To investigate the relation between the ratio of (i) output and input voltage and (ii)number of turns in the secondary coil and primary coil of a self-designed transformer. _.pdf
To investigate the relation between the ratio of :-1. Input and output voltage.2. Number of turnings in the secondary coil and primary coil of a self made transformer.
Chemistry Investigatory Project Class 12Self-employed
This document is a student's chemistry investigatory project report on studying the setting of cement mixtures over time. It includes an introduction on cement, the aim to study how cement mixtures with sand, fly ash, and time affect strength. The procedures take cement mixtures and tests their strength after 3, 7, and 30 days by attempting to break slabs. The results found that strength increased with longer setting time and mixtures with fly ash and limestone showed lower required weights to break after each time period compared to a sand-only mixture.
Chemistry project part 1 caseins in milk......AnuragSharma530
1) The document is a chemistry investigatory project report by Arpit Ranka studying the quantity of casein in different milk samples.
2) The aim was to study the quantity of casein in buffalo's milk, cow's milk, goat's milk, and sheep's milk.
3) The results found that goat's milk contained the highest percentage of casein at 3.67%, followed by buffalo's milk at 2.73%, then cow's milk at 1.64%.
Class 12 chemistry Full practical file [2020] ,PDF Link in Description Arpit Meena
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
The passage discusses the importance of summarization in an age of information overload. It notes that with the massive amounts of data available online, being able to quickly understand the key points of lengthy documents, articles, or reports is crucial. The ability to produce clear, concise summaries helps people save time by getting the gist of information without having to read entire lengthy sources.
To compare rate of fermention of give sampleRajsomvanshi
Raj Somvanshi conducted an experiment to compare the rate of fermentation of wheat flour, gram flour, rice flour, and potato. Yeast and the enzyme diastase were used to ferment starch in the samples. The time taken for fermentation to complete was observed and recorded. Wheat flour fermented the fastest in 10 hours, while rice flour took the longest at 15 hours. Raj concluded that rice flour had the slowest fermentation rate.
Chemistry Investigatory Project Class 12Self-employed
This document is a student's chemistry investigatory project report on studying the setting of cement mixtures over time. It includes an introduction on cement, the aim to study how cement mixtures with sand, fly ash, and time affect strength. The procedures take cement mixtures and tests their strength after 3, 7, and 30 days by attempting to break slabs. The results found that strength increased with longer setting time and mixtures with fly ash and limestone showed lower required weights to break after each time period compared to a sand-only mixture.
Chemistry project part 1 caseins in milk......AnuragSharma530
1) The document is a chemistry investigatory project report by Arpit Ranka studying the quantity of casein in different milk samples.
2) The aim was to study the quantity of casein in buffalo's milk, cow's milk, goat's milk, and sheep's milk.
3) The results found that goat's milk contained the highest percentage of casein at 3.67%, followed by buffalo's milk at 2.73%, then cow's milk at 1.64%.
Class 12 chemistry Full practical file [2020] ,PDF Link in Description Arpit Meena
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
The passage discusses the importance of summarization in an age of information overload. It notes that with the massive amounts of data available online, being able to quickly understand the key points of lengthy documents, articles, or reports is crucial. The ability to produce clear, concise summaries helps people save time by getting the gist of information without having to read entire lengthy sources.
To compare rate of fermention of give sampleRajsomvanshi
Raj Somvanshi conducted an experiment to compare the rate of fermentation of wheat flour, gram flour, rice flour, and potato. Yeast and the enzyme diastase were used to ferment starch in the samples. The time taken for fermentation to complete was observed and recorded. Wheat flour fermented the fastest in 10 hours, while rice flour took the longest at 15 hours. Raj concluded that rice flour had the slowest fermentation rate.
This document appears to be a student's chemistry project report on studying the digestion of starch by salivary amylase and the effects of temperature and pH on this process. It includes sections on objectives, introduction, materials, procedures, observations, and conclusions for 3 experiments. The first experiment examines the digestion of starch by saliva over time. The second analyzes the impact of temperature. The third evaluates the impact of pH. The report was guided by a teacher and examines the student's investigation on how salivary amylase breaks down starch at different temperatures and pH levels.
