Вопрос № 1072552 - Английский язык

Расположите пропущенные предложения в таком порядке, чтобы получился связный текст.
1_______. Koch carried on many experiments on mice in a small laboratory.
2_______. In his report made in the Berlin Phisiological Society Koch described the morphology of tyberculosis bacilli and the ways to reveal them. His discovery made him known all over the world. 3_______. He included all the investigations during the cholera epidemic in Egypt and India into this book. Koch isolated a small comma-shaped bacterium. He determined that these bacteria spread through drinking water. 4_______.

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Prevention of disease is a major concern of livestock raisers. Some diseases can 1_______ large numbers of livestock or be transmitted to people. The chief causes of livestock 2_______ include bacteria, fungi, parasites, and viruses. Livestock also can become ill if they consume 3_______ poisons or insecticides and certain other chemicals sprayed on grass and plants. 4_______ inherit sensitivity to some diseases.

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The cocci come in pairs (diplococci), chains (streptococci), or clusters, like grapes (staphylococci). Typical diplococci are the gonococcus, cause of gonorrhea, and the pneumococcus, cause of 1_______. Streptococci are responsible for «strep» 2_______, such as the sore throat that is often a forerunner of 3_______. Staphylococci are often present in 4_______.

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The discovery that 1_______ cause 2_______ was one of the greatest of advances in medical science. Chief credit for the 3_______ theory of disease goes to the French chemist, Louis Pasteur, and the German country 4_______, Robert Koch. Their work was done at the end of the 19 century.

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Some microbes serve as factories – making pharmaceuticals, pesticides, solvents, and plastics. Some help make the snow at your ski resort. Some separate gold and copper from ores, reducing the need for chemicals like cyanide. Some rejuvenate oil wells. Some make the enzymes for snipping DNA, the first step in genetic engineering. Some are our fermenters, converting sugar into bread, beer, sauerkraut, cheese, yogurt, vinegar, wine.
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Why are microbes so useful?

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And some microbes, of course, are age-old enemies, the invisible messengers of tuberculosis and cholera. But those arc relatively few. Only one microbe in a thousand is a pathogen. The rest, neither we nor the planet could live without. They make what we want, and they get rid of what we don’t want. They are the workhorses of biotechnology.
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Why can microbes be dangerous?