2

Microorganisms
Expected Learning Outcomes

Knowledge to be gained: •Classi cation of microorganisms •Uses of microorganisms •Vaccine

•Harmful microorganisms •Food preservation •Nitrogen cycle
Skills to be developed: •Making curd and bread •Methods of food preservation
Attitude to be inculcated: •We cannot see microbes with our naked eyes, but they affect our lives in
many ways; They can be a boon as well as a bane.
We have already studied several kinds of plants Microorganisms can be found in any kind of
and animals. However, there are other living environment. ey can be found in hot deserts
organisms which we generally cannot see with and even in the coolest regions. ey are even
our naked eyes. In this chapter, we will delve into present inside our bodies.
the world of such organisms. We would nd out Some microorganisms are harmful to us whereas
how these tiny organisms affect our lives. some are helpful to us. Some cause diseases,
MICROORGANISMS w hi le ot hers c ure us. S ome cle an our
environment by decomposing the dead animals
Several tiny organisms are present in soil, water
or plants, whereas some spoil our food and
and air. ey are so small that we cannot see
contaminate water.
them with our naked eyes. We can see them only
with the help of a microscope. ese tiny Some of the features of microorganisms are
organisms are called microorganisms or listed below:
microbes. u Microorganisms cannot be seen with the
e word ‘micro’ means extremely small. naked eye. A microscope would be required
erefore, the organisms which are extremely to see them.
small and cannot be seen by the naked human u ese organisms could be made up of just a
eye are called microorganisms. single cell (unicellular) or multiple cells
(multicellular).
Microorganisms 27
 u ey may exist alone or in colonies. Bacteria
u ey can survive in extreme climatic Bacteria are single-celled (unicellular) micro-
conditions. organisms. ey can be of different shapes and
u ey can be found in any habitat—from hot are generally only a few micrometres in length.
deserts to polar ice caps to marshy lands and  e y c an b e fou n d i n l ar g e nu mb e r s ,
deep seawater. everywhere. ey can be found in air, soil or
water. ey can be found on any surface, even on
Knowledge Booster and inside our bodies.
• The study of microorganisms is called microbiology. Unlike viruses, bacteria are cellular organisms
• The scien st who studies microorganisms is called a
microbiologist.
and can reproduce on their own.
Some bacteria are helpful to us, while some can
Activity-1 cause deadly diseases, like typhoid and
tuberculosis.
Aim: To see microorganisms under a
Based on their shape, bacteria are mainly of three
microscope.
types:
Material required: Soil from a eld, a beaker
and some water. u Rod-shaped (bacilli)
Procedure: Collect some moist soil from the
eld in a beaker and add water to it. Aer the u Spherical-shaped (cocci)
soil particles have settled down, take a drop of u Spiral-shaped (spirilla)
water from the beaker and observe under a
microscope. What do you see?
Observation: You would be able to see
several microorganisms oating in a single
drop of water.
Conclusion: Microorganisms are very small
and cannot be seen with the naked eye.
You can repeat the experiment by taking a few Bacilli Cocci Spirilla
drops of water from a pond, a small piece of
spoilt bread, etc. Fig.1 Different types of bacteria