This document is a student science project report on analyzing the quantity of casein, a milk protein, in different milk samples. It includes sections introducing the topic, discussing the theory behind casein in milk, describing the experimental procedure, presenting observations of casein quantities in different milk brands, and concluding that Amul brand milk contains the highest percentage of casein. The student received guidance from their chemistry teacher for the project.
TO STUDY THE QUANTITY OF CASEIN PRESENT IN DIFFERENT SAMPLES OF MILKAnkitSharma1903
This document is a certificate and report for a school science project on studying the quantity of casein in different milk samples. It was completed by Ankit Sharma, a class 12 student, under the guidance of his teacher Mr. S.C. Jatt. The report includes an introduction on milk and casein, the aim, requirements, procedure, observations, and conclusions of the experiment. It found that different milk samples contain varying percentages of casein, with buffalo milk containing the highest at 4.20% and cow milk the lowest at 3.00%.
This document is a chemistry investigatory project submitted by Khushal Mehta on determining the contents of cold drinks. It includes an introduction, theory, list of apparatus and chemicals, and procedures to test cold drinks for various components like pH, carbon dioxide, glucose, phosphate, alcohol and sucrose. The results found that all cold drinks tested contained these components, though in varying amounts between brands. The conclusion discusses some disadvantages of consuming cold drinks.
FARADAY LAW OF ELECTROMAGNETIC INDUCTION CLASS 12 PROJECTAjay Kumar
This document is a physics investigatory project submitted by Ajaykumar of class XII-A on the topic of electromagnetic induction. The aim was to determine Faraday's law of electromagnetic induction using a copper wire wound around an iron rod and a strong magnet. The apparatus used included an insulated copper wire, an iron rod, a strong magnet, and a light emitting diode. The theory section explains magnetic flux, how a changing magnetic flux induces an electromotive force, and Faraday's law. The conclusion appreciates the profound impact of Faraday's law on applications ranging from power generation to mobile devices.
This document describes a physics project to verify Kirchhoff's laws. The project involves constructing two circuits using 2.2 ohm resistors and measuring the total resistance. Theoretical calculations of the total resistance are shown based on Kirchhoff's laws. The experimental and theoretical resistances are then compared in an observation table to verify Kirchhoff's laws. Precautions for safely conducting the experiment are also outlined.
Chemistry Investigatory on Cold Drink contentsAmitaRanjan2
This document describes a chemistry investigatory project comparing different brands of cold drinks. The project determined the pH, presence of carbon dioxide, and other contents like glucose and alcohol in drinks like Coca Cola, Limca, Sprite and Fanta. Testing found all drinks contained carbon dioxide that made them acidic. Coca Cola had the lowest pH while Limca had the highest. Sprite had the most carbon dioxide while Fanta had the least. The conclusion discussed both advantages and disadvantages of consuming cold drinks.
Study of quantity of caesin present in different samples of milkNeelanjyan Dutta
This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion is that different milk samples contain different percentages of casein.
This document describes a student project measuring the solubility of sodium chloride, magnesium sulfate, and sucrose in water. The student followed an experimental procedure that involved adding incremental amounts of each solute to water until saturation was reached. Precautions were taken to ensure consistent temperature and stirring. The results found that sodium chloride had the highest solubility due to its small, dissociated ions, while sucrose had the lowest solubility due to its large molecular structure. Adding heat increased the solubility of all solutes by providing more kinetic energy to molecules. The conclusions and results aligned with chemical theories of solubility.
PREPARATION OF SOYBEAN MILK AND ITS COMPARISION WITH NATURAL MILKRajivSingh261
This document is a certificate certifying that Aditi Chauhan, a student of Class XII at D.A.V. Public School, has satisfactorily completed a required chemistry project on the preparation of soybean milk and its comparison to natural milk. The project included preparing soybean milk, comparing its taste to natural milk, examining the effect of temperature on curd formation in both milks, and analyzing the nutritional composition and health benefits of soybean milk versus natural milk. The document provides details of the project's procedure, observations, results, and conclusions drawn by Aditi in completing the required chemistry work.
