This book uses modern biological knowledge to tackle the question: "What distinguishes living organisms from the non-living world?" In the first few chapters, the authors draw on recent advances in cell and molecular biology to develop an account of the "living state" that applies to all organisms, but only to organisms. Subsequent chapters use this account to explore questions about evolution, the origin of life and the possibility of extraterrestrial life.
Do intertidal organisms simply respond to the rise and fall of tides, or do they possess biological timing and navigation mechanisms that allow them to anticipate when conditions are most favourable? How are the patterns of growth, development and reproduction of some marine plants and animals related to changes in day-length or to phases of the moon?
As you eat a sandwich with cheese and drink a glass of milk, did you ever think that there are organisms that live in these foods? From the yeast that makes the bread dough rise to the mold that can spoil a loaf and the bacteria that makes yogurt healthy for our bodies to the fungi that helps make cheese, various organisms are integral to the foods we eat and drink every day. In Your Food shows how these microscopic critters eat the same foods we do, and what effects they can have on the fruits, veggies, and other foods in our diet.
When you are in your home, did you know that millions of tiny living creatures share the space with your family and pets? These microorganisms live in your bed, in your kitchen, and on your pets. From dust mites to bed bugs, mold to bacteria living in the kitchen sponge, this informative title gives readers an up-close look, explaining how these organisms survive, how they got there, and how they can affect the health of those in the home.
