Classification of micro-organisms Flashcards

1
Q

Basic structure of viruses is…

A
  • They are very small between 20-450 nano-meters.
  • Made up of DNA or RNA.
  • DNA or RNA is enclosed in protein coat called a capsid.
  • Capsid is made up of protein subunits called capsomeres.
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2
Q

General characteristics of viruses

A
  • Viruses are ultramicrospic (20-450 nm)
  • can pass through ultrafilters that would trap most micro-organisms
  • have no metabolic or respiratory enzymes
  • Only active inside host cells
  • Can replicate only inside host cells. therefore they are regarded as parasites
  • have strands of DNA or RNA but never both
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3
Q

Basic structure of bacteria

A
  • have a cell envelope, glycolax, a cell membrane, cytosol, ribosomes and a nucleoid.
  • don’t have a nucleus
  • have single strand of DNA which forms the nucleoid and this nucleiod forms the chromatin body.
  • they have flagellae which help bacteria move
  • they have fimbriae that help bacteria to stick together
  • they have pili which are used in the partial transfer of DNA from one cell to another.
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4
Q

General Characteristics of Bacteria

A
  • smallest cells
  • unicellular prokaryotes
  • most have cell walls that contain peptidoglycan
  • many are heterotrophs which require organic carbon either from decayed matter or living hosts
  • heterotrophs can photosynthesise
  • range from aerobic to anaerobic
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5
Q

Basic structure of Protista

A
  • plant-like protista are unicellular, contain chlorophyll and they photosynthesise. They have vacuoles, cytoplasm, nucleus, chloroplast, cell wall, cilia or flagellum.
  • ## animal-like protista are unicellular and feed like animals. Have similar structure to plant-like protista but they don’t have a cell wall
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6
Q

General Characteristics of Protista

A
  • they are simple unicellular or multicellular organisms that do not show tissue differentiation
  • mainly found in water.
  • autotrophic or heterotrophic
  • they are usually small, but large seaweeds may reach many metres.
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7
Q

Role of decomposers in maintaining balance in the environment and web of life.

A
  • decomposers break down complex organic compounds and release nutrient elements back into the soil.
  • process produces by-products like water, carbon dioxide and nitrogen
  • break down dead matter using enzymes
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8
Q

Role of nitrogen fixation bacteria in maintaining balance in the environment and web of life.

A
  • bacteria trap free nitrogen, which is converted into ammonia and then into amino acids which are used by plants to synthesise proteins.
  • other bacteria use atmospheric nitrogen to form nitrates which plants can use
  • denitrifying bacteria reduce nitrates in soil to free nitrogen back into the atmosphere
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9
Q

Role of fungi in maintaining balance in the environment and web of life.

A
  • they form close associations with other plants.

- fungal threads get nutrients from the roots and provide water and mineral salts to the roots in return.

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10
Q

What is parasitism?

A

when one of them benefits and the other doesn’t benefit and is harmed. A win-lose situation.e.g when a virus attacks the human immune system in the form of HIV/AIDS.

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11
Q

Commensialism

A
  • one partner benefits the other does not benefit, but is not harmed.
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12
Q

Mutualisms

A
  • when both partners benefit. e.g nitrogen fixing bacteria in legumes.
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13
Q

Describe effect and management of HIV/AIDS

A

CAUSES:
- unprotected sexual intercourse
- across placenta to an unborn child and in birth
canal as child is being born.
- coming in contact with infected bodily fluids like
blood.
SYMPTOMS:
- during early stages you might show flu-like symptoms then after that opportunistic infections will target you.
TREATMENT:
- during early stages person infected will be offered co-trimoxazole antibiotic to consume daily to prevent opportunistic infections
- when a person’s CD4 cell count starts to drop rapidly they will have to consume ARV’s to prevent further growth of virus.
PREVENTION:
- do not have unprotected sex use barriers like condoms
- avoid contact with bodily fluids by wearing gloves when handling bodily fluids.
- providing HIV positive pregnant women with guidance and treatment to prevent transmission of disease onto unborn child.

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14
Q

Describe effect and management of tuberculosis

A

CAUSES:
- bacteria becomes active when a person has a weak immunity which could be caused by HIV, old age or some other medical conditions.
SYMPTOMS:
- tiredness, coughing, presence of blood in suptum, chest pains, fever, sweating, poor appetite and loss of weight.
TREATMENT:
-usually with a course of four standard anti- TB drugs. They can also get a streptomycin injection.
PREVENTION:
-TB can be prevented using a vaccination.

