Transcript Fungi

Fungi
A guide to Chapter 7
Fungus (FUHN-guhs): plural
Fungi (FUHN-jigh)
Characteristics of Fungi

Range in size: Unicellular to Multicellular
 Heterotrophs
 Asexually reproduce by spores.
 Made up of hyphae.
Feeding

Fungi release
chemicals that digest
the substance on
which they grow.
 Then they absorb the
digested food.
 Decomposers
Structure of Fungi

Unicellular (yeasts)
 Multicellular (all
others)
 Hyphae: threadlike
tubes that make up
fungi.
 They grow very
quickly.
Reproduction of Fungi

Reproduce by spores.
 Tiny reproductive cells
enclosed in a
protective cell wall.
 Can be carried by the
wind.
 Spores are produced in
Fruiting Bodies.
Forms of Fungi
Mushrooms
Yeasts
Molds
Mushrooms

Shaped like
umbrellas
 Stalk
 Ring
 Cap
 Gills (spores)
 Can be poisonous.
Yeasts
 Unicellular
 Used
to make bread.
 Produces carbon dioxide.
 Reproduce by budding.
Molds

Fuzzy, shapeless, flat.
 Used to make food.
Tofu, soy sauce and
cheeses.
 Provide valuable
medicines.
 Grow on food.
Penicillin

Scottish scientist Sir
Alexander Flemming.
 1928
 Discovered Penicillin
from the mold called
Penicillium.
 Antibiotic
Fungi and Disease

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
Damage and kill plants
Damage stored crops
Produce toxins in
plants that can harm
humans and animals.
Can be used as
pesticides.
Ringworm, athlete’s
foot, toenail fungus.
Lichens

Two organisms living
symbiotically.
 Fungus and Alga
 Alga is an autotroph
without roots, stems or
leaves.
 The fungus provides
the water and
minerals.
Created by Mrs. Scibelli

Exploring Life Science (Prentice Hall)
 Microsoft Encarta Encyclopedia