3rd Term

SCRIPTED
LESSONS
2023/2024 ACADEMIC SESSION

BIOLOGY

SS 1 WEEK 3
 BIOLOGY SS1

3RD TERM WEEK 3

PERIOD 1

Subject Biology
Theme The organisms and its environment
Topic Micro-organism in action
Class SS1
Lesson duration 40mins
Instruction\learning objectives By the end of the lesson, student should be
able to;
1. Recognize the presence of microbes by the
colonies they form.
2. Measure the rate of growth of microbes.
3. List the beneficial effects of microbes from
example experiences.

Graph sheet, Palm wine, yeast, sugar milk,

Instructional Resources/Material orange, juice, and pineapple juice.

Teachers Activities  Teacher demonstrates culturing and

monitors growth rate of micro-organisms.
 Teacher discusses with the students the
economic importance of micro-organisms
and gives students projects to carry out to
access the effects of micro-organisms
 Divide the student into working groups,
provide each group with sterilized petri-
dishes which contain culture medium
 Co-ordinate the activities of the student and
have them discuss their experiment
 Mounts some specimen from different petri-
dishes under a microscope and ask students
to observe
 Put up a chart showing the effects of micro-
organisms
Teaching Method Participatory and interactive. Buzz group, Peer
group. Co-operative learning. Learner report
back

LESSON TIME TEACHER ACTIVITIES STUDENT CORE SKILLS

PROCEDURE ACTIVITIES
AND
PREVIOUS
KNOWLEDGE
STEP 1 3 MINS Teacher does the following” Learners does the  Critical thinking
1. Introduces the new topic following  Communication
after asking questions on 1. Listen
the past topics and attentively
making corrections. 2. Participate in
2. Ask students to discuss group activities
in groups the growth of 3. One or two
micro-organisms: ways learners come
of measuring the growth out to say what
of micro-organisms. they have
3. Students to explain the discussed
beneficial effects e.g. in
 nature, medicine and 4. A good cheer is
industries. given to those
who came out to
speak.
Step 2 10mins Teacher does the following 1. Learners Listen 1. Critical thinking
Main Lesson 1. Explains the ways of attentively 2. Collaboration
measuring the growth of 2. Learners make 3. Observation and
micro-organisms attempt to practical analysis
2. Explains the beneficial measure the
effects of it e.g. nature, rate of microbes
medicine and industries 3. They list the
beneficial
effects of
microbes from
everyday
experiences
STEP 3 10mins Teacher discusses with 1. Students
Application in students the economic measure and
class exercise importance of micro- record growth
organisms, and gives to of a given
carry out to access the micro-organism
effects of micro-organisms from a prepared
culture; plot a
growth curve
and interpret it
2. Perform
practical’s on
formation to
produce
alcohol, fruit,
juice e.t.c
Step 4 4 mins Asks students the following Students answer
Evaluation question teachers question
1. State the relationship and submit their
among growth rate of work
 micro gansus and
environmental factors
2. State the main
ingredients for the
production of alcohol
and yoghurt
Step 5 1. Define the term a micro
Assignment organisms
2. State the ways of
measuring micro
organism
3. List 4 beneficial effects
of micro organs.

SUMMARY NOTE
WEEK 3 PERIOD 1
MICRO ORGANISMS IN ACTION
Like all living things, microorganisms can increase in size, multiply in number of cells or
increase in mass. This increase and multiplicity is termed growth. If the environmental
conditions remain favorable, the increase is an index growth of microorganisms.
WAYS OF MEASURING GROWTH IN MICRO ORGANISMS
1. A bacterial sample is inoculated (injected) into a nutrient agar which is a clear liquid
culture medium becomes cloudy or turbid. A progressive increase in turbidity is
indicated related increase in the number of bacteria cells and hence indicator that
growth of bacteria is taking place. In the laboratory, turbidity is measured by a
spectrophotometer. This instrument measures the amount of light that can pass through
a liquid medium. As turbidity at regular intervals, growth of bacteria cells can be
measured.

