Worksheet 2.

A. State whether True or False. Correct the false statement(s):

1. Microbes are invisible to our naked eyes.

2. Viruses can stay alive outside the host cell.
3. Microbes cannot survive in harsh environmental conditions.
4. Bacilli bacteria are spherical in shape.

Answer:

1. True
2. False. Viruses can stay alive only in the host cell.
3. False. Microbes can survive even in harsh environmental conditions.
4. False. Bacilli bacteria are rod-shaped.

B. Fill in the blanks with the correct words:

1. Microbes are visible (to naked eye/mostly under a microscope).

2. Viruses are (smaller/larger) in size than bacteria.

3. Polio is caused by a (virus/bacteria).

4. (Bacteria/Fungi) lack chlorophyll and feed on decaying matter.

C. Very Short Answer Questions:

1. Describe a microscope. How is it used?

2. Why cannot fungi make their own food? Give two examples of fungi.
3. Describe the different types of bacteria.

Answer:

1. An instrument which is used to see minute organisms is known as a compound

microscope. It is made of lenses. The specimen is placed on a glass slide, covered with a
coverslip, and placed under the objective lens of the microscope.

2. Fungi cannot make their food because they lack chlorophyll. Chlorophyll is a green
coloured pigment which helps plants in photosynthesis. The examples of fungi are yeast and
mushrooms.
3. Bacteria are classified on the basis of their shape. For example, bacilli are rod-shaped,
cocci are spherical in shape, vibrio are comma-shaped, and spirilla are spiral in shape.

D. Short Answer Questions:

1. What are the categories of microbes?

2. What is the size of microbes and how can they be seen? Give an exception.
3. State any three characteristics of virus.

Answer:

1. Microbes may be divided into the following main categories—bacteria, fungi, protozoa,
certain algae, and viruses.
• Bacteria are unicellular.
• Fungi are a group of microscopic and unicellular organisms.
• Protozoa are also unicellular organism
• Algae are tiny plant-like structures which are either multicellular or unicellular.
• Viruses are smaller in size than other microbes and can only be viewed under an electronic
microscope.

2. Microorganisms are extremely small and cannot be seen with naked eyes. They can only
be seen under a microscope or using a magnifying lens. Some fungi and algae, such as
mushroom and seaweed, are not microscopic.

3. The following are the characteristics of virus: i. Viruses are the smallest microorganism or
microbes and can be seen only with an electronic microscope. ii. Viruses live and multiply in
the cells of the host. iii. Viruses are considered dead outside the host organism

E. Long Answer Questions:

1. Describe the habitat of microbes.

2. Write a short note on virus.

Answer:

1. Microbes are found in all types of environments. They are found almost everywhere—in
ice-cold regions, hot springs, and deserts, and even inside the bodies of animals and human
beings. They can survive in extreme temperatures and humidity levels, independently or
inside host bodies (as parasites), and alone or in colonies.
2. Viruses are smaller in size than other microbes and can only be viewed under an electronic
microscope. They are only considered alive inside the cells of a host organism, where they
reproduce and multiply. Any bacterium, plant cell, or animal cell can act as the host for a
virus. Outside a host cell, viruses are inactive and can be considered non-living.

Worksheet 2.2

A. Write one word for the following:

1. Bacterium found in milk

2. Microbe involved in the production of wine
3. Medicines used to treat infections and diseases
4. Microbes that cause diseases
5. Breaking down of organic waste into simpler substances
Answer:

1. Lactobacillus
2. Yeast
3. Antibiotics
4. Pathogens
5. Decomposing

B. Fill in the blanks with the correct words:

1. (Virus/Yeast) is a useful microbe in the baking industry.

2. The yeast respires and releases (oxygen/carbon dioxide), which forms bubbles in the
dough.

3. (Antibiotics/Vaccines) are given to children and infants to protect them from diseases.

4. (Decomposing/Fermentation) by certain microbes leads to an

increase in the soil fertility.

C. Very Short Answer Questions:

1. How is curd formed from milk?

2. Define nitrogen fixation.
3. Define manure.

Answer:

1. Curd is prepared from the coagulation of casein which is a protein commonly found in
milk. This process is facilitated by a bacterium present in the curd called Lactobacillus.
2. Nitrogen fixation is the process of conversion of atmospheric nitrogen into a form that can
be absorbed by the roots of the plants.
3. A manure is a natural substance obtained by the decomposition of animal waste, human
waste, and plant residue with the help of microorganisms. It is used to increase soil fertility
without any harmful effects.

D. Short Answer Questions

1. Describe the industrial use of yeast.
2. What are antibiotics? Give two examples.
3. Why should antibiotics be taken only at the advice of a doctor?

