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Answers
A 1
There are five major groups of micro-organisms:
i. Bacteria – They are single celled disease-causing micro-organisms. They can be spiral or rod- shaped.
ii. Fungi – They are mostly multicellular disease-causing microbes. Bread moulds are common examples of fungi.
iii. Protozoa – They mainly include organisms such as Amoeba, Plasmodium, etc. They can be unicellular or multicellular.
iv. Virus -Viruses are disease-causing microbes that reproduce only inside the host organism.
v. Algae – They include multicellular, photosynthetic organisms such as Spirogyra, Chlamydomonas, etc.
A 2
Micro-organisms are too small to be seen through naked eyes. However, they are vital to plants and the environment. Given below are the few uses of microorganisms:
Lactobacillus is used to form curd from milk.
Rhizobium present in the roots of pulse plants fix nitrogen from the air and supply nitrogen compounds to the pulse plants.
Micro-organisms are also used in winemaking, baking, pickling, and other food-making processes.
Alcoholic fermentation by yeast is widely used in the preparation of wine and bread.
Microbes are used to reduce pollution. For example, decomposers such as bacteria and fungi break down dead bodies and excreta to form inorganic compounds, which can be absorbed by plants.
Microbes also play an important role in the preparation of medicines. Antibiotics are chemicals produced by micro-organisms to kill bacteria. Penicillin is an antibiotic made from Penicillium.
Bacteria present in our intestine helps in proper digestion and release Vitamin B which is absorbed by the intestine.
Many vaccines are prepared from micro-organisms. These vaccines are given to children to protect them from the disease.
Certain microbes are also used in the biological treatment of sewage and industrial effluents.
Yeast is used in making idli, bhaturas, bread, pastries, and cakes.
A 3
Food preservation includes food processing practices which prevent the growth of microorganisms, or other microorganisms, and slow the oxidation of fats that cause rancidity.
A 4
Communicable diseases are diseases that can be spread from one person to another and cause a large number of people to get sick. They are caused by germs like bacteria, viruses, fungi, parasites or toxins.
2019-nCoV.
CRE.
Ebola.
Enterovirus D68.
Flu.
Hantavirus.
Hepatitis A.
Hepatitis B.
A 5
Vaccination: The act of introducing a vaccine into the body to produce immunity to a specific disease. Immunization: A process by which a person becomes protected against a disease through vaccination. This term is often used interchangeably with vaccination or inoculation.
Answer:
Q1. microbes can be grouped into five major types: Viruses, Bacteria, Archaea, Fungi, and Protists.
Q2.Given below are the few uses of microorganisms:
Lactobacillus is used to form curd from milk.
Rhizobium present in the roots of pulse plants fix nitrogen from the air and supply nitrogen compounds to the pulse plants.
Micro-organisms are also used in winemaking, baking, pickling, and other food-making processes.
Alcoholic fermentation by yeast is widely used in the preparation of wine and bread.
Microbes are used to reduce pollution. For example, decomposers such as bacteria and fungi break down dead bodies and excreta to form inorganic compounds, which can be absorbed by plants.
Microbes also play an important role in the preparation of medicines. Antibiotics are chemicals produced by micro-organisms to kill bacteria. Penicillin is an antibiotic made from Penicillium.
Bacteria present in our intestine helps in proper digestion and release Vitamin B which is absorbed by the intestine.
Many vaccines are prepared from micro-organisms. These vaccines are given to children to protect them from the disease.
Certain microbes are also used in the biological treatment of sewage and industrial effluents.
Yeast is used in making idli, bhaturas, bread, pastries, and cakes.
Q3. Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour.
Q4. Communicable diseases, also known as infectious diseases or transmissible diseases, are illnesses that result from the infection, presence and growth of pathogenic (capable of causing disease) biologic agents in an individual human or other animal host.Some examples of the reportable communicable diseases include Hepatitis A, B & C, influenza, measles, and salmonella and other food borne illnesses.
Q5.The act of introducing a vaccine into the body to produce immunity to a specific disease.
Explanation:
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