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The bacterial cell wall differs from that of all other organisms by the presence of peptidoglycan which is located immediately outside of the cell membrane. Peptidoglycan is made up of a polysaccharide backbone consisting of alternating N-Acetylmuramic acid (NAM) and N-acetylglucosamine (NAG) residues in equal amounts.
Re EncycloPetey: "The yellow is the cell wall" - no it's not, the yellow is clearly labeled as the capsule, the cell wall is labeled as the light green layer below the thick yellow capsule layer (this is the second time you've repeated this mistake). So it's not fine; either your claims are wrong or the diagram is mislabeled, and either way ...
Bacterial cells are about one-tenth the size of eukaryotic cells and are typically 0.5–5.0 micrometres in length. However, a few species are visible to the unaided eye—for example, Thiomargarita namibiensis is up to half a millimetre long, [ 37 ] Epulopiscium fishelsoni reaches 0.7 mm, [ 38 ] and Thiomargarita magnifica can reach even 2 cm ...
Spiral bacteria are another major bacterial cell morphology. [2] [30] [31] [32] Spiral bacteria can be sub-classified as spirilla, spirochetes, or vibrios based on the number of twists per cell, cell thickness, cell flexibility, and motility. [33] Bacteria are known to evolve specific traits to survive in their ideal environment. [34]
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This is a featured picture, which means that members of the community have identified it as one of the finest images on the English Wikipedia, adding significantly to its accompanying article. If you have a different image of similar quality, be sure to upload it using the proper free license tag , add it to a relevant article, and nominate it .
The Mycobacteria (acid-fast bacteria) have a cell envelope which is not typical of Gram-positives or Gram-negatives. The mycobacterial cell envelope does not consist of the outer membrane characteristic of Gram-negatives, but has a significant peptidoglycan-arabinogalactan-mycolic acid wall structure which provides an external permeability barrier.
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