CLASSIFICATION OF Fungi
MICROORGANISMS Fungi are plant-like, non-green, multicellular
Microorganisms are classi ed into four major organisms. Some of them look like plants, but do
groups. ey are: not have roots, stem, leaves or owers.
u Bacteria u Fungi Some fungi, like yeasts, are unicellular, while
u Protozoa u Algae others like mushrooms, penicillium, moulds,
Apart from the above four groups of micro- etc., are multicellular.
organisms, there are also viruses. Viruses are Fungi (singular=fungus) do not contain
different from other microorganisms. ey are chlorophyll, and cannot make their own food.
not made of cells and can reproduce only inside ey are saprophytes, i.e., they feed on dead and
the cells of a host organism. decaying matter. Some fungi are also parasites,
28 Exploring Science-8
 i.e., they attach themselves to living things and
feed on them and cause diseases.
Fungi can cause fungal infections in humans. For
example, ringworm and athlete’s foot.
Fig.2 Yeast—
Unicellular
fungi
Penicillium Bread mould Mushroom
Fig.3 Multicellular fungi
Algae
Algae are simple, unicellular or multicellular
plant-like organisms. ey contain chlorophyll,
therefore, they make their own food. However,
they are different from plants because they do
not have proper roots, stems and leaves.
e green growth oen seen in water bodies and
on the moist surface of walls and rocks is algae.
Almost all algae live in water. ey can be found
in ponds, lakes, seawater, hotsprings and
in snow. Some examples of algae are—
Chlamydomonas (unicellular), and Spirogyra
(multicellular). Blue-green algae is an example of
a multicellular organism which can x nitrogen
gas.
Chlamydomonas Spirogyra Fucus
Fig.4 Different types of algae
Microorganisms
Protozoa
Protozoa are unicellular organisms that can
move from one place to another. ey live
everywhere—in fresh water, salt and soil. Some
of them live in the bodies of other organisms.
ey can move with the help of pseudopodia.
Protozoa have animal-like characteristics.
ey can move and locomote on their own, and
can capture and eat food. Some protozoa are
parasites that live in the bodies of other
organisms, including human beings. Some
common protozoa are—Amoeba, Paramecium,
Euglena, Entamoeba and Plasmodium. Some of
the diseases, caused by protozoa are—dysentery
and malaria.
Viruses
Viruses are the smallest and the most primitive
microorganisms. Viruses cannot locomote on
their own, respond to stimuli, use energy or
even grow or reproduce by themselves. is
seems to indicate that viruses are non-living
organisms. However, once they enter the living
cells of an organism, they use the energy of the
host cells. ey can multiply inside the cells of
the host organisms. Aer the viruses have
reproduced thousands of times, the host cell
usually dies and bursts open. ese viruses can
then spread and invade new cells.
In size, viruses are smaller than bacteria and
cannot be seen with a simple microscope. ey
vary from 15 micrometres to 275 micrometres
and can be viewed only by electron microscope.
Under the electron microscope, we nd that
viruses are only made up of genetic material
surrounded by a protein coat. Scientists have
placed viruses on the borderline between living
and non-living things. Viruses are agents of
diseases. ey can cause several diseases, like
measles, mumps, u, smallpox and common cold.
29
 Tobacco mosaic virus Adeno virus Bacteriophage Corona virus

Fig.5 Some viruses

Checkpoint-1
Write True or False
1. Microorganisms can be seen by the naked eye. ______________
2. Microorganisms are found in all types of environments. ______________
3. Fungi can make their own food. ______________
4. Algae can be multicellular. ______________
5. Microorganisms can reproduce only in a host cell. ______________

MICROORGANISMS AND US lactobacillus. e lactobacillus converts the

Microorganisms play an important role in our
lives. Some of them are bene cial in many ways,
whereas some are harmful and cause diseases.
Let us study about them in detail.
USES OF MICROORGANISMS
Some microorganisms are helpful in many ways.
For example, they are used for the production of
bread, cake and curd. ey also help in cleaning up
our environment by decomposing the organic
wastes (faeces, vegetable peels) into useful
substances. ere are also some bacteria which are
used in the preparation of medicines.
Let us study the bene ts we derive from
microorganisms.
Making of Curd
Milk is turned into curd by bacteria. To make
curd, a small amount of curd is added to fresh
milk, and set aside for some time. Curd contains
several microorganisms in it. One such
microorganism is a bacteria called bacterium
30 Exploring Science-8
lactose present in the milk into lactic acid.
is lactic acid then partially digests the milk
proteins and converts milk into curd.
Curd serves as an important ingredient in
making dishes like idlis and bhaturas.
Bacteria are also involved in the making of
cheese, pickles and many other food items.
Making of Bread
Yeast is a fungus that is used in making bread,
cakes, pastries and other similar food
products. Yeast is mixed with our while
making dough. When the dough is set aside for
two to three hours, the yeast reproduce rapidly
and give out carbon dioxide during respiration.
e carbon dioxide gets lled in the dough and
increases its volume. is dough is set in a tin box
and baked in order to make bread.
Knowledge Booster
• Yeast is used for making cakes, bread and pastries.
• Yeast is also used for the fermenta on of sugar.

