Gram-positive bacteria are bacteria that have thick cell walls which yield positive results in the Gram staining test. Lipoteichoic acid is a major component of the cell wall of gram-positive bacteria.
- All bacteria indicated in the question can be classified by the Gram staining test:
- Actinomycetes are Gram-positive bacteria
- The genus <em>Arthrobacter </em>includes Gram-positive bacteria
- <em>Escherichia coli </em>(<em>E. coli</em>) is a Gram-negative bacterium
- <em>Staphylococcus spp.</em> are Gram-positive bacteria
- <em>Bacillus spp</em> are Gram-positive bacteria
- <em>Mycobacterium spp.</em> are Gram-positive bacteria
- Prokaryotes can be divided into two domains: Bacteria and Archaea.
- Gram staining is a method used to classify bacteria, but this method IS NOT USED to stain Archaea.
- In consequence, I would not use the Gram test to stain Archaebacteria because Archaebacteria aren't bacteria (Option A is correct).
- Archaebacteria belong to the Archaea domain.
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Yes the hypothesis of the sea-floor spreads through the ocean ageing
Answer:
D3O® was invented in 1999 by British engineer Richard Palmer. An avid snowboarder, he was looking for a way to protect himself from the many bumps and bruises he suffered from frequent wipeouts on his board. He found his answer in D3O,® which was named after the lab in which it was discovered.
Explanation:
I have provided the options below:
a. 150
b. 225
c. 300
d. 450
e. 75
Answer:
150
Explanation:
Hardy-Weinberg law states, the allelic frequencies of a gene that is, q and p follow the relationship p^2+q^2+2pq = 1, if the population is in equilibrium.
Therefore p^2+q^2+2pq = 1, can be used to calculate the percentage of the allelic frequencies i.e. p^2 and q^2
Allelic frequency = 0.75.
Therefore, the percentage of the allele in the population would be given by
0.75^2 = 0.5625 = 56%.
And the total number of individuals with this allele in the population:
number of individuals = 56×300÷100
= 168 or
150 nearest figure.
B.
Photosynthesis produces energy which is used during respiration to break down carbohydrates like starch into more usable forms like glucose