A disease is a particular abnormal condition, a disorder of a structure or function, that affects part or all of an organism. The study of disease is called pathology which includes the causal study of etiology. Disease is often construed as a medical condition associated with specific symptoms and signs.[1] It may be caused by external factors such as pathogens, or it may be caused by internal dysfunctions particularly of the immune system such as an immunodeficiency, or a hypersensitivity including allergies and autoimmunity.
cbse class 12th, chemistry investigatory projectNIKHIL DWIVEDI
This document appears to be a chemistry project file submitted by Nikhil Dwivedi, a class 12 science student, on the topic of studying food adulterants. The file includes a certificate, acknowledgements, index, objective, introduction on food adulteration and laws, and details of experiments conducted to detect adulterants in foods like oils, fats, sugar and spices. The introduction provides background on food adulteration issues and legislation in India and other countries to protect consumers from health risks of adulterated foods.
This document is a chemistry investigatory project submitted by Aishwary Patle of Class XII to compare the water soluble polyphenol (catechin) content in different tea samples. The project describes the aim, introduction to tea quality factors and types, materials required, principle, procedure, observations, result, and precautions taken. The procedure involves weighing tea bags of different brands, soaking in hot water for 10 minutes, reweighing the bags after drying to determine weight loss and calculate the percentage of water soluble components as an indicator of polyphenol content and flavor. The result is that one particular brand was found to have the highest polyphenol content and best flavor.
Shikha Kumari of Army Public School Gwalior completed a chemistry investigatory project on the comparative study of fermentation rates of various food materials under the guidance of Mrs. Mithlesh Chauhan. The project included an introduction, history, aim, materials, theory, procedure, diagrams, results, precautions taken, and bibliography. The results showed that the force of attraction between a solenoid and bar magnet increases linearly with increasing current through the solenoid.
Preparation Of Soy Milk And Its Comparison With Natural Milk Class XII Chemis...Deepak Bhandari
This is the project report on the topic "Preparation Of Soy Milk And Its Comparison With Natural Milk" for class 12th (XII) Students. I hope this will help.
Rectifier class 12th physics investigatory projectndaashishk7781
This document is a physics project submitted by Ashish Kumar to his teacher, Mr. C.S. Jha, on the topic of rectifiers. It describes constructing a full wave bridge rectifier to convert alternating current (AC) to direct current (DC). The project aims to understand rectification and explain center tapped and bridge full wave rectification. It details the circuit components used, including a transformer, diodes, capacitors and resistor. The document explains how the full wave bridge rectifier works during each half cycle to allow current flow in one direction only, producing a pulsating DC output that is filtered by the capacitors. Testing showed the rectifier produced a 12V DC current.
Mrs. Dharani Venkatesh provided guidance and support to help the student successfully complete their physics project. The Principal, Vice Principal, and Correspondent also supported the student by giving them the opportunity to do this mini project. Finally, the student's parents and friends helped finalize the project within the limited time frame.
Study The Presence of Oxalate Ions in Different Stages Of GuavaAman Sinha
This document describes a chemistry investigatory project that studied the presence of oxalate ions in different guava samples. The project involved extracting oxalate ions from guava pulp samples of varying ripeness through boiling and titration. Measurements were taken of the volume of potassium permanganate solution needed to reach the endpoint with each sample. The results showed that oxalate content was highest in fresh guava and decreased as the fruit ripened over three days. The project thus demonstrated how oxalate levels vary during guava ripening.
This document is a project report for a Food Booking System created by a student named Harshit. It includes an acknowledgement, certificate, declaration, and index sections. The main sections describe the objectives of the project to manage food booking details and reduce manual work. It discusses the database and tables used to track menu, orders, and payments. The source code uses Python and MySQL to allow users to add customer, employee, and food details and view reports. Functions are defined to handle registration, ordering, and viewing transaction histories.