Activity-2
Take 1/2 kg our (atta or maida). Add some
sugar and mix it with warm water. Add a small
amount of yeast powder and knead to make a
so dough. Keep this dough for about two
hours. You will observe that bubbles of the gas
(carbon dioxide) ll the dough and increase its
volume.
Before Aer two hours
Fig.6 Rising of bread-dough
Commercial Use of Microorganisms
Microorganisms are also used for the production
of alcohol and acetic acid (vinegar). For the
commercial production of alcohol and wine,
yeast is grown on natural sugars which are
present in grains like wheat, barley, maize, cane
juice, fruit juice, etc. Yeast convert sugar into
alcohol. e process of conversion of sugar into
alcohol is known as fermentation.
Louis Pasteur was a
French biologist and
microbiologist who
discovered
fermentation in 1857.
Bacteria are used to turn alcohol into acetic
acid (vinegar). Aer making alcohol by using
yeasts, the Acetobacter bacteria is added to the
Microorganisms
alcohol. Bubbles of air are then passed through
the alcohol. e Acetobacter converts alcohol
into acetic acid in the presence of alcohol.
Medicinal Use of Microorganisms
e medicines that kill or stop the growth
of disease-causing microorganisms are
called antibiotics. For example, Penicillin ,
streptomycin, tetracycline and erythromycin.
ese antibiotics are made from fungi and
bacteria.
e antibiotics are manufactured by growing
speci c microorganisms and they are used to
cure a variety of diseases.
Penicillin was the rst antibiotic, and it was
discovered by Alexander Fleming, by chance.
When Alexander Fleming was working on a
culture of disease-causing bacteria, in 1929,
he spotted some spores of green mould in one
of his culture plates. He observed that the
mould prevented the growth of the disease-
causing bacteria. us, Penicillin was
discovered.
Antibiotics are even mixed with the feed of
livestock and poultry to check microbial
infection in animals. ey are also used to
control many plant diseases.
Fig.7 Alexander Fleming and Penicillin
31
 Children are more susceptible to several
Knowledge Booster diseases. It is necessary to protect them against
• We should remember that an bio cs should be these diseases. Vaccines for many such diseases
taken on the advice of a doctor. If an bio cs are are widely available in most hospitals.
taken unnecessarily, they may kill the beneficial
bacteria in the body. We saw the advertisement on TV and in
• An bio cs are not effec ve against cold and flu, as newspapers regarding the protection of children
these are caused by viruses.
against polio. e polio drops given under the
Vaccine pulse polio programme to children are, in fact, a
vaccine. Two drops of the polio vaccine are
When a disease-carrying microbe enters our
administered to every child between the ages of
body, the body produces antibodies to ght the
two years to ve years.
invaders. Once our body has produced an
antibody that is capable of destroying a speci c is vaccine contains some amount of the
disease-causing microbe, it always remembers it. disease-causing poliovirus. But the virus present
e body then remembers how to ght the in the vaccine is already made weak so that it
microbes if they enter again. cannot infect the person.
A vaccine is a substance which produces Aer receiving the polio vaccine, the child may
immunity against a speci c disease. In the develop a little fever. is is just a symptom of the
preparation of vaccines, the dead or weakened body developing antibodies to ght the
disease-causing microbes are used. weakened disease-causing virus. Once the body
develops antibodies for polio, the child is
When dead or weakened microbes are
protected against polio for their whole life.
introduced into a healthy body, the body ghts
and kills the invading microorganisms by
producing suitable antibodies (Fig.8). e
antibodies remain in the body and we are
protected from the disease-causing microbes
forever. is is how a vaccine works.
Several diseases, including cholera, tuberculosis,
smallpox and hepatitis, can be prevented by
vaccination.
Fig.9 Oral polio vaccine being administered

A weakened form of the disease

A worldwide campaign against smallpox has
germ is injected into the body. nally led to its eradication from most parts of
the world.
e body makes antibodies to
ght these invaders.
Edward Jenner
If the actual disease germs ever Discovered the vaccine
attack the body, the antibodies
for smallpox in 1798.
will return to destroy them.

