CHAPTER 1 FERMENTATION HISTORY The term “fermentation” derives from the Latin work fevere meaning “to ferment.” Fermentation is an ancient process dating back thousands…

1. Germs in the kitchen By Rubi and Charlotte 2. Introduction Have you ever seen that furry green stuff on your kitchen bench or sink? Maybe you haven’t seen it in your…

1. Chapter 2 Hazards - Biological, Chemical, Physical 2. Objective Awareness of: Biological hazards Chemical hazards Physical hazards Characteristics of certain microorganisms…

Slide 1Dr Lee Garratt Genetics and Cell Biology Plant Sciences, Sutton Bonington Campus [email protected] (D211P1) Slide 2 Lecture content: Complementation Collinearity…

1. ABIOTIC EFFECTS AND ADAPTATIONS Jonathan S. Rubio BSD DLSU-D 2. Objectives Determine the properties and effects of light, temperature, water, wind, fire and soil. Discuss…

Slide 1 Slide 2 Economic Significance of Microorganisms Slide 3 Microorganisms Microorganisms are small living things that can only be seen under high power microscope. Microorganisms…

Slide 1 Fundamentals of Microbiology “Introduction to the biology of bacterial and archaeal organisms” Topics include microbial cell structure and function, methods of…

Slide 1 Learning Objective To be able to explain what a pathogne is and how it is spead and how to prevent its spread with hygiene Starter activity: What is average speed…

Slide 1 Tentative CNA clinical Groups Srujal Nicole Prachi Celina Katie Jaxmaureen Taylor M Shinera Sergio Alexa Nick Sagar Allison Dana Sabrina Rishi Jessica Pierce James…

Slide 1 Wisconsin’s Pickle Bill 2010 Slide 2 Selling Home-Canned Foods Wisconsin Act 101 allows a person to sell some home-canned foods without a license (under certain…