MICROORGANISMS

By AADHI
WHAT ARE
MICROORGANISMS
• Microorganisms are small organisms
that cannot be seen by naked eyes.
Some of these such as fungus growing
on bed can be seen by magnifying
glass, others cannot be seen by
microscope.
Friendly Microorganisms
• These are microbes which are friendly
to us and does not cause any harm.
Harmful Microorganisms
• Microbes that cause disease to human
beings are called as Harmful
Microorganisms or Pathogens.
Diseases
• Disease, in other words, literally means
being uncomfortable.
• However, the word is used in a more
limited
• meaning. We talk of disease when we can
find
• a specific and particular cause for
discomfort.
WHAT DOES DISEASE LOOK
LIKE
• When there is a disease, either the
• functioning or the appearance of one or more
• systems of the body will change for the worse.
• These changes give rise to symptoms and
• signs of disease. Symptoms of disease are the
• things we feel as being ‘wrong’
TUBERCULOSIS
• Tuberculosis (TB) is a disease caused by bacteria called
Mycobacterium tuberculosis. The bacteria usually attack
the lungs, but they can also damage other parts of the
body.

• TB spreads through the air when a person with TB of the

lungs or throat coughs, sneezes, or talks. If you have
been exposed, you should go to your doctor for tests.
You are more likely to get TB if you have a weak immune
system.
Malaria
• Malaria is a life-threatening disease
caused by parasites that are transmitted to
people through the bites of infected
female Anopheles mosquitoes. It is
preventable and curable.
HEPATITIS A
• Hepatitis A is a highly contagious,
short-term liver infection caused by
the hepatitis A virus.
Dengue
• Dengue is a painful, debilitating
mosquito-borne disease caused
by any one of four closely related
dengue viruses.
Food Preservation
• It is the process of preserving foods in different
ways so that it don’t get attacked by microbes
easily.
Preservation by Common Salt
• Common salt has been used to preserve
• meat and fish for ages. Meat and fish
• are covered with dry salt to check the
• growth of bacteria. Salting is also used
• to preserve amla, raw mangoes,
• tamarind, etc.
Preservation by Sugar
• Jams, jellies and squashes are preserved
• by sugar. Sugar reduces the moisture
• content which inhibits the growth of
• bacteria which spoil food
Preservation by Oil and
Vinegar
• Use of oil and vinegar prevents spoilage
• of pickles because bacteria cannot live
• in such an environment. Vegetables,
• fruits, fish and meat are often preserved
• by this method
Pasteurization
• Pasteurized milk can be consumed
• without boiling as it is free from harmful
• microbes. The milk is heated to about
• 700C for 15 to 30 seconds and then
• suddenly chilled and stored. By doing
• so, it prevents the growth of microbes.
• This process was discovered by Louis
• Pasteur. It is called pasteurization.
Nitrogen Fixation
• Nitrogen fixation is the bacterial
process whereby molecular N2 gas is
converted to reactive, biologically
available forms of nitrogen.
Nitrogen Cycle
• Nitrogen Cycle is a biological process
through which nitrogen is converted into
many usable forms.