Fig.8 Vaccines at work

32 Exploring Science-8
Increasing Soil Fertility
ere are some bacteria which can x
atmospheric nitrogen. ey enrich the soil with
nitrogen and increase the fertility of the soil.
ese bacteria are called nitrogen- xing
bacteria. Such bacteria live in the root nodules of
the leguminous plants. Rhizobium is one such
bacteria which xes nitrogen gas from the
atmosphere in the soil.
Cleaning the Environment
Microorganisms can also decompose the
organic matter present in dead animals, animal
wastes, vegetable wastes and plants into simpler
substances. ese simpler substances are used by
plants for their growth. In Class VII, we have
studied about how bacteria are used in sewage
treatment.
HARMFUL MICROORGANISMS
Microorganisms are harmful in many ways.
Some of the microorganisms cause diseases
in human beings, plants and animals. e
microorganisms which cause diseases in
human beings, plants and animals are called
pathogens. e pathogens can be bacteria,
fungi, protozoa or viruses.
Some microorganisms spoil food, clothing and
leather. Let us learn in detail about the harmful
activities of microorganisms.
Disease-causing Microorganisms in
Humans
D i s e a s e s - c au s i ng m i c ro or g a n i s m s or
pathogens can enter our body through the air
we breathe, the water we drink or the food we
eat.
Microbial diseases that can spread from an
infected person to a healthy person, through
air, water, food or physical contact, are called
communicable diseases. Examples of such
diseases include cholera, the common cold,
Microorganisms
chickenpox and tuberculosis.
Communicable diseases spread from one person
to another. For example, when a person suffering
from common cold sneezes, ne droplets of spit
are released into the air. ese droplets contain
thousands of common cold-causing viruses. e
virus then becomes airborne and can infect a
healthy person who breathes in the air
containing these droplets.
Fig.10 Sneezing contains ne droplets
ere are some animals and insects which are
carriers of diseases. House y is a common
carrier of pathogens. e ies sit on the garbage
and animal excreta. Harmful microorganisms
(pathogens) stick to their bodies. When these
ies sit on uncovered food, they transfer the
pathogens into the food.
e person who consumes it, gets sick.
erefore, we should avoid consuming
uncovered food items.
e female Anopheles mosquito is another
example of a carrier, which carries the parasite of
malaria. e female Aedes mosquito is a carrier
of dengue virus. It spreads dengue from person
to person.
House
ies c
arr
yin
Garbage gm
icr
obes
Uncovered food
Fig.11 Flies spreading diseases
33
 Prevention of diseases spread by mosquitoes
u All mosquitos breed in water. So, we should
not let water collect anywhere. Pools of
stagnant water around the house, like in
coolers, tyres, ower pots, etc., serve as
breeding grounds for mosquitoes.
u We should keep our surroundings clean and
dry.
u Mosquito nets should be used over beds
while sleeping.
u Insecticides should be sprayed inside the
house, from time to time.
u Fine wire mesh on doors and windows blocks
mosquitoes from entering our house, while
at the same time, allowing light and air to
come in.

Table: Some common human diseases caused by microorganisms

Causative Mode of Preventive Measures

Human Diseases
Microorganisms Transmission (General)

1. Tuberculosis Bacteria Air/House y

(i) Keep the patient in complete
2. Measles Virus Air isolation. Keep the personal
belongings of the patient away
3. Chicken Pox Virus Air/Contact from those of the others.
4. Corona Virus Air/ Contact (ii) Vaccination to be given at a
suitable age.
5. Polio Virus Air/ Water

6. Cholera Bacteria Water/Food/House y (i) Maintain personal hygiene and

good sanitary habits. Consume
properly cooked food and boiled
7. Typhoid Bacteria Water/House y drinking water. (ii) Vaccination.

(i) Drink boiled water.

8. Hepatitis A Virus Water
(ii) Vaccination.

Use mosquito nets and repellents.

9. Malaria Protozoa Mosquito Spray insecticides and control the
breeding of mosquitoes by not
10. Dengue Virus Mosquito allowing water to collect in the
surroundings.

Disease-causing Microorganisms in cattle living in over-packed barns. e cattle

Animals
Microorganisms cause diseases not only in
humans and plants, but also in other animals. For
example, Foot and mouth disease of cattle is
caused by a virus; Anthrax is a dangerous human
and cattle disease caused by a bacterium.
e foot and mouth disease is caused by a virus
which infects animals. It spreads rapidly through
suffering from this disease get blisters on their
feet and mouth.
Anthrax is a deadly bacterial disease caused by a
bacterium called Bacillus anthracis. It is an
infectious soil-borne disease which is passed
into animals when they breathe in or ingest the
spores of Bacillus anthracis while grazing. It then
becomes highly contagious among cattle.

