:

Friend and Foe

M i c r o o r g a n i s m s

2
L E A R N I N G O B J E C T I V E S

students will
be able to:
this chapter,
m i c r o o r g a n i s m s .

studying of
After different kinds
the in our life.
know about
microorganisms

importance of
the
learn about
know about vaccines. diseases.
communicable

spread of preservation.
about the food
find out poisoning and
food
knowledge about
gain
2 . 1I N T R O D U C T I O N

animals, other living organisms are found around

plants and with naked
Apart from not visible eyes. But these are
organisms are soil
us. These air, water and
everywhere, including
present almost
AcTIVITY 2.1
microorganisms in
pond water a piece of fine cloth. You
To observe nearby pond. Filter it through will find
a the cloth. The filtered water
in a beaker from larvae sticking to collected
Collect some water like insects and
small organisms Now, examine this water
by putting a drop of water on
some soil and fairly clean.
the cloth looks
after passingthrough microscope.
slide and observe it under the
aglass
naked evo
What do you see?
organisms could not be seen with the
organisms. These
You will see many small AcTIVITY 2.2
microorganisms in air dave i
To observe the wate. Now keep the piece of bread for 3-4 more
bread with
Thoroughly moisten a piece of
after 4-5 days?
warm place. What happens greyish-white patches. Examine these
patches undor:
gets covered with
You will find that the bread on the bread
see tiny, black rounded structures on thin long stalks, growing
microscope. You will
AcTIVITY 2.3
To observe microorganisms in soil
teacher and prepare an agar plate by pouring
Collect some moist soil from the garden. Take the help of your
cool. As it cools, the agar solution thickens
a hot solution of the chemical agar-agar on a petri dish. Let it
plate in a warm place for 2-3 davs.
and solidifies. Spread some garden soil on this plate and leave the
patch and observe it
You will see some patches developing on the agar. Now, pick a small piece of this
under a microscope.
You will observe some organisms growing on the agar plate.

22
 Can you drawsome conclusions from these three activities?
These activities show that the water, soil and air around us consist of
numerous living organisms. These organisms are very smalland are not
visible to the naked eye.
About three hundred years ago, a Dutch storekeeper, Anton
van
Leeuwenhoek had discovered these organisms in his native city of Delft.
He was the first person to witness a live cell under a
microscope.
Leeuwenhoek carefully drew and described everything he saw. From his
records, scientists knew that he saw bacteria, fungi, and many other tiny
creatures. Though small, these creatures are very useful to humans.
Anton van Leeuwenhoek

Hence, the tiny organisms are found all around us, floating in the air and
in water, moving about in the soil and on plants, inside our bodies and
all other animals. Some cause diseases and are sometimes called germs.
However, most of them are harmless.
Today scientists call these small living things as microbes or
microorganisms. Most microorganisms are too small that they cannot
be seen without the aid of a magnifying glass or a
microscope.
2.2 KINDS OF MICROORGANISMS
Major kinds of microorganisms include:
D1p You KNOW?
(0) bacteria (singular bacterium)
The scientists who study
microorganisms are called (i) fungi (singular fungus)
! microbiologists. The field of ! (ii) protozoans
istudy is called microbiology ! (iv) algae (singular alga)
i("micro" means "tiny"). (v) viruses (singular virus)
Let us discuss about these organisms in detail.
Bacteria
Bacteria are unicellular organisms which are found everywhere around
us.

The size of bacteria varies from 0.15 um - 1.5 um.

They are found in variety of shapes (Fig. 2.1)
(a (b) (c) (a) Spherical (Cocci)
Fig. 2.1: Types of bacteria : (b) Rod shaped (Bacilus)
(a) Rod-shaped
(b) Spherical-shaped (o) Spiral shaped (Spirillum)
(c) Spiral-shaped (d) Comma shaped (Vibrio)