2. Small Samples of bacteria are taken from the nutrient agar at regular intervals. Each
sample taken is diluted several times. Each diluted samples is then inoculated into a
nutrient agar medium in a petri-dish and incubated. The number of colonies formed in
each petri-dish dish is then counted. The number of colonies indicates the number of
living bacteria cells in the diluted sample. From this, the under favorable conditions, a
growth curve can be depicted as illustrated below
WEEK 3 PERIOD 2

Subject Biology
Theme The organism and its environment
Topic Microorganism in action
Class level Ss1
Lessons duration 40 mins (period 2)
Instructional
Learning objects By the end of the lessons, students should be
able to;
1. Recognize that some microorganisms
cause disease
2. Recognize that some disease causing
microorganism and air borne and
water-borne are spread through our
food
3. State characteristics (color, pattern
growth) of colonies of microorganisms.
Instructure resources materials 1. Charles showing mode of spread of
few micro organism
2. Retri dishes, culture medium

Teacher activities 1. Teacher divides stools into working

groups, provided each group with
streished petri-dishes which contain
culture medium.
2. Coordinates the activities of the stools
have them discuss their experiment
Teaching method 1. Participatory and interactive Buzz group,
Peer group, Cooperative learning,
Learner report back.
Lesson Time Teacher activities Students activities Core skills
procedure
Step 1 3 mins Teacher does the Learners does the 1. Critical
Previous following following thinking
knowledge 1. Introduces new 1. Participate in 2. Communi
topic to students. group activities. cation
2. Asks students to 2. Listen attentively. 3. cooperati
discuss in group 3. One or two on
what they have learner come out
leant so far. to say what they
3. Call one or two have discussed.
students to 4. A cheer is given
explain. What they for those who
have discussed. come out to
speak.

Step 2 10 mins Teachers does the

Main lesson following;
1. Explain the
harmful effect
of some
microbes
2. Explain the
types of micro
organism
3. Explain
diseases
causedby micro
organism
4. State ways in
which diseases
causing
organism
(pathogenic)
 Micro spread and 1. Learners listen 1. Commu
transmitted attentively nication
2. They make 2. Critical
attempts to thinking
ask the names 3. Collabor
of some micro ation
organs and
the disease
they cause.
Step 3 10mins Teachers identifies 1. Students carry 1. Imagina
Application class micro organisms in air out instruction tion
exercise and water given by 2. Collabo
1. group of micro teacher. ration
organs; 2. They listen to 3. Commu
bacteria, teacher’s nication
viruses, some feedback and 4. Creativit
algae, give y
protozoa and immediate
some fungi feedback.
ii. Concept of Copy lesson
culturing summary on
2. Identifies the board.
micro organs
air (ii) pond
water (iii) river
stream (iv) in
our bodies
and food
3. Identifies
carriers of
micro
organism
Step 4 4 mins Teacher asks Student
Evaluation students the following respond to
question; teachers
question
 1. List some
diseases
caused by
microorganism.
2. State where
various
microorganism
can be found.
3. Described
characteristic
of some micro
organism
Step 5 assignment 1. What are the
effects of micro
organism
2. , on human
animals etc.
3. State what
could happen
to the teeth if
not properly
brushed for a
long time.

SUMMARY NOTE
BENEFICIAL EFFECTS OF MICROBES
Microorganisms can be beneficial to man in the areas of medicine, in nature and in
industries for example, production of alcohol from cereals, starches and fruits is possible
with the aid of microbes, commercial production of wine and alcohol drinks in brewries
provides a lot of income for companies

HOW TO MAKE YOGHURT

Yoghurt is a food produced by bacteria fermentation of milk. The bacteria used to make
yoghurt are known as yoghurt cultures (good bacteria). Fermentation of sugar in the milk
by these bacteria produces lactic acid, which acts on milk protein
 To give yoghurt its texture and characteristics tart flavour. The following are steps to
making yoghurt.
1. Get the milk of your choice. It can be skimmed whole milk or evaporated milk, powdered
milk or pasteurized milk.
2. Heat the milk to about 85%
3. Cool the milk to about 43%
4. Add the yoghurt started (good bacteria) to the cooled milk and stir with the rest of the milk
5. Add flavoring to your taste
6. Pour the mixture into jars/containers and incubale 7-9 hours.
7. Place the jars in the refrigerator to cool and set
8. It is ready to served

