The impact Of microorganisms on life

Name : Nur Adillah Bt. Mohd Anuar Class : 4 Delima

The class f cation of various types of microorganisms

Type of microorganisms 1)Bacteria Characteristics y The majority of bacteria range in size from 0.5 m to 5.0 m. y Bacteria are unicellular organisms which have a basic cell structure that includes a cell wall, plasma membrane and DNA that is not enclosed in a membrane y Bacterial cell walls are made of a unique polymer called peptidoglycan which is made up of protein and a complex polysaccharide. y They form spores under unfavourable conditions. y Bacteria can be spherical (coccus), rod-like (bacillus), spiral (spirillum), or commashaped (vibrio). y Certain bacteria have a slimy capsule outside their cell wall for extra protection. y Examples of bacteria are Lactobacillus sp. and Staphylococcus sp. y Algae are photosynthetic, plant-like organisms. y They are very simple organisms which contain chlorophyll. y Their cell walls are made of cellulose. y They have no leaves, stems and roots. y Examples of algae are phytoplankton and spirogyra sp. y Microscopic fungi are heterotrophic microorganisms which do not have chlorophyll, stems, roots or leaves. Fungal cell walls are made of chitin Fungi feed by secreting

2) Algae

3) Fungi

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The e ects o abiotic components on the activity o microorganisms

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The role o use ul microorganisms Decomposition

. Decomposers re organisms t at secrete igesti e enzymes to reak own organic matter and animal wastes into simple molecules, such as carbon dioxide, water and ammonium compounds. hese molecules can be used by autotrophs such as green plants. . Saprophytic bacteria and fungi are the main decomposers in an ecosystem which returns the nutrients contained within the remains of organic matter to the atmosphere, soil and water. . Without them, the nutrients stored in the dead bodie s cannot be released to enrich soil. As a result, the soil would become less fertile and can no longer sustain the plant life and the community on the whole.

he alimentary canal of termites

. ermites feed mainly on wood which contains cellulose. However, they cannot Produce the enzyme cellulose to digest the cellulose. . Populations of mutualistic protozoa such as the richonympha sp. are present in the alimentary canal of termites. hey secrete cellulose which helps the termites to digest the cellulose in the alimentary canal of the termites.

Digestive system in human

Useful symbiotic bacteria are found in the human colon. he useful microorganisms synthesise vitamins B and K which are often defici ent in the human diet.

itrogen cycle
. Atmospheric nitrogen cannot be absorbed directly by plants. Plants can only use nitrogen in the form of ammonium, nitrate ions which they absorb from the soil. . itrogen-fixing bacteria such as ostoc sp., which live freely in the soil, Rhizobium sp., which live in the root nodules of leguminous plants, can use atmospheric nitrogen to make ammonium compounds through a process called nitrogen fixation. . itrates are absorbed by plant roots and converted to plant proteins. 4. When animals eat plants, the organic nitrogen is transferred into the body of the Animals and becomes animal proteins. . Waste materials, dead plants and animals are decomposed by decaying bacteria and fungi into ammonium compounds. 6. Ammonium compounds are converted into nitrites and nitrates by nitrifying bacteria through a process called nitrification y Ammonia is oxidised into nitrates by itrosomonas sp. itrites are oxidised into nitrates by itrobacter sp . y 7. he cycle is balanced by a continuous return of nitrogen by denitrifying bacteria through denitrification. hese bacteria break down nitrates into gaseous nitrogen and oxygen. he oxygen is used by the bacteria while the nitrogen is returned t o the atmosphere.

