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S2 GCSE Biology Unit 2 > Unit 2 - Topic 15 - Microorganisms, Defence Against Disease, Medicine and Drugs > Flashcards

Unit 2 - Topic 15 - Microorganisms, Defence Against Disease, Medicine and Drugs Flashcards

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1
Q

What are the three main types of microbe?

A

Bacteria
Viruses
Fungi

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2
Q

What is a pathogen?

A

A disease causing micro-organism.

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3
Q

Who disproved the theory of spontaneous generation?

A

Louis Pasteur

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4
Q

What experiment did Pasteur carry out to disprove the spontaneous generation theory?

A

Swan neck experiment

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5
Q

What did the theory of spontaneous generation propose?

A

Spontaneous generation theory assumed that micro-organisms spontaneously appeared from non-living material.

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6
Q

Describe the apparatus used in Pasteur’s swan neck experiment and the results he obtained.

A
  • Sterilised broth was placed into a number of sterilised flasks.
  • Some had ‘swan neck’ openings, and others had the neck removed (controlled variable).
  • The broth was left for a few weeks, but the broth in the ‘swan neck’ flasks was not contaminated.
  • The broth in the open flasks was contaminated.

Conclusion
- Microbes were trapped in the ‘swan neck’ and could not reach the broth, but microbes could gain entry in the open flask.

Therefore, microbes could only contaminate fluids and solid foods if they were already present or could gain access to the samples.

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7
Q

What were the controlled variables in Pasteur’s ‘swan neck’ experiment?

A
  • Type of broth used
  • Temperature
  • Time
  • Volume of broth
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8
Q

What is pasteurisation?

A

This is a technique to reduce contamination of milk and other products.

  1. The milk is heated to a high temperature, but below boiling point.
  2. It is then rapidly chilled to a low temperature.
  3. Pasteurisation kills most bacteria present.
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9
Q

Give an example of a virus

A
  • HIV –> AIDS
  • Rubella
  • Measles
  • Mumps
  • Colds and flu
  • Polio
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10
Q

Give an example of a bacterium

A
  • Salmonella food poisoning
  • Gonorrhoea
  • Tuberculosis
  • Chlamydia
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11
Q

Give an example of a fungus

A

• Athlete’s foot

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12
Q

How do antibodies aid in the defence against disease?

A
  1. Stop the pathogen spreading (immobilisation).
  2. Stops the pathogen from reproducing.
  3. Easier for phagocytosis (clumped together).
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13
Q

What type of microbe is HIV, how is it spread and how is it controlled/prevented/treated?

A

Type
- Virus

Spread

  • Exchange of body fluids during sex
  • Infected blood

Control/prevention/treatment

  • Using a condom
  • Drug addicts not sharing needles
  • No cure
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14
Q

What type of microbe is Rubella, how is it spread and how is it controlled/prevented/treated?

A

Type
- Virus

Spread
- Airborne (droplet infection) through coughing and sneezing

Control/prevention/treatment
- Prevented by MMR vaccination

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15
Q

What type of microbe is Measles, how is it spread and how is it controlled/prevented/treated?

A

Type
- Virus

Spread

  • Airborne (droplet infection) through coughing and sneezing
  • Contact

Control/prevented/treatment
- Prevented by MMR vaccination

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16
Q

What type of microbe is Mumps, how is it spread and how is it controlled/prevented/treated?

A

Type
- Virus

Spread
- Airborne (droplet infection) through coughing and sneezing

Control/prevention/treatment
- Prevented by MRR vaccination

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17
Q

What type of microbe are Colds and flu, how are they spread and how are they controlled/prevented/treated?

A

Type
- Virus

Spread
- Airborne (droplet infection) through coughing and sneezing

Control/prevention/treatment
- Flu vaccination for targeted groups

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18
Q

What type of microbe is Polio, how is it spread and how is it controlled/prevented/treated?

