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MICROORGANISMS: FRIENDS AND FOE. - Coggle Diagram
MICROORGANISMS: FRIENDS AND FOE.
MICROORGANISMS/MICROBES :EXTREMELY TINY ORANISMS. CANNOT BE SEEN THROUGH NAKED EYES. CAN THROUGH MICROORGANISMS.
MICROBIOLOGY:STUDY OF MICROORGANISMS.
1,um(micrometer)=10-6metres or even less
microorganisms can survive in harsh envoirmental conditions. they can be unicellular or multicellular. they are be found in air water soil etc.
TYPES OF MICROORGANISMS:BACTERIA ALGAE FUNGI AND PROTOZOA
BACTERIA:
UNICELLULAR ORGANISMS. ABUNDANT FORMS OF LIFE ON EARTH. FOUND EVERYWHERE. DIVIDED INTO 4 TYPES BASED ON THEIR SHAPES:
coccus: SPHERICAL SHAPE :STREPTOCOCCUS PNEUMONIAE and STAPHLYLOCCUS AUREUS
bacilli: ROD SHAPED: LACTOBACILLUS, E.coli, SALMONELLA
spirillum: SPIRAL SHAPED: SPIRILLUM MINUS, HELICOBACTER PYLORI
vibrio: COMMA SHAPED: VIBRIO CHOLERAE, VIBRIO VULNIFICUS
BACTERIA REPRODUCES THROUGH BINARY FUSION. IN WHICH ONE PARENT CELL DIVIDES AND GIVES RISE TO TWO NEW DAUGHTER CELLS.
BACTERIA=LACTIC ACID (SOY SAUCE, CHEESE, AND YOGURT)
MICRORGANISMS FOUND BY ANTHONIE VAN LEEUWENHOEK(FATHER OF MICROBIOLOGY)
INVENTION OF THE MICROORGANISMS WAS DONE IN 17TH CENTURY.
ALGAE: IS DERIVED FROM A LATIN WORD 'ALGA' MEANING 'SEA WEEDS'. THEY LIVE IN WATER AND FOUND IN LAKES,RESEVOIRS, AND PONDS. SOME OF THEM GROW IN MOIST ARES, SUCH AS TREE BARK OR ON THE ROCK ALONG RIVERBANKS.
ALGAE=AGAR AGAR (BROWN ALGAE)
THEY ARE AUTOTROPHIC. THEY CONTAIN CHLOROPHYLL AND THUS CAN PHOTOSYNTHESIS.
SPIROGYRA: MULTICELLULAR FILAMENTOUS ALGAE.
SOME ALGAE ARE MOTILE AND MOVE WITH THE HELP OF FLAGELLA =>CHLAMYDOMONAS. THEY SHOW BOTH SEXUAL AND ASEXUAL(BINARY FUSION, FRAGMENTATION, SPORE FORMATION.)Eg: volvox, spirogyra, chlamydomonas
FUNGI: are non-green organisms which dont have chlorophyll. They can be multi/uni. they grow in moist and warmth condition and in almost every habitat where organic matter is present. they grow on living things as parasites or on dead matter as saprophytes. they reproduce asexually by budding: yeast and spore formation: moulds
FUNGI=ETHANOL(WINE), CO2(BREAD), OYSTER MUSHROOM(PIZZA).
PROTOZOA: derived from two greek words: "protos"--primitive and ''zoans'--animals. they may be free living, parasitic or symbiotic. they are found in various sizes and shapes. Eg. amoeba is irregular shaped, paramecium is slipper shaped, and euglena is a spindle shaped protozoan. they move using there locomotory organslike PSEUDOPODIA(false feet), CILIA(hair like structure) or FLAGELLA(whip like structures). only protozoan that belong to the group sporozoa are not capable of locomotions as adults. Eg. euglena. except for euglena, all the protozoa are heterotrophic since euglena contains chlorophyll. others have holozoic nutrition nourishment by feeding on plants and animals, saprotrophic nutrients by feeding on dead and decaying matter, parasitic nutrition by being dependent on living organisms or symbiotic nutrition by the association between two organisms in which they are benifitted manually.
THEY CAN ALSO REPRODUCE BY BINARY FUSSION, MULTIPLE FISSION, BUDDING OR SPORE FORMATION.
VIRUS:
LATIN WORD MEANING: POISON OR TOXIN. ARE THE SMALLEST ULTRA MICROSCOPIC MICROBES (MICROORGANISMS). THEY ARE VISIBLE UNDER ELECTRON MICROSCOPE WHICH HAS A HIGH RESOLUTION POWER. THEY CAN GROW AND MULTIPLY ONLY INSIDE LIVING CELLS.
