organismnutritionlocomotioncell wallchloroplastscilia or flagella saccharomyces heterotroph...
TRANSCRIPT
Organism Nutrition Locomotion Cell Wall Chloroplasts Cilia or flagella
Saccharomyces Heterotroph (extracellular digestion
Absent Made of chitin Absent Absent
Amoeba Heterotroph (intracellular digestion
Slides using pseudopodia
Absent Absent Absent
Plasmodium Heterotroph (intracellular digestion)
Glides on substrate
Absent Absent Absent
Paramecium Heterotroph (intracellular digestion)
Swimming Absent Absent Cilia
Euglena Autotroph and heterotroph
Swimming Absent Present Flagellum
Chlorella Autotroph None Made of cellulose
Present Absent
http://www.uwsp.edu/geo/faculty/ritter/geog101/textbook/earth_system/nitrogen_cycle_EPA.jpg
http://www.uwsp.edu/geo/faculty/ritter/geog101/textbook/earth_system/nitrogen_cycle_EPA.jpg
Free-living-Azotobacter
MutualisticRhizobium
Nitrosomonas
Nitrobacter
Active Transport
Excretion and death
Putrefaction
Pseudomonasdenitrificans
Industrial fixation
http://www.uwsp.edu/geo/faculty/ritter/geog101/textbook/earth_system/nitrogen_cycle_EPA.jpg
Free-living-Azotobacter
MutualisticRhizobium
Nitrosomonas
Nitrobacter
Active Transport
Excretion and death
Putrefaction
Pseudomonasdenitrificans
Industrialfixation
Nitrification
Conditions needed for the aerobic autotrophic bacteria to convert ammonia to nitrites then nitrates:
1. Available oxygen2. Neutral pH3. Warm temperatures
DenitrificationConditions needed for anaerobic autotrophic bacteria to convert nitrates to nitrogen gas.1.No available oxygen2.High nitrogen input
Denitrification
• Bad for soil• Removes nitrites• Destroys ozone• NO (one product- minor greenhouse gas,
contributes to global warming)
Raw Sewage- Adds pathogens to water which in some countries may be used for bathing or drinking (as well as irrigating crops) Diseases- E. coli, cholera, typhoid
Nitrate Fertilizer- Leads to Eutrophication (overgrowth of a lake or stream due to excess nutrients)
•Nitrates and Phosphates fertilize the algae in water•Algal bloom (overgrowth of algae)•Decomposed by aerobic bacteria which used up the oxygen. (BOD- Biochemical Oxygen Demand- the amount of oxygen needed by organisms over a set period of time)•Water is deoxygenated•Fish (etc. ) die.
Raw Sewage- Adds pathogens to water which in some countries may be used for bathing or drinking (as well as irrigating crops) Diseases- E. coli, cholera, typhoid
Nitrate Fertilizer- Leads to Eutrophication (overgrowth of a lake or stream due to excess nutrients)
•Nitrates and Phosphates fertilize the algae in water•Algal bloom (overgrowth of algae)•Decomposed by aerobic bacteria which used up the oxygen. (BOD- Biochemical Oxygen Demand- the amount of oxygen needed by organisms over a set period of time)•Water is deoxygenated•Fish (etc. ) die.
To prevent contamination by raw sewage, saprophytic bacteria are used. These bacteria break down the organic material in raw sewage.
Trickling Bed Filter-•Bacteria adhere to stones•Cleaner water flows out bottom•Excess bacteria settle out (in a second tank) and are removed•Water is disinfected with chlorine.
Reed Bed-•Artificial wetland•Nutrients from waste promote growth of reeds.•Small Scale
From Damon :HL Biology
Biomass- Manure and crops, or crop by-products, can be used to make methane and ethanol.
To make biogas (60% methane) need anaerobic digestor.•No free oxygen.•Constant temperature of 35 ⁰C•pH –not too acidic
•Ammonia and phosphate by-products
From Damon :HL Biology
Methanogenesis
• Acidogenic bacteria convert organic matter to organic acids and alcohol.
• Acetogenic bacteria make acetate, with carbon dioxide and hydrogen as by-products from organic acids and alcohol.
• Methanogenic bacteria create methane from either the reaction of carbon dioxide and hydrogen or the breakdown of acetate.
From Damon :HL Biology
Manure
Organic acids alcohol
Carbon dioxide + hydrogen acetate
methane methane
Methanogenic bacteria (produce methane)
Acetogenic bacteria(produce acetate)
Acidogenic bacteria (produce acids)
CO2 + 4H2 CH4 + 2 H2 O CH3 COOH CH4 + CO2
From Damon :HL Biology
Microbes and Food Production
Objective F.4
Saccharomyces cerevisae
• Organism• Yeast• Pasteur in 1837 outlined its role in food
production (bread, wine, beer)• Uses sugar for energy• Reproduces by budding
users.ugent.be
Process?
