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Microbiology (from Ancient Greek μῑκρος (mīkros) ' small ' βίος (bíos) ' life ' and -λογία () ' study of ') is the scientific study of microorganisms, those being of unicellular (single-celled), multicellular (consisting of complex cells), or acellular (lacking cells).
Textbooks written in Pashto distributed to Afghan school children. A textbook is a book containing a comprehensive compilation of content in a branch of study with the intention of explaining it. Textbooks are produced to meet the needs of educators, usually at educational institutions, but also of learners (who could be independent learners ...
Molecular biology / m ə ˈ l ɛ k j ʊ l ər / is a branch of biology that seeks to understand the molecular basis of biological activity in and between cells, including biomolecular synthesis, modification, mechanisms, and interactions.
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The Guardian described the book as "a passionate case for the importance of micro-organisms". [7]In his textbook Essential Microbiology, Stuart Hogg recommends the book to readers who want a general overview of microbes and their uses, stating "there can be no better starting point than John Postgate's classic".
Microbes.info is a microbiology information portal containing a vast collection of resources including articles, news, frequently asked questions, and links pertaining to the field of microbiology. Our Microbial Planet Archived 15 February 2013 at the Wayback Machine A free poster from the National Academy of Sciences about the positive roles ...
Koch, a pioneer in medical microbiology, worked on cholera, anthrax and tuberculosis. In his research into tuberculosis Koch finally proved the germ theory, for which he received a Nobel Prize in 1905. [5] In Koch's postulates, he set out criteria to test if an organism is the cause of a disease, and these postulates are still used today.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
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