whats the physiological differ in bacillus and clostridium?
112947
Bacillus is a rod-shaped bacteria and clostridium. Clostridium is a large genus of Gram-positive bacteria, belonging to the Firmicutes. They are obligate anaerobes capable of producing endospores. Individual cells are rod-shaped, which gives them their name, from the Greek kloster or spindle.
231344
I've never heard of any attempt of last-gasp reproduction in the animal domain. I have however heard of something similar in the bacterial domain of life. Bacteria of the genus Bacillus will sporulate under the appropriate environmental cues. These cues are usually things like low amounts of water, food, extreme shifts in temerature, etc. All these cues are ones that would probably end up in the death of the organism. The spores that are created are resistant to these harsh conditions and allow the bacteria to survive for long periods of time and can germinate if conditions return to a friendlier state.
820728
I think it is Clostridum perfringens
145369
Gram Positive bacteria have a different membrane structure than gram negative bacteria.  This results in a different uptake of a staining techinque where gram positive bacteria stain pink while gram negative stain purple.
189747
A bacterium is a microscopic unicellular organism with a simple cell structure, they procreate by fission, that is splitting and sharing DNA.\n\nA virus is a submicroscopic parasite which invades living cells, including bacteria, and hijacks the cell's systems to force the cell to make copies of the virus.
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Multicellular organisms
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Bacteriocins are toxins that are produced by bacteria to kill  similar types of bacteria. Just as there is competition between different species of bacteria, there is also competition between different strains of the same species. They have similar mechanisms to most antibiotics. Many types of bacteria produce bacteriocins including Baccilli, Enteric bacteria (e.g. E.coli), and most gram-positives.
481934
Most of the odour comes from molecules released by bacteria in the gut.  Some are facultative; they can live with or without oxygen.  Some of these release hydrogen disulfide (rotten egg gas.)\n\nOthers are anaerobes; they live only in the absence of oxygen.  Many of these release fatty acids and amines from the larger molecules they digest for food; fats, proteins, nucleic acid, etc.  Some fatty acids are very pungent; some smell like butter, or strong cheese, or dog faeces etc.\n\nThe anaerobes are even pungent if cultured in our laboratory!  When we are culturing from some samples, the stinky ones generally contain anaerobes.  A good sense of smell is very handy in Clinical Microbiology.\n\nYears ago, I read research (that was done in inbred mice strains) showing that the genes of the animal had an influence on the types of bacteria that remained in its gut.  They said this was part of the reason why different strains of mice could recognise close relatives by smell; genes resulted in smells.\n\nI think this explains why different people make different odours, though fed the same foods.
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The quick and easy answer is that fermentation is the conversion of sugars to energy without oxidation (thus alcohol is a byproduct).  Respiration uses oxidation to gain energy.  Respiration typically is more efficient in converting molecules to energy.
579207
You're really going to have to do your own research on this one. \n\nYou've picked a very broad topic and it will be easier for you to understand if you can turn up some basic research materials on bioreactors/fermenters with diagrams.\n\n"with diagrams" is the key there. These things are easier to understand if you visualize them.
24916
They're different liquids. The stomach produces concentrated acid (HCl), the liver bile. The first mashes stuff up and kills germs, the other helps break down fats. Unless I've conmpletely forgotten my biology classes from 20 years ago.
184754
multicellular organisms
1121949
organisms respnd by the co ordination of their body parts.lower organisms like plants hav the hormonal system.higher organisms like humans hav the nervous system and the endocrine system to respond to the stimuli.
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Actually, your teacher is wrong.  It all depends on the growth phase of the bacterial culture.   There are 3 phases in the growth of a bacterial culture; the lag phase, the log phase, and the stationary phase.  The lag phase is exactly what it describes...the bacteria divide veeeeerrrryyy slowly.  In simple terms, this is mainly due to low amounts of certain "growth signals".  It usually takes bacteria several hours to get out of lag phase and into log phase.  \n\nLog phase is the stage where the bacteria are dividing at a constant rate.  This is when you're going to take measurements for the growth rate.  Say, for example, that your cells have a doubling time of 1hr.  So if your beginning OD is 0.8 your end OD after an hour would be 1.6.  In this case B is twice b.  However using the same example, if we grow for 2 hours instead of 1, you've gone thorugh 2 doubling times and the final OD would be 3.2 verses 0.8 (B is 4x b).  So the relation between b and B is strictly dependant on the time (which is why "t" is a component of the equation) and growth rate of the cells.\n\nThe final phase of bacterial growth is the stationary phase.  This is where the number of bacteria increases to such a high density that further division is inhibited (by physical limitations such as nutrients, pH, cell/cell inhibition, etc) and the growth substatially slows.\n\nI hope this clearly answers your question.
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Fermentation is anaerobic respiration. It takes place in the cytoplasm as the first step of aerobic respiration. The rest of aerobic respiration, with the addition of oxygen, takes place in the mitochondria and over their membranes. Neither of these events take place in the cell membrane, which would allow either the products or reactants to escape the cell.
290325
http://www.science.siu.edu/microbiology/micr201/chapter8N.html\n\nPotential Energy!  Check it out yourself at the link above.
1062016
A definitive diagnosis requires demonstration or isolation of the organisms responsible for the infection. Direct Gram stain may be helpful because of the frequently unique morphology of Gram-negative anaerobic bacilli. In general, these organisms are pale staining and they may stain erratically. Fusobacterium cells may exhibit classic tapered ends and filamentous forms, with or without swollen areas and large round bodies. Direct gas-liquid chromatography of clinical specimens occasionally provides important clues to the presence of certain Gram-negative anaerobic bacilli. A large amount of butyric acid in the absence of isobutyric or isovaleric acid indicates the presence of Fusobacterium. The presence of succinic acid and only Gram-negative rods seen on Gram stain, or of both succinic and isobutyric acid in the specimen, indicates that Bacteroides is present. Both direct and indirect fluorescent antibody techniques may be useful for rapid detection of Bacteroides, Prevotella, and Fusobacterium in clinical material.