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Chapter 2
Microorganisms: Friend and Foe
What are Microbes?
 Microbes or microorganisms are tiny organisms which are so small that we cannot
see them with an unaided eye.
 Some microorganisms can be seen with the help of a magnifying glass (such as
fungus that grows on bread) while some can only be seen when you use a
microscope (such as bacteria and protozoa).
 Microorganism were first observed by Anton Van Leeuwenhoek.
 Simple Microscope:
1.Lens:A simple microscope uses biconvex
lens to magnify the image of a specimen under
focus.
2.Eyepiece:Older generation simple
microscopes used the lens as an eyepiece to
view to the sample.
3.The mechanical parts include
 Arm
 Stage
 Nosepiece
 Base
 Coarse focusing mechanism
 Fine focusing mechanism

2.1 Microorganisms(https://www.youtube.com/watch?v=FiKRZa4SUC4)
Activity 2.1: Collect some moist soil from the field in a beaker and add water to
it. After the soil particles have settled down, observe a drop of water from the
beaker under a microscope. What do you see?
Activity 2.2: Take a few drops of water from a pond. Spread on a glass slide and
observe through a microscope.
 Those small things you observe through the microscope are called a
microorganisms.
Microorganisms:There are four major types of microorganisms:

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1. Bacteria:
 These are single-celled organisms with
a rigid cell wall.
 They can only be seen under a
microscope which enlarges images
from 100 to 1000 times.they found
every where
 The mode nutriation may be auto or
hetro tropic(parasitic or saprophytic)

Types of Bacteria (based on their Shapes) and their Examples

https://www.youtube.com/watch?v=1vRgzY8cu6c
Shape of Bacteria Example

Comma-shaped Bacteria

Fig 3: Vibrio Cholera

Spherical-shaped Bacteria
(Cocci)

Fig 3: Streptococcus

Rod-shaped Bacteria
(Bacilli)
Fig 4: Salmonella

Spiral-shaped Bacteria
(Spirilla)

Fig 5: Borrelia

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2.Fungi:
 These are non-green plants and hence,
cannot make their own food(no
chlorophyll). And they grow in
dark ,warm and moist condition.
 They either live as parasites (deriving
nutrition from host organisms, for
example, Puccinia which causes wheat
leaf rust) or grow on the organic matter
(such as bread mould). Or saprophytes .
 Fungi, like mushrooms, moulds,
mildews, and years, are eukaryotic. It
means that they have a true nucleus

3. Algae :
 These are simple plant- like organisms
which are usually aquatic in nature. Fig: Bread Mould
 They contain a cell wall and
chlorophyll and can make their own
food by photosynthesis.
 Algae can be unicellular or
multicellular. Some of the common
examples are diatoms, Chlamydomonas,
and seaweed.
4. Protozoa:
 Protozoa are unicellular are organisms.
Some of them live independently while
others live as parasites.
 Many of the parasitic protozoans cause
diseases in plants, domestic animals,
and human beings. Example of some
protozoans are Amoeba,
Plasmodium and Paramecium
5.Viruse:
 Viruses are microscopic organisms but they are different from other
microbes because they reproduce only inside the cells of the host
organism (which can be a plant, animal, or a bacterium).
 Common ailments like cold, influenza (flu) and most coughs are caused by
viruses. Serious diseases like polio and chicken pox are also caused by
viruses. Diseases like dysentery and malaria are caused by
protozoa(protozoans) whereas typhoid and tuberculosis (TB) are bacterial
diseases.

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 Viruses are much smaller than bacteria

and come in a wide variety of shapes
and sizes. A complete virus particle is
known as Virion.
 Virion consists of a nucleic acid
surrounded by 'capsid'. Capsid is a
protective coat made of protein. The
subunits of this protein called
'Capsomeres'. Viruses can be seen only
by an electron microscope as they are
ultramicroscopic in size.
 Outside the body of a living organism,
they do not show any reaction and
hence, can be crystallized and stored
like non-living things.

2.2 Where do Microorganisms Live?

 Microorganisms may be single-celled like bacteria, some algae and
protozoa, or multicellular, such as many algae and fungi.
 They live in all types of environment, ranging from ice cold climate to hot
springs; and deserts to marshy lands.
 They are also found inside the bodies of animals including humans.
 Some microorganisms grow on other organisms while others exist freely.

