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MICROORGANISMS: FRIEND
AND FOE
DEFINATIONS
1. Microorganism: Tiny organisms that is not visible to the unaided eye.
2. Germs or pathogen : Disease-causing microorganisms
3. Fermentation: The process of conversion of sugar in the absence of oxygen into alcohol
4. Nitrogen fixation: The process of fixation of atmospheric nitrogen into suitable forms (that
plants can use).
5. Antibiotics: The chemical substances produced by microorganisms such as fungi and bacteria
which kill or stop the growth of disease-causing microorganisms.
6. Vaccines: The substances used to produce immunity to disease by natural or artificial means.
7. Immunity: The ability of the body to resist a disease by natural or artificial means.
8. Food preservation: The process by which spoilage of food by microorganisms is prevented.
9. Dehydration: Removal of water from the food materials.

POINTS TO REMEMBER
 Microorganisms are found in all kinds of environments, ranging from ice cold climates to hot
springs and deserts to marshy places.
 They are present all around us in air, water and soil as well as in the bodies of plants and
animals.
 There are five major groups of microorganisms – bacteria, fungi, algae, protozoa and
viruses.
 Viruses, though different from other above- mentioned microbes, are considered microbes as
they can live and multiply inside the cells of living organisms.
 Most microorganisms are useful to us in a number of ways. However, there are number of
microorganisms which are harmful and cause diseases.
 Some bacteria and fungi cause spoilage of food and food poisoning.
 Food can be preserved to prevent its spoilage. Food preservation helps to:
i. Reduce food wastage due to spoilage,
ii. Increase the shelf life (storage period)
iii. Maintain nutritional value and flavour of food
iv. Ensure its availability during off season and in distant places.

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 NCERT SOLUTIONS
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Q 1. Select the correct word from the following list and fill in the blanks.
a) Microorganisms can be seen with the help of a ____________. (microscope)
b) Blue green algae fix __________ directly from air to enhance fertility of soil. (nitrogen)
c) Alcohol is produced with the help of __________. (yeast)
d) Cholera is caused by __________. (bacteria)

Q 2. Tick the correct answer:

(a) Yeast is used in the production of
(i) Sugar (ii) alcohol (iii) hydrochloric acid (iv) oxygen

(b) The following is an antibiotic

(i) Sodium bicarbonate (ii) Streptomycin (iii) Alcohol (iv) Yeast

(c) Carrier of malaria-causing protozoan is

(i) Female Anopheles mosquito (ii) cockroach (iii) housefly (iv) butterfly

(d) The most common carrier of communicable diseases is

(i) Ant (ii) housefly (iii) dragonfly (iv) spider

(e) The bread or idli dough rises because of

(i) Heat (ii) grinding (iii) growth of yeast cells (iv) kneading

(f) The process of conversion of sugar into alcohol is called

(i) Nitrogen fixation (ii) moulding (iii) fermentation (iv) infection

Q 3. Match the organisms in Column I with their action in Column II.

Column I Column II
(i) Bacteria (a) Fixing Nitrogen
(ii) Rhizobium (b) Setting of curd
(iii) Lactobacillus (c) Baking of bread
(iv) Yeast (d) Causing Malaria
(v) A protozoan (e) Causing cholera
(vi) A virus (f) Causing AIDS
(g) Producing Antibodies
A 3. (i) ⟶ (e) (ii) ⟶ (a) (iii) ⟶ (b) (iv) ⟶ (c) (v) ⟶ (d) (vi) ⟶ (f)

Q 4. Can microorganisms be seen with the naked eye? If not, how can they be seen?
A 4. Microorganisms are too small to be seen by naked eyes. They can be seen with the help of
microscope.

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 Q 5. What are the major groups of microorganisms?

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A 5. Microorganisms are divided into major five groups, which are as follows:
i. Bacteria: These are single celled organisms which are harmful, as they cause diseases and some
of them are useful as in vaccine.
ii. Fungi: These are non-green plants which depend on dead organic matter
iii. Protozoa: These are unicellular organisms which causes diseases like malaria and dysentery.
iv. Algae: These are photoautotrophic organisms that may be unicellular or multicellular. They
play important role in medicines, agriculture, and industry and as food.
v. Virus: They are microbes which reproduce only inside the cells of host organisms. They cause
diseases like cold, polio, AIDS etc.

Q 6. Name the microorganisms which can fix atmospheric nitrogen in the soil.
A 6. Bacteria such as Rhizobium and certain blue-green algae (anabaena, Nostoc) present in the soil
fix atmospheric nitrogen and convert into usable nitrogenous compounds.