Answer:

1. Yeast is used for the production of alcoholic beverages, such as beer and wine, by
fermentation of sugar present in barley and grapes. Fermentation by yeast produces alcohol
and carbon dioxide. Yeast is also used in the process of making bread. It involves kneading a
mixture of flour, salt, sugar, yeast cells, and water into a dough. Yeast converts sugar to
alcohol and carbon dioxide. As more and more carbon dioxide is produced, the dough rises in
volume.
2. Certain bacteria and fungi are used in the production of medicines called antibiotics that
destroy certain disease-causing microbes. Penicillin, streptomycin, and tetracycline are
examples of antibiotics. Antibiotics are also used to control microbial diseases in animals and
plants.
3. We should only take the antibiotics prescribed by doctors because wrong or excessive
doses of antibiotics will make our body resistant to these medicines and reduce their
effectiveness in future

E. Long Answer Questions:

1. Explain the principle of vaccines. Give two examples of vaccines.

2. How are microbes responsible for cleaning the environment?

Answer:

1. Certain weakened or dead disease-causing microbes can be introduced to our body to

trigger the production of long-term antibodies for protection from these microbes. This is
known as vaccination. Vaccines can be administered to humans and animals in the form of
injection or oral drops. Vaccines are given to children and infants to protect them from
diseases such as chickenpox, polio, smallpox, tuberculosis, hepatitis, and cholera. The polio
vaccine is given to children in the form of oral drops. The smallpox and polio vaccines have
almost led to the global eradication of these diseases.
2. Microbes help in cleaning the environment. They help in breaking down the organic waste
from plants and animals and their dead remains into simpler substances. This process of
breaking the organic waste from plants and animals and their dead into simpler substances is
called decomposing. The decomposed material is then absorbed by plants and can be used by
other organisms. Therefore, microbes play a major role in cleaning the environment.

Worksheet 2.3

A. State whether True or False. Correct the false statement(s):

1. Some diseases can spread via air.

2. The female Anopheles mosquito is the carrier of the anthrax parasite.
3. Anthrax only occurs in humans.
4. Dengue is caused by a virus.
5. The foot and mouth disease only occurs in cattle.

Answer:

1. True
2. False. The female Anopheles mosquito is the carrier of the plasmodium parasite.
3. False. Anthrax occurs in both humans and cattle.
4. True
5. True

B. Match the following:

1. Female Aedes mosquito - c. Dengue

2. Female Anopheles mosquito - b. Malaria
3. Bacillus anthracis - d. Anthrax
4. Tuberculosis - a. Communicable disease

C. Very Short Answer Questions:

1. What are pathogens?

2. Name any two carriers of diseases.
3. Why should we keep our food covered?

Answer:

1. Pathogens are disease-causing microbes that can enter our body via water, food, air,
through direct physical contact with infected individuals, or bite of a carrier organism.

2. The two most common carriers of diseases are mosquitoes and houseflies. The mosquitos
can cause serious diseases such as dengue and malaria. House flies carry germs of disease
such as typhoid and cholera.

3. We should keep food covered because uncovered food might get exposed to the carriers of
disease that can infect any person who consumes the spoilt food with various diseases.

D. Short Answer Questions:

1. What are communicable diseases? Give two examples.

2. How can keeping our surrounding clean and dry prevent malaria?
3. What is food poisoning?

Answer:

1. Communicable diseases are the diseases that spread to healthy individuals from an infected
individual via direct physical contact, air, water, and food. Some such diseases are common
cold, cholera, tuberculosis, and chicken pox.
2. Mosquitoes breed and multiply in stagnant water. Keeping our surroundings clean and dry
by not allowing water to collect will prevent mosquitoes from breeding and spreading
malaria. We should avoid water getting collected in coolers, tyres, flowerpots, and so on. We
should also use disinfectant regularly in order to prevent mosquitoes from breeding.

3. Food contaminated by microbes can become poisonous due to the release of toxins by the
microbes. Eating spoilt food can make an individual seriously ill, and can even be fatal. This
is known as food poisoning.

