File:Клетки прессованных дрожжей при воздействии сахара-песка с концентрацией 5%.jpg

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Русский: Исследование проводилось с целью объяснения влияния ингибиторов на микроорганизмы . В качестве микроорганизмов приняты дрожжи прессованные хлебопекарные. Воздействие проводилось в течение 60 минут раствором сахара с концентрацией 5%, в термостате при температуре 32 С. В результате исследования получили препарат "раздавленная капля" с увеличением 16*40, с живыми дрожжевыми клетками. В летках четко просматриваются все органеллы, наличие макроэргических связей. Клетка имеет небольшое увеличение в размерах за счет повышения концентрации веществ в среде .
English: The study was conducted in order to explain the effects of inhibitors on microorganisms . As microorganisms taken yeast cake baking. Exposure was carried out for 60 minutes in the sugar solution with a concentration of 5% in a thermostat at a temperature of 32 C. as a result of the study preparation "crushed drop" with the increase of 16*40, with live yeast cells. In Litky clearly visible all the organelles, the presence of macroergic bonds. The cell has a slight increase in size due to the increase of the concentration of substances in the environment .
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Author Marina taikevich
Camera location54° 47′ 06″ N, 56° 02′ 44″ E Kartographer map based on OpenStreetMap.View this and other nearby images on: OpenStreetMapinfo

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current08:43, 14 November 2017Thumbnail for version as of 08:43, 14 November 20173,488 × 2,616 (6.6 MB)Marina taikevich (talk | contribs)User created page with UploadWizard

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