23
 AcTIVITY 2.4
To study bacteria
on a clean, dry slide in a drop
Scrape your tooth with a clean tooth pick. Spread the scrapping of
Allow the scrapping to dry on the slide. Put afew drops of
crystal violet stain on the dried water.
the slide for five minutes. Now dip the slide in clean water two to three times to remove Leave
the extra stain
Scraping.
Examine the slide first under low power and then under the high power of microScope (take the
your teacher).
help of
What do you observe?
You will see a number of small structures. These all are bacteria.
What do you learn from this artivity?
Bacteria are present in the mouth. Since bacteria are present in our mouth, what precautions
take tu provent diseases.
should we
Precautions (i) teeth should be brushed after every meal, and (i) mouth should be thoroughly rinsed
clean water. with

Plasma Membrane Plasmid Bacteria are unicellular organisms having a

Cell Wall
Villi
prokaryotic
structure i.e., they do not contain true nucleus and nth
DNA
membrane bound organelles (Fig. 2.2).
Ribosomes,
They possess flagella for movement. Bacteria
may be
saprophytic or parasitic.
Bacteria reproduce by the process of binary fission n
Flagella this process, a celldivides into two daughter cells alonn
Cytoplasm with cytoplasm and nucleus.
Fig. 2.2: Structure of a bacterial cell
Fungi
They are plant like organisms having acell wall but lack chlorophv.
They cannot synthesise their own food. These are generally found
in dark moist places with moderate temperatures such as moist
bread, leather goods, vegetables, rotting fruits and vegetables
and animal excreta.
(a) (b) (C) Fungi may be unicellular or multicellular. They consist of a cell
Shedding of spores wall made up of chitin or fungal cellulose. They may live singly
or reside in colonies. Multicellular forms consist of thread like
structures known as hyphae. Hyphae are interwoven together
Sporangium to make a network known as mycelium.
Moulds, yeast and mushroom are some of the common forms of
(d) (e) fungi. Mushroom is a multicelular organism consisting of a stak
and an umbrella whereas yeast is a unicellular organism.
Fig. 2,3 : Different types of fungi:
(a) Yeast (b) Mushroom They are heterotrophs and can be parasitic or saprophytic. Fungi
(c) Penicillium (d) Aspergillus
(e) Bread mould reproduce either by budding or by spore formation, e.g, moulds
and mushrooms (Fig. 2.3).

O24 nucleus
 Algae
They are primitive simple plants containing chlorophyll which help
them to synthesise their own food. They are popularly known as sea
weeds. They are found in moist places such as rock crevices and in
aquatic habitats like lakes, ponds, ditches and stagnant water. Their size
ranges from 1 micron to several metres.
(a) Polysiphonia Algae have a thalloid body instead of true roots, stems and leaves.
They can be unicellular or multicellular, found in colonies or singularly.
based on the type of pigments, algae are classified into various classes:
() Green algae : e.g., Spirogyra
(ii) Blue-green algae: e.g., Anabaena
(ii) Brown algae : e.g., Fucus

