MICROORGANISMSBy Ms. Kinder

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Utah State Standards

• Standard V: Students will understand that microorganisms range from simple to complex, are found almost everywhere, and are both helpful and harmful.

• Objective 2: Demonstrate the skills needed to plan and conduct an experiment to determine a microorganism’s requirements in a specific environment.

Intended Learning

Outcomes:• Use Science Process and

Thinking Skills• Plan and conduct simple

experiments.• Formulate simple research

questions. • Predict results of

investigations based on prior data.

• Use data to construct a reasonable conclusion.

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• They are made up of a single cell with a cell wall and do not have a nucleus.

• Some bacteria can

make   their own food, but a large majority feed on other organisms.

• In addition, most bacteria need oxygen to survive.

All bacteria have similar characteristics.

Bacteria are so small that about 1,000 could fit on the

head of a pin.

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BACTERIA INFORMATION

• Bacteria are classified into three groups according to their shape: round (cocci), spiral (spirilla), and rod (bacilli) shape. – Some round shape bacteria

can cause infections in people.

– Some spiral shape bacteria are used to make cheese.

– Some rod shaped bacteria have been known to cause food poisoning.

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There are more than 10,000 kinds of bacteria and an unknown number still waiting to be

discovered.

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The human body has more bacteria than it has cells. An unborn baby is completely free of bacteria, but the instant they are born they acquire billions of bacteria. Bacteria are essential for a healthy body.

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• When people become sick, they go to the doctor's office expecting a miracle cure.

• Most often, the best advice often times is to go home, drink lots of fluids and rest.

• There is no medication available to combat a viral infection.

• As a result, antibiotics are becoming overprescribed and misused. Over time, the microbes will become resistant and the antibiotics will become totally ineffective.

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1. What is the function of the cilia in the

illustration? A. To move the

parameciumB. To take in water and           remove wasteC. To control cell divisionD. To make food from

sunshine and air

ic.ucsc.edu/~wxcheng/ envs161/Lecture8/ciliate.jpg

Answer to: What is the function of the cilia in

the illustration?A. To move the

parameciumB. To take in water and remove

wasteC. To control cell divisionD. To make food from sunshine and air

ic.ucsc.edu/~wxcheng/ envs161/Lecture8/ciliate.jpg

2. Which of the following correctly describes the size of fungi

compared to the size of bacteria?

A. Fungi are larger.

B. Bacteria are larger.C. They are about the

same size. D. They are the same

size but different shapes.

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BACTERIA

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FUNGI

Answer to: Which of the following describes the size of fungi compared to the size of

bacteria?

A. Fungi are larger.

BACTERIA

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FUNGI

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3. Use the diagram to answer the question.

What composes the paramecium’s body?

A. thousands of cells

B. four cellsC. one cell and its partsD. several body organs

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Answer to: Use the diagram to answer the questions. What composes the paramecium’s body?

C. One cell and its parts

pantransit.reptiles.org

science.kennesaw.edu/.../ pictures/paramecium.gif

4. Which of the following describes the most ideal location for

microorganisms to live?

A. underwaterB. In warm, humid

placesC. Nearly everywhereD. Sunny, dry areas

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Answer to: Which of the following describes the most

ideal location for microorganisms to live?

B. in warm, humid places

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5. These foods were left in plastic bags in a warm container for 5 days. A student recorded observations and data. Which of these

hypotheses was tested? A. Foods left in the dark will rot differently than foods in light.

B. Will foods react differently in plastic bags?

C. If different foods are used, then different bacteria will grow.

D. Which kind of bacteria is best for making cheese?

FOODOBSERVATION

S

Bread

Covered with black, fuzzy stuff

BananaTurned slimy,

black and soft

Hamburger

Turned borwn with green spots

CheeseHas white and

green areas

C. If different foods are used, then different bacteria will grow.

Answer to: These foods were left in plastic bags in a warm container for 5 days. A

student recorded observations and data. Which of these hypotheses was tested?

FOODOBSERVATIONS

BreadCovered with black, fuzzy stuff

BananaTurned slimy, black and soft

HamburgerTurned borwn with green spots

CheeseHas white and green areas

6. What variable was tested in this experiment?

A. the length of time it takes for food to rot

B. what kind of bags allows rotting to occur

C. the temperature microorganisms like best

D. how different kinds of food rot

FOOD OBSERVATIONS

BreadCovered with black,

fuzzy stuff

BananaTurned slimy, black

and soft

HamburgerTurned borwn with

green spots

CheeseHas white and green

areas

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Answer to: What variable was tested in this

experiment?

D. How different kinds of food rot

FOODOBSERVATION

S

Bread

Covered with black, fuzzy stuff

BananaTurned slimy,

black and soft

Hamburger

Turned borwn with green spots

CheeseHas white and

green areas

www.flickr.com

7. Which of the following is a conclusion you could make concerning

this data?