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15
Q

Describe effect and management of malaria

A

CAUSES:
- it is caused by being bitten by the female anopheles mosquito which is the carrier of the disease
SYMPTOMS:
- early stages infected person shows flu-like symptoms
- afterwards they will show the following symptoms: fever, muscle aches, progressive headaches, neck stiffness, convulsions and coma
- if not treated early malaria is very fatal.
TREATMENT:
-uncomplicated malaria is treated with oral quinine as well as other anti-biotics like doxycycline/ artemther-lumenfantrine.
- severe malaria is treated with intravenous quinine.
PREVENTION:
- wear long sleeved shirts and long pants tucked in pants in the evenings when mosquitoes are feeding
-use insect repellents on exposed skin
- sleep under bed nets
-cover windows and doors with gauze
-empty areas of standing water around the house so that mosquitoes can’t breed
- take anti-malaria prophylaxis in a malarial area.
- pregnant women and young children should not be in malarial areas

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16
Q

Describe effect and management of Thrush

A

CAUSES:
-it is caused by a yeast-like fungus called Candida albicans. This organism grows in moist parts of the body like the oral cavity, vagina, nails, skin and upper part of digestive tract.
SYMPTOMS:
- Presence of fluffy white patches, reddish, inflamed areas of the skin under the patch and severe irritation.
TREATMENT:
- oral antiseptics and lotions or creams can be used to treat the disease.

17
Q

Describe effect and management of Potato Blight

A

CAUSES:
-it is caused by the organism Phytophthora infestans
SYMPTOMS:
- first seen as damp areas on the lower leaves of potato plant.
-these may fuse to form large brown areas of dead or damaged tissue.
- the rotting smell is pungent
- potatoes will be shrunken on the outside and corky and rotted inside
PREVENTION & TREATMENT:
-plant waste should be burned.
- ground spraying of fungicides is most effective and economical technique for treatment of potato blight.
-good management of soil water content is important when an outbreak is reported.

18
Q

definition of innate immunity

A

The first line of defence, made up of cells and mechanisms that defend a host from infection by other organisms.

19
Q

Definition of adaptive immunity

A

this line of defence adapts with the host as the infection is mutating.

20
Q

Definition of natural immunity

A

how the body naturally without any assistance defends the immune system from infection by other organisms.

21
Q

Definition of acquired immunity

A

a part of the immune system that provides protection against specific pathogens and their toxins

22
Q

Definition of passive immunity

A

-antibodies passed from mother to fetus with active immunity
OR
- injection of gamma globulin-containing antibodies

23
Q

What is active immunity?

A
  • exposure to living pathogens/infections
    OR
  • exposure to a vaccine containing weakened or dead pathogens that stimulate antibody production and memory.
24
Q

Plant immune responses against infecting organisms

A
  • waxy cuticle in some plants keeps in moisture and keeps out micro-organisms
  • some plants can secrete irritating juices that prevent animals from eating them.
  • thick bark of trees
25
Q

Animal immune responses against infecting organisms

A
  • physical, chemical and genetic barrier
  • physical barriers: the skin, mucous membrane and the skin of the eye and ear
  • chemical barriers: secretions of sebaceous glands, perspiration, tears, HCl in the gut, semen, lysozymes and interferons.
  • genetic barriers: some pathogens will infect only a certain host species.
26
Q

What is a vaccine and how does it work?

A
  • a vaccine is something injected into the body to improve immunity of the body.
  • it contains a weakened form of a micro-organism that stimulates the bodies immune system to produce antibodies against a particular disease without making the person sick.
27
Q

What is the importance of a vaccination programme for children?

A

It is important because children will have a life-long immunity from those diseases and they are the future so if many of them are vaccinated the diseases will not spread through populations.

28
Q

How antibiotics were discovered?

A

They were discovered by Alexander Fleming when he isolated antibacterials from living organisms.

29
Q

Effect of antibiotics on micro-organisms

A

They try to kill or slow down growth of the living organisms.

30
Q

What is the use of antibiotics and anti-(retro)virals?

A

Antibiotics are used to treat bacterial infections, infections by protista and fungal infections. They have no effect on viruses.

Antiretrovirals are used to slow down the growth of viruses but they can’t kill the virus.

31
Q

What is the use of microorganisms to produce medicines?

A
  • fermentation to produce antibacterial drugs, this when sugar is broken down by enzymes to ethanol and carbon dioxide. Anti-bacterials are produced, extracted and purified to a crystalline product.
  • using recombination DNA technology to produce insulin. The insulin gene from a human cell was combined with the plasmid and then returned into the bacterial cell where insulin is extracted.
32
Q

Traditional technology

A
  • the alcoholic fermentation is when yeast cells convert pyruvic acid to ethanol and carbon dioxide.
  • traditional beer making uses maize malt and crushed sorghum malt which ferments overnight.
  • amasi/ fermented milk storing unpasteurised milk in a calabash. Lactococcus lactis lactis bacteria.
  • cheese -> the milk is separated into solid curds and liquid whey. Milk is usually soured by adding a starter bacteria which convert milk sugars into lactic acid Streptocci bacteria