Professional Documents
Culture Documents
FUNGI
BACTERIA
MICROORGANISM
ALGAE
ALGAE
PROTOZOA
VIRUSSES
MICROORGANISM
CHARACTERISTIC
VIRUS
SMALLEST MICROORGANISM
HAS VARIOUS SHAPE; CYLINDER, SPHERE
CANNOT BE CLASSIFY AS LIVING ORG, IT CAN ONLY
MULTIPLY IN LIVING CELL
IT CRYSTALLIZES OUTSIDE LIVING CELL
BASIC COMPONENT IS NUCLEAR ACID & OUTER
PROTEIN COAT
VIRUS CAUSES VARIOUS KINDS OD DISEASE
BACTERIA
UNICELLULAR ORGANISM
REPRODUCES BY BINARY FISSION (COCCUS)
FORM SPORES UNDER ADVERSE CONDITION.
ALGAE
FUNGI
PATHOGEN
METHOD OF
TRANSMISSION
SYMPTOM
MALARIA
PLASMODIUM SP
(PROTOZOA)
VECTOR ,
ANOPHELES SP.
MOSQUITO
CHOLERA
DIARRHOEA,
VOMITTING,
DEHYDRATION.
HEPATITIS
VIRUSES
VOMITTING, DIARRHOEA
, FEVER, STOMACH
CRAMP.
NAUSEA, ABDOMINAL
PAIN, CANCER OF THE
LIVER.
RINGWORM
FUNGI
DIRECT CONTACT
WITH INFECTED
PERSON
REDDISH CIRCULAR
RASHES, LESION & VERY
ITCHY.
Direct Contact
Infected person by sharing
personal item such as towel,
unprotected sex
Eg: ,Ringworm (f), AIDs
HOW THE
DISEASES SPREAD
Airborne & Droplet Transmission
Method where pathogens change
into spores then transmit by air.
Liquid droplet of infected people
enter other people respiratory sys.
Eg: flu, viral fever,
Vectors
Malaria is caused by
Plasmodium sp. transmit
by mosquitoes Anopheles
Houseflies can cause
food poisoning .
VACCINES
Dead or weakened
bacteria or viruses is
inoculated into body
to induce antibodies
Eg: BCG
ANTIBIOTICS
Penicillin & streptomycin are
Produced by microogrs which
inhibit the growth or kill other
microogs esp. bacteria
ANTISEPTICS
Used on cuts & wounds
to kill & inhibit growth of
microorgs.
Eg: iodine solution
DISINFECTANTS
Solutions used to sterilize
surgical equipment, kill
microorgs on the floor
Eg: phenol, farmaldehyde
a.
PRODUCTION
OF ANTIIOTIC
& VACCINES
2. CLEANING OF
OIL SPILLS
3. WASTE
TREATMENT
4. Food Processing.
Fermentation by yeast in bread making produces CO2 which helps the
dough to rise.
Beer is brewed from barley grains.
Wine is made by fermentation of grape juices, ethanol & CO2 are
realeased.
Yoghurt is made from fermentation of milk by using bacteria
Lactobacillus bulgaricus which convert sugar into lactic acid.
Cheese is made by mixing Streptococcus with the enzyme rennin.