Bacteria
Text (460-468)
LAB (instructions in binder) cheese
VIDEO Bacteria Part I (worksheet in
binder)
VIDEO Bacteria Part II (worksheet in
binder)
Guided Notes in binder
• endospore,
• antibiotic,
• anaerobic,
• toxin,
• capsule,
• pili
Vocabulary
The study of bacteria
Bacteriology
• KINGDOM formerly
Monera
• Now 2 Domains
Archeabacteria,
Eubacteria (more about these later in the
year)
• Only Prokaryotic cells
• Only Prokaryotic Domains
Characteristics of
• Prokaryotic Cells
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Originated 3.5 bybp
No nucleus
Loop of DNA
Few organelles
No compartments
Very small 1-2µm
• (microns 1/1000 of a
millimeter)
• 1/1,000,000 of a meter
• Eukaryotic Cells
– Evolved 1.5 bybp
– Nucleus- holds the
DNA
– Many organelles
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Mitochondria
Chloroplast
Golgi body
Endoplasmic reticulum
cytoskeleton
I.
ANATOMY
Draw and label cell with
the following structures:
pili
flagella
cell membrane
cell wall
capsule
plasmid,
cytoplasm
II Common Bacterial SHAPES
Coccus -sphere shaped
Strepto- linear
Staphylo- sheet
Bacillus- rod shaped
BACILLUS ANTRACIS
PSEUDOMONAS AERUGINOSA
Spirillum- spiral shaped
Spirillum sp.
Do not write this!
• There are many ways to classify bacteria
• The choice depends on what you are
interested in studying
– Anatomy?
– Physiology?
– Harm to humans?
– Food source?
Archaebacteria• Methanogens –methane producing, found
in the gut of animals and swamps
• Extremehalophiles – salt loving, Dead Sea
• Thermoacidophiles – hot springs and
geysers with acidic water
Eubacteria
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Recycle nutrients into the soil(break
down large molecules “proteins, lipids,
carbohydrates”, into simple molecules
that can be absorbed by plants)
Cyanobacteria also called blue green
algae, photosynthetic bacteria
III. CLASSIFICATION by how they
obtain energy
• Photosynthetic- energy from sunlight
– Green sulfur bacteria, cyanobacteria, purple
sulfur bacteria
• Chemoautotrophic- energy from electrons
in inorganic molecules
– Nitrobacter, nitrosomonas
• Heterotrophic- organic materials from
WRITE THIS ON THE
other organisms
– Streptomyces, rhizobium
BACK OF YOUR
BACTERIA DRAWING
IV METABOLISM
• Obligate anaerobes- must live where there
is no oxygen
• Obligate aerobes- must live where there is
oxygen
• Facultative aerobe or facultative
anaerobes- can live in either but prefers
one.
V DISEASES
• Clostridium tetani tetanus, produces a
toxin ( caused by deep puncture)
Clostridium tetani
• C. botulinum botulism , food poisoning
(caused by poor canning) Toxin is
odorless and tasteless.
Clostridium botulinum
• Borrelia burgdorferi- Lyme disease
(carried by deer ticks) Named for Lyme
County Conn.?
Borrelia burgdorferi
Lyme Disease
• Salmonella sp. Food poisoning
(associated with eggs and poultry)
•
Many different species
Salmonella sp.
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Yersinia pestis- bubonic plague Black
Death changed the course of history
• Thought to be carried by rats but actually
carried by fleas
Yersinia pestis
Bubonic Plague (Black
Death)
•
Mycobacterium tuberculosumtuberculosis (infects the lungs) Now
there are some drug resistant strains.
Mycobacterium
tuberculosum
USES
• Lactobacillus sp. Yogurt,sauerkraut
pickles,
vinegar
• Actinomycetes- antibiotics
streptomycin
» Chemicals that kill other prokaryotic cells
• E. coli- in digestive tracts
of humans, used in the
manufacture of linen from
flax (plant)
•
– Excess, wrong location, or wrong species can
be dangerous to humans.
• Rhizobium sp. Associated with
the roots of legumes (pod plants)
Helps "fix" atmospheric nitrogen
into the plants to help make
proteins. Enriches soil, plants
are high in protein.
• Tanning leather, silage
(fermented hay increases
protein content) “silo”
VII ENVIRONMENTAL FACTORS
THAT INFLUENCE GROWTH
• Temperature up or
down
• Food availability
• light
• presence of
chemicals (salt)
• Oxygen present
• Amount of water
• amount of wastes
COMPETITION (secrete toxins)
• Endotoxins- part of the cell wall is
poisonous
• Exotoxin- chemicals poison is released
VIII
LEVELS OF CLEANING
• Refrigeration
SLOWS GROWTH
• Antiseptic
PREVENTS GROWTH
• Disinfectant
DEATH OF PATHOGENS IN A
MEDIUM
• Sterile
REMOVES ALL FORMS OF
LIFE
• Pasteurization DESTRUCTION BY HEAT OF
DISEASE CAUSING ORGANISMS FROM
BEVERAGES
IX METHODS OF CLEANING
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MECHANICAL
CHEMICAL
RADIATION
TEMPERATURE AND PRESSURE
(AUTOCLAVE)
ENDOSPORE – protoplasm of bacteria
cell becomes encased in a spore coat.
