BIODIVERSITY & CLASSIFICATION OF MICRO-ORGANISMS 05 FEBRUARY 2014

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1 BIODIVERSITY & CLASSIFICATION OF MICRO-ORGANISMS 05 FEBRUARY 2014 In this lessn we: Lessn Descriptin Lk at the basic structures and general characteristics f micr rganisms Discuss the rle f micr-rganisms in maintaining balance in the envirnment Summary Bidiversity Classificatin f Micr rganisms A virus is acellular, parasitic, extremely small and has many different shapes. It uses the hst t replicate itself s it multiplies inside a hst s cell. Bacteria have a cellular structure are prkarytes and unicellular with three distinctive shapes cccus (spherical), bacillus (rd shaped) and spirillus (spiral shaped). Bacteria have three ways f btaining energy; phtsynthesis, chemsynthesis r Hetertrpism. Bacteria reprduce thrugh binary fissin. Prtista is a kingdm with three main grups that are classified accrding t hw they btain their nutritin and hw they mve Prtza are animal-like prtists that are hetertrphic r parasitic and mve using pseudpdia, cilia r flagella. Plant-like prtists are auttrphic and can be unicellular r multicellular. Fungus-like prtists are hetertrphic and are decmpsers. Fungi can be unicellular r multicellular, are all eukarytic and have cell walls made f chitin. Multicellular fungi are inter-twined tgether by threads called hyphae. Fungi are hetertrphic saprphytes and get their fd frm whatever substrate they grw n. They replicate bth sexually and asexually. Rle f Micr-rganisms Micr-rganisms maintain the balance in the envirnment because they are fund everywhere and cntinually recycle nutrients and energy Viruses cntrl eclgical prcesses such as nutrient cycling, bacterial and algal bidiversity. They are als pathgens and cause disease Bacteria are prducers, are decmpsers r recyclers f nutrients, in particular nitrgen Prtists prduce fd, are parasites, pathgens r decmpsers Fungi cnvert rganic matter by decmpsing it and making nutrients available but can be pathgenic t

Questin 1 Test Yurself What d we call bacteria that are nt killed by antibitics? A. Resistant B. Reluctant C. Spread D. Reactant Questin 2 What cntrls the size f micrbe ppulatins? A. Limiting grwth B.

2 Questin 1 Test Yurself What d we call bacteria that are nt killed by antibitics? A. Resistant B. Reluctant C. Spread D. Reactant Questin 2 What cntrls the size f micrbe ppulatins? A. Limiting grwth B. Waiting time C. Limiting factrs D. Decay Questin 3 What is fermentatin used t make? A. Beer B. Bread C. Wine D. All f the abve Questin 4 What des yur stmach use t kill micrbes? A. Acid B. Water C. Salt D. Alkali Questin 5 Which gas is needed fr aerbic respiratin? A. Hydrgen B. Oxygen C. Nitrgen D. Carbn Dixide

3 Questin 6 Hw des the rganism yeast reprduce? A. Blbbing B. Artificially C. Artistically D. Budding Questin 7 What cells d ur bdies have t kill ff micrbes? A. Red bld cells B. Liver cells C. kidney cells D. White bld cells Questin 8 When a persn is made immune t a disease by an injectin they have usually been: A. Vaccinated B. Infected C. Infectius D. Nne f these Questin 1 Imprve yur Skills

