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NCEA Level 1 > Biology - 90927 - 1.3 > Flashcards

Biology - 90927 - 1.3 Flashcards

1
Q

What are bacteria, fungi (yeasts and moulds), and viruses? (micro-…)

A

Micro-organisms

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2
Q

Order in size of the following cells: mould, yeast, virus, bacteria (rod), bacteria (coccus), animal cell, animal nucleaus

A

Virus (0.1μm), bacteria (coccus) 1μm), bacteria (rod) (2-3μm), animal nucleus (2.8μm), yeast (5-8μm), animal cell (10μm), mould (often >40μm).

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3
Q

Are bacteria aerobic or anaerobic?

A

Bacteria may be either

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4
Q

Are bacteria single-celled organisms?

A

Yes

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5
Q

What do bacteria need to survive?

A

Food, moisture, warmth.

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6
Q

Bacteria reproduce by?

A

Binary fission

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7
Q

At what speed can bacteria reproduce in good conditions?

A

Every 20 mins

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8
Q

Saprotrophic/saprophytic bacteria

A

Decomposers that feed on dead organisms and wastes (urine and faeces)

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9
Q

Pathogenic bacteria

A

Parasites that feed on a living host, causing a disease.

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10
Q

Yeast, mould and mushrooms are all

A

Fungi

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11
Q

What do fungi need to survive?

A

Warmth, moisture, food

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12
Q

Are fungi aerobic or anaerobic?

A

Fungi may be either

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13
Q

Hyphae

A

Fine thread-like structures that spread through the substance that the fungus is living on.

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14
Q

Spores

A

Asexual reproductive ‘seeds’ that burst out of mature sporangia, settle, and grow

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15
Q

Saprotrophic/saprophytic fungi

A

Decomposers that feed on dead organisms and wastes (urine and faeces)

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16
Q

Pathogenic fungi

A

Parasites that feed on a living host, causing a disease.

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17
Q

What do viruses need to survive?

A

A living host

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18
Q

Are viruses living?

A

No, they do not grow, feed, respire, or excrete wastes. They do reproduce

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19
Q

How do viruses reproduce?

A

Enter a living cell (host) and make copies of themselves.

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20
Q

By what process to fungi and bacteria feed?

A

Extracellular digestion

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21
Q

Extracellular digestion

A

Enzymes released by hypae, food digested, nutrients absorbed.

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22
Q

How many bacterial cells are in a colony that can be seen by the naked eye?

A

At least 1 million

23
Q

How can viruses be cultured?

A

Using living cells as hosts

24
Q

Saprotrophs idead temp?

A

30 degrees. Range 5-45 degrees.

25
Q

Do campylocacter and Helicobacter pylori require high or low amounts of oxygen

A

Low (they can survive in the human digestive system)

26
Q

Aerobic respiration equation

A

Glucose + oxygen -> carbon dioxide + water + ATP

27
Q

Anaerobic respiration for lactic acid bacteria

A

Glucose -> lactic acid + 2ATP

28
Q

How does yeast respire anaerobically?

A

Fermentation

29
Q

Anaerobic respiration equation for yeast

A

Glucose -> ethanol + carbon dioxide + 2ATP

30
Q

Do all living cells need water?

31
Q

Ideal pH for micro-organisms?

32
Q

Which type of micro-organism can handle lower pH

A

Lactic acid bacteria

33
Q

Can the toxins produced by micro-organisms kill the micro-organisms?

34
Q

Do micro-organisms compete with each other?

35
Q

What micro-organisms require a host cell to live and grow?

A

Viruses and pathogenic bacteria and fungi

36
Q

Do micro-organisms break down dead plants and animals?

37
Q

What does composting do?

A

Micro-organisms decompose dead plant material, creating nutrient-rich compost, favourable for plant growth.

38
Q

How does bread rise?

A

Yeast combined with sugar causes fermentation, breaking down the sugar to produce carbon dioxide. The CO2 causes the rise.

39
Q

What 2 common food products are produced using lactic acid bacteria?

A

Cheese and yoghurt

40
Q

What 4 main steps does cheese making involve?

A

Acidification, coagulation, dehydration, salting.

41
Q

pH of yoghurt?

42
Q

Aerobic and anaerobic bacteria feed on which parts of sewage?

A 
Aerobic = liquid sewage.
Anaerobic = solid sewage.
43
Q

How is penicillin made?

A

Fermentation of the mould, Penicillium, or synthetically.

44
Q

Epidemiology

A

Study of patterns of disease

45
Q

Food poisoning

A

Any illness caused by eating food contaminated by bacteria or their toxins.

46
Q

Common bacteria causing food poisoning

A

Campylobacter, Salmonella, E. coli, Staphylococcus aureus, Listeria, Clostridium botulinum

47
Q

Poisoning from Campylobacter and Salmonella usually caused by?

A

Undercooked chicken

48
Q

What are most plant diseases caused by?

49
Q

Dying plant parts and brown spots could indicate…

A

Grey mould (fungi) infection

50
Q

What bacteria attacks the leaves of Golden Kiwifruit?

51
Q

Why do pathogenic micro-organisms cause a range of diseases in humans?

A

Warm, moist bodies provide excellent conditions for growth and reproduction (each pathogen has it’s own environmental requirements)

52
Q

Can bacteria, and spores from bacteria and fungi grow on objects that are made from plant and animal materials (e.g wood, cotton, leather, wool)? How do the micro-organisms feed?

A

Yes. Feed by extracellular digestion.

53
Q

Why is unnecessary prescribing of antibiotics bad?

A

Encourages the development of resistant bacteria.

NCEA Level 1 (8 decks)

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