Protects from environment -250 C to over
100 C
X FOOD SPOILAGE AND
PRESERVATION
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CANNING
SALT CURING
DEHYDRATION
QUICK FREEZING
RADIATION
VACCUM PACKAGING
CHEMICAL PRESERVATION
Test Topics FOR Tuesday
• Video Bacteria I and II worksheets
• Lab results (cheese, bacteria cultures)
• Notes on Anatomy, classification,
diseases, uses, preservation of food and
cleaning
• Text (460-468) Vocabulary 16-19
• Bacteria word search
NOTEBOOK CONTENTS
Due Tuesday (next test day)
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C.S.
A.S.
G.S.
Vocabulary 1-19
Notes
Labs
– Geo Time Scale
– Microscopy
– Biome Research
– Bioethics
– Cheese Making
– Bacteria Cultures
• Daily Work
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Text Ques pg. 9 + 22
Analyzing sci words
Branches of Biology
Chap 12.1
Chap 12.2
IV and DV worksheet
Biome Measuring
Bacteria Video Part I
Bacteria Video Part II
Bacteria Word
Search
• Systems
Bacteria Jeopardy Questions
Easy
1. Name the shapes of bacteria:
2. Name 3 diseases that bacteria can cause:
3. Name 3 non-dairy products of bacteria:
4. What is the highest form of cleanliness?
5. What are antibiotics used for?
6. Where would you find a thermophilic bacteria?
7. Name the salt loving bacteria.
8. Bacteria that causes lock jaw?
9. What does flagella do?
10. What does refrigeration do to bacteria growth?
11. What is the purpose of an endospore?
12. What does obligate aerobe mean?
Bacteria Jeopardy Questions
Easy - Answers
1. Bacillus, coccus, spirillum
2. Ecoli poisioning, tetanus, botulism, lyme disease, salmonella,
bubonic plague, tuberculosis, staph infection, scarlet fever,
typhoid fever, cholera,
3. Linen, sourdough bread, wine, sewage treatment, antibiotics,
helping plants grow (nitrogen fixing), Botox
4. sterilization
5. to inhibit bacteria from reproducing
6. Yellowstone (hot and acidic environment)
7. Halophile
8. Clostridium tetani
9. Aid with movement of bacteria
10. Slows growth
11. Protects bacteria from harsh environment
12. Must live in presence of oxygen
Medium
1. Name the ability to live with or without oxygen.
2. What type of plants have bacteria in their roots?
What do they do?
3. Name 3 factors that influence bacterial growth:
4. What was the “black death”? What spread it?
5. Leading all time pathogen killer?
6. Describe 2 main features of the first bacteria.
7. What does an autoclave do?
8. Name 3 ways we preserve food.
9. What are bacterial pilli used for?
10. Do bacteria have DNA? If yes, in what form?
Medium - Answers
1. Facultative anaerobe
2. Legumes…the bacteria help fix nitrogen into the
plants to help make proteins for the plant
3. Temperature, oxygen presence, food availability,
water, light, amount of wastes, chemicals present
4. Bubonic plague…carried by fleas (not rats)
5. tuberculosis
6. No nucleus, few organelles, very small and simple
7. Uses temperature and pressure to kill all forms of life
8. Canning, freezing, refrigeration, salt curing,
dehydration, chemical preservation, radiation
9. Sticking to surfaces
10. Yes, in plasmid or nucleoid form
Difficult
1. What is an endospore? How do we destroy
them?
2. Draw a bacteria with all its features.
3. Why are some bacteria antibiotic resistant?
4. First antibiotic discovered? By whom?
5. Why do some bacteria produce antibiotics and
yeast produce alcohol?
6. E. coli is in your intestines. Why does it help
you there and harm you in other areas of the
body?
7. Why are some beverages pasteurized? How
is it done? Who invented it?
Difficult - Answers
1. Protoplasm of bacterial cell becomes encased in a
spore coat…very hard to kill…you have to autoclave
to kill
2. Look at Slide # 5 of this presentation
3. Random mutations that occur
4. Penicillin…Alexander Fleming…penicillin comes
from a mold or fungus
5. It is their specific waste product
6. There are different strains of E.coli and they all are
different. In some strains, they are okay for the
body…in some strains…they can harm the body.
7. It destroys microbes by heat…in things like milk,
juices, wines, and malt beverages. Louis Pasteur