Answer:
The <u>Acidophilic Microbial</u> Community has low diversity with microorganisms primarily in Leptospirillum groups II and III and from Ferroplasma types I and II.
Explanation:
An acidophilic microorganism or plant is one which grows best in acidic conditions.
They are also referred to as microorganisms which occur in acidic natural (solfataric fields, sulphuric pools) and man-made (eg. Acid mine drainage) environments.
Acidophilic Microbes otherwise known as Acidophiles are an ecologically and economically important group.
They possess networked cellular adaptations for regulating intracellular pH. Several extracellular enzymes from acidophilic microbes are known to be functional at much lower pH than that inside the cells.
Acid stable enzymes have applications in several industries such as starch, baking, fruit juice processing, animal feed and pharmaceuticals, and some of them have already been commercialized. Acidophiles are widely used in bio-leaching of metals from low grade ores
Recent studies show that acidophiles are currently being considered to be utilized in bio-conversion and bio-remediation, as well as in microbial fuel cells to generate electricity.
Acidophilic microbes of similar characteristics are classifed in groups for ease of study and identification.
Leptospirillum Group II and II as well as Ferroplasma types I and II are groups of acidophilic microorganisms within the Acidophillic Microbial community.
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Answer:
It is possibly connective tissue
Explanation:
True, a person can have two conflicting attitudes.
I think it’s d sorry if I’m wrong
Answer:
e. staphylococcal enterotoxin
Explanation:
Staphylococcal enterotoxin is a toxin that is produced by the bacteria Staphylococcus aureus. It is a toxin found inside the gastrointestinal tracts of the human body which is why it is called an enterotoxin and it results in food poisoning when consumed by humans.
Staphylococcal enterotoxin is proteinous in nature and it can be found on dairy products such as milk or cheeses that have been contaminated by Staphylococcus aureus.
After consumption of the contaminated milk or cheeses, the person begins to experience symptoms of nausea, diarrhea as well as vomiting.
Staphylococcal enterotoxin is a very heat stable toxin which means even though you heat up a food contaminated with this toxin, the bacteria may die by the toxins would still remain in the food.
The best way to avoid food poisoning by Staphylococcal enterotoxin is to avoid eating contaminated foods.