(b) Fucus
(iv) Red algae : e.g., Polysiphonia
Fig. 2.4: (b) Algae
(v) Golden brown algae : e.g., Diatoms.
Algae can synthesise their own food by the process of photosynthesis
and hence, they are autotrophic. They reproduce by binary fission,
fragmentation or by sexual means.
Protozoa
Protozoa are unicellular organisms having animal like characteristics.
They are found in a variety of places such as pools, ditches, tanks, soil,
inside the human bodies, animal bodies, in insects such as termites, etc.
Their size varies from 2 to 200 microns.
(a) Amoeba
All protozoans have heterotrophic mode of nutrition except Euglena
which is autotrophic in nature. They may be parasitic, saprophytic or
symbioticin nature.
They exist in a vareity of shapes. They may be irregular shaped like
(b) Paramecium Amoeba, slipper shaped like Paramecium or spindle shaped like Euglena.
Protozoans reproduce by binary fission, budding and spore formation.
Fig. 2.5: Protozoans
Viruses
Viruses are the smallest of all microorganisms. They are quite different
from other microorganisms.
Strictly speaking, they cannot be grouped along with living things and
microorganisms. They are infact the connecting link between living
things and non-living things.
(a) Influenza virus (b) HIV
Fig. 2.6 : Different viruses
Pants &bey which is ot closs(hid-into stensend
ltavts and lacks tru ots anda ascular ysten is called a
thalas An ogonism contaitig thallus s salle 25a thalleid.
 Dio You KNow?
Viruses lack a cellular structure Microbiology is subdivided into a number of diverse
(a non-living feature) but can on the types of organisms under study.
" Bacteriology is the study of bacteria
fields, base
reproduce only inside the
cells of host organism (a living Virology is the study of viruses
feature). " Protozoology is the study of protozoans
" Phycology is the study of algae
Mycology is the study of fungi
These microorganisms, in structure, may be
of only one cell) like bacteria, some algae, unicellular (consistiy
fungi and
multicellular (consisting of several cells). protozoa,
2.3 HISTORY OF MICROBI0LOGY
Table 2.1 represents a list of some of the
the field of microbiology. important discoveries ir
Table 2.1 :Some Important Discoveries
in Microbiology
Name of the Scientist Year Contribution
1. Robert Hooke
Observed cork cells, bacteria and
1665
spermatozoa using his own crude
microscope.
2. Anton van
Leewenhoek 1857-59 First to describe and sketch
microbes
3. Louis Pasteur 1857 Discovered that fermentation is
caused by yeast (fungi)
Gave the Germ theory of
disease;
4. Robert Koch 1882 tuberculosis is caused by Mycobac
terium tuberculosis bacterium and
anthrax by Bacillus anthracis (1875).
5. Alexander Fleming 1929 Developed antibiotic penicillin from
Penicillium notatum (fungus).
2.4 HABITAT OF
MICROORGANISMS
Microorganisms are found all around us in all types of places such as in
air, in water, in soil, on plants, inside our bodies
etc. They
under all types of environments and in extremely harsh can survive
environmental
conditions like hot springs, desert soil, saline water, ice-cold
marsh lands. They are also found at the bottom of water and
sea.
Microorganisms are also present in dead and decaying organic matter.
These organisms help in the release of minerals in the soil after
the
death of living organisms by decomposing
them.
26
 Microorganisms like Amoeba can live alone while others like
bacteria
and fungi may live in colonies.
outside or inside the
Some microorganisms live as parasites either and intestine of
body of other organisms. The nose, throat, mouth
inhabited by a number of
many animals, and even human beings are diseases. For
microorganisms. Some microorganisms, however, cause
Plasmodium, which lives as
example, malaria is caused by a protozoan,
a parasite in the blood of human beings.
2.5 ROLE OF MICROORGANISMS IN OUR LIFE
Microorganisms play an important role in our
lives as well as in the
while others are harmful and
environment. Some of them are useful,
cause diseases.

2.5.1 Useful Microorganisms

Microorganisms are used for a number of purposes, such as
bread, cake, idli, dosa,
() Food prepration - Preparation of curd,
cheese.
fertility
(ii) In agriculture - to increase soil acid)
alcohol, wine and vinegar (acetic
(ii) In industry - to produce
antibiotics and vaccines
(iv) In medicines - to produce
(v) Cleaning the environment
the
which the lactose (milk sugar) of
Making of curd is a process in bacteria
by the action of certain
milk is converted into lactic acid
(mainly Lactobacillus).

How curd is made?

small
mnother making curd? She adds a
Have you ever seen your
make fresh curd, and keeps the
amount of curd to warm milk to
milk-containing vessel in a warm place.
The curd, in fact, contains
one which promotes the
Some bacteria, of which Lactobacillus is the
formation of curd.
Lactobacillus starts growing
When warm milk is mixed with the curd,
milk into lactic acid. This in
and converts milk sugar (lactose) of the
curd is mnade. Once the
turn, begins to make the milk thicker. Finally,
is done in order
curd is made, it is transferred to a cooler place. This
the bacteria would
to reduce further growth of bacteria. Otherwise,
acid.
make the curd sour by excessive production of lactic

DiD You KNOW? In bread-making, yeast is added to the uncooked dough to make
Yeast respire anaerobically the dough "rise". The dough rises due to the production of carbon
(fermentation) to produce dioxide (because of respirationof yeast) in the dough. The bread can
alcohol and carbon dioxide. now be baked. Heat of baking drives off the carbon dioxide, thus,
making the bread porous and light.