34 Exploring Science-8
Very rarely do humans get infected by anthrax, When the food gets spoiled, it starts giving a foul
when they breathe air, eat food or drink water smell and bad taste. Some of the common
that is contaminated with the spores of anthrax symptoms of food poisoning are—headache,
bacteria. vomiting, diarrhoea and pain in the abdomen.

Robert Koch (1876), a

German physician,
discovered the bacterium
(Bacillus anthracis) which
causes anthrax disease.

Disease-causing Microorganisms in
Plants
Several microorganisms cause diseases in plants. Fig.12 Bread spoilt by the growth of microorganisms
Some of the common plant diseases caused by FOOD PRESERVATION
microorganisms are—citrus canker, rust of
We n ow k n ow t h at c o oke d a s we l l a s
wheat and yellow vein mosaic of bhindi (okra).
uncooked food items get spoilt by action of
ese diseases reduce the yield of crop. ey can
microorganisms on them. e process of
be controlled by using certain chemicals, which
preserving food items from being spoilt by the
kill the microbes.
microorganisms is called food preservation.
Table: Some common plant diseases We will now study the different methods of food
caused by microorganisms
preservation.
Plant Mode of
Microorganisms METHODS OF FOOD PRESERVATION
Diseases Transmission
Different food items need different methods of
Citrus canker Bacteria Air
food preservation. ese methods can be
Rust of wheat Fungi Air, seeds broadly divided into:
Yellow vein u Temperature control methods
mosaic of bhindi Virus Insect u Moisture control methods
(Okra)
u Chemical methods
Food Poisoning u Physical methods
Fo o d p ois oning is c aus e d du e to the Let us study these methods in detail.
consumption of spoiled food. When food is not
Temperature Control Methods of Food
covered, stored or preserved properly, micro-
Preservation
organisms, such as bacteria and fungi, start
growing over it. In this process, some micro- e temperature control methods involve
organisms produce toxic substances, which preserving the food items by changing the
when consumed by humans, can result in food temperature of food items to extend their life.
poisoning. ese include the following:

Microorganisms 35
 1. Heating of food: Many food items can be Removing of moisture stops the growth of food
prevented from being spoilt by just heating spoiling microorganisms. For example, grapes
them. For example, boiling of milk. When we are dried into raisins (kishmish) in order to
heat the milk, the food-spoiling bacteria preserve them.
present in it are killed and the boiled milk Traditionally, methods like Sun drying are used
remains good for a longer duration. to dry vegetables like spinach and peas at home.
2. Refrigeration of food: You must have seen Commercial methods of moisture control use
that cooked food, vegetables, fruits and milk hot air to dry out food items.
are kept in your refrigerator. is is because Chemical Methods of Food Preservation
low temperature inhibits the growth of
Substances used to check the growth of
microorganisms, and thus extends the life of
microbes in food items are called
food items.
preservatives. Common chemicals like salt,
3. Deep Freezing of food: Keeping food below sugar, oil and vinegar act as preservatives.
0o Celsius is called deep freezing of food. Sometimes, arti cial chemicals are also used as
e food kept at very low temperatures gets preservatives.
frozen; this completely inhibits the growth of
1. Preservation by Salt: Common salt has been
food-spoiling microorganisms. Preservation
used to preserve meat and sh for ages.
of food like meat, sh and a few vegetables is
Salting is also used to preserve amla, raw
done using this method.
mangoes, tamarind, etc. ese food items are
4. P a s t e u r i s a t i o n :  e m e t h o d o f covered with dry salt to check the growth of
pasteurisation is used for the preservation of bacteria.
milk by big dairy farms. e method of
pasteurisation involves a combination of
time control and temperature control to
destroy active pathogens and food-spoiling
bacteria. It involves the process of heating,
followed by quick cooling. In this process,
o
milk is heated to 70 Celsius for 15 seconds,
and then suddenly chilled and stored.
Fig.13 Fish preserved in salt
Pasteurised milk can be consumed without
2. Preservation by Sugar: Sweet food items,
boiling because it is free of harmful
like jams, jellies and squashes, are preserved
microorganisms. However, once we open a
by sugar. Sugar works similar to salt, as it
packet of pasteurised milk, it should be
reduces moisture content and inhibits
consumed in a few days.
microbial growth.
is excellent method of preservation was
3. Preservation by Oil and Vinegar: Mustard
invented by a French Scientist named Louis
oil and vinegar are widely used for pickling
Pasteur.
fruits and vegetables. Fish and meat are also
Moisture Control Methods of Food pickled in order to preserve them. e
Preservation pickling of food items makes them acidic.
e moisture control methods involve drying of Food-spoiling microbes generally don’t
food items to extend their life and preserve them. grow in acidic mediums.
36 Exploring Science-8
 Fig.14 Pickles
4. Special chemicals: Arti cial chemicals like
sodium metabisulphite, sodium benzoate
and citric acid are used in commercially
packaged foods in order to extend their
expiry date. ese food preservatives
are used in jams, jellies, juices, and
confectionary sweets.
Physical Methods of Food Preservation
Apart from the methods given above, simple
physical methods of proper storage and
packaging can be used to extend the life of daily
Fig.15 Canned food
food items. ese methods include:
1. Preservation by air-tight packaging: ese
days, dry fruits and even vegetables are sold in
air-tight packets to prevent the attack of
microbes. is also involves sterilizing the
food and sealing them in air-tight containers.
2. Preser vation by vacuum packaging:
Vacuum packaging involves removing all the
air from the package containing food. is
prevents aerobic bacteria from growing, but
does not prevent the growth of anaerobes.