THEY ARE COMPULSIVE PARASITES THAT ARE NEITHER CONSIDERED NOR DEAD NOR LIVING. THEY CAN ONLY GROW AND REPRODUCE ONLY INSIDE A HOST CELL AND DO NOT SHOW ANY SIGNS OF LIFE OUTSIDE THE CELL,WHEREAS OTHER MICROORGANISMS CAN GROW THEMSELVES. THEY ARE INACTIVE OUTSIDE A HOST CELL BUT ONCE INSIDE,THEY MULTIPLY THEMSELVES AND KILLS THE HOST CELL.
VIRUSES THAT INFECT BACTERIAL CELLS ARE CALLED BACTERIOPHAGES.
THEY CAN BE OF VARIOUS SHAPES AND SIZES LIKE CUBOIDAL, ROD, SPHERICAL, WIRE LIKE, POLYGONAL, etc. Eg. INFLUENZA, ADEOVIRUS, CORONAVIRUS, BACTERIOPHAGE, RABIES.
FOOD SPOILAGE & FOOD POISNING:
MICROBES SUCH AS BACTERIA AND FUNGI GROW ON FOOD AND SPOIL IT,THUS MAKING IT UNFIT FOR CONSUMPTION
FOOD POISNING IS A GENERAL TERM FOR HEALTH PROBLEMS ARISING FROM EATING CONTAMINATED OR SPOILED FOOD.
IT IS IMP TO NOTE THAT REFRIGERATION REDUCES THE GROWTH OF MICROBES AND DELAYS THE SPOILAGE OF FOOD. IT HOWEVER DOES NOT KILL MICROBES COMPLETELY AND THUS ONE MUST NOT EAT THE FOOD REFRIGERATED FOR A LONGER PERIOD OF TIME.
BAD OR SOUR ODUR IS ONE OF THE INDICATIONS OF FOOD SPOILAGE.
FOODS WITH CURRY AND OIL OFTEN SHOW A LAYER OF DLIME ON SPOILAGE
SOME FOODS LOOSE THEIR ORIGINAL COLOUR AND BECOMES DISCOURED OR HAS A BLACK OR A WHITE LAYER ON IT.
SOME PACKAGED FOODS OR BEVRAGES SHOW THE PRESSENCE OF GAS BUBBLES. THE PACKAGING CAN GET BLOATED. ALWAYS CHECK THE EXPIRY DATE BEFORE BUYING PACKAGED FOOD ITENS.
USES OF MICROBES TO KEEP THE ENVOIRMENT CLEAN:
1.BACTERIA, FUNGI, AND SOME PROTOZOA DECOMPOSE ORGANIC MATTER AND ARE ALSO USED IN WWTP TO DIGEST ORGANIC MATTER PRESENT IN THE WW.
SOME OF THE SPECIFIC BACTERIA ARE USED TO CLEAN THE OIL SPOILAGE IN WATER CAUSED DUE TO ACCIDENTS OF OIL CARRYING SHIPS. THESE BACTERIA ARE ALSO CALLED AS 'OIL EATING BACTERIA'.
SOME BACTERIA EAT UP TOXIC CHEMICALS, PLASTICS, WASTE MATERIALS AND HELP IN CLEANING THE ENVOIRMENT.
USES OF MICROBES IN FOOD INDUSTRY:
CURD IS MADE BY ADDING A SMALL AMOUNT OF CURD TO WARM MILK AND LEAVING IT UNDISTURBED FOR A FEW HOURS. THE ADDED CURD CONTAINS BACTERIA CALLED LACTOBACILLI.THIS BACTERIA ACTIVATES AT TEMPERATURES RANGING FROM 30
TO 40
C. AS A RESULT IT PRODUCES LACTIC ACID THAT ACTS ON THE MILK AND CONVERTS IT TO CURD.
SOME BACTERIA ARE USED IN COMMERCIAL SYNTHESIS OF CITRIC ACID, ACETIC ACID, GLYCEROL AND AMINO ACIDS.
YEAST, A FUNGUS, IS USED IN MAKING BREADS. YEAST BREAKS DOWN THE SUGAR PRESENT IN THE DOUGH IN ABSENCE OF O2 TO PRODUCE CO2 (FERMENTATION). THE CO2 PRODUCED DURING FERMENTATION, GETS TRAPPED AS TINY POCKETSOF AIR WITHIN THE DOUGH. THIS CAUSES THE BREAD TO FERMENT AND BECOME SOFT AND FLUFFY.
YEAST AND ACETOBACTER (BACTERIA) ARE USED TO MAKE VINEGAR, ALCOHOL, WINE, AND FRUIT JUICES. IDLI, DOSA , WINE, VINEGAR AND ALCOHOL ARE MADE BY PROCESS OF FERMENTATION.
