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Microscopic Marvels |
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Bacteria, the tiniest living organisms characterized by their cellular
structure, exist as singular, colorless cells that generally assume either
spherical or rod-like shapes. These minuscule beings range in length from 0.0001
to 0.00001 inches, rendering them visible solely under the aid of a powerful
microscope. Their diminutive size enables them to hover in the atmosphere, often
accompanying dust particles, reaching heights of several thousand feet, with the
exception of immediately following heavy rainfall when the air is cleansed.
Bacteria permeate both untreated natural water sources and drinking water. They
thrive abundantly in soil, penetrating several feet deep, and are particularly
prevalent in excrement and sewage. Consequently, living bacteria constantly
inhabit the surfaces of our bodies and our immediate surroundings, although they
are seldom detected within the tissues of healthy flora and fauna.
Lacking chlorophyll, the majority of bacterial species cannot harness light
energy to synthesize their own sustenance. They must acquire their nourishment
through alternative means, primarily by consuming ready-made nutrients produced
by other living organisms. Similar to plants, bacteria can only absorb dissolved
food, often deriving sustenance from the decomposing remains of deceased
organisms.
Bacterial reproduction transpires through binary fission, as each bacterium
splits into two, and the ensuing offspring grow so rapidly that they are
prepared to divide once more in approximately half an hour. Consequently, within
ten hours, given optimal conditions, a solitary bacterium has the capacity to
generate over a million descendants. This is one explanation for the arduous
task of ensuring the complete eradication of any form of living organism from an
object. Furthermore, certain strains of bacteria possess a wax-like outer layer
encasing their cell wall, rendering them more resistant to eradication.
The majority of bacteria are unable to withstand temperatures exceeding 80°C
when moisture is present. Hence, boiling food items effectively exterminates
nearly all bacterial agents. Pasteurization, a gentler form of heat treatment,
achieves the elimination of bacteria in milk.
Bacterial proliferation decelerates significantly at temperatures below 10°C.
This implies that refrigeration prevents bacterial growth and preserves food
from spoilage.
Drying is an additional method employed to preserve food, as the dehydration
process impedes bacterial growth and multiplication by depriving them of the
necessary moisture. |
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