The harmful effects of microorganisms

ethods
Food and water Microorganisms enter the alimentary canal y When a person eats food and dr inks water contaminated with microorganisms. y Through the faeces of infected people. y rom the unwashed hands of infected people who touch food. These pathogens can cause diseases of the alimentary canal such as typhoid and cholera. Vectors y Some pathogens are transmitted by vectors such as mosquitoes, flies and cockroaches. y Vectors act as carriers of diseases. y or examples, malaria is caused by a single-called protozoa called the Plasmodioum sp. This disease is transmitted from one host to another by the mosquito Anopheles sp. y Houseflies can spreads cholera and a variety of foodborne illness such as food poisoning. Airborne and droplet transmission y Microorganisms can gain entry into the body through the respiratory system. y iquid droplets containing viruses or bacteria from the sneezes and coughs of an infected person can cause illnesses such as colds in other people. y This type of transmission is called droplet transmission. y Sometimes, the pathogens from dried sputum can change into spores which can be transmitted by air. y This method of transmission is known as airborne transmission. y An example of a disease transmitted by air is tuberculosis. Direct contact y A contagious disease is spread through contact with an infected person or by using the personal items of the infected person, such as towels, clothing or bedlinen. y One example is the skin disease tinea or ringworm which is caused by a fungus. y Some diseases are transmittable through sexual intercourse with an infected person, for example, AIDS, syphilis and gonorrhoea. The pathogens of these diseases can be found in the affected persons seminal fluid or vaginal fluid. A person who has many sexual partners is most likely to be infected.

The

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Pathogens
Protozoa Virus

Disease
Malaria Dengue fever

Method of transmission
Vector: Anopheles sp. mosquito Vector: Aedes sp. mosquito

Signs and sym toms

High fever, violent shivers and profuse sweating . ever with severe body pain and rashes over parts of the body .Other symptoms include severe headaches and vomiting . Profuse and watery diarrhoea, vomiting and leg cramps . Rapid loss of body fluids, leads to dehydration and shock. . Without treatment, death can occur within hours.

Bacterium

Cholera

ungi

Ringworm

. A person may get cholera by drinking water or eating food contaminated with the cholera bacterium . In an epidemic, the source of the contamination is usually the faeces of an infected person. . The disease can spread rapidly in areas without adequate sewage treatment and proper treatment of drinking water. Contagious. Spreads through infected pets or direct contact with infected individuals . Contamination of cooked food and unclean handling and preparation of food. . Contamination of cooked food from contact with dirty surfaces or utensils that are not properly washed after contact with raw food such as fish and meat. . Having unprotected sex with an infected partner . Blood transfusion from an infected person . Transmission from an infected pregnant mother to her unborn child 4. Contaminated syringes, needles or other piercing instruments

Bacteria related to food poisoning is the most common

ood poisoning

Rashes on the body which look like red circular lesions with a scaly border. Infected areas may be itchy. Diarrhoea, nausea, chills, vomiting and fever within to 4 hours

Human immune deficiency Virus HIV

Acquired Immune Deficiency syndrome AIDS

People with AIDS often suffer from diseases of the lungs, brains, eyes and other vital organs as well as fatigue, weight loss and diarrhoea.

Coronavirus

Severe acute respiratory syndrome SARS

. The respiratory droplets released into the air in the coughs or sneezes of an infected person. . The virus spreads when a person touches a surface or object contaminated with the infectious droplets and the touches his or her mouth, nose or eye(s).

Viruses

Hepatitis A

Hepatitis B

Hepatitis A, also known as infectious hepatitis, is transmitted through contaminated food or water, and personal contact Hepatitis B, is transmitted through contaminated blood or needles, as well as sexual contact

. High fever (body temperature of more than 8. C (100.4 ) . Other symptoms include headaches, an overall feeling of discomfort and body aches. . After two to seven days, SARS patients may develop dry cough. Most patients develop pneumonia. 1.Hepatitis A is characterised by jaundice, inflammation of the liver, fever, fatigue, diminished appetite, nausea and abdominal pains. . Severe forms of hepatitis will lead to liver cancer, liver failure and eventually death.