Microbial interaction
Microorganisms interacts with each other and can be physically associated with another organisms in a variety of ways.
One organism can be located on the surface of another organism as an ectobiont or located within another organism as endobiont.
Microbial interaction may be positive such as mutualism, proto-cooperation, commensalism or may be negative such as parasitism, predation or competition
Types of microbial interaction
Positive interaction: mutualism, proto-cooperation, commensalism
Negative interaction: Ammensalism (antagonism), parasitism, predation, competition
I. Mutualism:
It is defined as the relationship in which each organism in interaction gets benefits from association. It is an obligatory relationship in which mutualist and host are metabolically dependent on each other.
Mutualistic relationship is very specific where one member of association cannot be replaced by another species.
Mutualism require close physical contact between interacting organisms.
Relationship of mutualism allows organisms to exist in habitat that could not occupied by either species alone.
Mutualistic relationship between organisms allows them to act as a single organism.
Examples of mutualism:
i. Lichens:
Lichens are excellent example of mutualism.
They are the association of specific fungi and certain genus of algae. In lichen, fungal partner is called mycobiont and algal partner is called
II. Syntrophism:
It is an association in which the growth of one organism either depends on or improved by the substrate provided by another organism.
In syntrophism both organism in association gets benefits.
Compound A
Utilized by population 1
Compound B
Utilized by population 2
Compound C
utilized by both Population 1+2
Products
In this theoretical example of syntrophism, population 1 is able to utilize and metabolize compound A, forming compound B but cannot metabolize beyond compound B without co-operation of population 2. Population 2is unable to utilize compound A but it can metabolize compound B forming compound C. Then both population 1 and 2 are able to carry out metabolic reaction which leads to formation of end product that neither population could produce alone.
Examples of syntrophism:
i. Methanogenic ecosystem in sludge digester
Methane produced by methanogenic bacteria depends upon interspecies hydrogen transfer by other fermentative bacteria.
Anaerobic fermentative bacteria generate CO2 and H2 utilizing carbohydrates which is then utilized by methanogenic bacteria (Methanobacter) to produce methane.
ii. Lactobacillus arobinosus and Enterococcus faecalis:
In the minimal media, Lactobacillus arobinosus and Enterococcus faecalis are able to grow together but not alone.
The synergistic relationship between E. faecalis and L. arobinosus occurs in which E. faecalis require folic acid
This document appears to be a student's chemistry project report on studying the digestion of starch by salivary amylase and the effects of temperature and pH on this process. It includes sections on objectives, introduction, materials, procedures, observations, and conclusions for 3 experiments. The first experiment examines the digestion of starch by saliva over time. The second analyzes the impact of temperature. The third evaluates the impact of pH. The report was guided by a teacher and examines the student's investigation on how salivary amylase breaks down starch at different temperatures and pH levels.
This document is a student science project report on analyzing the quantity of casein, a milk protein, in different milk samples. It includes sections introducing the topic, discussing the theory behind casein in milk, describing the experimental procedure, presenting observations of casein quantities in different milk brands, and concluding that Amul brand milk contains the highest percentage of casein. The student received guidance from their chemistry teacher for the project.
TO STUDY THE QUANTITY OF CASEIN PRESENT IN DIFFERENT SAMPLES OF MILKAnkitSharma1903
This document is a certificate and report for a school science project on studying the quantity of casein in different milk samples. It was completed by Ankit Sharma, a class 12 student, under the guidance of his teacher Mr. S.C. Jatt. The report includes an introduction on milk and casein, the aim, requirements, procedure, observations, and conclusions of the experiment. It found that different milk samples contain varying percentages of casein, with buffalo milk containing the highest at 4.20% and cow milk the lowest at 3.00%.
This document is a chemistry investigatory project submitted by Khushal Mehta on determining the contents of cold drinks. It includes an introduction, theory, list of apparatus and chemicals, and procedures to test cold drinks for various components like pH, carbon dioxide, glucose, phosphate, alcohol and sucrose. The results found that all cold drinks tested contained these components, though in varying amounts between brands. The conclusion discusses some disadvantages of consuming cold drinks.