27
 AcTIVITY 2.5
Level of To observe action of yeast in dough
Level of
dough
dough Take about 500 g of atta or maida and making
in a bowl. Mix the two with Some warm Some sugar
after 2-3
in the hours
beginning Then add 1 gof yeast powder and knead water.
Fig 2.7 (a) : Maida Fig 2.7 (b): Raised the
to make the dough. Leave it for 2-3 houre mixture
with yeast powder maida
What do you observe?
You will find that the dough rises due
of carbon dioxide during yeast to the
fermentation release
" In day-to-day household food items like idli and
used. For making idli and dosa, the mixture of dosa, yeast is
ground rice, dal
and yeast is first allowed to stand for a few hours.
rises and becomes sour, due to the growth of This mixture
yeast
" Some fungi (Aspergillus and Penicillium) are added cells.
give a special flavour. to cheese
to
Increasing Soil Fertility
All plants and animals need nitrogen, the gas that
makes up 78%
air. Some bacteria and blue-green algae are the
Root nodule only organisms of the
take nitrogen from the air. These microbes,
called that can
fixers, convert the elemental nitrogen to biological nitrogen
compounds
can be absorbed by the plant roots from the soil. of nitrogen which
In this
enriched with nitrogen compounds and its manner, soil is
Root Nitrogen Fixation- The process of fertility is increased.
into compounds of nitrogen is called converting atmospheric nitrogen
about by bacteria and blue-green nitrogen fixation. This is brOuaht
algae.
Have you ever seen the roots of
leguminous plant
roots bear certain swollen(pulses) like those
Fig 2.8: Root nodules in a of beans and peas. These
leguminous plant root nodules (Fig. 2.8). structures called
D1o You KNOW? The bacterium Rhizobium
lives
between the roots of plants suchin the root nodules. This relationship
as peas and beans
is a symbiotic relation.: and the bacteria
Production of Alcohol, Wine,
Yeast is used for the large Vinegar
scale
For this
purpose, yeast is grown onproduction of alcohol, wine and beer.
and grains like barley, wheet natural sugars present in fruit
and rice. Yeast brings about juices
of sugars into alcohol the
of sugar into and carbon dioxide, conversion
This process of conversiOn
alcohol is called
If aweak Sugar
solution
fermentation.
Louis Pasteur
discovered fermentation SCum appears on the is exposed to the air, in several days a
in 1857 surface, and the liquid
change takes place because trotiy
into the liquid, tiny yeast cells changes into alcohol. Ins
and have have settled trom the
28 grown. o
 Humans used this observation to make alcoholic beverages.
"Aerobic bacteria, like Acetobacter are used for the production of
vinegar (acetic acid) from alcohol.
The fungus, Aspergillus is used for producing large quantities of
citric acid which is used in soft drink industry.
Alexander Fleming Production of Antibiotics
Antibiotics are chemicals that kill or stop the growth of certain kinds of
microbes. They help our body to fight diseases.
The name "antibiotics" is derived from two Greek words
meaning
"against life". Antibiotics work only against certain forms of life.
The development of antibiotics began with the discovery of
by Sir Alexander Fleming in 1928. Fleming penicillin
noticed that an agar
plate inoculated with bacterium, Staphytococcus aureus had
contaminated with a mould. become
He further noticed the presence of a clear zone
in the agar plate in
which breakdown of the bacterial cells had occurred. Detailed
led to the isolation of an inhibitory substance from the studies
mould. As the
mould was identified as Penicilium, Fleming called the
penicillin.
antibiotic as
Soon after, antibiotics were isolated from either
bacteria or fungi.
Streptomycin, erythromycin and tetracycline are some of the commonly
D1p You KNOW? known antibiotics which are synthesized from fungi and bacteria.
Antibiotics are not effective Antibiotics are used to cure a variety of diseases in humans, plants
and
against the viruses as they animals.
don't have cell walls that can Precautions to be taken while using antibiotics
be attacked by antibiotics. 1. Should be taken only on the advice of a qualified
doctor.
2. Must complete the entire course as prescribed by the
3. Excess dose must not be taken.
doctor.
IAoulat9n-The achon Vaccines
inmuniziys3meent In your childhood, you would have been given
injections or drops to
protect your body from several diseases. Your parents would tell you
alguin_t digens e that you were protected against
introdueiny
matrah
intutie following a schedule,
diseases and given specific vaccines
as given below.