4 1.1 What des the term superbug mean? (2) 1.2 What des the term antibitic resistance mean? (2) 1.3 Explain why the bacteria appear t be slimy? (2) 1.4 What is the ne bacterium handing ver t the ther? Why? (3) 1.5 What are the three usual mdes f mvement fr bacteria? (3) 1.6 The cartn indicates that bacteria can be fund in hspitals. Hw can we prevent this frm happening? (3) 1.7 What is penicillin? (1) 1.8 What des penicillin d? (1) 1.9 Nt all bacteria are pathgenic. What ther frms f bacteria d we find? (3) Questin 2 [20] Mdern Beer Making When Beer is made frm barley, the fllwing steps ccur: Malting: Barley grains are saked fr tw t three days, drained, and incubated fr ten days at 13 C t 17 C. Rts and shts start t grw, and starch reserves are mbilised as sugar. The temperature is then raised t between 40 C and 70 C t stp germinatin. Cracking: Grains are lightly rasted t 80 C and then passed between rllers that crack them pen. Mashing: Ht water (62 C t 68 C) is used t wash the sugars and amin acids frm the grains. Brewers grains are left behind and are used in the feeding f herds f dairy cws. Biling: The liqur frm the mashing prcess, knwn as wrt, is biled fr several hurs t cncentrate it. Dried hps are added fr flavur and fr their antimicrbial prperties. This is fllwed by a cling step. Fermentatin: Yeast is nw added, and cnverts the sugar t ethanl and carbn dixide ver a perid f tw t five days. As the yeast grws, it frms a thick head, which is skimmed ff the surface. This is sld as a cake r as a slurry. The carbn dixide prduced is slidified at a lw temperature and under high pressure and is sld as dry ice. Cnditining: The beer shuld have an alchl cntent f 4% t 8% ethanl. It is stred in barrels t allw final fermentatin and fr clearing the yeast. Under mdern quality cntrl and marketing prcedures, it may be filtered, pasteurised, standardised and canned. Adapted frm The rle f yeast in brewing Oxfrd Successful Life Science p 20 Read the extract abve and answer the fllwing questins. Answers may be fund in the text r may cme frm what yu have learned. 2.1 Name the phylum t which yeast belngs. (1) 2.2 What is the nutritin f fungus. (1) 2.3 In the abve prcess, name the substrate that yeast uses fr fd. (1) 2.4 Why d yu think the barley is allwed t germinate? What significance des this have fr the yeast later in the prcess? (3) 2.5 What are the by-prducts f yeast nutritin? (2)

5 2.6 In yur wn wrds, what des antimicrbial mean? Why d yu think this prperty is imprtant in the brewing prcess? (2) 2.7 Name three eclgical benefits f yeast nt mentined in the article abve. (3) Questin 3 [16] Name the fungus represented in the diagram abve. (1) 3.2 Identify the part numbered 1. (1) 3.3 Write dwn the number which represents the nly crss wall develped in this plant. (1) 3.4 What is the term fr having n crss walls? (1) 3.5 Identify the part numbered 4. (1) 3.6 Is this plant parasitic r saprphytic? Explain yur answer. (3) Questin 4 [8] 4.1 Explain why viruses are always harmful. (2) 4.2 Why is it difficult t cntrl a viral infectin? (3) 4.3 Name ne virus that attacks plants and ne that attacks animals. (2) Questin 5 [7] Cntractile vacules ccur in mst Prtza. Large grups f Ameba were kept in different cultures f diluted sea water and the rate f eliminatin f water by their cntractile vacules was measured. The results are shwn in the table belw. % f sea water (cncentratin f medium) Average fluid eliminatin (parts f water / millin Ameba / minute)

6 5.1 The cntractile vacule serves tw functins in Ameba. It excretes nitrgenus wastes and / r remves excess water. Which f these tw functins is supprted by the results abve? Explain yur answer. (3) 5.2 Explain why the rate f cntractin f the vacule ften increases when the animal feeds. (2) 5.3 Electrn micrgraphs reveal that lts f mitchndria surrund the cntractile vacules. Explain why yu think this is s. (3) Links Bidiversity Mindset Learn Xtra Live: KQJffZYG&index=1 A cmprehensive apprach t life science : Classificatin and Bilgical diversity: [8]

Test 3 Study Guide: Photosynthesis, Respiration, and the Cell Membrane

Test 3 Study Guide: Photosynthesis, Respiration, and the Cell Membrane Name Blck Date Test 3 Study Guide: Phtsynthesis, Respiratin, and the Cell Membrane Test Dates: December 13 (1 st and 7 th blck) and 12 (6 th blck) SOL: BIO.2d, 3d-e Related Ntes Phtsynthesis Respiratin