FARADAY LAW OF ELECTROMAGNETIC INDUCTION CLASS 12 PROJECTAjay Kumar
This document is a physics investigatory project submitted by Ajaykumar of class XII-A on the topic of electromagnetic induction. The aim was to determine Faraday's law of electromagnetic induction using a copper wire wound around an iron rod and a strong magnet. The apparatus used included an insulated copper wire, an iron rod, a strong magnet, and a light emitting diode. The theory section explains magnetic flux, how a changing magnetic flux induces an electromotive force, and Faraday's law. The conclusion appreciates the profound impact of Faraday's law on applications ranging from power generation to mobile devices.
This document describes a physics project to verify Kirchhoff's laws. The project involves constructing two circuits using 2.2 ohm resistors and measuring the total resistance. Theoretical calculations of the total resistance are shown based on Kirchhoff's laws. The experimental and theoretical resistances are then compared in an observation table to verify Kirchhoff's laws. Precautions for safely conducting the experiment are also outlined.
Chemistry Investigatory on Cold Drink contentsAmitaRanjan2
This document describes a chemistry investigatory project comparing different brands of cold drinks. The project determined the pH, presence of carbon dioxide, and other contents like glucose and alcohol in drinks like Coca Cola, Limca, Sprite and Fanta. Testing found all drinks contained carbon dioxide that made them acidic. Coca Cola had the lowest pH while Limca had the highest. Sprite had the most carbon dioxide while Fanta had the least. The conclusion discussed both advantages and disadvantages of consuming cold drinks.
Study of quantity of caesin present in different samples of milkNeelanjyan Dutta
This document is a chemistry investigatory project report submitted by a student. It examines the quantity of casein present in different milk samples. The introduction provides background on milk composition and casein. The experiment's aim was to study casein quantity in various milks. Samples of cow, goat, buffalo and Amul milk were tested. After precipitating and weighing the casein, observations showed the percentage of casein varied between samples, from 3.00% in cow milk to 4.20% in buffalo milk. The conclusion is that different milk samples contain different percentages of casein.
This document describes a student project measuring the solubility of sodium chloride, magnesium sulfate, and sucrose in water. The student followed an experimental procedure that involved adding incremental amounts of each solute to water until saturation was reached. Precautions were taken to ensure consistent temperature and stirring. The results found that sodium chloride had the highest solubility due to its small, dissociated ions, while sucrose had the lowest solubility due to its large molecular structure. Adding heat increased the solubility of all solutes by providing more kinetic energy to molecules. The conclusions and results aligned with chemical theories of solubility.
PREPARATION OF SOYBEAN MILK AND ITS COMPARISION WITH NATURAL MILKRajivSingh261
This document is a certificate certifying that Aditi Chauhan, a student of Class XII at D.A.V. Public School, has satisfactorily completed a required chemistry project on the preparation of soybean milk and its comparison to natural milk. The project included preparing soybean milk, comparing its taste to natural milk, examining the effect of temperature on curd formation in both milks, and analyzing the nutritional composition and health benefits of soybean milk versus natural milk. The document provides details of the project's procedure, observations, results, and conclusions drawn by Aditi in completing the required chemistry work.
A disease is a particular abnormal condition, a disorder of a structure or function, that affects part or all of an organism. The study of disease is called pathology which includes the causal study of etiology. Disease is often construed as a medical condition associated with specific symptoms and signs.[1] It may be caused by external factors such as pathogens, or it may be caused by internal dysfunctions particularly of the immune system such as an immunodeficiency, or a hypersensitivity including allergies and autoimmunity.
cbse class 12th, chemistry investigatory projectNIKHIL DWIVEDI
This document appears to be a chemistry project file submitted by Nikhil Dwivedi, a class 12 science student, on the topic of studying food adulterants. The file includes a certificate, acknowledgements, index, objective, introduction on food adulteration and laws, and details of experiments conducted to detect adulterants in foods like oils, fats, sugar and spices. The introduction provides background on food adulteration issues and legislation in India and other countries to protect consumers from health risks of adulterated foods.
