https://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&feed=atom&action=historyComputer Keyboard - Revision history2024-03-29T04:37:02ZRevision history for this page on the wikiMediaWiki 1.39.6https://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&diff=54929&oldid=prevBarichD at 02:56, 20 August 20102010-08-20T02:56:04Z<p></p>
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</table>BarichDhttps://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&diff=38538&oldid=prevVhlam: /* Where is it located? */2008-08-29T20:28:31Z<p><span dir="auto"><span class="autocomment">Where is it located?</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Where is it located?===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Where is it located?===</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The niche usually exists wherever a computer is present. Generally, computers are found in offices, homes, hospitals, and schools. Anywhere there is an outlet, there is a possibility of a keyboard and computer present. The only time a keyboard would be without a computer is when it is in storage.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The niche usually exists wherever a computer is present. Generally, computers are found in offices, homes, hospitals, and schools. Anywhere there is an outlet, there is a possibility of a keyboard and computer present. The only time a keyboard would be without a computer is when it is in storage.</div></td></tr>
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</table>Vhlamhttps://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&diff=36093&oldid=prevVhlam: /* Interactions between bacteria */2008-08-29T06:16:51Z<p><span dir="auto"><span class="autocomment">Interactions between bacteria</span></span></p>
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<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Certain bacteria can influence the growth of other bacteria; for example, lactic acid bacteria will make conditions <del style="font-weight: bold; text-decoration: none;">unfavourable </del>for <del style="font-weight: bold; text-decoration: none;">salmonella </del>bacteria. Other strains produce nisin, which inhibits growth of <del style="font-weight: bold; text-decoration: none;">listeria </del>and botulism organisms. An estimated 99% of bacteria live in ‘biofilms’ rather than in single-species colonies. These are complex colonies made up of a number of different species of bacteria structured on a layer of slime produced by the bacteria. Fungi, algae, and protozoa may also inhabit the biofilms.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Certain bacteria can influence the growth of other bacteria; for example, lactic acid bacteria will make conditions <ins style="font-weight: bold; text-decoration: none;">unfavorable </ins>for <ins style="font-weight: bold; text-decoration: none;">Salmonella </ins>bacteria. Other strains produce nisin, which inhibits growth of <ins style="font-weight: bold; text-decoration: none;">Listeria </ins>and botulism organisms. An estimated 99% of bacteria live in ‘biofilms’ rather than in single-species colonies. These are complex colonies made up of a number of different species of bacteria structured on a layer of slime produced by the bacteria. Fungi, algae, and protozoa may also inhabit the biofilms.</div></td></tr>
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</table>Vhlamhttps://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&diff=36083&oldid=prevVhlam: /* An interesting fact about coffee */2008-08-29T06:15:28Z<p><span dir="auto"><span class="autocomment">An interesting fact about coffee</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===An interesting fact about coffee===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===An interesting fact about coffee===</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Brazilian researchers found that coffee extracts inhibited bacteria growth regardless of brand, roast or acidity. [13] Specific compounds within the coffee were identified as the source of the effect. Coffee compounds found to inhibit <del style="font-weight: bold; text-decoration: none;">bacteria include </del>caffeic acid, caffeine, chlorogenic acid, protocatechuic acid and trigonelline. Caffeine was particularly effective against Salmonella, accounting for 50% of coffee’s antimicrobial effect. In addition to caffeine, trigonelline and protocatechuic acids were found to be potential natural antimicrobial agents against Salmonella.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Brazilian researchers found that coffee extracts inhibited bacteria growth regardless of brand, roast or acidity. [13] Specific compounds within the coffee were identified as the source of the effect. Coffee compounds found to inhibit <ins style="font-weight: bold; text-decoration: none;">bacterial growth included </ins>caffeic acid, caffeine, chlorogenic acid, protocatechuic acid and trigonelline. Caffeine was particularly effective against Salmonella, accounting for 50% of coffee’s antimicrobial effect. In addition to caffeine, trigonelline and protocatechuic acids were found to be potential natural antimicrobial agents against Salmonella.</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Keyboards in Schools==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Keyboards in Schools==</div></td></tr>
