile, but bacterial flora normally associated with the outside of the udder, such as Streptococcus and Lactobacillus, are introduced during milking and processing. Pasteurization kills many of the bacteria introduced during processing and any pathogens that may be present, but does not kill all the bacteria present in milk. Some bacteria in milk can survive pasteurization temperatures and eventually cause spoilage and souring of milk. These are called thermoduric bacteria. Hamburger can also have high counts of bacteria introduced during processing and grinding of the meat. Many bacteria in hamburger are harmless saprophytes (organisms that live on decaying plant and animal material) that come from the environment where processing occurs. For example, endospore-forming bacteria and others can be introduced into ground beef during preparation (Brown and Smith, 2015). Food can also be an important means for the transmission of disease. The Centers for Disease Control estimates that 76 million people per year in the United States become ill, 300,000 are hospitalized and 5,000 people die from foodborne illnesses. Foodborne illnesses usually result because pathogenic bacteria or bacterial toxins are introduced into food products during processing, handling or preparation. Food handlers can transmit opportunistic pathogens associated with the human body, such as, Staphylococcus aureus or intestinal bacteria, because of unsanitary practices such as failure to wash hands before preparing or handling food. Botulism food poisoning results from ingesting a toxin produced by Clostridium botulinum when endospores grow in improperly canned foods. The endospores occur in the soil and the environment and contaminate the prepared vegetables. Salmonella and Campylobacter are associated with poultry and eggs and can cause illness if these foods are not properly prepared. Escherichia coli O157:H7 is found in the intestines of cattle and can become associated with meat if fecal material from the animal’s intestines contaminates meat during the butchering process. This pathogen is then incorporated into hamburger during grinding and processing. Serious illness results from eating improperly cooked hamburger because cooking temperatures are insufficient to kill the organism. Transmission of this pathogen has also occurred when fecal material of cattle contaminated fruits and vegetables such as lettuce and spinach (Brown and Smith, 2015). Although high bacterial counts in food do not necessarily mean that the food is spoiled or harbors disease-causing organisms, it can suggest the potential for more rapid spoilage of the food. Coliforms are organisms such as Escherichia coli that occur in the intestines of humans and warm-blooded animals. When present in food or water, fecal contamination has occurred and that there is the high potential for the spread of serious disease such as typhoid fever, bacillary dysentery, cholera and intestinal viral diseases (Brown and Smith, 2015). In this exercise, the quantity and identification of bacteria in food will be examined. Material and Method Tube containing a sample of lunch Label plate with initials Break food into small pieces and place back into the test tube. Add sterile water to test tube containing food and mix vigorously. Remove one mL of slurry and add to TSA plate and spread evenly. Keep plate upright until slurry has absorbed into the agar. Results Presence of Microorganisms in Food __1. Coliform bacteria are common contaminants of meat. a. a. Why might one expect to find coliforms in samples of meat? b. b. High coliform counts in food indicate the potential for finding which intestinal pathogens? c. In terms of food safety, why is it suggested to cook hamburgers medium-well to well-done whereas steaks can be cooked rare? 2. What considerations should be made to safely thaw frozen foods for later consumption? 3. Why is refrigeration not always an effective means for preventing food spoilage? 4. Why are dried fruits somewhat resistant to spoilage? 5. Give two examples of foods that have high bacterial counts but are not spoiled. (Brown and Smith, 2015) Literature Cited Modified from Brown, Alfred and Smith, Heidi. Benson’s Microbiological Applications. Laboratory Manual in General Microbiology. New York: McGraw Hill Education. 2015.

Develop a dichotomous key for 20 species of dragonflies

You will keep a reading journal for each of these two books. I’m looking for both a critique of the material, but also an indication of what you might have learned from reading the material, or if the reading has or has not changed your point-of-view on a particular topic. You should discuss what points in the reading impacted a particular viewpoint you did or currently hold, and explain why the reading material did or did not sway your viewpoint. Each journal is worth 50 points. Each journal should be composed in Microsoft Word and uploaded before the stated deadline. You will compose 1-2 paragraphs after reading each chapter of each book in a single Word document. Once you have written these 1-2 paragraphs for each chapter of one of the books, you should upload the Word document via Canvas. (Please do not upload material for each chapter as multiple, individual files.) These journals will be analyzed using Turnitin to check for content originality. Your document should be formatted as follows: First line – title of book the journal is for 1-2 blank lines Chapter # underlined 1 blank line 1-2 paragraphs on that chapter 1 blank line Next chapter # underlined 1 blank line 1-2 paragraphs on that chapter 1 blank line, repeat 7-9 for all remaining chapters