BUTTON MUSHROOM (FUNGUS) AND OYSTER MUSHROOMS ARE COMMONLY USED IN MAKING SOUPS AND PIZZA. THEY ARE RICH IN PROTIENS AND VITAMIN B. THEY ARE FREE OF FATS AND CHOLESTEROL.
ALGAE ARE RICH IN PRITIENS AND VITAMINS AND ARE USED AS HUMAN FOOD SUPPLENTS.
BROWN ALGAE ARE A RICH SOURCE OF IODINE AND POTASSIUM. IT IS USED TO MAKE AGAR-AGAR WHICH IS USED IN MAKING ICECREAMS, PUDDINGS, GELATINES AND JELLIES. SOME ALGAE GROW AS SEA WEEDS AND ARE USED AS CATTLE FEED. SPIRULINA AND SEA WEED ARE ALSO A SOURCE FOOD EATEN BY HUMANS.
USE OF MICROBES IN MEDICINES:
ANTIBIOTICS ARE POWERFUL MEDICINES THAT KILL OR STOP THE GROWTH OF DISEASE-CAUSING BACTERIA. THESE BACTERIA ARE OBTAINED FROM BACTERIA OR FUNGI. CHLOROMYCETIN (TYPHOID) AND STREPTOMYCIN (COLD AND COUGH) ARE OBTAINED FROM BACTERIA WHEREAS PENICILLIN,, IS OBTAINED FROM THE FUNGUS PENICILLIUM. PENICILLIN IS USED TO TREAT INFECTIONS CAUSED BY BACTERIA.
SOME GOOD YEAST AND BACTERIA ARE GOOD FOR DIGESTIVE SYSTEM ARE USED IN AS PROBIOTICS AS IT INCREASES IMMUNITY.
SOME GENETICALLY MODIFIED BACTERIA ARE USED IN PRODUCTION OF INSULIN, A HORMONE NEEDED BY PEOPLE SUFFERING FROM DIABETES TO CONTROL THE LEVEL OF SUGAR IN THEIR BLOOD.
YEAST AND MANY BACTERIA ARE USED FOR PRODUCING VITAMIN B.IODINE USED IN MEDICINES IS OBTAINED FROM BROWN ALGAE.
A VACCINE IS A BIOLOGICAL PREPARATION THAT BOOSTS RESISTANCE TO A SPECIFIC DISEASE. THE PROCESS OF ADMINISTERING THE VACCINE IS CALLED VACCINATION. KILLED BACTERIAA OR EXTRACTS OF BACTERIA AND VIRUSES ARE USED FOR MAKING VACCINES. RABIES, A FATAL DISEASE IS TREATED BY THE ANTI-RABIES VACCINE THAT IS DEVELOPED FROM THE RABIES VIRUS ITSELF.
USE OF MICROBES IN AGRICULTURE:
SEAWEED, AN ALGAE, IS USED AS MANURE IT IS RICH IN NITROGEN AND POTASSIUM.
SOME ALGAE IS USED AS BIOFERTILISERS.
SOME MICROBES HELP DECOMPOSE THE DEAD REMAINS OF ANIMALS AND PLANTS, THUS HELPING TO INCREASE SOIL FERTILITY.
PLANTS CANNOT USE ATMOSPHERIC NITROGEN. CONVERSION OF NITROGEN GAS INTO BIOLOGICALLY AVAILABLE INORGANIC NITROGEN SUCH AS AMMONIA IS CALLED N2 FIXATION. RHIZOBIUM LIVES IN THE ROOT NODULES OF LEGUMINOUS PLANTS SUCH AS PEA AND SOYABEAN HELPS IN N2 FIXATION. BACTERIA SUCH AS AZOTOBACTER AND SOME CYANOBACTERIA FOUND LIVING FREELY IN SOIL ALSO HAVE THE ABILITY TO FIX THE ATMOSPHERIC N2. BLUE-GREEN ALGAE ALSO HELP IN FIXING ATMOSPHERIC N2.
HARMFUL MICROBES
DISEASE CAUSING MICROORGANISMS ARE CALLED PATHOGENS OR GERMS. THESE DISEASES CAN SPREAD THROUGH AIR, WATER OR FOOD.
THEY (ALSO) GET TRANSMITTED BY DIRECT CONTACT WITH AN INFECTED PERSON OR THROUGH A CARRIER. A CARRIER COULD BE AN INSECT OR AN ANIMAL. Eg.: HOUSEFLIES CARRIES DISEASE CAUSING GERMS BUT DOES NOT SUFFER FROM THE DISEASE. CARRIERS THAT TRANSMIT SPECIFIC DISEASES ARE KNOWN AS VECTORS. Eg.: FEMALE ANOPHELES MOSQUITO IS A VECTOR FOR MALARIA.