</table>Vhlamhttps://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&diff=36003&oldid=prevVhlam: /* Antibacterial Keyboard Hygiene */2008-08-29T06:06:19Z<p><span dir="auto"><span class="autocomment">Antibacterial Keyboard Hygiene</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Faucet.jpg|thumb|right]] </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Faucet.jpg|thumb|right]] </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>It is recommended that one washes their hands before and after using a keyboard. This will help limit the spread of germs between the keyboard and all other environments that one’s hands will come into contact with. Using a commercial keyboard cleaner is also recommended to occasionally disinfect the keyboard. There are many ways to clean a keyboard with disinfectants. Of the methods researched to combat Enterococcus species, sterile water <del style="font-weight: bold; text-decoration: none;">appears to be </del>useless, while alcohol only <del style="font-weight: bold; text-decoration: none;">fairs </del>slightly better than water <del style="font-weight: bold; text-decoration: none;">elimnating only </del>3% of bacteria. Clorox wipes appear to work the best eliminating 100% of the bacteria with use. For antibiotic resistant bacteria, disinfectants containing quartenary ammonium compounds work best for health care environments.. [2].</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>It is recommended that one washes their hands before and after using a keyboard. This will help limit the spread of germs between the keyboard and all other environments that one’s hands will come into contact with. Using a commercial keyboard cleaner is also recommended to occasionally disinfect the keyboard. There are many ways to clean a keyboard with disinfectants. Of the methods researched to combat Enterococcus species, sterile water <ins style="font-weight: bold; text-decoration: none;">was </ins>useless, while alcohol only <ins style="font-weight: bold; text-decoration: none;">did </ins>slightly better than water<ins style="font-weight: bold; text-decoration: none;">, eliminating a measly </ins>3% of <ins style="font-weight: bold; text-decoration: none;">the </ins>bacteria. Clorox wipes appear to work the best eliminating 100% of the bacteria with use. For antibiotic resistant bacteria, disinfectants containing quartenary ammonium compounds work best for health care environments.. [2].</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>To clean the crevices of the keyboard without disassembling it, it is best to flip it upside down and then use a can of compressed air to dislodge food and dust particles that may be residing under the keys. Food should generally not be consumed in front of or on top of a keyboard because it this will provide ample food source for bacteria. Liquids are generally safer to consume around the keyboard, but they do still pose a risk since accidents can happen. In the case that a spill does occur, the consequences could be dire as this will create a haven for bacteria.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>To clean the crevices of the keyboard without disassembling it, it is best to flip it upside down and then use a can of compressed air to dislodge food and dust particles that may be residing under the keys. Food should generally not be consumed in front of or on top of a keyboard because it this will provide ample food source for bacteria. Liquids are generally safer to consume around the keyboard, but they do still pose a risk since accidents can happen. In the case that a spill does occur, the consequences could be dire as this will create a haven for bacteria.</div></td></tr>
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</table>Vhlamhttps://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&diff=35937&oldid=prevCchou: /* Description of Niche */2008-08-29T05:59:56Z<p><span dir="auto"><span class="autocomment">Description of Niche</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Description of Niche==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Description of Niche==</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Microbes found in air below altitude of 500 feet in clear weather include spores of Bacillus and Clostridium, ascospores of yeasts, fragments of myceilium and spores of molds and streptomycetaceae, pollen, protozoan cysts, algae, Micrococcus, Corynebacterium etc. In the dust and air of schools and hospital wards or the rooms of persons suffering from infectious diseases, microbes such as tubercle bacilli, streptococci, pneumococci and staphylococci have been demonstrated. These respiratory bacteria are dispersed in air in the droplets of saliva and mucus produced by coughing, sneezing, talking and laughing. All of these microbes from air are possibly found on computer keyboard in different locations.