Checkpoint-2
Fill in the blanks
1. ______________ fungi are used in the bread-making process.
2. ______________ bacteria are used to convert milk into curd.
3. e process of converting sugar into alcohol is called ______________.
4. ______________ was the rst antibiotic
5. e process of pasteurisation was discovered by ______________.

NITROGEN FIXATION the atmosphere into compounds (like nitrates)

We have learned in Classes VI and VII about how
some plants x atmospheric nitrogen. Let us
recall.
Air contains 78% nitrogen. Yet, nitrogen present
in the air is entirely unusable by most life forms.
Nitrogen is an important nutrient for plants as
well as animals. It is required in making protein
molecules. erefore, nitrogen present in air
needs to be converted into more usable forms,
like nitrates, which can be consumed by plants.
e process of converting nitrogen gas from
which can be used by plants is called nitrogen
xation.
e nitrogen present in the air can be xed by:
u Some blue-green algae convert atmospheric
nitrogen into nitrogenous compounds.
u e process of lightning caused in the
atmosphere. Due to lightning, the nitrogen
in the atmosphere reacts with the oxygen
and form nitrogenous compounds which
dissolve in the rainwater.

Microorganisms 37
 u e nitrogen- xing bacteria present in the
soil.
u e Rhizobium bacteria present in the root
nodules of leguminous plants.
e Rhizobium bacteria live in the root nodules
of leguminous plants like peas and lentils. ey
have a symbiotic relationship with the plant. Fig.16 Root nodules in a leguminous plant
Even aer nitrogen xation, the amount of is is because of the nitrogen cycle. Let us study
nitrogen in the atmosphere remains constant. how.

Nitrogen
in the air 78%

Plant proteins Lightning

nitrates taken up
Animal proteins by roots
Fertiliser

Animal
wastes

Denitrifying Nitrogen- xing

bacteria in Decomposers act bacteria in Nitrogen- xing
the soil on dead remains of the soil bacteria in
plants and animals root nodules
and animal wastes Nitrifying
bacteria
Nitrates in
the soil
Fig.17 Nitrogen cycle
NITROGEN CYCLE nucleic acids and other nitrogenous
The cyclic movement of nitrogen between the compounds. e process of conversion of
living and non-living components is called nitrogenous inorganic compounds into
nitrogen cycle. organic compounds, like proteins, is called
nitrogen assimilation.
e main steps involved in the nitrogen cycle
are as follows: u When humans and animals eat such plants,
u Nitrogen Fixation: Atmospheric nitrogen is the plant proteins are passed on from plants
xed into nitrogenous compounds, like to animals. Animals, including humans,
nitrates, and is made available to plants by utilise plant proteins and synthesise animal
different methods, as studied earlier. proteins.

u Nitrogen assimilation: Plants absorb u Ammoni cation: When plants and animals
nitrogenous compounds like nitrates and die, they are decomposed by the action of
ammonium salt from the soil, and use them decomposers (bacteria and fungi) present in
in the synthesis of amino acids, proteins, the soil. e decomposers break organic

