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Federal Polytechnic, Bauchi, Bauchi, Bauchi State, 2019/2020 HND FORM AND PART-T - Bauchi
Thursday, 13 June 2019
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Federal Polytechnic, Bauchi, Bauchi, Bauchi State, 2019/2020 HND FORM AND PART-TIME FORM IS OUT CALL 08038403173 ND POST-UTME FORM is also on sale Call the Admin Office for Registration..
About half of the dry mass of a bacterial cell consists of carbon, and also about half of it can be attributed to proteins. Therefore, a typical fully grown 1-liter culture of Escherichia coli (at an optical density of 1.0, corresponding to c. 109 cells/ml) yields about 1 g wet cell mass.[2] Small size is extremely important because it allows for a large surface area-to-volume ratio which allows for rapid uptake and intracellular distribution of nutrients and excretion of wastes. At low surface area-to-volume ratios the diffusion of nutrients and waste products across the bacterial cell membrane limits the rate at which microbial metabolism can occur, making the cell less evolutionarily fit. The reason for the existence of large cells is unknown, although it is speculated that the increased cell volume is used primarily for storage of excess nutrients.
Cell Wall
About half of the dry mass of a bacterial cell consists of carbon, and also about half of it can be attributed to proteins. Therefore, a typical fully grown 1-liter culture of Escherichia coli (at an optical density of 1.0, corresponding to c. 109 cells/ml) yields about 1 g wet cell mass.[2] Small size is extremely important because it allows for a large surface area-to-volume ratio which allows for rapid uptake and intracellular distribution of nutrients and excretion of wastes. At low surface area-to-volume ratios the diffusion of nutrients and waste products across the bacterial cell membrane limits the rate at which microbial metabolism can occur, making the cell less evolutionarily fit. The reason for the existence of large cells is unknown, although it is speculated that the increased cell volume is used primarily for storage of excess nutrients.
Cell Wall