Traditionally, mycobacteria are identified by phenotypic methods, based on culture, such as morphological characteristics, growth rates, preferred growth temperature, pigmentation and on a series of biochemical tests.

Mesophiles are microorganisms which grow at moderate temperatures between 20 °C and 45 °C and with an optimum growth temperature in the range of 30–39 °C. They are isolated in both soil and water environments; species are found in the Bacteria, Eukarya, and Archaea kingdom.

Intrinsically disordered protein from a pathogenic mesophile Mycobacterium tuberculosis adopts structured conformation at high temperature.

We have investigated the growth of Escherichia coli, a mesophilic bacterium, as a function of pressure (P) and temperature (T). Escherichia coli can grow and divide in a wide range of pressure (1–400 atm) and temperature (23–40°C).

Some of the environmental mycobacteria, commonly called nontuberculous mycobacteria (NTM), are thermotolerant species growing optimally around 45 °C such as Mycobacterium xenopi, Mycobacterium thermoresistibile and Mycobacterium phlei many of which can opportunistically infect humans, with M.

Two major categories of human illness attributed to Aeromonas species have been observed: acute gastroenteritis in both pediatric and adult populations and disseminated disease (e.g., bacteremia) in persons with underlying hematologic malignancies or hepatic dysfunctions.

The functions of each mesophile rely on the surroundings, most importantly temperature range. Bacteria such as mesophiles and thermophiles are used in the cheesemaking due to their role in fermentation.

Almost all living things need oxygen. They use this oxygen during the process of creating energy in living cells. Animals form the other half of the oxygen cycle. We breathe in oxygen which we use to break carbohydrates down into energy in a process called respiration.

Most aren’t lethal, but a few are: some species, including the box jellyfish (most commonly found in and near Australia), can deliver a sting strong enough to kill a human in just a few minutes. If you’re in an area where it is known that jellyfish like to hang out, skip the swim altogether.

2. Jellyfish don’t have brains. And they respond to the changes in their environment around them using signals from a nerve net just below their epidermis – the outer layer of skin – that is sensitive to touch, so they don’t need a brain to process complex thoughts.

Jellyfish are not very smart. “They have very simple sensory organs, and no brain to process any information,” says marine biologist Stein Kaartvedt. Though jellyfish are often found in dense, stinging hordes, they’re not typically thought of as social animals.

Among laboratory samples, all the adult Turritopsis observed regularly undergo this change. And not just once: they can do it over and over again. Thus, the only known way they can die is if they get consumed by another fish or if a disease strikes the jelly.

Throughout their lifecycle, jellyfish take on two different body forms: medusa and polyps. Polyps can reproduce asexually by budding, while medusae spawn eggs and sperm to reproduce sexually. Learn more about the lifecycle and reproduction of jellyfish.

Yes, some species of the Jellyfish soon dies after mating and releasing the embryo out of the body of the female.

The term “jellyfish babies” is a Marshallese moniker for a disturbingly common birth “defect” of babies born with transparent skin and no bones. These babies are unable to survive for more than a few days outside of the womb.

There are a few jellyfish species that receive sperm through their mouths to fertilise eggs inside the body cavity, but most jellyfish just release sperm or eggs directly into the water. Under favourable conditions they will do this once a day, usually synchronised to dawn or dusk.

The larvae then settle on the bottom of the ocean on rocks and oyster shells and form a small polyp that looks just like a tiny sea anemone. Each polyp will bud off many baby jellyfish called ephyrae that grow very quickly into adult medusae.

Some commercially processed edible jellyfish are purveyed in dried sheets. The process of producing dehydrated jellyfish typically includes the removal of the tentacles prior to drying, because the upper dome area of the marine animal is the part typically used for cooking.

Researchers describe jellyfish as a ‘gingerbread house’ for fish, providing both food and shelter. Scientists at Queen’s University, Belfast, have discovered that jellyfish are providing habitat and space for developing larval and juvenile fish.