2.3 Microorganisms and Us

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Useful microorganisms:
1. Bacteria are helpful because:
How Curd formed?
 It decomposes organic wastes (such as vegetable
A bacterium called
peels, animal remains, and faeces etc.).
lactobacillus multiplies in milk
 It is used in the preparation of medicines.
and converts into curd.
 It increases soil fertility by fixing nitrogen
(Rhizobium, blue or green algae).
 It is used in the setting of curd and making cheese, pickles, and other food
items. (Milk + curd  lactobacillus multiplies milk become acidic
 casein coagulates  formation of curd)

2. yeast useful to us? What is fermentation?

 Yeast is used in the baking industry (To make Fermentation is the
Bread, pastries, and cakes) because It helps in prosess by which the yeast
Fermentation. converts sugar into
 It reproduces rapidly & produces carbon dioxide during respiration
alcohol.
Bubbles of the carbon-dioxide gas it produces Fill
The spaces in the dough and increases its volume. Its was discovered by louis
Pasteur in 1857.
 It is also used in the commercial production of alcohol and wine which
is done by growing yeast on natural sugars present in fruit juices and
grains like rice, wheat, and barley.
Activity 2.4 asks us to add some yeast
Activity 2.2 asks us to add some yeast sugar solution and observe the smell
to atta or maida. after a few hours.
Observation:
Procedure:
We see foul smell coming from the
 Take
PREPARED lukewarm water.
BY: RAGHAVENDRA B SALI solution. The solution looks pale and
 Add a spoonful of sugar.
untidy.
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In 1929, Alexander Fleming was
3. Antibiotics working on a culture of diseasecausing
Antibiotics are medicines that can kill or stop bacteria. Suddenly he found the
the growth of disease-causing microorganisms. spores of a little green mould in one of
For Example, Penicillin. his culture plates. He observed that
the presence of mould prevented the
Antibiotics are used to: growth of bacteria. In fact, it also
 Cure a variety of diseases ( such as streptomycin killed many of these bacteria. From
Erythromycin, and Tetracycline that are made from this the mould penicillin was
Bacteria and fungi), prepared.
 Cure microbial infection in animals (by mixing antibiotics with the feed of
livestock and poultry), and Control several plant diseases.
What precautions should be followed while taking antibiotics and why?
Antibiotics should be taken only on the advice of the doctor, and one must
complete the course the doctor prescribes.
Antibiotics taken in wrong doses may make the body resistant to the drug
and it may not be effective in the future. Moreover, antibiotics may also kill
the beneficial bacteria in the body.
Please Note: Antibiotics cannot cure cold and flu caused by viruses.

4. Vaccines
Some Definitions to Remember:
Pathogens: Disease-causing microbes are called Pathogens.
Antibodies: Antibodies are substances our body produces to fight disease-causing
microbes.
Vaccines: Vaccines are weakened or dead disease-causing microbes that are injected
in our body to trigger the production of antibodies. These antibodies remain in the
body for a long time to protect it against any attack of disease-causing microbes.
Vaccination: The process of protecting the body from pathogens with the help of
vaccines is called Vaccination.
Immune: The ability of one’s body to resist a disease

Name some of the diseases which can be prevented by vaccines

Some of the diseases that can be prevented by vaccination are:
 Cholera, Hepatitis, Smallpox, & Tuberculosis.  Edward Jenner discovered
One can get necessary vaccines from nearby the vaccine for smallpox in
Hospitals. 1798.
 Pulse polio program is run by
5. Microbes clean up the environment the government of India to
 Microbes or microorganisms decompose eradicate polio.
Organic waste and dead remains of plants and animals and convert them into
simpler substances (which can again be used by other plants and animals) by
the process of biodegradation. Thus, they help us in getting rid of harmful
and smelly substances and clean up the environment.
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2.4 Harmful Microorganisms

