Ch 17 Viruses and Bacteria Flashcards

1
Q

describe viruses

A
  • very, very small
  • smaller than cells
  • particles that cause diseases and sickness
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2
Q

who discovered and who named viruses

A
  • discovered by Dimitri Iwanoski
  • Named by Martinus Beijerinck
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3
Q

what are viruses

A

a noncellular particle made of genetic info and proteins that infects cells

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4
Q

who is responsible for helping to understand the nature of viruses

A

Wendell Stanley isolated a virus particle which lead to their nature being understood using an E- microscope

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5
Q

what is the structure of a virus

A
  • core of nucleic acid, surrounded by a protein coat (capsid)
  • Either RNA or DNA not both
  • few genes
  • bacteriophages are viruses that invade bacteria and have a tail and fibres
  • Some are rods, cubes, tad pole shaped, or a variety of others
  • 10-400 nanometers in size
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6
Q

why are viruses very specific

A

most viruses only infect certain organisms, certain target species specifically

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7
Q

what are the two types of virus lifestyle

A

Lytic and Lysogenic

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8
Q

describe lytic infection

A
  • lytic viruses cause the host cell to lyse (burst) and release the new viruses

Infection: A virus touches a host cell by chance, and uses fibres to hold on while it injects DNA or DNA copy of RNA

Growth: after DNA was inject it can’t be distinguished from the host’s DNA so it is copied and mRNA is formed which shuts down the other cell operations

Replication: The materials of the cell are used to make more viruses which lyse out of the cell

  • this process is called lytic infection
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9
Q

describe lysogenic infection

A
  • Once the virus has infected it lies in wait, inserting it’s self into the DNA of the host
  • Once there it is know as a prophage and may lie in wait for many generations

Prophage Activity

  • can actually be helpful, blocking other viruses and making useful molecules. But after a certain time it will turn to a lytic infection due to various factors
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10
Q

what are retroviruses

A
  • have RNA not DNA
  • must make a DNA version of their RNA for insertion
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11
Q

what do scientists think of the origin of viruses

A
  • developed after living cells as they need them to reproduce
  • might have evolved from early bacteria
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12
Q

how are prokaryotes catogorized

A
  • Eubacteria or Archaebacteria
  • the two groups of bacteria
  • range from 1-10 micrometers
  • don’t have a nuclear envelope or organelle membranes
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13
Q

describe eubacteria

A
  • larger group
  • have a cell wall made of complex carbohydrates
  • have flagella that they use for movement
  • very diverse, many phylums
  • some are simple, some are complex
  • Cyanobacteria can photosynthesize but don’t have chloroplasts, found worldwide
  • Prochlorobacteria can also photosynthesize, but are rare, green
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14
Q

describe archaebacteria

A
  • lack a carbohydrate in the cell wall
  • different lipids, ribosomes, and genes
  • many extremophiles
  • methanogens live in oxygen free environments and produce methane
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15
Q

describe the variation in bacterial form

A

cell shape: can be rods (bacilli), spheres (cocci), or spirals (Spirilla)

Can be found in pairs, chains, clusters, etc

Cell wall: can have 1 or 2 walls
bacterial movement: can have 1+ flagella, some lash, spiral, snake, some are inmobile

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16
Q

how can you identify how many cell walls a bacteria has

A

a method called gram (named after Christian Gram), staining can show how many legs of a cell wall an organism as

gram + = purple = 1 wall

gram - = red = 2 walls

17
Q

what are the different ways bacteria obtain energy

A

Autotrophs:

  • phototrophic autotrophs use the energy of the sun
  • Chemotrophic autotrophs obtain energy from inorganic molecules like hydrogen sulfide

Heterotrophs:

  • Take in organic molecules to breakdown, called chemotropic heterotrophs, they eat food
  • phototrophic heterotrophs need energy from food but also use the sun
18
Q

how do bacteria make the energy they need

A

the energy bacteria need is supplied by respiration and fermentation

19
Q

what are the three types of relationship bacteria can have to oxygen

A
  • Obligate Aerobes need oxygen
  • Obligate Anaerobes are poisoned by oxygen
  • Facultative Anaerobes don’t need oxygen but oxygen is not dangerous for them
20
Q

how do bacteria reproduce

A
  • bacteria can reproduce very quickly, some every 20 minutes

Binary Fission: Doubles in size, duplicated DNA, splits into two, asexual

Conjugation: a protein bridge is formed between two bacteria, one bacteria then gives the other some genes (sexual)

Spore formation: in unfavourable conditions bacteria can form spores, a self contain unit where the bacteria parts lay dormant until conditions are favourable (not technically reproduction)

21
Q

why are bacteria important for us

A
  • produce food
  • digest petrol
  • clean up waste and poison
  • mine materials
  • made drugs and chemicals
  • can be symbiotic with other organisms (gut bio)
22
Q

what roll do bacteria play in the environment

A
  • nutrient flow: decompose dead organisms into good compounds
  • sewage decomposition: break down sewage into simpler, useful compounds
  • nitrogen fixation: bacteria take N2 and turn it into something plants can use
23
Q

what can viruses do to people

A

viruses can attack human cells causing damage like small pox, polio etc

24
Q

how can we deal with viruses

A
  • preventing infection is important (vaccines Is good)
  • the symptoms can be treated
25
what are interferons
Interferons: proteins released by viruses that cause difficulty for other viruses to infect and reproduce not fully understood
26
how do viruses relate to cancer
Oncogenic viruses can cause cancer
27
how do bacteria relate to disease
- most bacteria don't cause diseases - Louis Pastors showed that some can - they can damage cells or release toxins
28
what are rickeltsins
Rickeltsins are bacteria that reside in other cells to grow
29
what can be used to fight bacteria
Vaccines or antibodies can be used
30
how can we control bacteria
- sterilization: killing off bacteria on a surface using heat, uv, disinfectants, etc - Food processing: - refrigerate - boil, fry, steam - good canning prevents exposure - chemical treatment like salting or pickling helps