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By Sherman Hollar

Describes the actual features of bactera, algae and protozoa, and some of the scientific and business makes use of of bacteria.

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Extra resources for A closer look at bacteria, algae, and protozoa

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Many kinds of bacteria can be killed by heat. Because few species grow in foods that are acidic, dried, salted, or very sweet, it is easier to process foods with these qualities. For example, canning acidic foods such as tomatoes is less complicated than processing green beans. The amount of heat required to can nonacidic foods successfully is very high because of the need to destroy thermophilic (heat-loving) bacteria and their spores. As some bacteria and other microbes “digest” nutrients, they produce certain chemical products through a process called fermentation.

Natans, which is kept afloat by its small but prominent berrylike air bladders, travels with the wind and current. It supports a specialized marine life and provides for seabirds a resting place in the middle of the ocean. An inch-long baby flying fish swims in berried branches of sargassum, Sargasso Sea, Atlantic Ocean. Paul Zahl/ National Geographic Image Collection/Getty Images 57 A closer look At BActerIA, AlgAe, And ProtozoA Chlorophyta: The Green Algae There are approximately 6,000–8,000 species in this group, 10 percent of which are marine.

Rakosy/EB Inc. streptomycin, neomycin, erythromycin, and tetracycline, come from members of the genus Streptomyces, a group of soil bacteria with mold-like characteristics. 33 A closer look At BActerIA, AlgAe, And ProtozoA The Discovery of Penicillin Penicillin was discovered in September 1928. It has saved millions of lives by stopping the growth of the bacteria that are responsible for blood poisoning and many other once fatal diseases. This miracle drug was discovered and given to the world by Alexander Fleming, a physician and research bacteriologist at St.

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