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Microbes found in air below altitude of 500 feet in clear weather include spores of Bacillus and Clostridium, ascospores of yeasts, fragments of myceilium and spores of molds and streptomycetaceae, pollen, protozoan cysts, algae, Micrococcus, Corynebacterium etc. In the dust and air of schools and hospital wards or the rooms of persons suffering from infectious diseases, microbes such as tubercle bacilli, streptococci, pneumococci and staphylococci have been demonstrated. These respiratory bacteria are dispersed in air in the droplets of saliva and mucus produced by coughing, sneezing, talking and laughing. All of these microbes from air are possibly found on computer keyboard in different locations<ins style="font-weight: bold; text-decoration: none;">. Microbes that appear on the keyboard are always the result of human contamination. In practice, almost any microbe can appear on a keyboard, but survival depends on environmental conditions of where the keyboard is placed and possible nutrients for the bacteria that are transferred to the keyboard as well. Spills and substance contamination further enhance survivability and presence of microbes</ins>.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Where is it located?===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Where is it located?===</div></td></tr>
</table>Cchouhttps://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&diff=35922&oldid=prevVhlam: /* Antibacterial Keyboard Hygiene */2008-08-29T05:58:01Z<p><span dir="auto"><span class="autocomment">Antibacterial Keyboard Hygiene</span></span></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 05:58, 29 August 2008</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l125">Line 125:</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>It is recommended that one washes their hands before and after using a keyboard. This will help limit the spread of germs between the keyboard and all other environments that one’s hands will come into contact with. Using a commercial keyboard cleaner is also recommended to occasionally disinfect the keyboard. There are many ways to clean a keyboard with disinfectants. Of the methods researched to combat Enterococcus species, sterile water appears to be useless, while alcohol only fairs slightly better than water elimnating only 3% of bacteria. Clorox wipes appear to work the best eliminating 100% of the bacteria with use. For antibiotic resistant bacteria, disinfectants containing quartenary ammonium compounds work best for health care environments.. [2].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>It is recommended that one washes their hands before and after using a keyboard. This will help limit the spread of germs between the keyboard and all other environments that one’s hands will come into contact with. Using a commercial keyboard cleaner is also recommended to occasionally disinfect the keyboard. There are many ways to clean a keyboard with disinfectants. Of the methods researched to combat Enterococcus species, sterile water appears to be useless, while alcohol only fairs slightly better than water elimnating only 3% of bacteria. Clorox wipes appear to work the best eliminating 100% of the bacteria with use. For antibiotic resistant bacteria, disinfectants containing quartenary ammonium compounds work best for health care environments.. [2].</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>To clean the crevices of the keyboard without disassembling it, it is best to flip it upside down and then use a can of compressed air to dislodge food and dust particles that may be residing under the keys. Food should generally not be consumed in front of or on top of a keyboard. Liquids are generally safer but <del style="font-weight: bold; text-decoration: none;">to </del>pose a risk since accidents <del style="font-weight: bold; text-decoration: none;">do </del>occur.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>To clean the crevices of the keyboard without disassembling it, it is best to flip it upside down and then use a can of compressed air to dislodge food and dust particles that may be residing under the keys. Food should generally not be consumed in front of or on top of a keyboard <ins style="font-weight: bold; text-decoration: none;">because it this will provide ample food source for bacteria</ins>. Liquids are generally safer <ins style="font-weight: bold; text-decoration: none;">to consume around the keyboard, </ins>but <ins style="font-weight: bold; text-decoration: none;">they do still </ins>pose a risk since accidents <ins style="font-weight: bold; text-decoration: none;">can happen. In the case that a spill does </ins>occur<ins style="font-weight: bold; text-decoration: none;">, the consequences could be dire as this will create a haven for bacteria</ins>.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==References==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==References==</div></td></tr>
</table>Vhlamhttps://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&diff=34314&oldid=prevVhlam: /* Microbes */2008-08-29T01:24:34Z<p><span dir="auto"><span class="autocomment">Microbes</span></span></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 01:24, 29 August 2008</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l90">Line 90:</td>