E. Long Answer Questions:

1. Explain how an infection can spread through air.

2. What is the role of insects in spreading infections? Give two examples.

Answer:

1. Certain diseases spread via air. The tiny moisture droplets released by an individual
suffering from common cold while sneezing carries a large number of viruses. These droplets
remain in the air and can be inhaled by healthy individuals, causing them to get infected.
2. Pathogens can also be carried by some animals and insects. A common carrier is the
housefly, which often sits on garbage and excreta of animals enabling the pathogens present
there to stick on its body. The fly may next sit on uncovered food, which then gets
contaminated. The female Anopheles mosquito is the carrier of the plasmodium parasite,
which is a protozoan that causes malaria. Similarly, the female Aedes mosquito is the carrier
of the virus that causes dengue. Water is the breeding ground for mosquitoes so keeping our
surroundings dry and clean can prevent their breeding, and stop the spread of dengue and
malaria

Worksheet 2.4

A. Write one word for the following:

1. Substances added to food to prevent spoilage

2. Preservation method of adding common salt to food items
3. Natural preservative added to jams
4. Process of preserving milk by boiling and cooling

Answer:

1. Preservatives
2. Salting
3. Sugar
4. Pasteurization
B. Fill in the blanks with the correct words:

1. Sodium benzoate is a (natural/chemical) preservative.

2. (Salting/Pasteurization) prevents microbes from growing in milk, making it safe for

consumption.

3. (Fermentation/Preservation) involves adding of salt, edible oil, and acids such as vinegar
to food.

4. Foods are packed in (waterproof/airtight) containers to prevent spoilage due to microbes.

5. Pasteurization was discovered by (Louis Pasteur/Leslie Pasteur).

C. Very Short Answer Questions:

1. What are chemical preservatives? Give two examples.

2. Describe two roles of salt as a preservative.
3. Why are some foods packaged in airtight packets?

Answer:

1. The chemicals which are added to food items to stop the growth of microbes are called
chemical preservatives. Examples of some common preservatives are sodium metabisulphite
and sodium benzoate that help to stop the growth of microbes.
2. Dry common salt is added to preserve fish and meat against the growth of bacteria. Salt is
also added for the preservation of raw mangoes, alma, and tamarind in the preparation of
pickles. 3. The foods packed in an airtight packets (such as wafers) are protected from the
microorganisms present in air that may spoil the food.

D. Short Answer Questions:

1. Why does food go bad? List two ways in which food can be preserved.
2. What is the role of temperature in the preservation of food? Give two examples of
preservation techniques involving temperature.
3. Describe any three physical methods of food preservation.

Answer:

1. Food items can go bad if they support the growth of microorganisms. Spoilt food can lead
to serious illness when consumed. Food should always be preserved properly to prevent
spoiling and food poisoning. Two ways in which food can be preserved are: by adding salt
and sugar and by adding preservatives, such as sodium metabisulphite and sodium benzoate.
2. Temperature plays a very important role in the growth of microorganisms. High
temperature kills microorganisms, while low temperature inhibits the growth of
microorganisms. For example, the low temperature of the refrigerator prevents
microorganisms from spoiling food kept in it. Also, milk is heated up for 15–30 seconds
followed by suddenly chilling it before storing it. This process prevents microbes from
growing in the milk. Later, boiling kills most microorganisms present in milk allowing it to
be stored for longer.
3. There are various ways for preservation. Three of them are as follows:
(a) Preservation by common salt— Common salt has been used to preserve meat and fish for
ages. Meat and fish are covered with dry salt to prevent the growth of bacteria. Salting is also
used to preserve amla, raw mangoes, tamarind, etc.
(b) Preservation by sugar—Jams, jellies, and squashes are preserved by sugar. Sugar
decreases the moisture content which inhibits the growth of bacteria that spoil food.
(c) Preservation by oil and vinegar— Oil and vinegar prevents spoilage of pickles because
bacteria cannot survive in such an environment. Vegetables, fruits, fish, and meat are often
preserved by this method.
E. Long Answer Questions:

1. Explain the process of pasteurization. Name the inventor of this technique.

2. Write a brief note on the physical and chemical preservation techniques.

Answer:

1. Pasteurization is the method of heating milk at about 700 degrees Celsius for 15 to 30
seconds followed by chilling it suddenly before storing it. This process stops the growth of
microbes from growing in the milk, so it is so safe for consumption without boiling.
Pasteurized milk can be easily consumed without boiling as it is free from harmful microbes.
This method of pasteurization was discovered by Louis Pasteur.
2. Preservation is the method for preventing the growth of microorganisms. There are two
ways of preservation: chemical preservatives and physical preservatives. The chemical
preservative techniques include the use of chemicals such as sodium metabisulphite and
sodium benzoate to inhibit the growth of microorganisms. The physical preservative
techniques include the use of common salt, sugar, and edible oil which are added to prevent
the growth of microorganisms. For example, salt is added to the pickles to preserve the food
and sugar is added to the jams to preserve.
 Worksheet 2.5

A. State whether True or False. Correct the false statement(s)

1. Nitrogen fixing means the conversion of soluble nitrogen into atmospheric nitrogen.
2. Rhizobium is a virus.
3. The percentage of nitrogen present in the atmosphere is 21%.
4. Plants need nitrogen for the synthesis of plant proteins.
5. The percentage of nitrogen present in the atmosphere keeps on changing.

