Micro-organisms are found everywhere
In air, water, and land, they are so small that we cannot see them with the naked eye.
A microscope is needed to see them.
Some are so small that they are visible even when viewed with a magnifying microscope.
That is why they are called micro-organisms.
Even the things we eat and drink also contain micro-organisms.
Source: Amar ujala
For example, fungi grow on things that we eats.| Include In this topic |
| What is micro-organism |
| Where Do they live |
| Beneficial Micro-organism |
| Harmful micro-organism |
| Food Poisoning |
| Food preservation |
| Nitrogen Fixation & Cycle |
These micro-organisms are divided into four parts….
• Bacteria
• virus
• Protozoa
• Fungi
Micro-organisms: Where do micro-organisms live
Microorganisms are found everywhere Microorganisms are unicellular such as bacteria and protozoa.
Multicellular such as algae and fungi .that can live from cold icy places to hot desert places, they are found in the air, even in the food we eat, as well as the human body and others.
They also live in the body of the animal, some are parasitic on the micro-organism and live as a parasite in the body of other organisms, while single-celled organisms like amoeba are found freely.
Micro-organism: Beneficial microorganisms
• Some microorganisms help increase the fertility of the soil,
• some microorganisms are very beneficial for us Lactobacillus found in curd helps in curdling.
• In the bakery industry, yeast is a microorganism that comes under the category of fungi,it is used in making bread and buns.
• Some microorganisms help in purifying the environment.
Micro-organism: Harmful micro-organisms
Some microorganisms are the cause of disease in humans and organisms, hence they are called pathogens.
Below is a table of microbial diseases .
| Human Disease | Causative Management | Mode of Transmission | Preventions |
| Tuberculosis | Bacteria | Air |
|
| Measles | Virus | Air | |
| Chickenpox | Virus | Air/contact | |
| polio | Virus | Air/Water | |
| Cholera | Bacteria | Water/food |
|
| Typhoid | Bacteria | Water | |
| Hepatitis -B | Virus | Water | |
| Malaria | Protozoa | Protozoa |
|
Micro-organism: Harmful micro-organisms in plants
Below is the table of diseases in plants by micro-organisms.
| Plant disease | Micro-organism | Mode of transmission |
| Citrus canker | Bacteria | Air |
| Rust of Wheat | Fungi | Air seed |
| Yellow vein of Mosaic of okra | Virus | Insect |
Micro-organism: Food poisoning
There are many micro-organisms due to which food becomes toxic.
Some such toxic substances are produced in the food by them that it becomes the cause of disease for us.
There are many micro-organisms due to which food becomes toxic.
If a person ingests this poisoned food, he can become very seriously ill and even die.
Micro-organism: Food preservation
We can save our food from getting toxic by food preservation.
There are many methods of food preservation that we will talk about below.
• Chemical method, eg glyceric acid sodium benzoate
• Preservation by common salt, eg.
In Achar and fish preservation
• Reservation by sugar, like murabba
• Reservation by vinegar and oil, like Achar etc
• Heat and cold preservation like milk
• Storage and packing, eg some vegetables like potato and other fruit and vegetables.
Micro-organism: Nitrogen fixation by micro-organisms
bacterium Rhizobium is involved in nitrogen fixation in legitimate plants (pulses). Recall that Rhizobium lives in the root nodules of leguminous plants, such as beans and peas, with which it has fruits, fish and meat are often preserved symbiotic relationships. Sometimes nitrogen gets fixed through the action of lightning. the amount of nitrogen in the atmosphere remains constant.
Micro-organism: Nitrogen cycle
Nitrogen contains 78% of our atmosphere, it remains stable because of this nitrogen cycle.
Nitrogen present in the atmosphere is not directly absorbed by the plants.
Plants have nitrogen fixation micro-organisms in their roots which convert nitrogen into nitrate and this nitrate travels through the land to the plant parts.
This tree is in the form of plant food.
They are taken up by humans as well as they are food for other animals, when they die, they mix with the soil again to become nitrogen, this cycle goes on continuously and the percentage of nitrogen remains constant.
Is called the nitrogen cycle
- 7 Times Table- Learn Table Of 7 : Multiplication Table Of 7
- 8 Times Table- Learn Table Of 8 : Multiplication Table Of 8
- NCERT 10th class solution :Structure of the molecule
- NCERT Solution for class 10 Tissue:Types of Animal and plant tissues
Q1-what is microorganism in biology?
Answer- An organism that can be seen only through a microscope. Microorganisms include bacteria, protozoa, algae, and fungi. Although viruses are not considered living organisms, they are sometimes classified as microorganisms
Q2-Why are microorganism to called microorganism?
Answer- A micro-organism or microbe is an organism which is microscopic, which means so small that people cannot see them with the naked eye.
Q3-Are fungi microorganisms?
Answer- A fungus is a special type of microbe – it doesn't make its own food from the sun like plants, instead it gets its food from dead and decaying plants and animals. You find fungi in damp, warm places but also in the air, soil, water, on plants and in you!
Q4-Is east a fungus?
Answer -Yeast is a fungus that grows as a single cell, rather than as a mushroom,” says Laura Rusche, associate professor of biological sciences. Though each yeast organism is made up of just one cell, yeast cells live together in multicellular colonies.
Q5-Is east a virus or bacteria?
Answer- Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.
Q6-What does Yeast feed on?
Answer- Yeasts feed on sugars and starches, which are abundant in bread dough! They turn this food into energy and release carbon dioxide gas as a result. This process is known as fermentation. The carbon dioxide gas made during fermentation is what makes a slice of bread so soft and spongy.
