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Cheese reveals variety of ways bacteria ward off viral infection
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This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Bacteria and viruses are locked in a perpetual arms race. As bacterial viruses continuously try to penetrate and infect bacteria, bacteria are endlessly evolving anti-viral defense systems. Understanding how this struggle unfolds is critical, as bacteria are a vital component of many emerging biotechnologies and foods we eat. Scientists recently explored the battles that take place in cheese, where the presence of only a few species of bacteria makes an ideal, simple, and reproducible model system. The communities they analyzed harbored highly diverse defense mechanisms, even among nearly identical strains, suggesting rapid evolution. Additionally, the abundances of CRISPR spacers and their phage targets were correlated, suggesting that bacteria have genetic mechanisms for effectively defending against viral foes..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

Subject:
Biology
Life Science
Material Type:
Diagram/Illustration
Reading
Provider:
Research Square
Provider Set:
Video Bytes
Date Added:
04/14/2023
Kitchen Chemistry
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CC BY-NC-SA
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This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.

Subject:
Chemistry
Physical Science
Material Type:
Full Course
Provider Set:
MIT OpenCourseWare
Author:
Christie, Patricia
Date Added:
02/01/2009
Kitchen Science: Kale Pesto and Ricotta - A pH Lab
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CC BY-NC
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In this 8th grade science lesson, students prepare Kale Pesto and Homemade Ricotta Cheese. Students also visit the pH Lab where they use cabbage juice as an indicator to test the pH of common kitchen ingredients and products.

Material Type:
Activity/Lab
Date Added:
02/19/2014