Wednesday, September 29, 2010

How Bacteria Influence Our Environment

Bacteria, indeed, have retained their predominant position and hold sway not only by virtue of a long and illustrious history but also for abundant reasons of contemporary vigor. Bacteria give yogurt its tangy flavor and sourdough bread its sour taste. 

They make it possible for ruminant animals (cows, sheep, goats) to digest plant cellulose and for some plants, (soybean, peas, alfalfa) to convert nitrogen to a more usable form. 

Bacterial plasma membranes, the functional equivalents of eukaryotic plasma membranes, are referred to variously as cytoplasmic, protoplast, or (in Gram-negative organisms) inner membranes. Similar in overall dimensions and appearance in thin sections to biomembranes from eukaryotic cells, they are composed primarily of proteins and lipids (principally phospholipids).


Bacteria, and other micro-organisms are essentially important in the cycling of nutrients and energy, particularly in the breakdown of dead organic matter to make the resources locked up in things like dead trees available again to other living organisms. 

They also play a central role and the fixation of atmospheric Nitrogen into organic molecules and in the cycling of minerals such as Carbon and Sulfer. Bacteria also make, or help to make, drugs, hormones, or antibodies. 

Bacteria and viruses are not peers!) All bacteria are surrounded by a cell wall. They can reproduce independently, and inhabit virtually every environment on earth, including soil, water , hot springs, ice packs, and the bodies of plants and animals.

Bacteria are classified on the basis of their method of energy acquisition. Traditional classifications include chemosynthetic, photosynthetic, and heterotrophic groups. Bacteria can be seen only with the help of a microscope that magnifies them one thousand times. 

To see viruses, scientists need to use an electron microscope that magnifies them one million times their normal size. Bacteria have been on the Earth for millions of years. It wasn't until the late 1600s that scientists discovered bacteria.

Bacteria is classified as being prokaryotic . Most bacteria don't make their own food. Bacterial communities differ in each region of the body, reflecting the environmental conditions in their specific region. 

Bacteria that inhabit the surface of the stomach, for example, must deal with extremely strong acid in the digestive juices. Bacteria can reproduce outside of the body or within the body as they cause infections. Some infections bacteria cause include sore throats (tonsillitis or strep throat), ear infections, cavities, and pneumonia (say: new- mo -nyuh).

Bacteria are single celled microorganisms that lack a nuclear membrane. While it is perhaps easy to think of them as simple forms of life, the truth of the matter is that they are highly adaptable. Bacteria are tiny, one-celled organisms generally 4/100,000 of an inch wide (1m) and somewhat longer in length. 

What bacteria lack in size, they make up in numbers. Bacteria are chattering like crazy. Once quorum sensing genes were found in bacteria that people think are important like pathogens more and more people started entering the field.

Bacteria are one of the most ancient of living things and scientists believe they have been on this planet for nearly 4,000 million years. During this time they have acquired lots of fascinating and different ways of living. Bacteria put the tang in yogurt and the sour in sourdough bread; bacteria help to break down dead organic matter; bacteria make up the base of the food web in many environments. 

Bacteria are of such immense importance because of their extreme flexibility, capacity for rapid growth and reproduction, and great age - the oldest fossils known, nearly 3.5 billion years old, are fossils of bacteria-like organisms. Bacteria are so unlike plants and animals - they're just DNA/RNA encased in a hard cover - that they get their own category. They are able to reproduce, but they are extremely small, none bigger than the smallest cell.

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