SHARJAH INDIAN SCHOOL

GRADE 8- BIOLOGY

L-2 MICROORGANISM: FRIEND AND FOE- WORKSHEET

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I. FILL IN THE BLANKS

1. Disease-causing microorganisms are called pathogens.

2. Tuberculosis is caused by bacteria.

3. Preservatives are added to food to prevent the attack of microorganisms.

4. Microorganisms can be seen with the help of a microscope.

5. Penicillin was the first antibiotic to be discovered.

II. NAME THE FOLLOWING

1. Two diseases caused by microorganisms in plants.

Ans.Rust of wheat, Citrus cranker

2. Two microbes that are commonly called biological nitrogen fixers.

Ans.Rhizobium, Blue-Green Algae (cyanobacteria)

3. The method used to preserve meat and fish.

Ans.Preservation by common salt and Preservation by oil and vinegar

4. Carrier of dengue virus

Ans. Female Aedes

5. Any two examples of Fungi

Ans.Chlamydomonas, Spirogyra
III. ANSWER THE FOLLOWING:-

1. What are antibiotics? Name any two antibiotics.

These medicines kill or stop the growth of the disease-causing microorganisms. Such
medicines are called antibiotics. They are manufactured from fungi and bacteria. Some
examples of antibiotics are Streptomycin and Erythromycin.

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2. What are the major groups of microorganisms?

Ans. Microorganisms are classified into four major groups. These groups are:

Bacteria

Fungi (Chlamydomonas, Spirogyra )

Protozoa (Amoeba,Paramecium)

Algae (Penicillium, Aspergillus)

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How do microorganisms increase soil fertility?

Ans. Biological Nitrogen fixers such as Rhizobium are able to fix atmospheric nitrogen into
compounds of nitrogen and increase soil fertility, which plants can use to synthesize
nutrients.

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4. How is food poisoning caused?

Ans. The disease caused due to the presence of a large number of micro-organisms (like
bacteria and fungi) in the food, or due to the presence of toxic substances in food, formed
by the action of micro-organisms, is called food poisoning. Food poisoning occurs due to
the consumption of food spoilt by some micro-organisms.

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5. Explain the action of yeast in the dough?

Ans. Yeast when added to the dough, due to fermentation, produces carbon dioxide during
respiration. These bubbles of carbon dioxide fill the dough causing it to rise and increase its
volume, making the bread or the pastry soft after baking.
IV. GIVE REASON

1. Curd set and turn sour faster in summer than in winter.

Ans Curd set and turns sour faster in summer than in winter because bacteria like
Lactobacillus grow faster in summer than in winter due to the favorable conditions and as
the number of bacteria increases it makes the curd sour.

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2. Water coolers should be emptied frequently during the rainy season.

Ans. Water coolers should be emptied during the rainy season because it is a suitable place
for the larvae of mosquitoes to develop and spread malaria and dengue.

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Aleena Biju

8P