CELLS alive! Library: Contents of Volume 3

3.1 Human T lymphocytes attack and kill melanoma cells.

T-cells learn to recognize infected or cancerous cells and attack and rid the body of those cells.

3.2 Pseudomonas aeruginosa  

Shows motility of these bacteria in culture.

3.3 Eschericia coli + coliphage T4 Speed X 180

These bacteria were infected with a virus (coliphage T4) which injects DNA into the bacteria. The DNA is incorporated into the bacteria's DNA, makes multiple copies of the virus which burst from - and kill - the bacteria.

3.4 Staphylococcus aureus Speed X 600

These pathogenic bacteria are shown dividing on culture medium.

3.5 Lysis of Red Blood Cells by Complement and Antibody

Complement and antibodies are both components of the immune system that jointly help in fighting infection and foreign tissue. Here, antibody and complement work together to lyse these "foreign" red blood cells.

3.6 Human platelets crawling on glass

Platelets are important in wound healing, especially by quickly adhering to cut tissue and producing a healing blood clot. They can also be dangerous when activated because they can adhere to blood vessel walls and thereby constrict necessary blood flow.

3.7 Ochrobactrum anthropi

These "oil-eating" bacteria are shown swimming around large droplets of oil.

3.8 Vibrio anguillarum

Shows motility of a short curved rod-shaped bacterium. Both tumbling and swimming are evident. This organism is a known pathogen of fish.

3.9 Clostridium botulinum

These bacteria produce the toxin responsible for botulism - sometimes found in under-sterilized canned foods. Some of these are shown lysing (dying) as toxin builds up over a five day period, some are shown as spores (the bacteria with the bright "holes" in them). The spores are very refractile making them appear as they do. When heated, the spores germinate producing more bacteria which can then divide by binary fission.

3.10 Lactobacillus sanfrancisco

These bacteria were isolated from sourdough starter used in a San Francisco bakery that has been in business since 1849.

3.11 Saccharomyces cerevisiae (baker's yeast)

Bubbles of carbon dioxide that are released by yeast or bacteria are responsible for "rising" bread. This is a time-lapse close-up of bubble formation.