Q 7. Write 10 lines on the usefulness of microorganisms in our lives.

A 7.
i. They are used in preparation of food items such as breads.
ii. Bacteria are used in conversion of milk into curd.
iii. They are used in large scale production of alcohol, wine and acetic acid.
iv. Medicines such as antibiotics are produced from bacteria and fungi.
v. They are used to check microbial infection in animals.
vi. Vaccines are made by dead or weakened microbes.
vii. Some bacteria and blue green algae increase soil fertility by fixing atmospheric nitrogen.
viii. They decompose the dead organic wastes of plants and animals.
ix. They are used in cleaning up of the environment.
x. Certain microbes are also used in the biological treatment of sewage and industrial effluents.

Q 8. Write a short paragraph on the harms caused by microorganisms.

A 8.
i. In humans, bacteria cause disease such as cholera, typhoid, tuberculosis etc.
ii. In cattle, the foot and mouth disease is caused by a virus.
iii. Also several microbes cause diseases in plants, e.g. Tikka disease of ground nut, late blight of
potato etc.
iv. Some microbes grow on food and secrete toxic substances which make the food poisonous.

Q 9. What are antibiotics? What precautions must be taken while taking antibiotics?
A 9. Antibiotics are medicines, which are used to kill or stop the growth of pathogens i.e. diseases
causing microbes. Penicillin, tetramycin, is examples of antibiotics.
Precautions to be taken are:
i. It should be taken in proper doze only on the advice of qualified doctor.
ii. Complete course prescribed by doctor should be taken.
iii. It should not be taken unnecessarily as it may kill useful bacteria in body.

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 EXTRA QUESTIONS
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Q 1. What are micro-organisms?

A 1. Microorganisms are living organisms around us which we cannot see with naked eyes

Q 2. What are major groups of micro-organisms?

A 2. Microorganisms are classified into four major groups.
These are (i) bacteria (ii) fungi (iii) protozoa (iv) some algae

Q 3. Give two examples of following microorganisms.

A 3.
i. Algae: Chlamydomonas, Spirogyra
ii. Protozoa: Amoeba, paramecium
iii. Fungi: penicillium, Aspergillus, bread mould
iv. Bacteria: Lacto bacillus, Rhizobium

Q 4. Write common ailments caused by viruses.

A 4. Common ailments caused by viruses are cold, influenza (flu) and most coughs.

Q 5. Write serious diseases caused by viruses.

A 5. Serious diseases caused by viruses are polio and chicken pox.

Q 6. Write two diseases caused by bacteria.

A 6. Two bacterial disease are typhoid and Tuberculosis.

Q 7. Write two diseases caused by protozoa.

A 7. Disease like dysentery and malaria are caused by protozoa.

Q 8. Which micro-organisms are unicellular?

A 8. Bacteria, some algae and protozoa are unicellular.

Q 9. Which micro-organisms are multicellular?

A 9. Algae and fungi are multicellular.

Q 10. Which microorganism reproduces rapidly and produces CO2 during respiration.
A 10. Yeast reproduces rapidly and produces CO2 during respiration.

Q 11. Name the bacterium that is used to make curd from milk?
A 11. Lactobacillus bacteria is used to make curd from milk.

Q 12. Define fermentation.

A 12. The process of conversion of sugar into alcohol is known as fermentation.

Q 13. Who discovered fermentation?

A 13. Louis Pasteur discovered fermentation.

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 Q 14. Name the scientist who discovered mould penicillin.

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A 14. Alexander Fleming discovered mould penicillin.

Q 15. Who discovered vaccine for small pox?

A 15. Edward Jenner discovered vaccine for small pox.

Q 16. What are antibiotics?

A 16. The medicines which kill or stop the growth of disease causing microorganism are called as
antibiotics.

Q 17. Name commonly used antibiotics?

A 17. Streptomycin, tetramycin, tetracyclin and erythromycin are some common antibiotics.

Q 18. What is vaccine?

A 18. A vaccine is a small amount of disease causing microorganism that has been weakened or killed
and introduced in person’s body.

Q 19. Which microbes are called biological nitrogen fixers?

A 19. Some bacteria and blue green algae are able to fix nitrogen from the atmosphere to enrich soil
with nitrogen. These microbes are called biological nitrogen fixers.

Q 20. How are viruses different from other microbes?

A 20. Viruses reproduce and live only inside the host organism that is bacteria, plant and animal cell.