This document is a chemistry investigatory project submitted by Aishwary Patle of Class XII to compare the water soluble polyphenol (catechin) content in different tea samples. The project describes the aim, introduction to tea quality factors and types, materials required, principle, procedure, observations, result, and precautions taken. The procedure involves weighing tea bags of different brands, soaking in hot water for 10 minutes, reweighing the bags after drying to determine weight loss and calculate the percentage of water soluble components as an indicator of polyphenol content and flavor. The result is that one particular brand was found to have the highest polyphenol content and best flavor.
Shikha Kumari of Army Public School Gwalior completed a chemistry investigatory project on the comparative study of fermentation rates of various food materials under the guidance of Mrs. Mithlesh Chauhan. The project included an introduction, history, aim, materials, theory, procedure, diagrams, results, precautions taken, and bibliography. The results showed that the force of attraction between a solenoid and bar magnet increases linearly with increasing current through the solenoid.
Preparation Of Soy Milk And Its Comparison With Natural Milk Class XII Chemis...Deepak Bhandari
This is the project report on the topic "Preparation Of Soy Milk And Its Comparison With Natural Milk" for class 12th (XII) Students. I hope this will help.
Rectifier class 12th physics investigatory projectndaashishk7781
This document is a physics project submitted by Ashish Kumar to his teacher, Mr. C.S. Jha, on the topic of rectifiers. It describes constructing a full wave bridge rectifier to convert alternating current (AC) to direct current (DC). The project aims to understand rectification and explain center tapped and bridge full wave rectification. It details the circuit components used, including a transformer, diodes, capacitors and resistor. The document explains how the full wave bridge rectifier works during each half cycle to allow current flow in one direction only, producing a pulsating DC output that is filtered by the capacitors. Testing showed the rectifier produced a 12V DC current.
Mrs. Dharani Venkatesh provided guidance and support to help the student successfully complete their physics project. The Principal, Vice Principal, and Correspondent also supported the student by giving them the opportunity to do this mini project. Finally, the student's parents and friends helped finalize the project within the limited time frame.
Study The Presence of Oxalate Ions in Different Stages Of GuavaAman Sinha
This document describes a chemistry investigatory project that studied the presence of oxalate ions in different guava samples. The project involved extracting oxalate ions from guava pulp samples of varying ripeness through boiling and titration. Measurements were taken of the volume of potassium permanganate solution needed to reach the endpoint with each sample. The results showed that oxalate content was highest in fresh guava and decreased as the fruit ripened over three days. The project thus demonstrated how oxalate levels vary during guava ripening.
This document is a project report for a Food Booking System created by a student named Harshit. It includes an acknowledgement, certificate, declaration, and index sections. The main sections describe the objectives of the project to manage food booking details and reduce manual work. It discusses the database and tables used to track menu, orders, and payments. The source code uses Python and MySQL to allow users to add customer, employee, and food details and view reports. Functions are defined to handle registration, ordering, and viewing transaction histories.
Microbial interaction
Microorganisms interacts with each other and can be physically associated with another organisms in a variety of ways.
One organism can be located on the surface of another organism as an ectobiont or located within another organism as endobiont.
Microbial interaction may be positive such as mutualism, proto-cooperation, commensalism or may be negative such as parasitism, predation or competition
Types of microbial interaction
Positive interaction: mutualism, proto-cooperation, commensalism
Negative interaction: Ammensalism (antagonism), parasitism, predation, competition
I. Mutualism:
It is defined as the relationship in which each organism in interaction gets benefits from association. It is an obligatory relationship in which mutualist and host are metabolically dependent on each other.
Mutualistic relationship is very specific where one member of association cannot be replaced by another species.
Mutualism require close physical contact between interacting organisms.
Relationship of mutualism allows organisms to exist in habitat that could not occupied by either species alone.