A

Type
- Virus

Spread
- Usually spread through drinking water contaminated with faeces

Control/prevention/treatment
- The Polio vaccination has currently eradicated Polio in the UK

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19
Q

What type of microbe is Salmonella food poisoning, how is it spread and how is it controlled/prevented/treated?

A

Type
- Bacterium

Spread
- Cross contamination of food

Control/prevention/treatment

  • Always cooking food thoroughly and not mixing cooked and uncooked foods
  • Treatment by antibiotics
20
Q

What type of microbe is Gonorrhoea, how is it spread and how is it controlled/prevented/treated?

A

Type
- Bacterium

Spread
- Sexual contact

Control/prevention/treatment

  • Using a condom
  • Treatment by antibiotics
21
Q

What type of microbe is Tuberculosis, how is it spread and how is it controlled/prevented/treated?

A

Type
- Bacterium

Spread
- Airborne (droplet infection) through coughing and sneezing

Control/prevention/treatment

  • BCG vaccination
  • If contracted, treated with drugs including antibiotics
22
Q

What type of microbe is Chlamydia, how is it spread and how is it controlled/prevented/treated?

A

Type
- Bacterium

Spread
- Sexual contact

Control/prevention/treatment

  • Condom
  • Antibiotics
23
Q

What type of microbe is Athlete’s foot, how is it spread and how is it controlled/prevented/treated?

A

Type
- Fungus

Spread
- Contact

Control/prevention/treatment

  • Avoid direct contact in areas where spores are present
  • Treated with fungicide
24
Q

Describe some of the defence mechanisms of the body

A

The body’s first line of defence.

The body’s first line of defence includes physical and chemical barriers that are always ready to protect the body from infection.

  1. Skin, physical barrier to microbes trying to gain entry.
  2. Mucous membranes, thin membranes in nasal cavity and respiratory system that trap and expel microbes. (The microbes are trapped in the mucous lining of the membranes).
  3. Clotting, closes open wounds quickly to prevent microbes gaining entry into your circulatory system, also prevents the loss of blood.
  4. Tears, wash out invading pathogens, contain lysozyme enzyme which breaks down micro-organisms.
  5. Stomach acid, hydrochloric acid present in the gastric juices kill any unwanted pathogens.
  6. Urinary track, the flow of urine ‘flushes’ out invading microbes.
25
Q

What is an antiseptic?

A

An antiseptic is a substance that kills or inhibits the growth of pathogenic micro-organisms.

26
Q

What is a disinfectant?

A

A disinfectant is a substance that kills or inhibits the growth of pathogenic micro-organisms and is generally toxic to humans. It is used to clean surgical equipment, floors, drains, etc. May be diluted and used as an antiseptic.

27
Q

Who discovered penicillin?

A

Alexander Fleming

28
Q

What were the names of the scientists who commercially produced penicillin?

A

Florey and Chain

29
Q

When did scientists begin to commercially produce penicillin?

A

Early 1940s.

Florey and Chain were able to isolate a pure form of penicillin and its large scale production began.

30
Q

What was the name of the fungus which produced penicillin?

A

Penicillium

31
Q

Describe the contents of a biodigester or fermenter.

A
  • Stirrer - mixes microbes, nutrients and oxygen.
  • Cold water jacket.
  • Control centre for monitoring conditions and sensor.
  • Sterile air in.
  • Used air out.
  • Nutrients out.
  • Product is collected through the outlet and is then purified (downstreamed).
32
Q

Name some aseptic techniques used in the laboratory.

A
  • Not eating or drinking in the laboratory.
  • Using disposable gloves and laboratory coats.
  • Wiping down lab benches with a disinfectant.
  • Culturing and examining microbes in sealed containers.
  • Not culturing microbes at body temperature.
  • Using sterile loops for transferring cultures.
  • Flaming the necks of culture bottles to prevent contamination.
  • Sterilising or disposing of all equipment after use.
  • Washing hands thoroughly after each part of the experiment.
33
Q

Name the typical sequence of events and techniques used when inoculating and plating bacteria in the laboratory.