Microorganisms are harmful in many ways. Some microorganisms spoil
food, clothing and leather. Let us study more about their harmful activities
1. Disease causing Microorganisms
A. Humans
 Some of the microorganisms cause diseases in human beings, plants and
animals. Such disease-causing microorganisms are called pathogens.
 These are microbial diseases (pathogens) that spread from one infected
person to a healthy person through air, water, food or physical contact,
such as cholera, chicken pox, common cold and tuberculosis are called
Communicable Diseases
 Carriers: Insects and animals that carry disease-causing microbes and
transfer them from one place to other are called carriers or vectors, such
as house flies and mosquitoes.
Name the carriers of:
 Malaria  Dengue

 Female Anopheles mosquito (carries the parasite of malaria

called Plasmodium)
 Female Aedes mosquito (carries the dengue virus called Flavivirus)

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B. Animals
 Anthrax: A dangerous disease that affects human and cattle is caused by
a bacterium called Bacillus Anthracis.
 Foot and mouth disease in Cattle: It is caused by a virus called Foot-
and-mouth-disease Virus (FMDV) or Picornavirus.

 Robert Koch(1876) discovered the bacterium Bacillus anthracis which causes

anthrax disease in animal

B. Plant
Several microorganisms cause diseases in plants like wheat, rice, potato,
sugarcane, orange, apple and others. The diseases reduce the yield of crops. See
Table 2.2 for some such plant diseases. They can be controlled by the use of
certain chemicals which kill the microbes.

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2. Microorganism Food Poisoning

 When food contaminated with pathogens or toxins are consumed, it causes
food poisoning.
 The most common symptom is a pain in the stomach.
 In severe cases, food poisoning can also cause death.

2.5 Food preservation

 Food preservation is the most vital part of the food industry.
 Certain chemicals inhibit the growth of bacteria and increase the life of the
cooked food.
 Certain simple preservation methods can be carried out at our home.
Why do we need to preserve food?
 We need to preserve food because microorganisms that grow on food
can sometimes produce toxic substances which are poisonous to us. If
we consume this spoilt food, we can become seriously ill or die. Hence,
we need to preserve food from being spoilt.
Common Methods of preserving food are
1. Chemical methods
 Chemical preservatives are used in food preservations by major food
industries as they are harmless to humans.
 Sodium meta-bisulphate and sodium benzoate are commonly used chemical
preservatives.
 Sodium meta-bisulphate and potassium meta-bisulphate used to preserve
cut fruit, jam, jellies etc.
 Sodium benzoate used to preserve fruit juice
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 Citric acid used as confectionaries.

2. Uses of common salt
 Common salt also known as sodium chloride is used as a preservative at
home.
 Vegetables are pickled using salt as the salt removes water and kills bacteria
and fungus cells.
3. Preservation by Sugar
 Sugar is used for the preservation of jams, jellies and squashes.
 The growth of microbes is restricted by the use of sugar as it reduces the
moisture content.

4. Preservation by oil and Vinegar

 Many food preparations like pickles are preserved by adding either oil or
vinegar to them.
 Bacteria cannot grow in such medium.
5. Pasteurization
 Pasteurization is a process of superheating and cooling the beverages to kill
pathogenic microbes.
 Pasteurization ensures the taste of the beverage such as milk does not get
destroyed.
 Pasteurised milk can be consumed without boiling as it is free from harmful
microbes. The milk is heated to about 700C for 15 to 30 seconds and then
suddenly chilled and stored.
6. Storage and Packing
 Dry fruits and many vegetables are preserved in airtight/air sealed
containers.
 The absence of air prevents the growth of bacteria or fungi.

2.6 Nitrogen Fixation

Nitrogen constitutes 78% of our atmosphere. In living organisms, it is found
 Proteins, Nucleic Acids, Chlorophyll, and Vitamins.
Atmospheric nitrogen cannot be used directly by the plants and animals. It
gets fixed by either lightning or natural nitrogen fixers.
a) Lightning:

b) Natural nitrogen fixer: Rhizobium and cyanobacteria(blue or green algae)

