Coccus
Bacillus
Spirillum
Vibrio
B. Bacillus
bacterioviridim
bacteriochlorophy11
chlorophyll
both (a) and (c)
Some bacteria are parasitic
Food poisoning is caused by products of putrefying bacteria
Bacteria reproduce by cell division, as often as once every twenty minutes
Bacteria manufacture food by help of chloroplasts
fats
proteins
starch
oils
Sewage disposal
Nitrogen fixation
Emulsification of fat
None of these
Escherichia coli
Clostridium botulinum
Both (a) and (b)
None of these
Bacillus subtilis
Rhizobiunt
E. coli
None of these
Rhizobium
Nitrosomonas
Beggiatoa
Nitrobacter
monotrichous
peritrichous
amphitrichous
lophotrichous
fungi
algae
lichens
bacteria
Mesosomes
Nucleoid
Chromatophores
Pili
high temperature
moderately high temperature
moderate temperate
low temperature
Rhizobiunt
Azotobacter
Clostridium
Rhodospirilium
Nitrifying bacteria
Nitrogen fixing bacteria
Denitrifying bacteria
Putrefying bacteria
produce spores
have cell walls
cannot move
produce enzymes
Bacillus coli
Streptococcus spp.
Pasteurella pestis
Clostridium tetani
algae
bacteria
bryophyta
fungi
atrichous
lophotrichous
amphitrichous
peritrichous
fertile soil
water
human intestine
all of these
gram-positive bacteria
gram-negative bacteria
all bacteria
only some bacteria
Staphylococcus
Streptococcus
Azotobacter
None of these
asexually only
sexually only
mostly asexually
mostly sexually
tanning of leather
flavouring of tea leaves
curdling of milk
none of these
All bacteria are autotrophic
All bacteria are heterotrophic
All bacteria are photosynthetic
Most of the bacteria are heterotrophic but some are autotrophic
cell wall
cytoplasm
ribosomes
endoplamic reticulum
sexduction
transduction
conjugation
transformation
Robert Koch
L. Pasteur
T. Boveri
F.Jacob
ammonia to nitrite
nitrite to nitrate
nitrate to free nitrogen
nitrogen to ammonia
Robert Koch
Louis Pasteur
A.V. Leeuwenhoeck
Robert Hooke
chitin
mucopeptidc
lignin
suberin
vibrio
cocci
spirilla
bacilli