or Vecin tict ogonins, Age

Vaccine
itta the bay. 8-9 month DPT [for protection against diphtheria,
whooping cough and tetanus]
Polio
BCG (for protection against tuberculosis)
9-12 months Measles
18-24 months DPT Polio

29
 Protect your child from Later on, you were given vaccines for typhoid and tetanus
Polio You might have also heard of Pulse Polio Programme for
children against polio, through newspapers or television. protecting
vaccine called Oral Polio Vaccine (OPV) is given to
(through the mouth).
children orlPoilgy
What is a Vaccine?

PULSE POLIO Avaccine is asuspension of adisease-producing microbe which is

or weakened so that the suspension will not cause disease.
kiled
VACCINATION
stimulates the production of substances called antibodies in our
Rather,
it
Fig 2.9
The antibodies protect the body against the disease - causing
body,
microbes
which happen to enter our body. So, if killed or weakened
microbes are
introduced in a healthy body, the body fights and kills the
Vatheen-# bacterinm, by producing suitable antibodies. The antibodies remain in thepathogens
body o
long and protects the body from disease-causing microbes.
thot Edward Jenner (1749-1823)
Edward Jenner, an English physician, is known as the
"Father of immunology" and was the first to develop
vaccines, by using live organisms. The first vaccine
developed was that of smallpox, in 1798.
Jenner noticed that a milkman does not suffered
from smallpox even during epidemics because he
had earlier suffered from cowpox (mild variant). Edward Jenner
Jenner wondered about the possible connection. Jenner started
injecting cowpox virus to patients suffering from smallpox, He found
that the patients were now resistant to smallpox. The patients had
acquired immunity from smallpox. Jenner then used this method to
protect the patients from smallpox.

Cleaning the Environment

Microbes, Iike bacteria and fungi, bring about the decay of dead plants
and animals, both on land and in water. Without microbes, the earth
would soon be covered with foul smell from dead orgarnisms.
There would have been a shortage of carbon and nitrogen compounds
which are essential for the living organisms.
As the microbes take in food, they breakdown plant and animal tises
into simple chemical substances. These substances are then restored m
the soil, water and air in forms that can be used by plants and animas.
Microbes, thus, help in cleaning the environment and recycling of
nutrients.

30
 Sourco of Food
Sone fungl, such a% mushroom% are eaten raw or cooked.
" Yoast belng rich n amino aclds and protelns Is an important
sourco of food for humans and the farm anlmals.
" Being procducers, algae form the fust ink ln the food chaln in all
water bocles,
" Certaln algae lke Chlorella and Pophyra ae used as food. Sea
weeds are used as food In Chlna and Japan.
2.8.2 Harmtul Mlcroorganlsms
for thousands of years, human lvecd In lgnorance of what caused
dlseases,
D1p You KNOW?
It was not untll 1865 that sclence was able to prove that mlcrobes
. Germ theory of diseases i (germs) were the cause of diseases, lt was Louls Pasteur who first stated
states that microorganisms the "yerm theory of disease".
such as bacterla, virus, etc. Anumber of microorganisms cause diseases n human belngs, plants
cause dseasos,
and anlmals, The dlsease-causing microorganisns ale called pathogens,
Robert Koch conclucded that
4 particular germ could 2.5.3 Communlcable Dlseases
Cause aspeciflc disea66,
Dlseases caused by microorganlsms are communlcable diseases
(lnfectlous dlseases). Communicable dlseases ae those which are
passed on trom an Infectecd person to a healthy person through al1,
water, food, Insects and physlcal contact.
Examples of communlcable dlseases- Cholera, tuberculosis, common
colcd, chicken pox, measles, anthrax, and malarla,
Spread of communlcable dlseases Includes a number of ways
through alr we breathe, through water we drink, through food we cat
and through carlers (organlsn1s wlhich passes the dlsease),
Table 2,2 : Some Conmon Dseases Caused by Mlcoorganisnns in
lumans