Mutualistic relationship between organisms allows them to act as a single organism.
Examples of mutualism:
i. Lichens:
Lichens are excellent example of mutualism.
They are the association of specific fungi and certain genus of algae. In lichen, fungal partner is called mycobiont and algal partner is called
II. Syntrophism:
It is an association in which the growth of one organism either depends on or improved by the substrate provided by another organism.
In syntrophism both organism in association gets benefits.
Compound A
Utilized by population 1
Compound B
Utilized by population 2
Compound C
utilized by both Population 1+2
Products
In this theoretical example of syntrophism, population 1 is able to utilize and metabolize compound A, forming compound B but cannot metabolize beyond compound B without co-operation of population 2. Population 2is unable to utilize compound A but it can metabolize compound B forming compound C. Then both population 1 and 2 are able to carry out metabolic reaction which leads to formation of end product that neither population could produce alone.
Examples of syntrophism:
i. Methanogenic ecosystem in sludge digester
Methane produced by methanogenic bacteria depends upon interspecies hydrogen transfer by other fermentative bacteria.
Anaerobic fermentative bacteria generate CO2 and H2 utilizing carbohydrates which is then utilized by methanogenic bacteria (Methanobacter) to produce methane.
ii. Lactobacillus arobinosus and Enterococcus faecalis:
In the minimal media, Lactobacillus arobinosus and Enterococcus faecalis are able to grow together but not alone.
The synergistic relationship between E. faecalis and L. arobinosus occurs in which E. faecalis require folic acid
Dr. Firoozeh Kashani-Sabet is an innovator in Middle Eastern Studies and approaches her work, particularly focused on Iran, with a depth and commitment that has resulted in multiple book publications. She is notable for her work with the University of Pennsylvania, where she serves as the Walter H. Annenberg Professor of History.
Mechanisms and Applications of Antiviral Neutralizing Antibodies - Creative B...Creative-Biolabs
Neutralizing antibodies, pivotal in immune defense, specifically bind and inhibit viral pathogens, thereby playing a crucial role in protecting against and mitigating infectious diseases. In this slide, we will introduce what antibodies and neutralizing antibodies are, the production and regulation of neutralizing antibodies, their mechanisms of action, classification and applications, as well as the challenges they face.
Compositions of iron-meteorite parent bodies constrainthe structure of the pr...Sérgio Sacani
Magmatic iron-meteorite parent bodies are the earliest planetesimals in the Solar System,and they preserve information about conditions and planet-forming processes in thesolar nebula. In this study, we include comprehensive elemental compositions andfractional-crystallization modeling for iron meteorites from the cores of five differenti-ated asteroids from the inner Solar System. Together with previous results of metalliccores from the outer Solar System, we conclude that asteroidal cores from the outerSolar System have smaller sizes, elevated siderophile-element abundances, and simplercrystallization processes than those from the inner Solar System. These differences arerelated to the formation locations of the parent asteroids because the solar protoplane-tary disk varied in redox conditions, elemental distributions, and dynamics at differentheliocentric distances. Using highly siderophile-element data from iron meteorites, wereconstruct the distribution of calcium-aluminum-rich inclusions (CAIs) across theprotoplanetary disk within the first million years of Solar-System history. CAIs, the firstsolids to condense in the Solar System, formed close to the Sun. They were, however,concentrated within the outer disk and depleted within the inner disk. Future modelsof the structure and evolution of the protoplanetary disk should account for this dis-tribution pattern of CAIs.