WEEK 3 PERIOD 3

Subject Biology
Theme The organisms and its environment
Topic Micro-organisms
Class level S.S.1
Lesson duration 40mins (period 3)
Instructional learning By the end of the lesson, students should be able to
Objectives 1. Identify micro-organisms that can be formed on insides bodies e.g under
the fingernail, mouth and expired air
2. Describe the effects beneficial and harmful of micro-organisms on human
body
Instructional resources Charts showing some micro-organisms, where they are fond.
materials Some carriers of micro-organism
Teacher’s preparation for Teacher prepares for the lesson providing the following
the lesson 1. Petri-dishes, culture
2. Slides, slides covers, microscopes, strains
 3. Charts showing some micro-organisms and where they are located in
humans
4. Some carriers of micro-organisms
Teaching method 1. Preparation and interacting
2. Buzz group
3. Learner repair feedback

SUMMARY NOTE FOR WEEK 3 PERIOD 3

DISEASE CAUSING MICRO ORGANISM
Many microorganisms cause diseases in plant and animals, leading to infection and
eventually death if not managed properly. Micro organisms are usually spread or
transmitted through air, water, food and animals vectors or carries as well as directs skin
contact, contagious diseases are spread by direct contact with an infected person e.g.
leprosy, measles, tuberculosis and STDS (sexually transmitted diseases).
Below is a table which summarizes some important diseases and how they are transmitted.

S/n Disease Causative Mode of Host Symptoms

Organism transmission
Malaria fever Plasmodium Mosquito bites Man High body temperature
1.
(protozoa)
Tuberculosis Bacteria Air-bone Man& Persistence dry cough,
2.
cow profuse sweating at night,
high temperature, loss of
weight, blood in sputter
Measles Virus Air and body Man/ Skin rashes, high fever,
3.
contact children headache, cold, cough,
body pain
Whooping Bacteria Air borne Man of Cold, cough, high fever,
4.
cough All ages vomiting
Chicken pox Virus Air borne Man of Hitch skin rashes
5.
All ages
Poliomyelitis Virus Water Children Headache, high fever,
6.
stiffness of limbs as a
result of nervous disorder
that result from attack on
muscle nerves
 Amoebic Protozoan Food and Man Abdominal pain, diarrhea,
7.
Dysentery (endameba water vomiting
histolytic)
Food poisoning Bacteria Infected food Man Headache, restlessness,
8.
(salmonella) abdominal pain, vomiting
Typhoid Actinium Food and Man (of High temperature with
9.
(salmonella water all ages) diarrhea or constipation
tophi)
Cholera Bacterium Drinking water Man (of Serious diarrhea with
10.
(vibrio all ages) vomitting,high temperature
cholera) and abdominal pain.
Ineffective
11.
hepatitis
pneumonia bacteria Air Man, High fever, difficulty in
12.
pig,cow,b breathing, cough/wheezier
irds.
Meningitis Bacteria Air Children High fever, headache,
13.
(cerebrospinal (meningococc and vomiting and stiffness of
fever) al) young the neck
adults
Sleeping Trypanosome Tsetse fly Man Uncontrollable sleepiness,
14.
sickness (protozoan) bites fever, headaches,
(trypansomiasis slanginess, drowsiness.

Yellow fever virus Aides Man High fever, headache,

15.
mosquito back ache, temperature
fluctuations, jaundice
arising from anti of virus
into the liver and kidney.
Dengue fever virus Female zeds Man and High fever, severe pains in
16.
mosquito kidney the joint, back and head,
nausea and vomiting.
River blindness Protozoan Back fly Man Severe headache, high
17.
(onchocerc) fever, gradual blindness.
Typhus fever rickettsia Body louse Man High fever, severe pains in
18.
the muscle.
 Common cold virus Air Man Fever, headache, runny
19.
nose.
Gonorrhea Bacterium Sexual Man Males may experience
20.
(Neisseria intercourse burning sensation during
gonorrhea) urination, inflamed urethra,
and thick yellow discharge.
In females, painful
urination, redness around
urinary area, vaginal
discharge, swelling of the
valve, it may cause
blindness of babies during
pregnancy.
Syphilis Bacterium Sexual Man Itching around private
21.
(trepone- intercourse parts and burning
mapallidum sensation around the waist
in both males and female
(in females burning
sensation also occur in the
stomach)
Vaginal discharge and
22.
irregular menstruation in
females.
Aids Virus (human Sexual Man High fever, loos of weight,
23.
immune intercourse (infected diarrhea, skin rashes,
deficiency blood person) weakness in the muscles,
virus) transfusion poor immunity, death.
injection
needles, blood
contact with
infected
person /
object.