Fungi Flashcards

1
Q

prokaryotic

A

contain no membrane bound nucleus or membrane bound organelle

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2
Q

eukaryotic

A

contains a membrane bound nucleus and membrane bound organelle

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3
Q

asepsis

A

excluding pathogens from as much of the environment as possible

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4
Q

sterile

A

free from all micro organisms

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5
Q

heterotrophic

A

organisms that are not capable of making their own food

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6
Q

autotrophic

A

organisms capable of making their own food using energy

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7
Q

saprophytic

A

organisms that obtain their food from dead organisms

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8
Q

parasitic

A

two organisms of different species that live together where one benefits and causes harm to the other

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9
Q

obligate parasites

A

obtain their food from a living host but do not kill them

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10
Q

facultative parasites

A

obtain their food by killing the host and feeding on the remains

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11
Q

symbiotic

A

organisms that live in close contact with a second species and at least one organism benefits

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12
Q

mycology

A

study of fungi

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13
Q

five kingdoms of living things

A
animalia
plantae
monera
protista
fungi
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14
Q

main features of the kingdom of fungi

A

heterotrophic
eukaryotic
mainly multicellular (excl. yeast)
have cell walls made of chitin

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15
Q

important structures of all fungi

A

hyphae
mycelium
cell walls made of chitin

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16
Q

chitin

A

carbohydrate that gives cell wall strength

17
Q

role of parasites

A

natural selection

eg athlete’s foot

18
Q

role of saprophytic organisms

A

responsible for decomposition

eg mushrooms and mould

19
Q

examples of fungi

A

edible eg field mushrooms

poisonous eg death cap, destroying angel

20
Q

economic importance of fungi

A

beneficial fungi:
yeast - used to make bread/alcohol
source of food - eg mushrooms

harmful fungi:
infection - eg athlete’s foot
food spoilage - eg Rhizopus on bread

21
Q

rhizopus reproduction

A

asexual - by spores

sexual - by hyphae

22
Q

rhizopus mode of nutrition

A

saprophytes - feed on bread, veg. peelings

23
Q

hypha

A

single threadlike
multinucleate (haploid)

function: digest and absorb substrate

24
Q

mycelium structure

A

made up of large numbers of hyphae

25
rhizoids
provide extra surface area for absorption, digestion of material, anchorage
26
stolon
aerial hypha that allows rhizopus to spread
27
conditions that cause rhizopus to produce seuxually
lack of water | unsuitable temperature
28
sexual reproduction in Rhizopus
1. between + and - strain 2. swellings form on each hypha (progametangia) 3. swellings fuse = gametangia 4. walls between gametangia break down, nuclei from each hypha move into swellings and fuse (diploid zygote) 5. gametangia develop into zygospore 6. zygospore germinates by meiosis to produce a haploid hypha 7. sporangium develops at the tip
29
asexual reproduction in Rhizopus
1. hypha develops into sporangiophore 2. tip of sporangiophore swells and becomes a sporangium 3. inside sporangium: haploid spores produced by meiosis 4. dry conditions: sporangium dries out, releases spores, each develop hyphae when on a suitable substrate
30
economic importance of yeast
used in bread/alcohol production
31
differences between yeast and rhizopus
yeast: unicellular no hyphae does not produce zygospores Rhizopus: multicellular has hyphae produces zygospores
32
asexual reproduction in yeast
budding 1. extension develops on cell (bud) 2. bud fills with cytoplasm 3. nucleus divides by mitosis 4. daughter nucleus enters bud 5. bud can either: - separate from parent to become new individual - not separate, but can itself bud. this is how long colonies of yeast spread
33
advantages of asexual reproduction in yeast
``` rapid no variation (mitosis) ```
34
disadvantages of asexual reproduction in yeast
increased risk of disease | overcrowding
35
experiment (before the steps)
``` nutrient used: agar why: food source which provides a medium for yeast to grow on leaves used: sycamore or ash how was aseptic technique ensured: -wash bench with Milton -sterilise equipment (flame with bunsen) -wash hands with soap -minimal opening of petri dishes ```
36
experiment method
1. cut and collect leaves 2. wash bench 3. flame a cork and cut out disks 4. flame forceps, allow to cool 5. carefully raise the base of the petri dish just enough to work with 6. using forceps, smear dots of petroleum jelly onto the inside of the lid. work quickly to avoid micro organisms entering 7. use forceps to attach a leaf disc to each blob of jelly 8. seal the dish with parafilm to prevent possible contamination examine presence or absense of colonies after incubation disposal: place all dishes in an autoclave
37
control of experiment
sealed petri dish with malt agar and no leaves | show that leaf is the only course of yeast
38
storage during incubation experiment
store all petri dishes right side up in an incubator at 20ºC for 24 hrs turn all petri dishes upside down and incubate at 20ºC for 2-7days
39
results of experiment
pink colonies of yeast will form | control: no change