Jellyfish have tiny stinging cells in their tentacles to stun or paralyze their prey before they eat them. Inside their bell-shaped body is an opening that is its mouth. They eat and discard waste from this opening. But jellyfish don’t purposely attack humans.

Jellyfish symbolizes energetic flow, entanglement, and Reiki. Jellyfish don’t need to force anything. Water currents take them exactly where they need to be. They live a life of complete trust and surrender.

Intrinsically disordered protein from a pathogenic mesophile Mycobacterium tuberculosis adopts structured conformation at high temperature. Proteins.

Whereas essentially all eukaryotic organisms require oxygen to thrive, many species of bacteria can grow under anaerobic conditions. Bacteria that require oxygen to grow are called obligate aerobic bacteria.

6.5 – 7.0

They simply prevent growth of microbes to toxic levels. Because the heat treatment destroys all microorganisms except spore forming bacteria, they can be packaged at higher water activities and pH levels. Under these conditions, a water activity of 0.92 and a pH of 4.6 or greater is considered safe.

Bacteria are generally neutrophiles. They grow best at neutral pH close to 7.0. Acidophiles grow optimally at a pH near 3.0. Alkaliphiles are organisms that grow optimally between a pH of 8 and 10.5.

Urine is an ideal medium for bacterial growth; factors that make it unfavorable for bacterial growth include a pH less than 5, presence of organic acids and high levels of urea.

To help make your urine more acid you should avoid most fruits (especially citrus fruits and juices), milk and other dairy products, and other foods which make the urine more alkaline. Eating more protein and foods such as cranberries (especially cranberry juice with vitamin C added), plums, or prunes may also help.

Causes of alkaline urine include a recent meal (i.e., postprandial alkaline tide), ingestion of alkali (e.g., bicarbonate or citrate), UTI with urease-producing bacteria (typically Staphylococcus or Proteus spp.), renal tubular acidosis (RTA), diets rich in vegetables and cereals, and metabolic and respiratory …

The pH scale ranges from 0 to 14. A pH of 7 is neutral. A pH less than 7 is acidic. A pH greater than 7 is basic….

There has been no evidence of harm found in drinking water with a pH of between 7 and 8.5. (Interesting to note: The pH of human blood is a little on the basic side, 7.365.) When the PH of water becomes greater than 8.5, water taste can become more bitter.

The pH scale

In chemistry, pH (/piːˈeɪtʃ/, denoting ‘potential of hydrogen’ or ‘power of hydrogen’) is a scale used to specify the acidity or basicity of an aqueous solution.

To calculate the pH of an aqueous solution you need to know the concentration of the hydronium ion in moles per liter (molarity). The pH is then calculated using the expression: pH = – log [H3O+]. Example: What is the pOH of a solution that has a hydroxide ion concentration of 4.82 x 10-5 M?

The pH of most drinking-water lies within the range 6.5–8.5. Natural waters can be of lower pH, as a result of, for example, acid rain or higher pH in limestone areas. The pH of an aqueous sample is usually measured electrometrically with a glass electrode.

6.5 to 6.7

The pH of a glass of cow milk ranges from 6.4 to 6.8. Milk fresh from the cow typically has a pH between 6.5 and 6.7. The pH of milk changes over time. As milk goes sour, it becomes more acidic and the pH gets lower.

2.3

about 5

Fruits and fruit juices high in acid

• lemon juice (pH: 2.00–2.60)
• limes (pH: 2.00–2.80)
• blue plums (pH: 2.80–3.40)
• grapes (pH: 2.90–3.82)
• pomegranates (pH: 2.93–3.20)
• grapefruits (pH: 3.00–3.75)
• blueberries (pH: 3.12–3.33)
• pineapples (pH: 3.20–4.00)

What is the pH of foods ?

5.6 – 6.0

pH values of foods and food products

from 4.3 to 4.9