1/ChenFang
2/Dorothy
3/Lynn
4/YuNing
5/Wendy
6/Rae
7/Sarah
8/YiXin
9/Doreen
10/Corliss
11/KyuHoung
12/Magdalene
13/Joelle
14/Geok Ting
15/Kirsten
16/Nicole
17/Rachel
18/WeiNing
19Jacelyn
20/JiaQi
21/Yiming
22/XuXi
23/Bernice
24/EeSheng
25/PeiHao
26/Samuel
27/Kelvin
28/Ken
29/JianRong
30/WaiKit
31/YueChen
32/JingHua
33/XingChun
34/ZhaoYuan

MY GOD I AM NOT MAKING ANYMORE! I ONLI MADE UNTIL HERE BECUZ IF I MAKE SOMEMORE I WILL DIE! PLZ GO READ URSELF. GO STUDY THE TEXBOOK, ASSIGNMETNS AND THE TEACHER GIVE DE NOTE! I AM GONNA DIE OMG OMG. Plz APRRECIATE THIS 2 NOTE, THEY TOOK ME 7 HOURS TO MAKE!

Science Note (BIOLOGY) MYE 2009 edition
By: Samuel Chiang Li Hsin (26) 2J

Microorganisms
Microorganisms can be found everywhere and they exist in all parts of the biosphere.
Microorganisms are microscopic organisms which include bacteria, fungi, Achaea and viruses.
Characteristics of Microorganisms (Pictures and Labels refer to your note)
Viruses
Non cellular infectious agent which infect all cellular life.
Parasitic (need a host cell to survive)
Reproduce only in living host cell
Contain DNA or RNA

Bacteria
Prokaryotic (have no proper nuclear membrane)
Unicellular organism
Have peptidoglycan cell wall
Some are pathogenic (cause diseases) while some are not

Fungi
Many Multicellular, some unicellular
Some have mycelium of thread like hyphae whilst some exist as single cell
Types of fungus: yeast, mold (mould), and mushroom

Yeast~
Unicellular eukaryotic (have proper nuclear membrane) organism
Possess chitinous cell wall
Use: Baking (Baker’s yeasts), Alcoholic beverages (production of beer and wine)

Mould~
Microscopic fungi that grow in the form of Multicellular filaments/hyphae
Chitinous cell wall
Use: Food production (cheese, tempeh), Drug creation

Mushroom~
Fleshy spore-bearing fruiting body of a fungus.
Types: Edible Mushroom, Toxic Mushroom, Psychoactive Mushroom, Medicinal mushroom

Protoctists
Eg: Algae, protozoa, amoeba, euglena
Eukaryotic organism
Simple organization without specialized tissue
Unicellular or Multicellular

How can microorganisms be cultured in the laboratory and for the industrial purposes?

Viruses
The culture of viruses require the presence of host (mamalias, plant, fungal or bacteria origin) for the growth and replication of virus

Bacteria & fungi
Bacteria and Fungi can be cultured by growing the cells on a medium that contain nutrients (Agar, nutrients broth)

Biotechnology
The use of biological process and product of service to men

In what way have man made use of micro-organisms?
a) Making food with bacteria

Yoghurt
Microorganisms: Bacteria
Name: Streptococcus thermophillus, Lactobacillus bulgarious
Stages in food production process:
1. Sterilized Milk is inoculated with a tactic acid producing bacteria culture.
2. The inoculated milk is since baked in a temperature-controlled environment
Role of Microorganisms in process:
Bacteria culture contains: Streptococcus to remove oxygen and Lactobacillus will respire anaerobically to convert lactose (milk sugar) to lactic acid. Increased acidity cause milk to curdle, forming yoghurt

Cheese
Microorganisms: Bacteria & Fungi
Name: Lactobacilli and Lactoccoci family, Penicillium species (P. Camemben)
Stages in food production process:
1. Lactobacillus is used to ferment milk sugar to lactic acid which curdles the milk protein
2. The curdled protein is separated and acted upon by a mixture of bacteria & fungi to produce the cheese
3. By varying the condition of fermentation, different type of cheese can be produced
Role of microorganisms in process:
Starter bacteria (Lactobacillus) converts milk sugar into tactic acid, souring the milk and curdling the milk protein, forming cheese

Bread
Microorganism: Fungi (Yeast)
Name: Saccharomyces Cererisiae
Process:
1. Mix flour, margarine, water and yeast to form the dough. Leave the dough to rise (Double the size of the original dough)
2. Bake in oven
Role of microorganism:
Lack of oxygen inside the dough causes the yeast to respire anaerobically, producing alcohol and carbon dioxide which leavens the dough

Alcohol
Microorganism: Fungi (Yeast)
Name: Saccharomyces Cererisiae
Process:
1. Anaerobic fermentation of carbohydrates (barley, grapes) in the presence of yeast at temperature below 37 degree Celsius
2. Maturation over times
3. The alcohol is separated by distillation
Role of microorganism:
Ferments carbohydrate to produce alcohol and carbon dioxide

b) Microorganisms can be used as food

Antibiotics
Antibiotics are complex substances produced by microorganisms as a by product which they excrete.

Examples of antibiotic
1. Penicillin – Penicillium notatum
2. Erythromycin – Actiono bacteria

Assignment
1) Viruses are said to be on border line between the living and the non-living world. Explain why this is so.
Viruses are not considered as living organisms as they do not have protoplasm. They do not have organelles in the cytoplasm to carry out vital activities (Eg. Nutrition, respiration). However when a virus enters a new living cell, it takes over the bio chemical system of the host cell, it takes over the biochemical system of the host cell and use them to make new copies of themselves. They can reproduce and hence is considered living organisms.

2a) Explain why the balloon has blown up in tube D (Refer to assignment)
The breaking down of sugar by yeast to carbon dioxide through anaerobic respiration causes carbon dioxide to accumulate, thus expanding the balloon.

c) What would have been the result if dry yeast and sugar has been used instead of solutions?
No production of carbon dioxide. Without the moisture, the yeast will not have the water required for the chemical/ enzyme reaction.

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