38 Exploring Science-8
 compounds into inorganic compounds, like
ammonia.
e process of decomposition of proteins
and other nitrogenous compounds into
ammonia is called ammoni cation. is is
carried out by some bacteria and fungi in the
soil. ese microorganisms decompose
proteins into ammonium salts and ammonia.
u Nitri cation: Some of these ammonium
compounds are utilised by living plants,
while others are converted into nitrates by
the nitrifying bacteria present in the soil.
e process of conversion of ammonia and
ammonium salts into nitrates is called
nitri cation, which is carried out by
nitrifying bacteria, like Nitrosomonas and
Nitrobacter.
u Denitri cation: Some of the nitrates are
absorbed by plants, while the rest are
converted into free nitrogen gas by the
denitrifying bacteria present in the soil. e
conversion of nitrates present in the
soil or water into free nitrogen is
called denitri cation. Pseudomonas is a
denitrifying bacterium.

Atmospheric nitrogen gas

Nitrogen xing bacteria,

Eaten as food Denitrifying bacteria
blue-green algae and
PLANTS ANIMALS decompose some compounds
lightning x atmospheric
of nitrogen into nitrogen gas
nitrogen
Death; Death;
decay decay
exceretions

Nitrogenous waste of
dead plants, dead animals,
and animals excretions
Absorbed by the
roots of plants Absorbed by the
roots of plants

Compounds of nitrogen in soil

Fig.18 Nitrogen cycle in nature

Keywords
Microorganisms : Organisms that cannot be seen with naked eye.
Fermentation : e process of conversion of sugar into alcohol.
Vaccine : A preparation containing dead or weakened germs that protects the body
against future attack by similar germs.
Antibiotics : e medicines that kill or stop the growth of the disease-causing micro-
organisms.
Antibody : e substance produced by the body to ght disease-carrying microbes.

Microorganisms 39
 Pathogens : Disease causing microorganisms.
Communicable : Diseases that can spread from an infected person to a healthy person.
diseases
Salting : Preservation of food by adding salt.
Pickling : Method of preserving food by making pickles.
Nitrogen cycle : e movement of nitrogen between living and non-living components.
Ammoni cation : e process of decomposition of proteins and other nitrogenous
compounds into ammonia.
Nitri cation : e process of conversion of ammonia and ammonium salts into nitrates.
Denitri cation : e conversion of nitrates present in the soil or water into free nitrogen.

Points to Remember
u e organisms which cannot be seen by our naked eyes are called microorganisms.
u Microorganisms are found practically everywhere, and in all types of environments.
u Microorganisms are classi ed into four major groups—bacteria, protozoa, algae and fungi.
u Viruses are also considered as microorganisms. ey are different from other microorganisms
as they can reproduce only in the cells of a host.
u Some microorganisms are used in food production, and in the manufacturing of alcohol,
vinegar and medicine.
u Microorganisms can also be used to increase soil fertility and to clean the environment.
u e process of conversion of sugar into alcohol is known as fermentation.
u Louis Pasteur discovered fermentation in 1857.
u Microorganisms can also be harmful in many ways. ey can cause diseases in humans,
animals and plants.
u Microorganisms can also spoil food and cause food poisoning.
u Food can be preserved against the action of food-spoiling microbes using various methods.
u Food preservation methods can be broadly classi ed into—temperature control, moisture
control, and chemical and physical methods.
u e bacteria present in the soil x nitrogen from the atmosphere and convert it into nitrogen
compounds.
u e cyclic movement of nitrogen element between the living and non-living components of the
Earth is called the nitrogen cycle.