• Glucose broken into two ethanol • Two molecules of CO2 are by-products
www.bio.miami.edu
Beer
• Glucose-from grain (like barley)• The grain is wetted to germinate• Germination breaks down
starches into sugars.• Maltose is an early sugar “malt”• More water added “wort”• Hops are added- bitter• Wort and hops are boiled
www.botanical.com/botanical/mgmh/h/hops--32.html
HOPS
www.vancouverseedbank.ca/catalog/product_info
More on beer
• Yeast is added• Yeast uses the maltose for food• Maltose is a disaccharide• Broken into 2 glucose molecules• When all the sugar is used up
– Ethanol and carbon dioxide• Filtered, pasteurized (heated to 82⁰) to kill the
yeast.• Product contains 2-6 % alcohol
http://www.hgca.com/images/upload/barley.jpg
Wine
• There are many different strains of saccharomyces cerevisiae.
• Alcohol kills yeast.• Wine strains can survive a
higher alcohol content.• Wine is not boiled
flavourofwines.com
Wine
• Crush grapes• Add yeast (saccharomyces cerevisiae)• Place in fermentation tank• Let carbon dioxide escape• Ethanol stays in tank
http://www.bath.ac.uk/bio-sci/research/profiles/wheals-a.html
Bread
• This time we care about the carbon dioxide!• Sugar in the dough is utilized by
saccharomyces.• CO2 makes bread rise
• Baking kills the yeast, • evaporates the ethanol
www.kitchenproject.com/history/sourdough.htmterander.wordpress.com
• Recipe for sourdough starter• • 1. Boil potatoes with the jackets on until they fall apart.
2.lift out the skins and mash potatoes in the water making a puree. cool and save 2 cups of the puree adding it to 2 cups of flour and 2 Tbs. of sugar.Beat it smooth, then leave loosely covered in a warm place to start fermentation. Usually there is a good effervescent action within a week. To replenish your starter, add flour, water and a pinch of sugar. Leave it to work.
•
Soy Sauce “ A fine product since 3000 BC”
• Soy beans are fermented• Different fungus Aspergillus oryzae
gryphonscry.wordpress.com www.bio.nite.go.jp/ngac/e/rib40-e.htmlhttp://www.yellowman.dk/images/medium/food/n8715035110106_MED.jpg
Soy SauceGet some soy beans…
• Soak, boil, drain• Mash and mix with toasted
wheat.• Add fungus Aspergillus oryzae• Leave for 3 days at 30⁰ C• Add salt and water, ferment for 6-8 months• Carbohydrates are broken down to glucose and ultimately
lactic acid and alcohol.• Proteins are broken down to peptides and amino acids• Filter and pasteurize.• Sprinkle on your favorite food
www.virginiagrains.com/Wheat%20Information.htm
Sugar or salt preservation
• Increased sugar or salt dehydrates– Salts-meat– Sugar-fruit
• Reduces bacteria, yeast and molds• Lets review hypotonic, hypertonic, and isotonic• The contaminating cells are dehydrated also due to the
high osmotic pressure
blogs.kqed.org
To make jam…
• Boil fruit with sugar. Kills microorganisms, dissolves sugar.
• Add pectin for jelling• Seal in hot sterile jars• Shelf life good without refrigeration
Preserving with Acid(lowers intracellular pH of microorganisms/prevents growth)
• Pickles-preserved in vinegar (acetic acid) with spices
• To make:– Place vegetable in brine. Strain and rinse.– Pour hot vinegar and spices over them.– Place lids, Process in a hot water bath to make a
vacuum preventing fungi growth.
• Salt and acid!
pickle-recipes.itsallgud.com
Lye (sodium hydroxide)
• Can raise intracellular pH of microroganisms.• Prevents their growth• E.g. hominy and lutefisk
Food Poisoning• Salmonella is a bacterium that commonly causes food
poisoning.• Occurs 12-72 hours after infection
– Diarrhea– Fever– Abdominal cramps– Rarely- Reiter’s syndrome
• Last for years, arthritis, irritation of the eyes, painful urination.
• May move to the bloodstream and cause death
http://omino.com/pixelblog/content/2007/salmonella/salmonella.jpg
Salmonella transmission
• Lives in animal intestines– Ineffective hand washing– Contaminated food– Reptile handling– Cutting boards– Irrigation– Raw eggs– Unpasteurized dairy
falloutofline.wordpress.com/2008/12/26/041-eggs
Treatment
• Treat dehydration– Water, maybe with a
little sugar and salt– IV fluids if needed
• Antibiotics if in bloodstream
http://www.krider.com/MPj03211260000%5B1%5D.jpg