The methods of controlling athogens methods

Antibiotics
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Antibiotics such as penicillin and streptomycin are complex chemical substances produced by microorganisms. They are used to kill other microorganisms such as bacteria and fungi, or inhibit their growth. Vaccines are modified or weakened forms of viruses or suspensions of dead bacteria which are inoculated into the body to induce the production of antibodies. Examples of vaccines are the Sabine vaccine and BCG. Antiseptics are applied on cuts and wounds to kill or inhibit the growth of microorganisms. These chemicals can prevent the wounds from becoming septic. Examples of antiseptics are phenol, formaldehyde and carbolic acid. Disinfectants are solutions used to kill microorganisms on the surfaces of floors, buildings or furniture. They are also used to sterilise surgical equipment. Example of disinfectants are phenol, formaldehyde and carbolic aci d.

Vaccines
y

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Antiseptics

Disinfectants

The use of microorganisms in biotechnology

Uses
Production of antibiotics, vaccines and hormones y Antibiotics are obtained from microorganisms. y Common antibiotics include streptomycin which is produced by Streptomyces
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An example of vaccines produced commercially is the Sabine vaccine which is used to treat poliomyelitis. Genetically modified bacteria are also used to produce the insul in hormone on a large scale.

sp. and penicillin which is produced by Penicillin chrysogenum. They are used to treat various infection.

y Production of energy from biomass

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Two sources of energy that are generated through the activities of microorganisms are biogas and gasohol. Biogas is to a gas produced by the anaerobic fermentation of organic matter or waste in a bioreactor. This gas is similar to natural gas. The fermentation of organic matter involves the use of different communities of microorganisms at different stages. Biogas, which is accumulated at the top of the bioreactor, is collected and used as do mestic fuels or compressed in cylinders to be used in cars and tractors. Gasohol or biofuel is a combination of 10% ethanol and 90% petrol. Sugar cane and maize are the main sources of gasohol. The cane or maize is crushed and the sucrose is extracted to f orm sweet syrup. This syrup contains glucose and fructose which when fermented by yeast, will produce ethanol. The ethanol is distilled before it is used. Gasohol is used widely as fuel or as an alternative to petrol in some countries.

Cleaning of oil spills y Oil spills at sea are the result of collisions between oil tankers and other
ocean vessels.

y y

Instead of using chemicals which are usually harmful to marine ecosystem, spills can be cleaned by using genetically engineered bacteria. When sprayed on the surface of oil spills, these bacteria convert the oil into less harmful molecules which are environment friendly.

Production of biodegradable plastic (bioplastic) y Biodegradable plastic called bioplastic has been successfully produced. y Bioplastic such as biopol can be broken down into inorganic compounds by
certain bacteria.

Bioplastic is produced by culturing bacteria in a nutrient -rich medium (glucose) on a large scale.

y y y y

A specific nutrient (nitrogen) is then depleted from the cultured medium. The bacteria react by producing bioplastic as a storage component in their cells. The species of the bacteria commonly used in producing bioplastics is the Erwina sp. Bioplastic is used to make credit cards and bottles. Some bioplastics is used to make medical gums.

Food processing y The commercial use of microorganisms in food processing is based

fermentation.

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The main ingredients of bread and yeast, flour, sugar and water. The most commonly used species of yeast in bread making is Saccharomcyces cerevisiae (bakers yeast) The yeast produces enzymes which break down starch into glucose. ermentation by the yeast produce s carbon dioxide which helps the dough to rise. Beer is brewed from barley grains. In commercial beer-making, two commonly used yeast species are the Saccharomcyces cerevisiae andSaccharomcyes carlsbergensis (brewers yeast). Wine is made through the fermentation of grape juices. During fermentation, ethanol and carbon dioxide are released. Soya sauce is made from soya beans fermented by the action of fungi. Yoghurt is made from the fermentation of milk by bacteria such as actobacillus bulgaricus and Streptococcus thermophillis. These bacteria convert sugar into lactic acid which coagulates casei n (milk protein), producing thick creamy yoghurt. Cheese is made by mixing bacteria (for example Streptococcus sp.) with rennin. The bacteria ferment milk sugar to lactic acid. The solid part of the milk (the curd) is separated from the liquid portion (the whey). The curds are pressed and moulded, abd then left to mature or ripen.