Embracing Deep Variability For Reproducibility and Replicability
Abstract: Reproducibility (aka determinism in some cases) constitutes a fundamental aspect in various fields of computer science, such as floating-point computations in numerical analysis and simulation, concurrency models in parallelism, reproducible builds for third parties integration and packaging, and containerization for execution environments. These concepts, while pervasive across diverse concerns, often exhibit intricate inter-dependencies, making it challenging to achieve a comprehensive understanding. In this short and vision paper we delve into the application of software engineering techniques, specifically variability management, to systematically identify and explicit points of variability that may give rise to reproducibility issues (eg language, libraries, compiler, virtual machine, OS, environment variables, etc). The primary objectives are: i) gaining insights into the variability layers and their possible interactions, ii) capturing and documenting configurations for the sake of reproducibility, and iii) exploring diverse configurations to replicate, and hence validate and ensure the robustness of results. By adopting these methodologies, we aim to address the complexities associated with reproducibility and replicability in modern software systems and environments, facilitating a more comprehensive and nuanced perspective on these critical aspects.
https://hal.science/hal-04582287
Sexuality - Issues, Attitude and Behaviour - Applied Social Psychology - Psyc...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Evidence of Jet Activity from the Secondary Black Hole in the OJ 287 Binary S...Sérgio Sacani
Wereport the study of a huge optical intraday flare on 2021 November 12 at 2 a.m. UT in the blazar OJ287. In the binary black hole model, it is associated with an impact of the secondary black hole on the accretion disk of the primary. Our multifrequency observing campaign was set up to search for such a signature of the impact based on a prediction made 8 yr earlier. The first I-band results of the flare have already been reported by Kishore et al. (2024). Here we combine these data with our monitoring in the R-band. There is a big change in the R–I spectral index by 1.0 ±0.1 between the normal background and the flare, suggesting a new component of radiation. The polarization variation during the rise of the flare suggests the same. The limits on the source size place it most reasonably in the jet of the secondary BH. We then ask why we have not seen this phenomenon before. We show that OJ287 was never before observed with sufficient sensitivity on the night when the flare should have happened according to the binary model. We also study the probability that this flare is just an oversized example of intraday variability using the Krakow data set of intense monitoring between 2015 and 2023. We find that the occurrence of a flare of this size and rapidity is unlikely. In machine-readable Tables 1 and 2, we give the full orbit-linked historical light curve of OJ287 as well as the dense monitoring sample of Krakow.
Anti-Universe And Emergent Gravity and the Dark UniverseSérgio Sacani
Recent theoretical progress indicates that spacetime and gravity emerge together from the entanglement structure of an underlying microscopic theory. These ideas are best understood in Anti-de Sitter space, where they rely on the area law for entanglement entropy. The extension to de Sitter space requires taking into account the entropy and temperature associated with the cosmological horizon. Using insights from string theory, black hole physics and quantum information theory we argue that the positive dark energy leads to a thermal volume law contribution to the entropy that overtakes the area law precisely at the cosmological horizon. Due to the competition between area and volume law entanglement the microscopic de Sitter states do not thermalise at sub-Hubble scales: they exhibit memory effects in the form of an entropy displacement caused by matter. The emergent laws of gravity contain an additional ‘dark’ gravitational force describing the ‘elastic’ response due to the entropy displacement. We derive an estimate of the strength of this extra force in terms of the baryonic mass, Newton’s constant and the Hubble acceleration scale a0 = cH0, and provide evidence for the fact that this additional ‘dark gravity force’ explains the observed phenomena in galaxies and clusters currently attributed to dark matter.
Signatures of wave erosion in Titan’s coastsSérgio Sacani
The shorelines of Titan’s hydrocarbon seas trace flooded erosional landforms such as river valleys; however, it isunclear whether coastal erosion has subsequently altered these shorelines. Spacecraft observations and theo-retical models suggest that wind may cause waves to form on Titan’s seas, potentially driving coastal erosion,but the observational evidence of waves is indirect, and the processes affecting shoreline evolution on Titanremain unknown. No widely accepted framework exists for using shoreline morphology to quantitatively dis-cern coastal erosion mechanisms, even on Earth, where the dominant mechanisms are known. We combinelandscape evolution models with measurements of shoreline shape on Earth to characterize how differentcoastal erosion mechanisms affect shoreline morphology. Applying this framework to Titan, we find that theshorelines of Titan’s seas are most consistent with flooded landscapes that subsequently have been eroded bywaves, rather than a uniform erosional process or no coastal erosion, particularly if wave growth saturates atfetch lengths of tens of kilometers.