L/O/G/O

QUIZ MICROORGANISMS
GRADE 7

BIOLOGY-GRADE 7
 Question No.1
• A microorganism is a living organism that is so small that
you can only see it clearly by using a microscope. Name
four living things that are included in microorganisms.

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 Question No.2
• Give examples of bacteria that are good and their function
in daily life and those that are harmful to humans (write
the name of the disease).

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 Question No.3
• Viruses are even smaller than bacteria. Suggest why they
are not usually said to be microorganisms.

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 Question No.4
• Explain the difference between algae and protozoa based
on the characteristics of their body parts.

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 Question No.5
• Create food webs in the rice field ecosystem.

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 Question No.6
• Explain why bread placed at room temperature grows
mold faster than bread placed in the refrigerator.

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 Question No.7
• Explain why fertilizer derived from food waste and animal
waste is good for plants (relate it to the role of
decomposer).

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 Question No.8
• Based on the experiments you have carried out, explain
why yoghurt made from biokul starter is thicker than
yakult starter, then what causes the sour taste in yoghurt?

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 • Bacteria, microscopic fungi, protozoa, and algae.

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 • L.bulgaricus for make yoghurt, E.coli causes diarrhea,
Mycobacterium tuberculosis causes TBC.

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 • Viruses are not generally considered to be living
organisms as they show none of the characteristics of
living organisms apart from reproduction, which they can
do only when inside a cell

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 • Algae have chloroplasts in their bodies so they can make
their own food, while protozoa do not have chloroplasts
and have movement tools in the form of flagella or cilia.

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 • Microorganisms (mold) have an optimum temperature for
growth, namely when placed in a warm room, whereas at
low temperatures (cold) their growth tends to be inhibited.

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 • When microorganisms decay organic matter, they return
the nutrients to the soil. Plants can then use the nutrients
to help them to grow.

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 • Because the biokul starter uses more than one bacteria
that are in symbiosis with each other, while the yakult only
uses one bacteria, namely the L.casei shirota strain. The
sour taste of yoghurt is caused by the conversion of milk
into lactic acid by bacteria (L.bulgaricus and
S.thermophilus.

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