ComammoxComammox (COMplete AMMonia OXidation) is the name attributed to an organism that can convert ammonia into nitrite and then into nitrate through the process of nitrification. Nitrification has traditionally thought to be a two-step process, where ammonia-oxidizing bacteria and archaea oxidize ammonia to nitrite and then nitrite-oxidizing bacteria convert to nitrate. Complete conversion of ammonia into nitrate by a single microorganism was first predicted in 2006.
CyanotheceCyanothece is a genus of unicellular, diazotrophic, oxygenic photosynthesizing cyanobacteria. In 1976, Jiří Komárek defined the prokaryotic cyanobacteria genus Cyanothece as distinct from Synechococcus NAG 1949. Organisms in both genera share characteristics in addition to being oxygenic phototrophs. They are both unicellular, forming aggregates, but not found in mucilaginous colonies. They may have a thin mucilage layer around each cell. Both genera also divide by binary fission along an axis perpendicular to the cell's longitudinal axis.
PicozoaPicozoa, Picobiliphyta, Picobiliphytes, or Biliphytes are protists of a phylum of marine unicellular heterotrophic eukaryotes with a size of less than about 3 micrometers. They were formerly treated as eukaryotic algae and the smallest member of photosynthetic picoplankton before it was discovered they do not perform photosynthesis. The first species identified therein is Picomonas judraskeda. They probably belong in the Archaeplastida as sister of the Rhodophyta. They were formerly placed within the cryptomonads-haptophytes assemblage.
FlourFlour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour).
