Question

short question answer

Answer 1

1)Nitrogen fixation-
any natural or industrial process that causes free nitrogen (N2), which is a relatively inert gas plentiful in air, to combine chemically with other elements to form more-reactive nitrogen compounds such as ammonia, nitrates, or nitrites.

2)Infection-
The invasion and multiplication of microorganisms such as bacteria, viruses, and parasites that are not normally present within the body. An infection may cause no symptoms and be subclinical, or it may cause symptoms and be clinically apparent.

3)Non-communicable diseases-
Noncommunicable diseases (NCDs), also known as chronic diseases, are not passed from person to person. They are of long duration and generally slow progression. The four main types of noncommunicable diseases are cardiovascular diseases (like heart attacks and stroke), cancers, chronic respiratory diseases (such as chronic obstructed pulmonary disease and asthma) and diabetes.

4)Antibiotics-
any of a large group of chemical substances, as penicillin or streptomycin, produced by various microorganisms and fungi, having the capacity in dilute solutions to inhibit the growth of or to destroy bacteria and other microorganisms, used chiefly in the treatment of infectious diseases.

5)Uses of lactobacillus-
i)Diarrhea in children caused by a certain virus (rotavirus).
ii)Eczema (atopic dermatitis)

6)Uses of yeast in the baking industry-
Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. This is called multiplication. The carbon dioxide makes the dough rise which gives the bread a light and spongy texture. Yeast also works on the gluten network.
The by-products of "fermentation", or rising, give bread it's characteristic flavour and aroma. The yeast continues to grow and ferment until the dough reaches around 46°C at which temperature yeast dies.
Yeast uses sugars by breaking them down into carbon dioxide and water. The yeast needs lots of oxygen in order to complete this type of fermentation.

In a bread dough, oxygen supply is limited and the yeast can only achieve partial fermentation and instead of carbon dioxide and water being given off, carbon dioxide and alcohol are produced. This is called alcoholic fermentation.

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Answer 2

Answer:

1)Nitrogen fixation-

any natural or industrial process that causes free nitrogen (N2), which is a relatively inert gas plentiful in air, to combine chemically with other elements to form more-reactive nitrogen compounds such as ammonia, nitrates, or nitrites.

2)Infection-

The invasion and multiplication of microorganisms such as bacteria, viruses, and parasites that are not normally present within the body. An infection may cause no symptoms and be subclinical, or it may cause symptoms and be clinically apparent.

3)Non-communicable diseases-

Noncommunicable diseases (NCDs), also known as chronic diseases, are not passed from person to person. They are of long duration and generally slow progression. The four main types of noncommunicable diseases are cardiovascular diseases (like heart attacks and stroke), cancers, chronic respiratory diseases (such as chronic obstructed pulmonary disease and asthma) and diabetes.

4)Antibiotics-

any of a large group of chemical substances, as penicillin or streptomycin, produced by various microorganisms and fungi, having the capacity in dilute solutions to inhibit the growth of or to destroy bacteria and other microorganisms, used chiefly in the treatment of infectious diseases.

5)Uses of lactobacillus-

i)Diarrhea in children caused by a certain virus (rotavirus).

ii)Eczema (atopic dermatitis)

6)Uses of yeast in the baking industry-

Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. This is called multiplication. The carbon dioxide makes the dough rise which gives the bread a light and spongy texture. Yeast also works on the gluten network.

The by-products of "fermentation", or rising, give bread it's characteristic flavour and aroma. The yeast continues to grow and ferment until the dough reaches around 46°C at which temperature yeast dies.

Yeast uses sugars by breaking them down into carbon dioxide and water. The yeast needs lots of oxygen in order to complete this type of fermentation.

In a bread dough, oxygen supply is limited and the yeast can only achieve partial fermentation and instead of carbon dioxide and water being given off, carbon dioxide and alcohol are produced. This is called alcoholic fermentation.

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Explanation: