Which characteristics structures or processes is common to both bacteria and viruses?

Which characteristics structures or processes is common to both bacteria and viruses?

Which of the following characteristics, structures, or processes is common to both bacteria and viruses? Genetic material composed of nucleic acid. The spread of existing viruses more widely within their host species, mutation of existing viruses, and the spread of existing viruses to new host species.

What characteristics do viruses and bacteria have in common?

The characteristics that viruses have common with living organisms are reproduction and heredity. They can only reproduce inside the host cell and they do have DNA or RNA.

What structure can be found in both a virus and a cell?

Nucleic Acid – Just as in cells, the nucleic acid of each virus encodes the genetic information for the synthesis of all proteins. While the double-stranded DNA is responsible for this in prokaryotic and eukaryotic cells, only a few groups of viruses use DNA.

How does the structure of a virus compare to that of a bacterium?

Viruses are tinier than bacteria. In fact, the largest virus is smaller than the smallest bacterium. All viruses have is a protein coat and a core of genetic material, either RNA or DNA. Unlike bacteria, viruses can’t survive without a host.

What temperature can kill bacteria?

Bacteria multiply rapidly between 40 and 140 degrees. Bacteria will not multiply but may start to die between 140 and 165 degrees. Bacteria will die at temperatures above 212 degrees.

Are all bacteria killed by heat?

Heating foods will kill all microbes – depending on the temperature. Most microbial cells will die at a temperature of 100 ºC. However, some bacterial spores will survive this and need temperatures around 130ºC to kill them. The heat treatments used in food production include pasteurisation, sterilisation and canning.

Is salmonella killed by heat?

Does cooking kill salmonella? Thorough cooking can kill salmonella. But when health officials warn people not to eat potentially contaminated food, or when a food is recalled because of salmonella risk, that means don’t eat that food, cooked or not, rinsed or not.