​Class-VIII

​Science

​Chapter-2, Microorganisms: friends or foes

1. Define-
a) Microorganisms
b) Microbiology
c) Fermentation
d) Effluent
e) Bio augmentation
f) Antibodies
g) Immunity
h) Pathogens
i) Toxins
j) Communicable diseases
k) Food poisoning
l) Food preservation
2. There are a large number of small organisms which cannot be seen with the unaided eye.
Name these organisms. Name the device through which they can be observed easily.
3. Name the scientist who established the existence of bacteria for the first time.
4. Name the organisms which are the oldest forms of life on earth.
5. name four groups of microorganisms on the basis of their cell structure.
6. Viruses are unique. Give reason.
OR
Viruses are regarded as being on the borderline between living and non-living entities Give
reason.
7. Microorganisms are found in almost all kinds of environment. Justify the statement.
8. Name parts of human body where microorganisms are found.
9. Mention two ways in which microorganisms play an important role in our environment.
10. Mention three uses of microorganisms in food. Also describe in brief.
11. Beaker ​A ​ contains milk at 100°C, beaker​ B ​at 5°C and beaker ​C​ contains milk at 35°C. Which
of the beakers will show curd formation. Give reason.
12. Most microorganisms exhibit maximum growth in the temperature range
of________________ °C.
13. Milk taste sweetish whereas curd tastes sour. Give reason.
14. We store perishable materials in the refrigerator. Give reason.
15. The longer you leave curd at room temperature, the more sour it tastes. Give reason.
16. Mention the significance of microorganisms in-
a) alimentary canal of some animals like cows
b) Large intestine of human beings
17. ____________ is an antibiotic obtained from a fungus called______________.

18. Name two diseases in which antibiotics are extremely effective for the treatment.

19. Antibiotics should be taken only on the advice of a qualified doctor and that too only in the
prescribed dosage and for the prescribed duration. Give reason.

20. A person should not take antibiotics when they are not really required. Give reason.
21. What is the significance of antibodies in our body?

OR

What happens when micro organisms like bacteria or virus is enter our body?

22. How a person's body develops immunity?

23. How a vaccine produces immunity?

24. Mention two methods of administering vaccines.

25. Describe the role of microorganisms in agriculture.

26. Name two microorganisms which are able to fix atmospheric nitrogen into usable form.

OR

Name two types of biological nitrogen fixers. Also describe their role in agriculture

27. Name two fuels produced by microorganisms. Also mention the processes in which they are
produced.

28. Describe the role of microorganisms in cleaning the environment.

29. _____________ and __________ are some of the formal decomposers.

30. Describe the process by which bacteria cause tooth cavities.

31. Microorganism are harmful to other organisms living in water bodies. Give reason.

32. Mention the ways by which following communicable diseases spread-

a) Tuberculosis and pneumonia

b) Cholera, typhoid and hepatitis
c) Malaria /dengue
d) Plague
e) Common cold and conjunctivitis
33. Name two diseases in human beings, caused by each of the following microorganisms-

a) Bacteria
b) Protozoans
c) Viruses
d) Fungi
34. Mention mode of transmission of following diseases-

a) Swine flu
b) cholera
c) tetanus
d) rabies
e) tuberculosis
f) amoebic dysentery
g) Common cold
h) malaria
i) Influenza
j) Typhoid
 35. Suggest the methods of prevention for the following diseases-

a) Ringworm and athlete's foot

b) malaria/dengue
c) tuberculosis /polio/mumps/tetanus
d) cholera
36. Complete the following table-

Name of the disease Microorganisms that cause the Animals infected

disease
Anthrax
Virus Cattle
Rabies
Bacteria Cattle and poultry
Ringworm
Fungi Poultry
Canine distemper

36. Which crop plants were affected in Irish famine in 1740-41. Aso name the disease and its causal
organism which affected the crop.

37. Complete the following table-

Microorganism Related plant disease Symptoms of the disease

Tobacco mosaic disease
Lesions on leaves, stems and
fruits with raised brown water
soaked margins
Rust of wheat
Smut of rice
Red rot of sugarcane
38. Raghav detects disagreeable odour and taste in fried packaged nuts. Name the phenomenon and
also mention its cause.

39. List some symptoms of food poisoning.

40. Name the microorganisms which are responsible for food poisoning.

41. Mention two wrong practices which can lead to contamination of food.

42. Mention two ways/practices by which food poisoning can be prevented.

43. Complete the following table-

Method of food preservation Principle involved Examples of food which can be

preserved
Drying
Preservation using sugar and
salt
Preservation using acetic acid
Preservation using chemical
preservatives
Boiling
Refrigeration
Pasteurization
Vacuum packing
Canning
Freezing
44. Name two more acids beside acetic acid which can be used to preserve beverages and fruit
drinks.

45. Name two chemical preservatives.

46. Give one disadvantage of pasteurization.