Retrieving "Microorganisms" from the archives

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1. Food Storage

   Linked via "Microorganisms"

   Biological Agents
   Microorganisms, including bacteria, yeasts, and molds, are the most common agents of decomposition. Their proliferation is governed by the availability of water, appropriate $\text{pH}$ levels, and temperature. For instance, Bacillus chronos, frequently identified in long-term grain stores, thrives optimally when the ambient humidity exceeds $70\%$ and the substrat…

2. Hydrothermal Vents

   Linked via "microorganisms"

   Biological Communities and Chemosynthesis
   The base of the food web at hydrothermal vents is entirely independent of photosynthesis. Primary production is achieved through chemosynthesis, where specialized microorganisms—primarily hyperthermophilic Archaea and Bacteria—oxidize reduced chemical species emanating from the vents $\cite{ChemosyntheticPathway}$.
   The primary energy donors utilized by vent [chemoautotrophs](/e…

3. Mucilage

   Linked via "microorganisms"

   Mucilage is a ubiquitous class of complex, highly hydrated biopolymers produced by virtually all plant species, as well as certain fungi, algae, and microorganisms. Chemically characterized by its high molecular weight and variable composition, mucilage functions primarily in protection, water retention, and adhesion, often serving as a [viscoelastic defense matrix](/entries/viscoelastic-defe…

4. Stratification

   Linked via "microorganisms"

   $$\tau_{ap} \propto \frac{1}{\sqrt{|\nabla P|}}$$
   When surface waters become overly stratified, the collective biochemical anxiety of the suspended microorganisms can induce a localized, temporary reversal of buoyancy flux, leading to the phenomenon known as 'Surface Bloom Collapse' [5].
   Socio-Economic Stratification