A. Bread is more likely to rot than cheese or meat.

B. Bread is better for you than cheese.

C. Different microorganisms grow on different foods.

D. Meat is less safe to eat than other foods because it turns brown.

FOODOBSERVATION

S

Bread

Covered with black, fuzzy stuff

BananaTurned slimy,

black and soft

Hamburger

Turned borwn with green spots

CheeseHas white and

green areas

whatcom.wsu.edu

C. Different microorganisms grow on different foods.

Answer to: Which of the following is a conclusion you could make

concerning this data?

FOODOBSERVATIONS

Bread

Covered with black, fuzzy stuff

BananaTurned slimy, black and soft

HamburgerTurned brown with green spots

CheeseHas white and green areas

whatcom.wsu.edu

8. How might a student improve this experiment?

A. Count the number of microorganisms on each food with a toothpick.

B. Use a microscope to begin to identify the kinds of microorganisms.

C. Add some strong chemicals and see what they do to the foods.

D. Kill the microorganisms and make the food safe.

FOODOBSERVATIONS

Bread

Covered with black, fuzzy stuff

BananaTurned slimy, black and soft

Hamburger

Turned brown with green spots

CheeseHas white and green areas

vegetablemdonline.ppath.cornell.edu

Answer to: How might a student improve this

experiment?

B. Use a microscope to begin to identify the kinds of microorganisms.

FOOD OBSERVATIONS

BreadCovered with black, fuzzy stuff

BananaTurned slimy, black and soft

HamburgerTurned brown with green spots

CheeseHas white and green areas

vegetablemdonline.ppath.cornell.edu

9. A scientist wonders if a certain bacteria can survive being frozen. Which of the following is a correctly written hypothesis?

A. If bacteria are frozen, then they will die.B. Bacteria are small,

microscopic life forms.C. The bacteria died when it was frozen.

D. Bacteria survive best when they are moist.

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Answer to: A scientist wonders if a certain bacteria can survive being frozen. Which of the following is a

correctly written hypothesis?

A. If bacteria are frozen, then they will die. ag.arizona.edu

10. What have experiments shown scientists about the cause of disease?

A. Diseases are caused by sudden changes in the weather.

B. Diseases are caused by too much exercise.

C. Microorganisms cause many diseases.

D. Little can be done to prevent disease.

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C. Microorganisms cause many diseases.

Answer to: What have experiments shown scientists about the cause of disease?

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11. Which of the following practices is based on an understanding of

microorganisms? A. walking downhill

instead of running

B. looking both ways before crossing a street

C. wearing lightweight clothes in the summer

D. washing your hands before eating www.agen.ufl.edu

Answer to: Which of the following practices is based on an

understanding of microorganisms?

D. How different kinds of food rot

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12. What important function do microorganisms have in an

ecosystem? A. They produce food from sunlight.

B. They reduce the number of large animals.

C. They decompose dead organisms.

D. They help clean the air.

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C. They decompose dead organisms.

Answer to: What important function do microorganisms

have in an ecosystem?

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13. How does adding yeast change bread dough?

A. Bubbles of gas form in the dough.

B. Yeast changes the bread’s color.

C. More dough is produced as the yeast multiply.

D. Yeast makes it less lumpy.

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A. Bubbles of gas form in the dough.

Answer to: How does adding yeast change bread dough?

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14. How do bacteria help our bodies function?

A. They make our muscles and lungs stronger.

B. They help to digest food in the intestines.

C. They circulate in our blood and help carry oxygen.

D. They make our skin flexible and clean.

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B. They help to digest food in the intestines.

Answer to: How do bacteria help our bodies function?

eahec.ecu.edu

15. Which of the following correctly pairs a microorganism with the disease

it causes? A. Protozoa= Flu B. Virus= Athlete’s Foot C. Bacteria=Strep Throat D. Fungi = a cold

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C. Bacteria and Strep Throat

Answer to: Which of the following correctly pairs a

microorganism with the disease it causes?

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Duplicate this chart on your paper and write the information

about each microorganism. BACTERIA FUNGUS PROTOZOAN ALGAE

RELATIVE SIZE      

FOOD SOURCE      

ENVIRONMENT IN WHICH THEY LIVE

     

Fill in the chart with information about each

microorganism. BACTERIA FUNGUS PROTOZOAN ALGAE

RELATIVE SIZE

Small, invisible to

eye

Somelargeand

Some are

small 

Small,Singlecelled 

Some large and

some small 

FOOD SOURCE      

ENVIRONMENT IN WHICH THEY LIVE

     

Fill in the chart with information about each

microorganism. BACTERIA FUNGUS PROTOZOAN ALGAE

RELATIVE SIZE

     

FOODSOURCE

Eat Otherorganisms,

photosynthetic

Eat Other Rotting

Organisms

Eat OtherOrganisms.Photosyn-

thetic 

Photo-synthetic 

ENVIRONMENT IN WHICH THEY LIVE

     

Duplicate this chart on your paper and write the information

about each microorganism. BACTERIA FUNGUS PROTOZOAN ALGAE

RELATIVE SIZE      

FOOD SOURCE      

ENVIRONMENT IN WHICH THEY

LIVE

Warm, moist,

near other Organisms

Moist,on

land Water   Water