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Microorganism
- 1. By Anand Kumar Dubey
- 2. Microorganism Prokaryotic (Unicellular) Bacteria Eukaryotic (Unicellular or Multicellular) Fungi Algae Protozoa Virus
- 3. Microorganism Unicellular/ Multicellular Shape/Size Habitat Eating Habit Bacteria prokaryotic Unicellular Shape- rod-shaped spherical-shaped and spiral-shaped Everywhere Autotrophic or Heterotrophic Fungi Eukaryotic Unicellular or multicellular Dead remains or In living host Heterotrophic (saprophytes or parasites). Algae (Plants) Eukaryotic Unicellular or multicellular Water Autotrophic Protozoa (Animals) Eukaryotic Unicellular or multicellular Water Heterotrophic Virus ()
- 4. 1. Preparation of food 2. Sources of food 3. Industry- to produce alcohol, wine and vinegar (acetic acid) 4. Agriculture 5. Antibiotics 6. Vaccines 7. Environment 8. Sewage treatment
- 5. USEFUL MICROORGANISMS • Curd Lactobacillus Cheese Lactobacillus or Streptococcus and rennet • Bread, Idlee, Dhosa, Dhokla etc. yeast Preparation of Food
- 6. Rich Sources of Food Rich sources of Protein and Vitamins. Mushrooms (fungi) and Yeast Seaweeds are an important source of food in China and As food: Many algae like Chlorella and seaweeds are used as food.
- 7. • Vinegar (acetic acid) • Acetobacter (from alcohol to vinegar) • Alcohol • Yeast (in the absence of Oxygen • Aspergillus Commercial Use
- 8. Bacteria-nitrogen fixation Algae-nitrogen fixation Agricultural Use
- 10. • Preparation of Vaccines
- 11. • Dead remains • Environment cleaner • Sewage Treatment Plant Decomposers Bacteria and Fungi
- 12. How do Microorganism Enter in Our Body
- 13. Entry and Prevention of microorganism Mouth Water, Food etc. Hygienic and fresh food Nose Air, Dust, smoke etc. Clean Environment Broken Skin Carrier: Flies. Dust, etc. Cleaning and uses of antiseptic
- 15. • Communicable: • Diseases which can spread from one person to another Example Cholera, common cold, tuberculosis, malaria, chickenpox, anthrax, measles, influenza. • Non communicable Disease: • Disease that is not transmitted through contact with an infected or afflicted person. Example Cancer
- 16. Disease-Causing Microorganisms in Humans • By Bacteria • Cholera - Vibrio cholerae • Tuberculosis - Mycobacterium tuberculosis • Typhoid - Salmonella typhi
- 17. Disease-Causing Microorganisms in Humans • By Viruses • Measles - measles virus • Chickenpox - varicella zoster virus
- 18. Disease-Causing Microorganisms in Humans • By Viruses • Polio (Poliomyelitis) - poliovirus • Hepatitis B - hepatitis B virus
- 19. Disease-Causing Microorganisms in Humans • By Protozoa • Malaria -Plasmodium
- 20. Disease-Causing Microorganisms in Animals • Foot and mouth disease (in cattle) Virus • Anthrax disease (in cattle) Bacterium • Sleeping sickness (in cattle, pigs, horses) Protozoa
- 21. Disease-Causing Microorganisms in Plants • Rust of wheat -Fungi • Citrus canker Bacterium
- 22. Disease-Causing Microorganisms in Plants • Yellow mosaic Vein disease of ladyfinger (okra)-Virus • Tobacco mosaic- Virus
- 23. Advantage of Food Preservation • Reduces food wastage due to spoilage • Increases the shelf life (storage period) of food items • Ensures food availability during off season and in distant places • Maintains the nutritional value and flavour of food
- 24. Methods of Food Preservation • Drying (dehydration): • Boiling:
- 25. Methods of Food Preservation • Refrigeration and freezing: • Pasteurization:
- 26. Methods of Food Preservation (mitticool) • Refrigeration and freezing: http://www.mitticool.in/index.php
- 27. Methods of Food Preservation • Canning (proper storage and packing): • Salting and adding sugars: • Use of chemicals:
Notes de l'éditeur
- Nitrogen fixation is a process in which nitrogen (N2) in the atmosphere is converted into ammonium (NH4+) or nitrogen dioxide (NO2), Two kinds of nitrogen-fixing bacteria are recognized: free-living (non-symbiotic) cyanobacteria (or blue-green algae) Anabaena and Nostoc and genera such as Azotobacter, Beijerinckia, and Clostridium; and mutualistic (symbiotic) bacteria such as Rhizobium, associated with leguminous plants (e.g., various members of the pea family), and certain Azospirillum species, associated with cereal grasses.
- The inorganic compounds released during decomposition include gases like carbon dioxide, water vapour and minerals like nitrates, sulphates, phosphates and potassium ions. These are used by green plants during photosynthesis and other processes. During the treatment of sewage, methane gas is produced by anaerobic bacteria. This is called biogas,
- Cholera is an infection of the small intestine by some strains of the bacterium Vibrio cholerae. The classic symptom is large amounts of watery diarrhea that lasts a few days.[3] Vomiting and muscle cramps may also occur. Tuberculosis may infect any part of the body, but most commonly occurs in the lungs (known as pulmonary tuberculosis) (by-Mycobacterium tuberculosis) General signs and symptoms include fever, chills, night sweats, loss of appetite, weight loss, and fatigue.[11] Significant nail clubbing may also occur. Typhoid fever, also known simply as typhoid, is a symptomatic bacterial infection due to Salmonella typhi. Symptoms : Often there is a gradual onset of a high fever over several days.[2] Weakness, abdominal pain, constipation, and headaches also commonly occur.
- Measles, Initial signs and symptoms typically include fever, often greater than 40 °C (104.0 °F), cough, runny nose, and red eyes.[1][3] Two or three days after the start of symptoms, small white spots may form inside the mouth, known as Koplik's spots. A red, flat rash which usually starts on the face and then spreads to the rest of the body Chickenpox, Symptoms - skin rash that forms small, itchy blisters, which eventually scab over.[2] It usually starts on the face, chest, and back and then spreads to the rest of the body
- Poliomyelitis,. Approximately 90% to 95% of infections cause no symptoms.[1] Another 5 to 10% of people have minor symptoms such as: fever, headache, vomiting, diarrhea, neck stiffness and pains in the arms and legs.[1][2] These people are usually back to normal within one or two weeks. Hepatitis B - affects the liver. Symptoms: Some develop a rapid onset of sickness with vomiting, yellowish skin, feeling tired, dark urine and abdominal pain Also Liver chronically inflamed and fibrotic , shrinking slightly
- symptoms that typically include fever, fatigue, vomiting, and headaches. In severe cases it can cause yellow skin, seizures, comaor death The disease is transmitted most commonly by an infected female Anopheles mosquito.
- Pasteurization (American English) or pasteurisation (British English) is a process invented by French scientist Louis Pasteur during the nineteenth century. In 1864, To expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering taste or quality.
- Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container Canning: In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars.[2] Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior