- This chapter is introducing the micro organisms and their role in our life.
- It is explaining the different types of micro organisms in the following sequence:
• Bacteria, Fungi, Protozoa, Algae, Virus
-In this chapter, the habitat and uses of micro organisms are discussed. -It explains the role of microbes in our daily life, producing food items, commercially, medically etc. -It also explains the participation of these microbes in cleaning the environment and maintenance of bio-geochemical cycle. -Here only nitrogen cycle has been discussed. -In short the chapter is giving us the account of useful micro organisms.Read More...
-In this chapter, we will be discussing about the harm caused by micro organisms. -It explains how the micro organisms can affect our life by causing disease and spoiling food items. -Disease causing micro organisms are pathogens and this chapter explains how these pathogens causes and spread diseases in plants and animals via different means. -It will also give examples of some common diseases and their causing agents. -At the end of the chapter, we will come to know about the precautions to be taken by us so as to prevent ourselves from these diseases.Read More...
Microorganisms friends and foe Worksheet-1
Fill in the blanks:
The living organisms which cannot be seen with naked eyes are called_______.
________can reproduce only inside the cells of the host organisms.
Common cold, influenza and most coughs are caused by _______.
Typhoid is caused by _____.
_______ is the carrier of malarial parasite.
Microorganisms can be seen with the help of a ________.
Blue-green algae fix ______ directly from air to enhance fertility of soil.
Alcohol is produced with the help of an organism _______.
Microorganisms friends and foe Worksheet-2
Fill in the blanks:
Meat and fish are covered by ______ to check the growth of microorganisms.
In jams and jellies sugar reduces ______ content which inhibits the growth of bacteria.
In _______ the milk is heated to about 70ºC for 15 to 30 seconds and then suddenly chilled and stored.
The most common carrier of communicable disease is _____.
Pickles are preserved by adding ______ or ________.
Citrus canker is caused by ________.
_______ is dangerous human and cattle disease caused by bacterium.
Anthrax is dangerous human and cattle disease caused by______.