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Nitrogen Cycle
A step-by-step explanation of Nitrogen Cycle
 Nitrogen Fixation: Atmospheric nitrogen is converted by lightning or
certain bacteria like Rhizobium, Azotobacter and blue-green algae (present
in soil) into compounds usable by plants.
 Nitrification: Ammonia conversion into nitrites by Nitrosomonas and
further conversion of nitrites into nitrates by Nitrobacter. Plants take up
nitrogen in form of ammonia or nitrates.
 Assimilation: Roots of plants absorb these nitrogenous compounds from
soils and plants use them to synthesize proteins and other compounds.
 Animals feeding on plants get these proteins and nitrogen compounds.
 Ammonification: When plants and animals die, bacteria and fungi present
in the soil convert the nitrogenous wastes into compounds that can be used
by plants again.
 Denitrification:Nitrates can be converted into nitrogen gas which is
released back in the atmosphere by certain bacteria. Eg. Pseudomonas
Hence, atmospheric nitrogen remains constant.

Exercises
Q1. Fill in the blanks:
a) Microorganisms can be seen with the help of a_______.
b) Blue green algae fix _______ directly from, air to enhance fertility of soil.
c) Alcohol is produced with the help of_______.
d) Cholera is caused by_______.
Ans.a) microscope b) atmospheric nitrogen c) yeast d) bacteria.

Q.2. Tick the correct answer:

a) Yeast is used in the production of
i) Sugar (ii) alcohol (iii) hydrochloric acid (iv) oxygen.
b) The following is an antibiotic
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i) sodium bicarbonate ii)streptomycin (iii) alcohol (iv) yeast.

c) Carrier of malaria-causing protozoan is
i)female Anopheles mosquito ii) cockroach iii) housefly iv)butterfly.
d) The most common carrier of communicable diseases is
i) ant ii) housefly iii) dragonfly iv)spider,
e) The bread or idli dough rises because of
i) heat ii) grinding iii) growth of yeast cells iv)kneading.
f) The process of conversion of sugar into alcohol is called
i) nitrogen fixation ii) moulding iii)fermentation iv) infection
Q.3. Match the organisms in Column A with their action in Column B.
Column A Column B
(i) Bacteria (a) Fixing nitrogen
(ii) Rhizobium (b) Setting of curd
(iii) Lactobacillus (c) Baking of bread
(iv) Yeast (d) Causing malaria
(v) A protozoan (e) Causing cholera
(vi) A virus (f) Causing AIDS
(g) Producing antibodies

Ans. Column A Column B

(i) Bacteria (e) Causing cholera
(ii) Rhizobium (a) Fixing nitrogen
(iii) Lactobacillus (b) Setting of curd
(iv) Yeast (c) Baking of bread
(v) A protozoan (d) Causes malaria
(vi) A virus (f) Causing AIDS

Q.4. Can microorganisms be seen with the naked eyes? If not how can they be
seen?
Ans. Microorganisms cannot be seen with naked eyes. They can be seen with the
help of a microscope.
Q.5. What are the major groups of microorganisms?
Ans. There are following four major groups of microorganisms:
i) Bacteria (ii) Fungi (iii) Protozoa (iv) Algae
In addition viruses are also considered as fifth group of microorganisms.
Q.6. Name the microorganisms which can fix atmospheric nitrogen in the soil.
Ans. Bacteria like Rhizobium and Azotobacter and blue green algae can fix
atmospheric nitrogen in soil.
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Q.7. Write 10 points on the usefulness of microorganisms in our lines:

Ans. i) Microorganisms help in the preparation of curd, bread, cake etc.
ii) They are used to produce alcohol at large scale.
iii) Yeast is used to prepare vinegar.
iv) Microorganisms are used to make wines.
v) They act as cleaning agent and decompose the waste products into
manure.
vi) They destroy the plant and animal dead bodies by decomposing them.
vii) They increase soil fertility by fixing nitrogen of atmosphere.
viii) They are used in making medicines like antibiotics and vaccines.
ix) They are used as preservatives for food items.
x) They help in various metabolic activities in our body.
Q.8. Write a short paragraph on the harms caused by microorganisms.
Ans. Microorganisms are also very harmful to us. They cause a number of
diseases inhuman as well as in other animals. Common cold, Tuberculosis,
Measles, Chicken Pox, Polio, Cholera, Typhoid, Hepatitis B, Malaria, are some
common human diseases caused by microorganisms. Anthrax is a serious disease
in animals caused by microbes. They also make food items unfit for use by food
poisoning. They also spoil clothes and leather products. They also cause diseases
in plants like blights in potatoes, sugarcanes, oranges etc. They also reduce the
crop production.
Q.9. What are antibiotics? What precautions must be taken while taking
antibiotics?
Ans. The medicines which kill or stop the growth of microorganisms in our body
are called antibiotics. These are very useful to us as they prevent us from the
effects of microorganisms. Antibiotics are made from bacteria and fungi. The
penicillin is the first antibiotics which is discovered by Alexander Fleming in
1929. These days a number of antibiotics are used to cure various human and
animal diseases. Streptomycin, Tetracycline, Erythromycin etc. are some common
antibiotics. Precautions: We should take antibiotics only by the advice of a
qualified doctor. Antibiotics should only be taken when needed. Otherwise, they
may be harmful and become less effective in future.

