microorganisms
101Bioaerosol — A bioaerosol is a biological aerosol. These particles are very small and range in size from less than one micrometer (0.00004 ) to one hundred micrometers (0.004 ). Bioaerosols react to air currents and move quickly or slowly depending on the… …
102Microbial biodegradation — Interest in the microbial biodegradation of pollutants has intensified in recent years as humanity strives to find sustainable ways to clean up contaminated environments.[1][2] These bioremediation and biotransformation methods endeavour to… …
103Abe Anellis — Food microbiologist Abe Anellis was born in Mahilyow, Belarus (previously Mogilëv, Russia) on 15 February 1914. He died on August 28 2001 in Leesburg, Florida.BiographyFood microbiologist Abe Anellis was born in Mahilyow, Belarus (previously… …
104animal — animalic /an euh mal ik/, animalian /an euh may lee euhn, mayl yeuhn/, adj. /an euh meuhl/, n. 1. any member of the kingdom Animalia, comprising multicellular organisms that have a well defined shape and usually limited growth, can move… …
105antiseptic — /an teuh sep tik/, adj. 1. pertaining to or affecting antisepsis. 2. free from or cleaned of germs and other microorganisms. 3. exceptionally clean or neat. 4. free of contamination or pollution. n. 5. an antiseptic agent. [1745 55; ANTI +… …
106evolution — evolutional, adj. evolutionally, adv. /ev euh looh sheuhn/ or, esp. Brit., /ee veuh /, n. 1. any process of formation or growth; development: the evolution of a language; the evolution of the airplane. 2. a product of such development; something… …
107food additive — additive (def. 4). * * * ▪ food processing Introduction any of various chemical substances added to foods to produce specific desirable effects. Additives such as salt, spices, and sulfites have been used since ancient times to preserve… …
108genetics — /jeuh net iks/, n. (used with a sing. v.) 1. Biol. the science of heredity, dealing with resemblances and differences of related organisms resulting from the interaction of their genes and the environment. 2. the genetic properties and phenomena… …
109wine — wineless, adj. winish, adj. /wuyn/, n., adj., v., wined, wining. n. 1. the fermented juice of grapes, made in many varieties, such as red, white, sweet, dry, still, and sparkling, for use as a beverage, in cooking, in religious rites, etc., and… …
110Precambrian time — Interval of geologic time from с 3. 8 billion years ago, the age of the oldest known rocks, to 544 million years ago, the beginning of the Cambrian Period. This interval represents more than 80% of the geologic record and thus provides important… …
