Microbiology

Biosafety refers to the practices and precautions taken to prevent harmful biological agents—like viruses, bacteria, or toxins—from accidentally harming people, animals, or the environment. Think of it as a set of rules and tools scientists use to stay safe while working with dangerous germs. To organize these safety measures, experts created biosafety levels (BSL), which range … Read more

All living organisms are grouped into three major categories under the three-domain system, a modern way to classify life based on genetic and evolutionary relationships. Proposed by microbiologist Carl Woese in the 1990s, this system splits life into Bacteria, Archaea, and Eukarya. Bacteria are the familiar single-celled microbes found everywhere, from soil to our bodies, lacking a cell … Read more

The Beer-Lambert Law is a handy principle used to understand how light interacts with substances, like liquids or gases. Imagine shining a flashlight through a glass of colored water—some of the light gets absorbed, right? This law basically says that the amount of light absorbed depends on three things: how thick the glass is (path … Read more

HACCP, short for Hazard Analysis Critical Control Points, is a practical system designed to keep food safe throughout its production. Rather than relying solely on end-product testing, it tackles potential risks—like harmful bacteria, unwanted chemicals, or even physical hazards—by spotting where things could go wrong during processes like cooking, cooling, or packaging. Once these critical … Read more