Answer:

1. False. Nitrogen fixing means the conversion of atmospheric nitrogen into soluble form.
2. False. Rhizobium is a bacterium.
3. False. The percentage of nitrogen present in the atmosphere is 78%.
4. True
5. False. The percentage of nitrogen present in the atmosphere is constant.

B. Fill in the blanks with the correct words:

1. Nitrogen fixation is a process of converting (atmospheric/soil) nitrogen into a soluble

form.

2. Rhizobium exists in the (leaf/root) nodules of leguminous plants

3. Nitrogen is fixed in the soil by microbes such as bacteria and (red- blue/blue-green) algae.

4. Some bacteria convert nitrogenous waste in the soil into (nitrogen/ oxygen), which is
released back into the atmosphere.

C. Very Short Answer Questions:

1. What is the result of atmospheric nitrogen fixation? How is the resulting form of nitrogen
useful?
2. State two roles of bacteria in the nitrogen cycle.
3. State two roles of animals in nitrogen fixation.

Answer:

1. In the process of nitrogen fixation, atmospheric nitrogen is converted into a form that can
be easily used by plants. This process is carried out by microbes, including the nitrogen-
fixing bacterium Rhizobium. Nitrogen fixation can also be triggered by the natural
phenomenon of lightning. The resulting form of nitrogen is easily absorbed by plants to form
plant proteins.

2. Two ways in which bacteria help in nitrogen cycle are:

(a) Nitrogen-fixing bacteria helps to convert atmospheric nitrogen to nitrates.
(b) Bacteria and fungi convert the dead remains of plants or animals or their waste products
to ammonia.
3. (a) Animals consume plants and use it to form animal protein.
(b) Decomposers convert the dead animals into nitrogen compounds.

D. Short Answer Questions:

1. State three ways in which atmospheric nitrogen can be fixed.

2. Explain how some bacteria contribute to atmospheric nitrogen.
3. List the three forms in which nitrogen is available on Earth.

Answer:

1. Atmospheric nitrogen fixation takes place by the following processes:

(a) Lightning converts atmospheric nitrogen into ammonia and nitrate which will enter the
soil through rainfall.
(b) Industrial fixation—under great pressure and at a temperature of 600 degree Celsius, with
the use of a catalyst, a fertilizer is made when the atmospheric nitrogen and hydrogen are
combined to form ammonia.
(c) Growing leguminous plants which will have Rhizobium and will help to fix the
atmospheric nitrogen into nitrogen compounds.

2. This process is carried out by microbes, including the nitrogen- fixing bacterium
Rhizobium, which exists in the root nodules of leguminous plants such as peas and beans.
Some bacteria also convert a portion of the nitrogenous waste into nitrogen gas, which is
released back into the atmosphere.

3. Even though nitrogen is constantly fixed, it remains in the atmosphere in a constant

amount of 78%. It is present in the bodies of all living organisms as a constituent of nucleic
acids, proteins, vitamins, and chlorophyll.

E. Long Answer Questions:

1. Explain the nitrogen cycle with the help of a diagram.

2. What is nitrogen fixation? What are the different ways in which nitrogen is fixed?

Answer:

1. Even though nitrogen is constantly fixed, it remains in the atmosphere in a constant

amount of 78%. It is present in the bodies of all living organisms as a constituent of nucleic
acids, proteins, vitamins, and chlorophyll. When nitrogen is fixed in the soil by bacteria and
blue-green algae, they are converted into compounds of nitrogen that can be easily absorbed
by the roots of the plants. The plants utilize the absorbed nitrogen for the synthesis of plant
proteins and other essential compounds. Animals that feed on plants acquire the proteins and
compounds of nitrogen. After the death of the animals and plants, the nitrogenous waste left
behind in their dead matter is converted into nitrogenous compounds by certain microbes
present in the soil. These compounds are again absorbed by the roots of the plants. Some
bacteria also convert a portion of the nitrogenous waste into nitrogen gas, which is released
back into the atmosphere. This cycle of events maintains the constant percentage of nitrogen
in the atmosphere. This is called the nitrogen cycle.
2. Nitrogen fixation is a natural process by which atmospheric nitrogen in the air is converted
into nitrogenous compounds in soil which can be further used by the plants and animals to
produce proteins. Atmospheric nitrogen fixation takes place by the following processes:
(a) By lightning - Lightning converts atmospheric nitrogen into useful forms which enter the
soil through rainfall.
(b) By nitrogen-fixing bacteria present in the root nodules of leguminous plants and blue-
green algae - These fix atmospheric nitrogen into nitrogenous compounds.