DISEASES THAT ARE TRANSMITTED FROM AN INFECTED PERSON TO A HEALTHY PERSON ARE KNOWN AS COMMUNICABLE DISEASES. GERMS MAY BE SPREAD BY DIRECT CONTACT WITH THE PATIENT OR BY A VECTOR. Eg.: CHOLERA, COMMON COLD, TB AND CHICKENPOX.----COMMUNICABLE DISEASES.
COMMON COLD IS CAUSED BY RHINOVIRUS----SNEEZING.
POLIOMYELITIS, INFLUENZA, MEASLES, MUMPS, RABIES, ETC. ARE CAUSED BY VIRUSES.
TB SPREAD THROUGH DROPLETS RELEASED BY SNEEZING OR COUGHING. AIDS(ACQUIRED IMMUNE DEFICIENCY SYNDROME) IS A DISEASE CAUSED BY VIRUS HIV (HUMAN IMMUNODEFICIENCY VIRUS.)
MALARIA IS CAUSED BY A PROTOZOAN PARASITE---PLASMODIUM VIVAX--(LIVES)--INSIDE FEMALE ANOPHELES MOSQUITO. WHEN THIS MOSQUITO BITES A HUMAN THESE PARASITES ARE INTRODUCED INTO PERSON'S BLOOD WHICH THEN MULTIPLYS AND DESTROYS THE RBC IN LARGE NO.----HIGH FEVER.
AMOEBIC DYSENTRY---COMMON DISEASE---CAUSED BY DRINKING WATER CONTAMINATED WITH THE PROTOZOAN---ENTAMOEBA HISTOLYTICA.
AFRICAN SLEEPING SICKNESS---PROTOZOAN TRYPANOSOME
DENGUE---CAUSED BY VIRUS---THE FEMALE AEDES MOSQUITO IS THE VECTOR OF THE DISEASE.
IN HUMANS, FUNGI CAN CAUSE SKIN DISEASES LIKE ATHLETE'S FOOT AND RINGWORM.
FOOD PRESERVATION + METHODS OF IT
USING COMMON SALT AND SUGAR
SALT AND SUGAR DRY OUT THE WATER FROM FOOD, DRYING THEM AND RESTRICTING THE GROWTH OF MICROBES.
USING OIL AND VINEGAR
IT PREVENTS SPOILAGE OF FOOD SINCE IT DOES'NT ALLOW THE CONTACT OF FOOD FROM AIR.
HEAT AND COLD TREATMENT---PASTEURISATION
BOILING KILLS MOST OF THE GERMS AND LOW TEMP. RESTRICTS THEIR GROWTH. PASTEURISATION MAKES THE SUBSTANCE GERM FREE. IN IT, FIRST THE MILK IS HEATED TO A HIGH TEMP. LIFE 70 DEG. CEL. FOR ABIUT 30 MINS AND THEN IS RAPIDLY COOLED TO LOWER TEMP.
USING CHEMICAL PRESERVATIVES
FOOD CAN BE PRESERVED BY ADDING ANTIOXIDANTS (OR CHEMICALS WHICH ACT AS ANTIOXDANTS) LIKE SODIUM BENZOATE AND POTASSIUM METABISULPHATE. THEY REMOVE O2 FROM FOOD AND PREVENTS THEIR GROWTH.
FREEZING AND REFRIGERATION (PASTEURISATION)
LOW TEMP. PREVENTS THE FROM GETTING SPOILT BECAUSE MICROBES CANNOT MULTIPLY AS THEIR ENZYMES BECOME INACTIVE AT LOW TEMP.
CANNING AND VACUUM PACKING
FOOD VACUUM--SEALED AFTER BEING HEATED TO ABOUT 110 DEG. CEL. FOR A WHILE TO ELIMINATE GROWTH OF MICROBES.FOOD PRODUCTS (PACKAGED OR CANNED FOOD PRODUCTS) MUST BE CONSUMED BEFORE THEIR EXPIRY DATES.
DRYING OR DEHYDRATION
REMOVING (DRYING) WATER FROM FRUITS AND VEGETABLES SO THAT MICROBES CANNOT GROW-----------------SUN DRYING---TRADITIONAL METHOD
METHODS OF FOOD PRESERVATION ARE:
IRRADIATION
IT IS A MODERN METHOD IN WHICH THE FOOD IS EXPOSED TO HIGH ENERGY RADIATIONS DESTROY THE MICROBES.