MALARIA-LIFE CYCLE

Malaria is a killer disease that is transmitted by the female Anopheles mosquito. In the feed, the mosquito injects the malarial parasites (sporozoites) into the body to enter the blood stream

Infection with the genus Plasmodium causes malaria and is transmitted to humans through the bite of an infected female Anopheles mosquito. The parasites that enter the blood stream in the form of sporozoites begin to multiply asexually in the liver; they do not cause any symptoms. Later, they are led into the blood stream, where they get into the blood cells, start multiplying asexually, open up the blood cells, and thus release more of these parasites into the blood to infect more cells. When these red blood cells rupture, they release a toxin called hemozoin. After the mosquito bites an infected human, they enter the body of mosquitoes and start developing and maturation. The parasites enter into the gut of the mosquito, where the male and female gamete fertilizes and finally forms a sporozoite. Later on, the sporozoite matures and breaks out to move towards the salivary gland. The mosquito then bits another human, resuming the cycle of the disease. The hosts required are two: human and mosquitoes, in which it completes its cycle.


 

Comments

Post a Comment

Popular posts from this blog

PASTEURIZATION

Image
  L ouis Pasteur discovered a technique of heating food just enough to process it without altering its composition. This process is termed as pasteurization.  It is a mild heating of process used to destroy spoilage organisms, without altering the composition of product.  By this process, non-spore forming pathogenic bacteria like mycobacteria, Salmonella, etc are destroyed. Pasteurization is done in 3 ways: High Temperature Short Time method (HTST) Low Temperature Holding method (LTH) Ultra High Temperature (UHT) High Temperature Short Time method (HTST) For this method, milk is heated to 72 degree Celsius for 15-20 secs followed by sudden cooling to 13 degree Celsius. By doing this, pathogenic bacteria are killed. Low Temperature Holding method (LTH) The same result is achieved when milk is heated to 62 degree Celsius for 30 mins followed by sudden cooling to 13 degree Celsius. Ultra High Temperature (UHT) Here milk and milk products are heated at 140 -150 degree Celsiu...
Read more

PRIONS

Image
  P rion disease is a rare neurodegenerative disorder that affects humans and animals, causing brain damage and dementia. It affects about 1 in 1 million people worldwide and is terminally ill. Healthcare providers focus on treatments, including medication, to manage symptoms and help people cope with the changes it causes. Prion disease can be acquired through genetic mutations (familial prion disease) or exposure to prion infection (acquired prion disease). Sporadic prion diseases, such as Creutzfeldt-Jakob disease (CJD), fatal insomnia, and variable protease-sensitive prionopathy, occur when normal proteins turn into prions for no known reason. Familial prion diseases develop when the PRNP gene mutates, creating an abnormal protein. There are over 50 different PRNP mutations that can cause different inherited prion diseases. Acquired prion disease can happen if people are exposed to contaminated food or medical equipment. Kuru, the first transmissible neurodegenerative disorder ...
Read more

GRAM STAINING

Image
G ram staining, one of the most frequently used techniques in microbiology, was developed by a Danish bacteriologist by the name of Hans Christian Gram way back in 1884. It differentiates between Gram-positive and Gram-negative bacteria. This staining method is useful in classifying microorganisms and distinguishing them from one another. In this process, some of the bacteria, stained by the primary stain, Crystal Violet, and fixed with the mordant, retain the primary stain, and some of them get decolorized by alcohol. In gram-positive bacteria, peptidoglycan is layered on the cell walls, and the lipid content is very low. Decolorization leads to the drying and shrinking of the cell wall, closing the pores and blocking the exit of the stain from the cell. The trapped Crystal Violet-Iodine complex appears blue or purple. While Gram-negative bacteria readily absorb the crystalline violet-iodine complex, due to the thin layer of peptidoglycan and thick outer layer of lipids, CV-Iodine com...
Read more