40 Exploring Science-8
 Exercise
A. Tick (ü) the Correct Option
1. Microorganisms are present in:
(a) soil (b) water
(c) air (d) all of these
2. Which of the following is not an example of a communicable disease?
(a) Chicken pox (b) Cholera
(c) Diabetes (d) Common cold
3. Medicines that kill or stop the growth of the disease-causing microorganisms are called:
(a) biotics (b) antibiotics
(c) vaccine (d) antibodies
4. Foot and mouth disease of cattle is caused by a:
(a) fungi (b) virus
(c) protozoa (d) bacteria
5. e method of pasteurisation was developed by:
(a) Alexander Fleming (b) Edward Jenner
(c) Louis Pasteur (d) Robert Koch
B. Fill in the Blanks with Suitable Words
1. We can see microorganisms with the help of a ______________.
2. ______________ are the smallest and most primitive microorganisms.
3. e process of conversion of sugar into alcohol is known as ______________.
4. Fermentation was discovered by ______________.
5. Penicillin was discovered by ______________.
C. Very Short-Answer-Type Questions
1. What are microorganisms?
2. Name the groups into which microbes are classi ed.
3. Mention two diseases that are caused by bacteria.
4. Viruses are non-living things. True or false?
5. What is fermentation?
6. What are antibiotics?
7. Name the bacteria which convert the lactose present in milk into lactic acid.
8. Name two microbes that are biological nitrogen xers.

Microorganisms 41
 9. What is nitrogen xation?
10. Antibiotics are the substances that our body create in order to ght invading microbes. True
or false?
11. Give two examples of algae.
12. Name two diseases caused by fungi.
13. Name two antibiotics.
14. Name two plant diseases caused by microorganisms.
D. Short-Answer -Type Questions
1. Mention four general features of microorganisms.
2. How are viruses different from other microorganisms?
3. How do fungi usually feed themselves?
4. Mention ve ways in which microorganisms can be useful.
5. What are antibodies? How are they helpful to us?
6. How is alcohol converted into vinegar?
7. How can common cold be transmitted via sneezing?
8. How is food poisoning caused?
9. What are the different methods through which the nitrogen present in the air is xed to get
nitrogenous compounds?
10. Differentiate between nitri cation and denitri cation.
11. How can we prevent the diseases caused by mosquitoes?
12. How do we get pasteurised milk?
E. Long-Answer-Type Questions
1. Brie y describe the various ways in which microorganisms are useful to us.
2. Describe the whole process of how milk turns into curd.
3. Write a short note about viruses.
4. Describe four human diseases caused by microorganisms. Mention their mode of
transmission and the general preventive measures that can be taken against them.
5. Describe brie y the various methods that can be used to preserve food.
6. With the help of a diagram, explain the nitrogen cycle.

HOTS
1. We should avoid eating cut and uncovered fruits sold by the roadside. Why?
2. Drain water smells foul. Why?
3. Retail chips packets are usually lled with nitrogen. Why do you think nitrogen gas is
preferred over regular air?

42 Exploring Science-8
 Activity Zone
A. Conduct the following experiment in your school laboratory. Observe the experiment and
try to explain the result.
Project Requirements: three conical beakers, marker pen, sugar, yeast powder, two balloons
and lime water.
Procedure: Take two conical beakers and mark them A and B. Clamp these beakers in a stand
and ll them with water leaving some space at the top. Put two spoonfuls of sugar in each of the
beakers. Add a spoonful of yeast in beaker B. In ate two balloons semi-completely. Now, tie the
balloons on the mouths of each beaker. Keep them in a warm place, away from sunlight. Watch
the setup every day for the next 3-4 days. Record your observations and think of an explanation.
Now take another beaker lled 1/4 with lime water and mark it as C. Remove the balloon from
beaker B in such a manner that gas inside the balloon does not escape. Fit the balloon on the
beaker lled with lime water and shake well. Observe and explain.

A B C C C

Project Work
B. e discovery of microorganisms is closely related to the invention of the microscope. Find out
about the history of the microscope. Who was the rst person to invent a microscope capable of
viewing microorganisms? Find out about the different kinds of microscopes developed aer the
Aleurone microscope. Make a report on your ndings.

Science Excursion
C. Plan a visit to a bakery along with your classmates. Try to get information about the bread-
making process. Ask the baker if he uses yeast in making bread. Try to nd out if yeast could be
substituted with something else, to get an equally uffy bread.

Microorganisms 43
 Memory Map
Bacteria Protozoa Algae Fungi Virus

classi cation

MICROORGANISMS

can be

Useful Harmful

can cause

used in
Diseases Food
poisoning

Making Fermentation Medicines Agriculture Cleaning

curd of alcohol & the
& & Vaccines environment
bread vinegar

e-Resources
Please visit the link given below or scan the QR code for more resources on
this chapter:

https://www.megamindpublication.com/s-5-science/b-4-exploring-science-8/c-46/micro-
organisms.html

44 Exploring Science-8