Gram +/- comparison

See also medically important gram + bacteria organisms and Medically Important Gram Negative Bacteria Differences between Gram Negative and Gram Positive Bacteria Gram-negative bacteria organisms have thinner cell walls which differ in…

Morphology

Introduction: One of the most important ways to describe bacteria is by their shape and arrangement. Morphology (Shell Shape)  Bacterial cells are much smaller than eukaryotic cells and come in…

Bacteria structure

Bacteria have contributed significantly to the rise in infectious diase. Bacteria as a class include a huge number of organisms, generally classified by biochemical characteristics (i.e., Gram stain characteristics) or morphological…

Bacteria

Scientists use classification systems to differentiate and identify species in medical microbiology. Bacterial species is a distinct organism that share an overall similar pattern of traits and also share about…

vitamin D

Introduction: Vitamin D refers refers broadly to the organic compounds named vitamin D2 (ergocalciferol), 25-hydroxyvitamin D2, 1?, 25-dihydroxyvitamin D2 and vitamin D3 (cholecalciferol), 25-hydroxyvitamin D3, 1?, 25-dihydroxyvitamin D3.  Vitamin D is not…

vitamin C

Vitamin C is water soluble and acts as a cofactor in hydroxylation reactions, which are required for collagen synthesis. It is an essential water-soluble nutrient which primarily exerts its effect…

soy protein products

The soybean plant (Glycine max) belongs to the legume family. It is able to utilize the nitrogen of the air through the action of bacteria on its roots. The protein…

selenium

Selenium is an integral part of more than about 30 known proteins. These proteins are called selenium-containing proteins or selenoproteins, of which about 15 have been purfied to allow characterization…

polyphenols

See also Probiotics Introduction: Polyphenols: are a group of phytochemical compounds with potential health-promoting effects. They are classified into favonoids, stilbenes and phenolic acids. In the case of favonoics, the…

milk proteins

Milk contains beneficial components. Butterfar, casein and lactose are the most common. Other components include lactoferrin, lactoperoxidase, immunoglobulins, sialyllactose, phospholipids. The two major categories of milk proteins is casein and…