Mlcroorganlsms Dlseases
Vius Comnon cold, chickenpox, smallpox, measBes,
pollo, vables,
Bacterla Cholera, typhold, tuberclosls, diptherla,
anthvax plague,
Protozoa Malarla, clysentery, sleeplng sBckness,
Fungl |Ringwomm (skln disease),
 Disease-Causing Microorganisms in Animals and Plants
Common Diseases Caused by
Table 2.3: Some
Animals Microorganisns in
Diseases
Microorganisms
Foot and rmouth diseases (in catta
Virus
Anthrax (in cattle)
Bacteria
Sleeping sickness (in cattle, pigs and
Protozoa
Table 2.3: Some Common Diseases Caused by Migcroorganisms in Pa
horses)
Diseases Mode of Transmissio
Microorganisms

Tobacco mosaic Hands, clothing of hel

Virus workers
Yellow vein mosaic of
Insects
Bacteria bhindi (0kra)
Citrus canker Air
Protozoa
Rusts (rust of wheat) Air, seeds
Fungi
2.6 FOOD POISONING

You may have read the reports in newspapers about people falling
and vomiting after eating unhygienic street tood or people falno:l
after eating at a marriage party. What could be the reason for this
food poisoning
Doctors would tell you that it may be due to

What is food poisoning?

consumption of food cnel
Food poisoning is due to the
microorganisms.
D1D You KNOW? poison
If food is not preserved properly, it can lead to
responsible for
Microorganisms like bacteria and fungi are
poisoning.
food substances t
When these microorganisms grow on our
poisonous thus, ca
produce toxic substances. These make the food
death.
vomiting,serious illness and even
and Clostridium.
Robert Koch discovered
Bacteria causing food poisoning: Salmonella
I Anthrax-causing bacterium Aspergillus and Peniil
(Bacillus anthracis).
Fungicausing food poisoning: Moulds like
The spoilt food is characterised by following:
() Emits bad or foul smell.
(ii) Taste is changed.
(iüi) Nutritional value is affected.
(iv) Colour changes.
poisoning
Hence, food hygiene is essential for preventing food

32
 2.7 FOOD PRESERVATION
Why do you use a refrigerator at home? Not only for cooling water, but
also to store food items. These food items if kept at room temperature
start producing foul smell. In other words, the foods get spoilt and
become unfit for consumption.
Spoilage of cooked food takes place because of the action of
microorganisms like bacteria and fungi.
Advantages of Food Preservation
There are many advantages of preserving food. Some of these are:
1. Reduces food wastage by avoiding spoilage.
2. Increases the storage period of foodstuff.
3. Nutritive value is retained for a longer period.
4. Ensures food availability in distant places and during off-season.
Methods of Food Preservation
1. By Sun drying - Drying in the sun reduces the moisture
content of food materials. Removal of water from food materials
like vegetables (spinach, cauliflower and methi) and fruits
is called dehydration. Microorganisms cannot grow in dry
condition. Sun drying is generally used in
case of vegetables like spinach, cauliflower
and methi leaves.

2. By Heating Heating kills germs. Milk,

at home is prevented from spoilage by
boiling.
Preservation by Oil and Vinegar Storing in Air Tight Containers
3. By Smoking Smoking is used for de
hydrating food items like meat, fish and
their products. In this method, smallpieces
of fish or meat are dried with heat and
smoke of the fire lit below.

Cold Treatment Heat Treatment 4. By Salting and adding Sugar Fruit

and vegetables are commonly preserved
by using salt or sugar. The food items are
made into jams, jellies and pickles. In jams,
sugar is used. In pickles, salt is used. Salting
is used to preserve raw mangoes, amla,
tamarind etc. Even in case of meat and
Preservation by Common Salt Preservation by Sugar fish, salt is used for preservation. Sugar and
Fig 2.10 : Food Preservation salt remove water from the cells, thereby
preventing growth of microorganisms.

