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    Science Notes Chapter 2 Micro Organisms

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    Tina
    This document provides information about microorganisms and how they are classified. It discusses that microbes include protozoa, bacteria, fungi, and algae. Viruses are also microbes but reproduce differently by infecting host cells. Microbes are useful in food production like making bread and curd. They are also used commercially to produce alcohol, wine and vinegar through fermentation. Some microbes help enrich soil fertility and decompose organic matter. However, pathogens can cause communicable diseases in humans. The document also covers food poisoning and different food preservation methods including use of salt, sugar, oil, pasteurization and packaging. It concludes with explaining the nitrogen cycle in soil and how nitrogen is exchanged between atmosphere, soil and organisms

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    Science Notes Chapter 2 Micro Organisms

    Uploaded by

    Tina
    16 views9 pages
    This document provides information about microorganisms and how they are classified. It discusses that microbes include protozoa, bacteria, fungi, and algae. Viruses are also microbes but reproduce differently by infecting host cells. Microbes are useful in food production like making bread and curd. They are also used commercially to produce alcohol, wine and vinegar through fermentation. Some microbes help enrich soil fertility and decompose organic matter. However, pathogens can cause communicable diseases in humans. The document also covers food poisoning and different food preservation methods including use of salt, sugar, oil, pasteurization and packaging. It concludes with explaining the nitrogen cycle in soil and how nitrogen is exchanged between atmosphere, soil and organisms

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    This document provides information about microorganisms and how they are classified. It discusses that microbes include protozoa, bacteria, fungi, and algae. Viruses are also microbes but reproduce differently by infecting host cells. Microbes are useful in food production like making bread and curd. They are also used commercially to produce alcohol, wine and vinegar through fermentation. Some microbes help enrich soil fertility and decompose organic matter. However, pathogens can cause communicable diseases in humans. The document also covers food poisoning and different food preservation methods including use of salt, sugar, oil, pasteurization and packaging. It concludes with explaining the nitrogen cycle in soil and how nitrogen is exchanged between atmosphere, soil and organisms

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    16 views9 pages

    Science Notes Chapter 2 Micro Organisms

    Uploaded by

    Tina
    This document provides information about microorganisms and how they are classified. It discusses that microbes include protozoa, bacteria, fungi, and algae. Viruses are also microbes but reproduce differently by infecting host cells. Microbes are useful in food production like making bread and curd. They are also used commercially to produce alcohol, wine and vinegar through fermentation. Some microbes help enrich soil fertility and decompose organic matter. However, pathogens can cause communicable diseases in humans. The document also covers food poisoning and different food preservation methods including use of salt, sugar, oil, pasteurization and packaging. It concludes with explaining the nitrogen cycle in soil and how nitrogen is exchanged between atmosphere, soil and organisms

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    Chapter 2 Micro organisms


    Q1) What are microorganisms or microbes?
    Ans) Microorganisms are very tiny organisms that
    cannot be seen with the naked eye.
    Q2)Give the classification of microbes.
    Ans) Microbes are classified into four groups as
    *Protozoa
    *Bacteria
    *Fungi
    *Algae

    Q3) How are Viruses different from other microbes?


    Ans) Viruses are microscopic organisms but they are
    different from other microbes because they
    reproduce only inside the cells of the host organism
    (which can be a plant, animal, or a bacterium).
    Q4) How microorganisms are useful?
    Ans) Microbes are useful to us because:
    1)They are used for making curd, bread and
    cakes
    # A bacterium, namely lactobacillus, multiplies in
    milk converting it into curd.
    # They help in making cheese , pickles etc.
    # When yeast is added to a dough,yeast reproduces
    rapidly and produces carbon dioxide during
    respiration. Bubbles of the gas fill the dough and
    increase its volume.
    2) COMMERCIAL USE
    Yeast is used in the production of alcohol, wine, and
    vinegar. The process of conversion of sugar into
    alcohol by yeast is called fermentation.
    3) Medicinal Use
    Some medicines, antibiotics(medicines that
    stop the growth or kill the disease-causing
    microbes) are also made using microorganism
    4)Vaccine

    #Vaccines contain dead or weak microbes.


    # When a vaccine is introduced into a healthy
    body, the body fights and kills them by
    producing suitable antibodies.
    # These antibodies remain in the body and
    protects us from the disease causing microbes
    forever.

    5)Soil fertility
    Some bacteria Fixes the atmospheric nitrogen to
    enrich the soil with nitrogen and increase its
    fertility.
    6) cleaning the environment
    Some microorganisms decompose dead
    organic matter and convert them manure. This
    they help in cleaning the environment.
    Q5) What are pathogens? What are
    communicable diseases?
    Ans ) Microorganisms who causes diseases in
    human beings are called pathogens.

    Microbial diseases that can spread from an


    infected person to a healthy person through air
    water food are called communicable diseases
    examples of communicable diseases are
    Cholera, common cold ,chicken pox.

    Q6) What is food poisoning?


    Ans) *The disease caused due to the
    consumption of food spoiled by some
    microorganisms is called food poisoning.

    * Microorganisms that grow on our food


    produce toxic substances which make the food
    poisonous .

    Q7) Explain all the methods of preserving the


    food.
    Ans) A. CHEMICAL METHODS
    salts and edible oils are used to control the
    growth of microbes . They are called
    preservatives.

    1 ) preservation by common salt


    Meat and fish or some fruits like raw mangoes,
    tamarind, etc are covered with salt to preserve
    them.
    2) preservation Sugar: Some food items like
    jams and jellies are preserved by sugar.
    3) preservation by oil and vinegar: Use of oil
    and vinegar prevents spoilage of pickles because
    bacteria cannot live in such an environment
    vegetable fruit fish and meet are preserved by this
    method.
    4) By pasteurisation The milk is heated to about 70
    °C for 15 to 30 seconds and then suddenly child and
    stored . It prevents the growth of microbes .This
    process is called pasteurisation . It was discovered
    by Louis Pasteur.
    5) Storage and packaging
    Foods such as dry fruits and vegetables are stored
    in air tight packets to prevent the attack of
    microbes.

    Q8) Explain nitrogen cycle with a help of a diagram.


    The process through which nitrogen in the
    atmosphere is passed into the soil and then
    released back into the air, is called the nitrogen
    cycle.
    1)The nitrogen present in the air cannot be
    directly taken by plants and animals. Bacteria
    present in the soil fix the nitrogen in the air and
    convert into compounds of nitrogen.

    2)These nitrogen compounds are then used by


    the plants for making plant proteins. Animals
    feeding on plants get these proteins and other
    compounds.
    3) When plants and animals die bacteria present
    in the soil concert the nitrogenous wastage into
    nitrogen compounds to be used by plants again.
    certain other bacteria convert some part of
    them to nitrogen gas which goes back into the
    air.
    4)soil convert gas which goes back into the air

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