Q 21. Name disease for which oral drops are given as vaccination?
A 21. Polio is disease for which oral drops are given as vaccination.

Q 22. Name the diseases which can be prevented by vaccination?

A 22. Small pox, TB etc.

Q 23. What are pathogens?

A 23. Disease causing microorganisms are called pathogens.

Q 24. What are communicable diseases?

A 24. Microbial diseases that can spread from an infected person to healthy person through air, water,
food or physical contact are called communicable diseases.

Q 25. Give two examples of communicable diseases?

A 25. Cholera, common cold, chicken pox. TB are communicable diseases.

Q 26. Name dangerous human and cattle disease caused by bacterium. Who discovered this
bacterium?
A 26. Disease – Anthrax, Discovered by – Robert Koch.

Q 27. How are cholera and typhoid transmitted?

A 27. Cholera is transmitted through water or air. Typhoid is transmitted through water.

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Q 28. Name two carriers of disease causing microbes.

A 28. Female Anopheles mosquito is carrier of malaria. Female Aedes mosquito is carrier of dengue.

Q 29. Name the causative microbes of T.B. and its mode of transmission.
A 29. Causative microbes of T.B. are bacteria and it is transmitted by air.

Q 30. Which microorganism causes foot and mouth disease of cattle?

A 30. Virus

Q 31. Name one plant disease caused by bacteria and its mode of transmission.
A 31. Citrus canker is caused by bacteria and its mode of transmission is by air.

Q 32. Name one plant disease transmitted by insects and caused by virus.
A 32. Yellow vein mosaic of bhindi (okra).

Q 33. Name one plant disease caused by fungi and its mode of transmission.
A 33. Plant disease caused by fungi is rust of wheat. Its mode of transmission is through air and seeds.

Q 34. What are preservatives?

A 34. Common chemicals used to check growth of microorganisms are known as preservatives.

Q 35. Name the chemicals used to preserve jams and squashes.

A 35. Sodium Benzoate and Sodium metabisulphite are used to preserve jams and squashes.

Q 36. How are meat and fish preserved?

A 36. Meat and fish are preserved by covering them with dry salts.

Q 37. How does sugar help to preserve jams and jellies?

A 37. Sugar reduces moisture content which inhibits the growth of bacteria which spoil food.

Q 38. How does the addition of small amount of curd to milk convert the whole milk into curd?
A 38. Lactobacillus is a bacterium that helps in the formation of curd. At a favourable temperature, it
multiplies in milk and converts it into curd.

Q 39. Yeast is used for commercial use. Write one commercial use of yeast.
A 39. Baking bread or manufacturing of alcoholic drinks is the commercial use of yeast.

Q 40. Name the process in yeast that converts sugars into alcohol.
A 40. Fermentation is the process by which yeast converts sugar into alcohol.

Q 41. A gas is responsible for increase in volume of dough. Name it.

A 41. Carbon dioxide given out by yeast is responsible for increase in volume of dough.

Q 42. Why is yeast used for baking?

A 42. Yeast reproduce rapidly and produces carbon dioxide during respiration. Bubbles of the gas fill
the dough and increase the volume. This is the basis for the use of yeast in the baking industries.

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 Q 43. How is food poisoning done?

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A 43. The contamination of food by microorganisms results into food spoilage. The consumption of
this spoiled food by humans or animals result into food poisoning. Microorganisms like bacteria and
fungi are responsible for food poisoning.

Q 44. Why are viruses considered at the borderline between living and non-living things?
A 44. Viruses are unique because they exhibit the characteristics of both living and non- living things.
When they are floating in air or settled on a door knob, they are non-living. But when they come in
contact with a suitable plant, animal or bacteria, they show the characteristics of living organisms.
They infect the cell and quickly multiply inside it. Therefore, they are considered on the borderline
between living and non-living things.

Q 45. What are pathogens? How do they enter our body?

A 45. Disease-causing microorganisms are called pathogens. They can enter our body:
i. When a person suffering from common cold or flu sneezes, fine droplet of moisture carrying
virus spread in the air. These virus may enter a healthy person while breathing, e.g. tuberculosis.
ii. Through direct contact with infected person, e.g. chickenpox
iii. Through food we eat or water we drink, e.g. cholera, typhoid.
iv. Through carriers like some insect and animals, e.g. malaria, dengue, typhoid.

Q 46. What are communicable diseases?

A 46. Microbial diseases that can spread from an infected person to a healthy person through air,
water, food or physical contact are called communicable disease, e.g. cholera, common cold,
chickenpox and tuberculosis.