Multiple Choice Questions

1. Which of the following reproduces only inside a host cell?
(a) Bacteria (b) Virus (c) Amoeba (d) Fungus.
2. A disease in human beings caused by a virus is _______.
(a) Typhoid (b) Influenza (c) Dysentery (d) Cholera
3. Pathogenic micro-organisms present in host cells are killed by medicines called
a) Pain killer b) Antibodies c) Antibiotics d) Vaccines
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4. The two micro-organisms which live in symbiotic association in lichens are

a) Fungus and Protozoa b) Alga and Bacteria
c) Bacteria and Protozoa d) Alga and Fungus
5. The gas released during the preparation of bread is
a) Oxygen b) Carbon dioxide c) Nitrogen d) Sulphur dioxide
6. The disease caused by a protozoan and spread by an insect is _________.
a) Dengue b) Malaria c) Polio d) Measles
7. Paheli dug two pits, A and B, in her garden. In-pit A, she put a polythene bag
packed with some agricultural waste. In-pit B, she dumped the same kind of a
waste but without packing it in a polythene bag. She then covered both the pits
with soil. What did she observe after a month?
a) Waste in pit A degraded faster than that in pit B.
b) Waste in pit B degraded faster than that in pit A.
c) Waste in both pits degraded almost equally.
d) Waste in both pits did not degrade at all.

8. Unscramble the jumbled words underlined in the following statements.

(a) Cells of our body produce santiidobe to fight pathogens.
(b) curbossulite is an air-borne disease caused by a bacterium.
(c) Xanrhat is a dangerous bacterial disease.
(d) Yeasts are used in the wine industry because of their property of meronettinaf.
Soln: a. Antibodies b. Tuberculosis c. Anthrax d. Fermentation
9. Suggest a suitable word for each of the following statements.
(a) Chemicals added to food to prevent the growth of microorganisms.
(b) Nitrogen-fixing microorganism present in the root nodules of legumes.
(c) The agent spreads pathogens from one place to another.
(d) Chemicals which kill or stop the growth of pathogens.
Soln: a. Preservatives b. Rhizobium c. Carrier/ vector d. Antibiotics
10. Match the names of scientists given in Column A with the discovery made by
them given in Column B.
Column A – Column B
(a) Louis Pasteur – i) Penicillin
(b) Robert Koch – ii) anthrax bacterium
(c) Edward Jenner – iii) Fermentation
(d) Alexander Fleming – iv) small pox vaccine
Soln:(a)- (iii) (b)– (ii) (c)– (iv) (d)– (i)
11. Name one commercial use of yeast
Soln: Yeast is used in making bread and they are used in the fermentation of alcohol.
12. Name the process in yeast that converts sugars into alcohol.
Soln:Fermentation is the process in yeast that converts sugars into alcohol.
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13. In the soil, which nutrient is enriched by blue-green algae (cyanobacteria)?

Soln: Blue-green-algae enriches Nitrogen in the soil.
14. Why should we avoid standing close to a tuberculosis patient while he/she is
coughing?
Soln: Tuberculosis can spread through the air when the infected person coughs.
Hence we avoid standing close to a tuberculosis patient while he/she is coughing.
15. Polio drops are not given to children suffering from diarrhoea. Why?
Soln: If the children are suffering from diarrhoea oral polio drops will get excreted
due to frequent motions. Hence children with diarrhoea are not given with polio
drops.
16. Paheli watched her grandmother making mango pickle. After she bottled the
pickle, her grandmother poured oil on top of the pickle before closing the lid. Paheli
wanted to know why oil was poured? Can you help her understand why?
Soln: Oils prevent the attack of bacteria which will help preserve the pickle for a
long period of time.