A
  1. Heat the metal loop by passing it through the flame of the Bunsen burner to sterilise it.
  2. Allow the metal loop to cool, as if it is too hot it will kill any microbes that it comes into contact with.
  3. Remove the lid of the culture bottle and scrape the metal loop gently over the agar. This will ensure that the metal loop has bacteria from the culture bottle over its surface (inoculation).
  4. Replace the lid of the culture bottle to prevent contamination. It is advantageous to ‘sweep’ the neck of the bottle through the flame to destroy any airborne microbes.
  5. Spread the microbes over the surface of the agar in the Petri dish by gently scraping the metal loop over the agar surface (plating). (The agar contains nutrients that help the microbes to grow). It is useful to hold the Petri dish lid at an angle rather than completely removing it, as this will reduce the chance of unwanted microbes from the air entering the dish.
  6. The metal loop can then be heated again to a high temperature to ensure that any microbes remaining on the loop are destroyed.
  7. The Petri dish should be sealed with tape and then incubated in an oven at 25°C. This temperature will allow the microbes to grow and form colonies but is below body temperature, meaning pathogenic microbes that could harm humans will not grow.

Note: Instead of using a metal loop it is possible to use sterile disposable plastic loops that do not require heating.

34
Q

What are some of the procedures used to reduce the incidences of ‘superbug’ infections in hospitals?

A
  1. Increased levels of hygiene.
  2. Greater care and restraint in the administration of antibiotics.
  3. Isolating infected patients.
35
Q

Name some other drugs.

A
  1. Alcohol
  2. Nicotine (in cigarettes)
  3. Cannabis
  4. Cocaine
36
Q

Why do teenagers drink too much?

A
  1. Peer pressure
  2. Experimentation
  3. Trying to escape from problems
37
Q

What are the effects of long term excessive drinking?

A

Liver damage

38
Q

What effect does drinking have on the development of the foetus?

A

Damage to the foetus including brain damage

39
Q

In what ways does alcohol harm the individual and society?

A
  1. Violence - many people become aggressive when drinking alcohol.
  2. Absence from college or work.
  3. Family breakup.
  4. Breakdown in relationships.
  5. Drink-driving.
40
Q

What is binge drinking?

A

When a large amount of alcohol is drunk over a short period of time, for example, on one night out.

41
Q

How has the government attempted to reduce the effect of binge drinking?

A

Extending the licensing hours.

42
Q

What can we do to reduce the harm caused by alcohol?

A
  1. Drink less each time, by drinking low-alcohol drinks or just by drinking more slowly.
  2. Drink on fewer occasions, for example, only on special occasions or at weekends.
  3. Education - everyone should know how many units make up the recommended maximum weekly limit and about the problems alcohol can cause.
  4. Never drink and drive.
  5. Do not drink alcohol until you reach the legal age limit.
43
Q

Name three substances in cigarette smoke and their harmful effects.

A
  1. Tar
    - Causes bronchitis (narrowing of the bronchi and bronchioles).
    - Emphysema (damage to alveoli that reduces the surface area for gas exchange)
    - Lung cancer (caused by abnormal cell division in lung cells).
  2. Nicotine
    - Addictive and affects heart rate.
  3. Carbon monoxide
    - Combines with red blood cells to reduce the oxygen-carrying capacity of the blood.
44
Q

Name the two most commonly used illegal drugs in Northern Ireland.

A

Recreational drugs - cannabis and cocaine.

45
Q

Give some facts about cannabis

A
  • It is widely used throughout the UK, due to its availability and low cost.
  • When taking cannabis, people feel relaxed or ‘chilled out’.
  • However, it is possible that taking cannabis can lead to taking other, harder drugs. There is also evidence that cannabis can lead to mental health problems in some people.
46
Q

Give some facts about cocaine

A
  • Cocaine can give users a ‘high’, as it is a stimulant.
  • It is very addictive.
  • As its effects are short-lived, users often increase their dose with time.
  • An overdose can result in death.

S2 GCSE Biology Unit 2 (8 decks)

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