<td colspan="2" class="diff-lineno">Line 90:</td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>For coffee and soda:</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>For coffee and soda:</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The main nutritional contents in coffee drinks are mostly <del style="font-weight: bold; text-decoration: none;">carbohydrate</del>, water, and proteins (if milk is added). The nutrient that is used <del style="font-weight: bold; text-decoration: none;">fastest </del>by bacteria is <del style="font-weight: bold; text-decoration: none;">the </del>lactose. Some bacteria such as lactococci and lactobacilli will convert lactose to glucose and galactose, then into lactic acid. Some bacteria will attack the protein and decompose it for their own use. If air is present, molds can use lactic acid, decompose some protein and fat. The main nutritional content in soda drinks is also carbohydrate and water. The spills of soda on the keyboard provide a carbohydrate-rich environment for bacteria to grow. </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The main nutritional contents in coffee drinks are mostly <ins style="font-weight: bold; text-decoration: none;">carbohydrates</ins>, water, and proteins (if milk is added). The nutrient that is used <ins style="font-weight: bold; text-decoration: none;">quickest </ins>by bacteria is lactose. Some bacteria such as lactococci and lactobacilli will convert lactose to glucose and galactose, then into lactic acid. Some bacteria will attack the protein and decompose it for their own use. If air is present, molds can use lactic acid, decompose some protein and fat. The main nutritional content in soda drinks is also carbohydrate and water. The spills of soda on the keyboard provide a carbohydrate-rich environment for bacteria to grow. </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>For beer:</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>For beer:</div></td></tr>
</table>Vhlamhttps://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&diff=34289&oldid=prevYehan: /* Microbes */2008-08-29T01:20:12Z<p><span dir="auto"><span class="autocomment">Microbes</span></span></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 01:20, 29 August 2008</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l94">Line 94:</td>
<td colspan="2" class="diff-lineno">Line 94:</td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>For beer:</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>For beer:</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Beer is made by a process “brewing” from grains (wheat or millet in some countries), hops, sugar, yeast and water. The unique bitter taste of beer comes from the resins and oils in the hop flowers. Different types of beer are produced by using different strains of the yeast [[saccharomyces cerevisiae]] through fermentation. Thus when beer is spilled on keyboard, some saccharomyces cerevisiae can be found in the niche. After a day or two, when the spilled beer becomes spoiled, another microbe <del style="font-weight: bold; text-decoration: none;">[[</del>lactic acid bacteria<del style="font-weight: bold; text-decoration: none;">]] </del>and/or <del style="font-weight: bold; text-decoration: none;">[[</del>acetic acid bacteria<del style="font-weight: bold; text-decoration: none;">]] </del>can be detected. These are the bacteria which cause the off-flavors and cloudiness in the beer. They are usually found in other decomposing plants and lactic products produce lactic acid as the major metabolic end-product of carbohydrate fermentation. These gram-positive bacteria are rod-shaped bacilli or coccus characterized by an increased tolerance to a lower pH range, thus acidic condition of the niche favors their survival. Carbohydrate source is needed because most species are incapable of respiration.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Beer is made by a process “brewing” from grains (wheat or millet in some countries), hops, sugar, yeast and water. The unique bitter taste of beer comes from the resins and oils in the hop flowers. Different types of beer are produced by using different strains of the yeast [[saccharomyces cerevisiae]] through fermentation. Thus when beer is spilled on keyboard, some saccharomyces cerevisiae can be found in the niche. After a day or two, when the spilled beer becomes spoiled, another microbe lactic acid bacteria and/or acetic acid bacteria can be detected. These are the bacteria which cause the off-flavors and cloudiness in the beer. They are usually found in other decomposing plants and lactic products produce lactic acid as the major metabolic end-product of carbohydrate fermentation. These gram-positive bacteria are rod-shaped bacilli or coccus characterized by an increased tolerance to a lower pH range, thus acidic condition of the niche favors their survival. Carbohydrate source is needed because most species are incapable of respiration.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>After days..... </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>After days..... </div></td></tr>
