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Budding or blastogenesis is a type of asexual reproduction in which a new organism develops from an outgrowth or bud due to cell division at one particular site. For example, the small bulb-like projection coming out from the yeast cell is known as a bud.
Positive economics is the study of existing (or historical) means of exchange- a social science such as sociology, history, and political sciences. Normative economics is the social technology because it attempts to create different kinds of economic arrangements.
Examples include fruiting body formation by myxobacteria and aerial hyphae formation by Streptomyces species, or budding. Budding involves a cell forming a protrusion that breaks away and produces a daughter cell. [119] In the laboratory, bacteria are usually grown using solid or liquid media. [120]
Merton's was a kind of "sociology of scientists," which left the cognitive content of science out of sociological account; SSK by contrast aimed at providing sociological explanations of scientific ideas themselves, taking its lead from aspects of the work of Ludwik Fleck, [6] [7] Thomas S. Kuhn, [8] but especially from established traditions ...
The strong programme or strong sociology is a variety of the sociology of scientific knowledge (SSK) particularly associated with David Bloor, [1] Barry Barnes, Harry Collins, Donald A. MacKenzie, [2] and John Henry. The strong programme's influence on science and technology studies is credited as being unparalleled (Latour 1999).
Bruno Latour (/ l ə ˈ t ʊər /; French:; 22 June 1947 – 9 October 2022) was a French philosopher, anthropologist and sociologist. [4] He was especially known for his work in the field of science and technology studies (STS). [5]
The core principle of biotechnology involves harnessing biological systems and organisms, such as bacteria, yeast, and plants, to perform specific tasks or produce valuable substances. Biotechnology had a significant impact on many areas of society, from medicine to agriculture to environmental science.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).