5. Which of the following can result in spread of microbes:
i)
Air
ii) Water
iii) Food
iv) All of these
6. The term vaccine was introduced by which scientist?
i)
Edward Jenner
ii) Robert Hooke
ui) Alexander Flemming
iv) Robert Koch
7. Chlorophyll is present in which of the following organisms
i) Bacteria
ii) Virus
ii) Algae
iv) Protozoa
8. Yeast is used in the production of:
i) Hydrochloric acid
ii) Alcohol
iii) Sugar
iv) Oxygen
9. Which of the following does not contribute to nitrogen availability in the soil?
i) Decay of organic matter ii) Lightning iii) Rhizobium iv) Lactobacillus
Q3. Give the contributions of the following:
A.
B.
Louis Pasteur
Alexander Fleming
Robert Koch
C.
Q4. Name some antibiotics obtained from microbes?
Q5. Define:
A. Microbes
B. Pathogens
C. Nitrogen Fixation
D. Pasteurization
E. Preservatives
F. Carriers
Q6. Give two uses of microorganisms in the following areas:
i)
ui) Environment related
Food Industry
ii) Medicinal Use
Q7. Why milk in polypacks does not get spoiled?
Q8. List few differences between Antibiotics and Antibodies?
09. List some harmful effects of microorganism?
Q10. How can we control the spread of diseases caused by mosquitoes?
Answers
Answer:
5) iv) All of these.
6) i) Edward Jenner.
7) iii) Algae.
8) ii) Alcohol.
9) iv) Lactobacillus.
Q3. a) discovered the microbes.
b) discovered penicillin.
c) discovered bacteria.
Q4. Penicillin, Cephalosporin, Griseofulvin, Nystatin, Hamyein, Bacitracin, Fumagillin, etc..
Q5. a) A microorganism, especially a bacterium causing disease of fermentation.
b) A bacterium, virus, or other microorganism than can cause disease.
c) A chemical processes by which atmospheric nitrogen is assimilated into organic compounds, especially by certain microorganisms as part of the nitrogen cycle.
d) The partial sterilization of a product, such as milk, to make it safe for consumption and improve its keeping quality.
e) The action of reserving something.
f) A person or thing that carries, holds, or conveys something.
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Answer:
5) All of these
6) Edward Jenner
7) Algae
8) Alcohol
9) Lactobacillus