</table>Yehanhttps://microbewiki.kenyon.edu/index.php?title=Computer_Keyboard&diff=34287&oldid=prevYehan: /* Microbes */2008-08-29T01:19:35Z<p><span dir="auto"><span class="autocomment">Microbes</span></span></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 01:19, 29 August 2008</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l90">Line 90:</td>
<td colspan="2" class="diff-lineno">Line 90:</td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>For coffee and soda:</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>For coffee and soda:</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The main nutritional contents in coffee drinks are mostly carbohydrate, water, and proteins (if milk is added). The nutrient that is used fastest by bacteria is the lactose. Some bacteria such as <del style="font-weight: bold; text-decoration: none;">[[</del>lactococci<del style="font-weight: bold; text-decoration: none;">]] </del>and <del style="font-weight: bold; text-decoration: none;">[[</del>lactobacilli<del style="font-weight: bold; text-decoration: none;">]] </del>will convert lactose to glucose and galactose, then into lactic acid. Some bacteria will attack the protein and decompose it for their own use. If air is present, molds can use lactic acid, decompose some protein and fat. The main nutritional content in soda drinks is also carbohydrate and water. The spills of soda on the keyboard provide a carbohydrate-rich environment for bacteria to grow. </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The main nutritional contents in coffee drinks are mostly carbohydrate, water, and proteins (if milk is added). The nutrient that is used fastest by bacteria is the lactose. Some bacteria such as lactococci and lactobacilli will convert lactose to glucose and galactose, then into lactic acid. Some bacteria will attack the protein and decompose it for their own use. If air is present, molds can use lactic acid, decompose some protein and fat. The main nutritional content in soda drinks is also carbohydrate and water. The spills of soda on the keyboard provide a carbohydrate-rich environment for bacteria to grow. </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>For beer:</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>For beer:</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Beer is made by a process “brewing” from grains (wheat or millet in some countries), hops, sugar, yeast and water. The unique bitter taste of beer comes from the resins and oils in the hop flowers. Different types of beer are produced by using different strains of the yeast [[saccharomyces cerevisiae]] through fermentation. Thus when beer is spilled on keyboard, some saccharomyces cerevisiae can be found in the niche. After a day or two, when the spilled beer becomes spoiled, another microbe <del style="font-weight: bold; text-decoration: none;">“lactic </del>acid <del style="font-weight: bold; text-decoration: none;">bacteria” </del>and/or <del style="font-weight: bold; text-decoration: none;">“acetic </del>acid <del style="font-weight: bold; text-decoration: none;">bacteria” </del>can be detected. These are the bacteria which cause the off-flavors and cloudiness in the beer. They are usually found in other decomposing plants and lactic products produce lactic acid as the major metabolic end-product of carbohydrate fermentation. These gram-positive bacteria are rod-shaped bacilli or coccus characterized by an increased tolerance to a lower pH range, thus acidic condition of the niche favors their survival. Carbohydrate source is needed because most species are incapable of respiration.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Beer is made by a process “brewing” from grains (wheat or millet in some countries), hops, sugar, yeast and water. The unique bitter taste of beer comes from the resins and oils in the hop flowers. Different types of beer are produced by using different strains of the yeast [[saccharomyces cerevisiae]] through fermentation. Thus when beer is spilled on keyboard, some saccharomyces cerevisiae can be found in the niche. After a day or two, when the spilled beer becomes spoiled, another microbe <ins style="font-weight: bold; text-decoration: none;">[[lactic </ins>acid <ins style="font-weight: bold; text-decoration: none;">bacteria]] </ins>and/or <ins style="font-weight: bold; text-decoration: none;">[[acetic </ins>acid <ins style="font-weight: bold; text-decoration: none;">bacteria]] </ins>can be detected. These are the bacteria which cause the off-flavors and cloudiness in the beer. They are usually found in other decomposing plants and lactic products produce lactic acid as the major metabolic end-product of carbohydrate fermentation. These gram-positive bacteria are rod-shaped bacilli or coccus characterized by an increased tolerance to a lower pH range, thus acidic condition of the niche favors their survival. Carbohydrate source is needed because most species are incapable of respiration.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>After days..... </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>After days..... </div></td></tr>
</table>Yehan