24 hours is the maximum amount of time that agitation of platelets can be stopped.
<h3>What are platelets?</h3>
Platelets are pieces of very large cells in the bone marrow called megakaryocytes. They aid in the formation of blood clots that help wounds heal and to slow or stop bleeding. It can be problematic to have platelets that are too many, too few, or aren't functioning properly.
Platelets' main job is to stop and prevent bleeding. The body sends signals to platelets that direct them to the affected location when a blood artery is damaged. Adults typically have between 150,000 and 450,000 platelets per microliter of blood, which is considered normal. Less than 150,000 platelets per microliter indicate a low platelet count. People with thrombocytopenia have low platelet levels. We can bleed heavily and bruise easily if our platelet counts are low.
Learn more about platelets here:
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Answer:
not nucleus, only nucleoid
Answer:
D) the sum of all physical properties of a substance
<span>Postthrombotic syndrome involves the formation of blood clots in the body and that is its hallmark. Some of the symptoms include leg pain and swelling. Lipodermatosclerosis involves problems with veins in the leg and is evident by changes in the lower legs.</span>
Answer:
P. aeruginosa
Explanation:
<em>P. aeruginosa</em> is a gram-negative bacteria that belongs to the family Pseudomonadaceae.
From the given question the following points lead us to conclude that the colony that will be growing would be of P. aeruginosa :
1. Flat spreading colonies with a metallic sheen on SBA - <em>P. aeruginosa</em> is known to produce smooth colonies with flat edges.
2. Fluorescent green color in the media with clear colonies on cetrimide agar - <em>P. aeruginosa</em> is known to produce pyoverdin which is a fluorescent pigment under low iron conditions.
3. Medium clear colonies that have a "fruity or grape-like odor" on MacConkey Agar - <em>P. aeruginosa</em> has a sweet fruity odor which is its characteristic odor because of the production of trimethylamine.
Thus, from all these characteristics one can conclude that the organism in the culture is <em>P. aeruginosa. </em>
