Search results
Results from the WOW.Com Content Network
Volvox is a polyphyletic genus in the volvocine green algae clade. [2] Each mature Volvox colony is composed of up to thousands of cells from two differentiated cell types: numerous flagellate somatic cells and a smaller number of germ cells lacking in soma that are embedded in the surface of a hollow sphere or coenobium containing an ...
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Volvox is a genus of chlorophytes. Different species form spherical colonies of up to 50,000 cells. Different species form spherical colonies of up to 50,000 cells. One well-studied species, Volvox carteri (2,000 – 6,000 cells) occupies temporary pools of water that tend to dry out in the heat of late summer.
In the genus Gonium, for example, each individual organism is a flat plate consisting of 4 to 16 separate cells, each with two flagella. Similarly, the genera Eudorina and Pandorina form hollow spheres, the former consisting of 16 cells, the latter of 32 to 64 cells. In these genera each cell can reproduce a new organism by mitosis. [2] Volvox sp.
Depending on the species, Chlorophyceae can grow unicellular (e.g. Chlamydomonas), colonial (e.g. Volvox), filamentous (e.g. Ulothrix), or multicellular. [example needed] They are usually green due to the presence of chlorophyll a and chlorophyll b; they can also contain the pigment beta-carotene.
President Joe Biden signed the Social Security Fairness Act into law Sunday afternoon, marking what is expected to be one of the last major pieces of legislation of his presidency. Prior to ...
HGTV home renovation stars Jonathan and Drew Scott – best known as the Property Brothers – are fearful that Trump’s proposed tariffs could send construction costs soaring. The brothers ...
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 ...