Short Answer Questions

17. Match the microorganisms given in Column A to the group to which they belong
in Column B.
Column A – Column B
(a) Lactobacillus – (i) Algae
(b) Aspergillus – (ii) Protozoa
(c) Spirogyra – (iii) Fungi
(d) Paramecium – (iv) Bacteria
Soln: (a)– (iv) (b) – (iii) (c) – (i) (d) – (ii)
18. Classify the following into friendly and harmful microorganisms.
Yeast, malarial parasite, Lactobacillus, bread mould, Rhizobium, Bacillus
anthracis
Soln:Friendly Harmful Microorganisms
Yeast Malarial parasite
Lactobacillus Bread mould
Rhizobium Bacillus anthracis
20. What will happen to ‘pooris’ and ‘unused kneaded flour’ if they are left in the
open for a day or two?
Soln: Pooris and unused kneaded flour get spoiled due to microbial activity. Food
gets fermented when kept open and it will be spoiled.
21. (a) Name two diseases that are caused by the virus.
(b) Write one important characteristic of the virus.
Soln: a. Polio, HIV b. A virus can reproduce only when it is inside the host
cell.
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Long Answer Questions

23. How do vaccines work?
Soln: When a disease-carrying microbe enters our body, the body produces
antibodies to fight the invader. The body also remembers how to fight the microbe
if it enters again. If dead or weakened microbes are introduced into a healthy
body, the body fights and kills the invading bacteria by producing suitable
antibodies. The antibodies remain in the body and we are protected from the
disease-causing microbes forever. This is how a vaccine works.
24. Observe the set up given in Fig. 2.2 and answer the following questions.
(a) What happens to the sugar solution in A? (b) Which gas is released in A?
(c) What changes will you observe in B when the released gas passes through it?
Soln: a) Yeast ferments sugar to convert it to
alcohol and carbon-di-oxide is released.
b) Carbon-di-oxide.
c) CO2 Coverts limewater milky.

26. Give reasons for the following.

(a) Fresh milk is boiled before consumption while processed milk stored in
packets can be consumed without boiling.
(b) Raw vegetables and fruits are kept in refrigerators whereas jams and pickles
can be kept outside.
(c) Farmers prefer to grow beans and peas in nitrogen-deficient soils.
(d) Mosquitoes can be controlled by preventing stagnation of water though they
do not live in water. Why?
Soln: a) Fresh milk is boiled to kill the harmful microorganisms in the milk.
Packed milk is pasteurized hence there is no need to boil the pasteurized milk.
b)Raw vegetables easily get infected by microbes. Hence they are kept in the
refrigerator as low temperature inhibits the growth of micro-organisms. In Jams
and pickle, there are sugar and salt which acts as preservatives. Hence they do not
get infected easily.
c) Beans and peas are leguminous plants which have Rhizobium in their root
nodules. Rhizobium fixes atmospheric Nitrogen to enrich the soil and its fertility
gets increases.
d) Though mosquitos do not live in water. But they lay their egg and their larvae
grow in water. Hence mosquitoes can be controlled by preventing stagnation of
water.

27. How can we prevent the following diseases?

(a) Cholera (b) Typhoid (c) Hepatitis A
Soln: a) Cholera can be prevented by following good personal hygiene and
sanitation practices.
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b) Typhoid can be prevented by eating properly cooked food, by drinking boiled

water and by getting vaccinated against typhoid disease.
c) Hepatitis can be prevented by drinking boiled water and by getting vaccinated.

28. Complete the following cycle given as Fig. 2.4 by filling the blanks
(a), (b), (c) (d)
Soln:
(a) Lightning fixes nitrogen.
(b) Nitrogen-fixing bacteria and
Blue-green algae fix atmospheric nitrogen.
(c) Nitrogenous waste from excretion
And death.
(d) Bacteria turn compounds of nitrogen
Into gaseous nitrogen.

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