33
 andIsugar, oil, vinegar
Spices-Besidessalt
preservatives.
These preservatives
Vinegar
and
used as microorganismns
and thus help in
Oil,
5. By
also
spices
are of
growth
and
do not
allow
the
food
items.
Chemicals
like sodium benzoate
p r e s e r v i n g
the
Preservative
used as
preservative
in fruit
metabisulphite
are
Chemical

By
6.
by refrigeration and
potassium

and Cooling

juices.
and
Freezing
from
growing
and multiplying
Refrigeration

7. By
m i c r o o r g a n i s m s

stops
freezing
not kill
them.
This
5°C, T keeps the food
does about
but it
keeps
food at

This stops all microbial

refrigerator

A few days. -18C

fresh for a
below months
food at many
preserves
preserved
for
Afreezer food can
be
cooked and should not be
activity and thoroughly

should be otherwise
the microbes become
Frozenfoods too long,
the open for
in
left method
active again. preserved by this
- Milk is 15 to 30 seconds to kill
70°C for
Pasteurisation

7. By about
heated to (chilled) to prevent bacte-
the milk is cooled very fast
is low temperature. This
bacteria. Next it stored at
growing. It is finally pasteurisation. Pasteurisation
ria from flavOur is called
not affect its
DID You KNOW? preservation
method of and does
Louis i in milk
French
scientist,
kills the bacteria Packing - It is
a common practice
method i and
iPasteur, gave the Storage vegetables in sealed
airtioht
preservation. Hence,
it i 8. By Proper dry fruits and mi
of as i these days to pack items from the attack of
prevents the food
after him
named
iwas packets. This
pasteurisation.
crobes.

2.8 NITROGEN CYCLE

which exists in
contains about 78% of nitrogen,
Our atmosphere essential constituent of
livina
as N,. Nitrogen is an
molecular form nucleic acids,
important component of proteins,
organisms. It is an
chlorophylland many other compounds.
used in its element form directly by
The atmospheric nitrogen cannot be compounds of nitrogen
plants and animals. It has to be converted into
present in the soil
(like nitrates). Certain bacteria and blue-green algae
converted into usable
do this process of conversion. Once nitrogen is their
compounds, it can be taken up by plants from the soil through
root system. Then these compounds are used for the synthesis of plant
proteins and other compounds. Animals in turn, get these proteins from
the plants on which they feed.

O34
 Nitrogen in Air
(78%)

When plants and animals die, microbes like

Bacteria To
convert compounds
Uptake by LightningN bacteriaand fungi present in the soilperform
Animals plants roots
of nitrogcn into an important function of decomposing
gascous nitrogen
Nitrogen fixing Fertilisers the nitrogenous compounds into simpler
bacteria and compounds of nitrogen (ammonia, nitrates
bluc grecn algac etc.). These compounds are then absorbed
in the soil fix
Nitrogen by the plants. Certain bacteria also convert
Nitrogenous
wastes from excretion the simpler compounds of nitrogen into
and death nitrogen gas which enters the atmosphere
(Fig. 2.11). In thismanner, the percentage of
nitrogen in the atmosphere is maintained.

Compounds of
Nitrogen in Soil
Fig. 2.11:Nitrogen cycle

KEYWORDS
Microoganisms : Tiny living organisms invisible to unaided human eye and can be seen with the
help of microscope.
" Root nodules : Swollen structures found in the roots of leguminous plants.
" Fermentation : The process of conversion of sugar into alcohol in the absence of oxygen.
Nitrogen fixation : The process of converting atmospheric nitrogen into compounds of nitrogen.
Pathogens : The disease-causing microorganisms.
" Viruses : Microorganisms which are both living and non-living, They are living inside a host and form
a crystaline structure outside the host.
" Bacteria : Unicellular microorganisms which are both beneficial and harmful to us.
Saprophytes : Organisms living on dead and decaying organisms.
"Decomposition : Breaking of complex molecules into simple molecules.
" Antibodies: These are the chemicals produced by the body in response to microbes and other foreign
particles.
Vaccines : Dead or weakened microorganisms introduced into the body to develop antibodies against
that particular disease.
Fungi : Plant-like microorganisms with a cell wall but without chlorophyll.
"Algae : Primitive simple plants containing chlorophyl.
" Protozoa : Unicellular organisms having animal like characteristics.
" Communicable diseases : Diseases which get transferred from an infected person to a healthy person
through air, water, food or physical contact.
" Refrigeration : Method of kceping food substances at a low temperature.

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