QUESTIONS BANK BIOLOGY TERM 3
SECTION A
1.​ Define microorganisms and list their five main types.
2.​ Explain how bacteria reproduce through binary fission.
3.​ What are antibiotics, and how do they work against bacteria?
4.​ Describe two ways fungi are beneficial to humans and two ways they can be harmful.
5.​ What is the role of algae in aquatic ecosystems?
6.​ How do antibiotics work to kill bacteria?
7.​ What is antimicrobial resistance (AMR), and why is it a concern?
8.​ Explain the role of algae in oxygen production.
9.​ What are two ways protozoa move in their environment?
10.​How do fungi contribute to food production?
11.​Microorganisms too small to be seen with the naked eye are called ____________.
12.​The bacteria responsible for nitrogen fixation in legumes are ____________.
13.​Fungi help decompose ____________, recycling nutrients back into the ecosystem.
14.​Antibiotic resistance occurs when bacteria develop the ability to ____________ the
effects of antibiotics.
15.​Protozoa use structures like ____________, ____________, or ____________ for
movement.
16.​Microorganisms are tiny organisms that are __________ to the naked eye.
17.​Bacteria reproduce through __________, where one cell divides into two identical cells.
18.​Some bacteria, like __________, live in root nodules of legumes and help in nitrogen
fixation.
19.​Fungi can be __________ (like yeast) or __________ (like mushrooms).
20.​__________ are non-living particles that require a host cell to replicate.
21.​
Complete the label of above image
22.​Match the Microorganism Type to the Characteristics.
Microorganism
Type
Characteristic
Bacteria
●​ Perform photosynthesis and produce
oxygen
Protozoa
●​ Single-celled organisms with a
nucleoid region
Fungi
●​ Use cilia, flagella, or pseudopodia for
movement
Algae
●​ Require a host cell to replicate
Viruses
●​ Form molds, yeasts, and mushrooms
23.​Algae are important producers in aquatic ecosystems, contributing significantly to
oxygen production. (T/F)
24.​Antibiotics are effective against both bacteria and viruses. (T/ F)
25.​Fungi can cause diseases in plants, animals, and humans. (T/F)
26.​Antimicrobial resistance only occurs due to overuse of antibiotics in humans. (T/F)
27.​Protozoa are autotrophic organisms that produce oxygen. (T/F)
28.​Protozoa are always harmful to humans. (True/False)
29.​Bacteria can survive in extreme environments, such as hot springs and deep oceans.
(True/False)
30.​Antibiotics are effective against viruses. (True/False)
31.​Yeast, a type of fungus, is used in bread making because it produces oxygen.
(True/False)
32.​Some bacteria help clean up oil spills in a process called bioremediation. (True/False)
SECTION B
1.​ Explain what antimicrobial resistance (AMR) is, how it develops, and why it is a global
health threat. In your answer, describe the factors contributing to AMR's rise and suggest
measures to prevent its spread.
2.​ How does the fungi's role as decomposers contribute to ecosystem nutrient recycling?
Provide examples of both harmful and beneficial fungi in decomposition and food
production.
3.​ Describe the ideal conditions for bacterial growth. How do factors such as temperature,
pH, and nutrient availability affect the growth rate of bacteria? In your answer, explain
how these factors are controlled in food preservation and medical practices.
4.​ A patient is prescribed antibiotics to treat a bacterial infection. However, the patient stops
taking the medication once they start feeling better. A few weeks later, the infection
returns stronger.
a.​ Explain how stopping antibiotics early could contribute to the development of
antimicrobial resistance.
b.​ What steps should be taken to prevent the misuse of antibiotics?
5.​ Fungi are used in various food production processes, such as making bread, cheese,
and fermented products.
a.​ Explain the role of fungi in these processes and how they affect the taste, texture,
and nutritional value of the food.
b.​ Discuss one harmful effect of fungi on food production.
6.​ You are tasked with designing a food safety plan for a restaurant.
a.​ Describe the methods you would use to control microbial growth on food, such as
refrigeration, sterilization, and the use of preservatives.
b.​ How would you educate the staff about maintaining hygiene and preventing
cross-contamination?
7.​ A researcher observes that bacterial growth increases rapidly in a warm environment but
slows down when the temperature is lowered.
a.​ Based on this observation, explain how temperature influences microbial growth.
b.​ What is the best temperature range for bacterial growth, and how can this
knowledge be used in food storage and preservation?
8.​ A farmer notices his crops have developed fungal infections, causing them to wilt and
rot. The farmer uses chemical fungicides to treat the plants.
a.​ How does the fungus affect plant health, and why are fungicides used to control
it?
b.​ What are the potential environmental impacts of using chemical fungicides, and
what are alternative, sustainable methods for controlling plant diseases?
9.​ In a hospital, a patient is being treated for a bacterial infection using antibiotics.
However, after several rounds of treatment, the infection continues to reoccur, and the
patient becomes resistant to the antibiotics.
a.​ Analyze the possible reasons behind the patient developing antibiotic resistance.
b.​ Suggest ways the hospital staff can prevent the spread of resistant bacteria
within the hospital.
10.​In a medical facility, sterilizing surgical instruments is a top priority. The staff uses
autoclaves to sterilize the equipment, but a recent audit shows some instruments may
not be sterilized correctly.
a.​ What are the risks of improperly sterilized equipment?
b.​ Propose a solution to ensure the sterilization process is effective and safe for use
in medical procedures.
11.​A patient diagnosed with tuberculosis (TB) is prescribed antibiotics but stops taking them
after a few weeks because they feel better. A few months later, the infection returns, and
this time the antibiotics are ineffective. Explain why this happened and discuss the
importance of completing antibiotic treatment.
12.​In a coastal town, a sudden increase in algae population (algal bloom) has been
reported, leading to fish deaths. Explain what might have caused this bloom and its
impact on the ecosystem.
13.​Suppose scientists discover a new virus that spreads rapidly and causes severe illness.
What steps should governments and researchers take to control its spread and develop
treatments?
14.​Explain why antibiotics do not work against viruses. How does this limitation affect the
treatment of viral diseases such as the flu or COVID-19?
15.​Many food products, such as yogurt and cheese, rely on bacterial fermentation. If
scientists were to genetically modify bacteria used in food production, what ethical and
safety concerns should be considered?