Q 47. Describe the role of microorganisms in cleaning environment.

A 47. Microbes, like bacteria and fungi, bring about the decay of dead plants and animals, both on
land and water. Microorganisms act on dead plants and animals and convert various complex organic
compounds into simple inorganic substances. Thus, microbes also help in recycling of nutrients.
Microbes also help in sewage disposal by incomplete decomposition of dead organic matter.

Q 48. Explain various methods of food preservation.

A 48.
i. Drying or dehydration – Removal of water from food materials. In absence of moisture the food
microorganisms stop growing. Vegetables, pulses, spices are preserved by this method.
ii. Chemical method – Commonly used preservatives are sodium benzoate, sodium metabisulphite.
These method is used in preservation of fruits juice, jams and squashes.
iii. Common salt – Common salt has been used to preserve meat and fish for ages. Salting is also used
to preserve amla, raw mangoes.
iv. By sugar – Sugar reduces the moisture content which inhibits the growth of bacteria. Jams, jellies
and squashes are preserved by sugar.
v. By oil and vinegar – Use of oil and vinegar prevents spoilage of pickle because bacteria cannot
live in this environment Vegetables, fruits fish and meat are preserve by this method.
vi. By heat and cold method – Boiling kills microorganisms and low temperature inhibits the growth
of microbes.
vii. Pasteurization – pasteurized milk can be consumed without boiling as it is free from harmful
microbes. The milk is heated to about 700 C for 15 to 30 seconds and suddenly chilled and stored.

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 Q 49. What is vaccine? How does it work in our body?
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A 49.
 It is a biological preparation that provide immunity (protection) against particular disease.
 The body produces antibodies when a disease carrying microbes enters it.
 The body also retains memory of this encounter to fight the microbe if it enters again.
 A vaccine consists of dead or weakened microbes which when introduced in a healthy body,
produce suitable antibodies to fight and kill themselves.
 These antibodies remain in the body to protect from disease causing microbes, thus developed
immunity.
 The disease prevented by vaccine is polio, cholera, tetanus, smallpox and measles.

Q 50. Write short note on nitrogen cycle.

A 50. NITROGEN
CYCLE –
 Atmospheric
nitrogen is fixed
into nitrogen
compounds like
nitrates by
Rhizobium
bacteria, Blue-
green algae, and
lightning.
 The plant absorbs
nitrate compounds
from the soil and
water and converts
them into plant
proteins.
 Plants are eaten up
by animals and thus
plant proteins are
used for making animal proteins and other nitrogen compound.
 When the plants and animals die, some bacteria and fungi present in the soil convert these
complex nitrogenous compounds into simple nitrogenous compound.
 Certain other bacteria convert some of these compounds into nitrogen gas.
 The simple nitrogen compounds are again absorbed by the plants for their growth. The nitrogen
gas goes back into the atmosphere. As a result of this cycle, the percentage of nitrogen in
atmosphere remains nearly constant.

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 DISEASES- CAUSING MICROORGANISMS IN HUMANS

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CAUSATIVE DISEASE MODE OF PREVENTIVE
MOCROORGANISMS TRANSMISSION MEASURES
Bacteria Cholera Water/Food 1) Drink boil water.
Typhoid Air 2) Eat properly cooked food.
Tuberculosis Air 3) Maintain good sanitation.
4) Keep personal articles of
the patient away from those
of others.
5) Get vaccinated at proper
age.
Virus Measles Air 1) Keep the patient and his
Chicken pox Air/contact personal articles in complete
Polio Air/Water isolation from others.
2) Get vaccinated.

Hepatitis B Water 1) Drink boiled water.

2) Get vaccinated.

Protozoa Malaria Mosquito 1) Do not allow water to

collect in the surroundings,
so as to prevent breeding of
mosquitoes.
2) Spray kerosene on the
surface of water.
3) Use mosquito nets and
repellents.

DISEASE-CAUSING MICROORGANISMS IN ANIMALS

Animal diseases Causative agent

Foot and mouth diseases (in cattle) Virus

Anthrax diseases (in cattle) Bacteria
Sleeping sickness (in cattle, pigs, horses) Protozoa

DISEASE-CAUSING MICROORGANISMS IN PLANTS

Plant disease Causative microorganisms Mode of transmission

1) Rust of wheat Fungi Air, seeds

2) Citrus canker Bacterium Air
3) Yellow mosaic diseases of Virus Insect
ladyfinger (okra)
4) Tobacco mosaic Virus Hands and clothing of field workers

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MICROORGANISMS: FRIEND AND FOE