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Explain the role of personal hygiene in the control of microbial disease.

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Introduction

Marlene Soares Bridging Science L2 Group2 15/03/2007 1.2 Identify respiration in yeast. Glucose solution Number of bubbles released per minute Average bubble production 1 2 3 4 1% 3 4 3 2 3 5% 7 5 5 5 5.5 10% 6 5 5 6 5.5 Conclusion- Glucose concentration increases and the number of bubble produced increases. Explanation- Glucose is used in respiration to produce carbon dioxide, water and energy. The yeast becomes more active as energy production due to respiration increases. Questions 1- What gas is likely to be present in the bubbles? The gas that is present is carbon dioxide. 2- How would you collect and test the gas to find out if your answer is correct? I will collect the gas with a test tube and then light on; if it will come with a pump sound then I know that carbon dioxide is present. ...read more.

Middle

The rate of respiration decreases. Explanation- The collision theory tells us that the temperature increases with the involvement of K.E., glucose, oxygen and enzymes goes up. The number of collision increases and it will have more reactions producing more carbon dioxide. 2.1 Identify methods in which microbial disease are spread. Method of spread Example of disease Physical contact Athletes foot Body fluid to body fluid Aids, rabies, syphilis, gonorrhoea Alborne Flu, tuberculosis, cold Vectors Malaria by mosquito, sleeping sickness by tsetse fly Food borne Food poisoning, tape warm, botulism 2.2 Identify methods to prevent the spread of microbial disease. Aids * Use condom if you have a physical contact with a person that is infected. * Don't use a needle that has already been use. If you need to reused, first sterilize them ten used again. Athlete's foot * Don't walk with bare foot on a dry ground. ...read more.

Conclusion

clothes To remove bacteria Clean the toilet To kill bacteria or germs Take shower every day To reduce or kill bacteria Clean the fridge To reduce bacteria grow 2.4 Identify methods of control of microbes used in the production of food. Food can be preserved by canning * The air tight can keep micro-organisms from getting into food. The food is also heated before being sealed in the can to kill any micro-organisms that are already there. Food can be prevented by frozen * Micro-organisms can't grow and reproduce if it's too cold. Food can be prevented by drying * Micro-organisms need water for life processes. Removing water stops them from growing and reproducing. Food can be prevented by salting * A high concentration of salt makes bacteria "shrivel" due to osmosis. Food can be prevented by pickling vinegar * Most pathogens can't survive low ph Food can be prevented by ultra heat treatment * Heating food to high temperatures for a short time to kill micro-organisms. 1 ...read more.

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