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Microorganisms

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Published in: Bio Chemistry | Biology | Biotechnology
1,134 Views

It describes the micro organisms and their uses and effects in daily life.

Karanveer S / Ludhiana

5 years of teaching experience

Qualification: M.Sc Chemistry

Teaches: Biology, Botany, Chemistry, Food & Nutrition, Political Science, Zoology, EVS, Geography, History, Mathematics, Physics, School Level Computer, Science, Social Studies, B.Sc Tuition, Inorganic Chemistry, M.Sc Tuition

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  1. WHAT ARE MICROORGANISMS ? The living organisms around us which we normally cannot see. These are called microorganisms or microbes. These microorganisms or microbes are so small in size that they cannot be seen with the unaided eye. May be unicellular or multicellular.
  2. TYPES OF MICROORGANISMS 1 Micro-organisms 2 are classified into four major 3 groups- Bacteria Fungi Protozoa Algae 4
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  4. >Viruses are also microscopic but are different from other microorganisms. They, however, reproduce only inside the cells of the host organism, which may be a bacterium, plant or animal. Adenovirus Bacteriophage Figure: Viruses Influenza
  5. WHERE DO MICROORGANISMS LIVE? They live in all types of environment, ranging from ice cold climate to hot springs; and deserts to marshy lands. They are also found inside the bodies of animals including humans. Some microorganisms grow on other organisms while others exist freely.
  6. FRIENDLY MICROORGANISMS >MAKING OF CURD - • The bacterium, lactobacillus promotes formation of curd. It multiplies in milk converts it into curd. >MAKING OF BREAD- the and • Yeast reproduces rapidly and produces carbon dioxide during respiration. Bubbles of the gas fill the dough and increase its volume. It helps in making bread, cakes, biscuits, pastries etc. Lactobacillus
  7. COMMERCIAL USE OF MICROORGANISMS Yeast is used for commercial production of alcohol and wine. The process of conversion of sugar into alcohol is known as fermentation. Louis Pasteur discovered fermentation in 1857. YEAST FERMENTATION
  8. MEDICINAL USE OF MICROORGANISMS • Some bacteria and fungi are used to make medicines which kill or stop the growth of the disease-causing microorganisms. Such medicines are called antibiotics. • For example:- streptomycin, tetracycline and erythromycin are some of the antibiotics which are obtained from bacteria & fungi. Vaccines are dead or weakened microbes introduced into the body to produce antibodies. These antibodies protect the body from disease causing microbes. In 1929, Alexander Fleming was working on a culture Of disease causing bacteria. Suddenly he found the spores of a little green mould in one of his culture plates. He observed that the presence Of mould prevented the growth of bacteria. In fact, it also killed many of these bacteria. From this the mould penicillin was prepared.
  9. • Increasing soil fertility: some bacteria are able to fix nitrogen from the atmosphere to enrich soil with nitrogen and increase its fertility. These microbes are commonly called biological nitrogen fixers. • Cleaning the environment: the microorganisms decompose dead organic waste of plants and animals converting them into simple substances. These substances are again used by other plants and animals. Thus, microorganisms can be used to degrade the harmful and smelly substances and thereby clean up the environment. Figure (a, b): The Nitrogen fixing cyanobacteria (blue green algae)
  10. HARMFUL MICROORGANISMS Some of the microorganisms cause diseases in human beings, plants and animals. Such disease-causing microorganisms are called pathogens. Pathogens enter our body through the air, the water or the food, contact or insects. Microbial diseases that can spread from an infected person to a healthy person through air, water, food or physical contact are called communicable diseases. For example-cholera, common cold, chicken pox and tuberculosis. There are some insects and animals which act as carriers of disease causing microbes. For example - female anopheles mosquito (malaria), female aedes mosquito (dengue virus).
  11. Table: Some Common Human Diseases caused by Microorganisms Human Disease Causative Microorganism Tuberculosis Measles Chicken Pox Polio Cholera Typhoid Hepatitis A Malaria Bacteria Virus Virus Virus Bacteria Bacteria Virus Protozoa Mode of Transmission Air Air Air/ Contact Air/ Water Water/ Food Water Water Mosquito Preventive Measures (General) Keep the patient in complete isolation. Keep the personal belongings of the patient away from those of the others. Vaccination to be given at suitable age. Maintain personal hygiene and good sanitary habits. Consume properly cooked food and boiled drinking water. Vaccination. Drink boiled drinking Vaccination. water. use mosquito net and repellents. Spray insecticides and control breeding of mosquitoes by not allowing water to collect in the surroundings.
  12. Table:- Some Common Plant Diseases caused by Microorganisms Plant Diseases Citrus canker Rust of wheat Yellow vein mosaic of bhindi (Okra) Micro-organisms Bacteria Fungi Virus Mode of Transmission Air Air, seeds Insect Figure:- Rust of wheat Figure:- Yellow vein mosaic of bhindi
  13. FOOD POISONING Food poisoning could be due to the consumption of food spoilt by some microorganisms. These make the food poisonous causing serious illness and even Microorganisms that grow on our food sometimes produce toxic substances. death. So, it is very important that we preserve food to prevent it from being spoilt.
  14. FOOD PRESERVATION • The common methods of preserving food in our homes:- > CHEMICAL METHOD- Salts and edible oils are the common chemicals generally used to check the growth of microorganisms. Therefore they are called preservatives. Sodium benzoate and sodium metabisulphite are common preservatives. PRESERVATION BY COMMON SALT- Common salt has been used to preserve meat and fish for ages. Meat and fish are covered with dry salt to check the growth of bacteria. > PRESERVATION BY SUGAR - Jams, jellies and squashes are preserved by sugar. Sugar reduces the moisture content which inhibits the growth of bacteria which spoil food. PRESERVATION BY OIL AND VINEGAR- Use of oil and vinegar prevents spoilage of pickles because bacteria cannot live in such an environment.
  15. >HEAT AND COLD TREATMENTS: Boiling kills many microorganisms. Low temperature inhibits the growth of microbes. PASTEURIZATION. The milk is heated to about 700C for 15 to 30 seconds and then suddenly chilled and stored. By doing so, it prevents the growth of microbes. This process was discovered by Louis Pasteur. Pasteurized milk can be consumed without boiling as it is free from harmful microbes. STORAGE AND PACKING- These days dry fruits and even vegetables are sold in sealed air tight packets to prevent the attack of microbes. Preservation by Oil and Vinegar Cold e preservation by Common Salt Storing in Air Tight Containers Heat Treatment Preservation by Sugar
  16. >NITROGEN FIXATION • The bacterium rhizobium, is involved in the fixation of nitrogen in leguminous plants (pulses). Rhizobium lives in the root nodules of leguminous plants, such as beans and peas, with which it has a symbiotic relationship. Lightning fixes nitrogen Nitrogen fixing bacteria & blue green algae fix atmospheric nitrogen Bacteria. in turn, fix nitrogen int nitrogenous compounds ANOSPHERIC NrrROGEN Uptake Animals by plants Nitrogenous from excretion & death Compounds Of Nitrogen in the Soil Bacteria turn compounds of nitrogen into gaseous nitrogen Figure:- Nitrogen Cycle

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