Transcript Evolution - Olympic College

Kingdom Fungi
•first fossil evidence about
600 my ago; may have
been on land before plants
•usually small
•fungi are saprophytic or
parasitic
•if saprophytic, they
secrete enzymes that
break down organic
material and absorb
nutrients from that
•If parasitic, means lives
off hosts
Kingdom Fungi
most fungi are
multicellular and
filamentous
•some are unicellular—
yeast
•most are non-harmful, a
few are deadly
•fungal cells use a
glucose polymer, chitin,
as their main cell wall
component
•the body of a
multicellular fungus is a
mycelium, composed of
filaments called hyphae
•
Kingdom Fungi
•fungi are non-motile
(usually)
•have no flagella or cilia
in any part of their life
cycle (usually)
•they have to grow
towards a food source;
sometimes up to a
kilometer (6/10ths of a
miles) per day growth
What groups make
up the Fungi?
• Slime molds
(both cellular and
acellular) are
now split off from
rest of fungi
• Bread molds
• Water molds
• Sac fungi
• True mushrooms
From 2012
Sac fungi
Mushrooms
Water molds
Water molds
Mushrooms
Sac fungi
sexual reproduction
involves:
1. the meiosis of a
temporarily
diploid cell to
produce haploid
spores
2. wind-dispersed
to new areas
3. spores grow
directly back into
hyphae
asexual reproduction occurs by budding in yeast, or by
fragmentation of a mycelium
1. Water molds
•Rusts, shower
mildews, fish fungi,
potato blight
•Responsible for 2
historic events:
1. Irish potato
famine—1845-1851
2. French vineyard
disaster—1870s
•2. Bread molds
•Produces spores
from stalked
structures
•Some use water
pressure to blast
their spores some
30 feet away at 25
miles per hour
3. Sac fungi
• Morels, truffles, ergot,
chestnut blight, Dutch elm
disease, yeasts
• “sac” name comes from
spore-holding cell, holds 8
spores
• Life cycle is haploid cells
growing in filaments, then
some cells fuse (n + n) but
don’t merge nuclei until
much later
4. Club fungi
Mushrooms, shelf fungi,
puffballs
“Club” is name for part
of mycelium that
produces spores
Clubs found on gills
Many are very toxic and
fatal the first time you
try one
http://imgkid.com/fungi-mushroom-diagram.shtml
5. Imperfect fungi
Fungi with no known
sexual stages
A 'junkyard' group
Example: nematodetrappers
Fungi can parasitize humans:
Yeast infections
Tinea pedis (athlete's foot) affects the feet
Tinea unguium affects the fingernails and toenails
Tinea corporis affects the arms, legs, and trunk
Tinea cruris (jock itch) affects the groin area
Tinea manuum affects the hands and palm area
Tinea capitis affects the scalp
Tinea barbae affects facial hair
Tinea faciei (face fungus) affects the face
Fungus + Algae = Lichen
Some fungi can form a living association with algae = symbiosis
No official name for these, since they consists of two different
organisms living together
3 types: crustose, foliose, and fruticose
Economic aspects of fungi
• Allow many plant seeds to germinate
• We use their enzymes in biotechnology
• Sources of antibiotics
• Fungi produce cheeses
• Fungi produce alcohols
Yeasts: the source of ethanol
• Alcohol=ethanol (not methanol; methanol is
poisonous)
• 2 types: fermented & distilled
• Alcohol derived from Arabic al kuhul because
they invented distillation process
• Proof = double the % of ethanol:
– 100 proof = 50% ethanol
– 190 proof = 95% ethanol
Fermented vs. Distilled
• Fermented: beers, wines
• Distilled: uses fermented
solutions & steam to
concentrate % ethanol
• Fermented uses fungus
Saccharomyces to turn
glucose into ethanol as a
byproduct
• ~50% of sugars get made into
ethanol
Fermented: Beer
• Beers start as fermented
grains
• Usually barley, rye, or
wheat (sometimes corn)
• Malting=sprouting grain
used
• Hops (marijuana family)
used to de-bitter beer
• Beers (by law) usually
3.5%-8%
Fermented: Wine
• Wines start as fruits (grapes usually), not seeds
• Grape wine usually red or white; white wine has
skins removed; red keeps skins
• Usually 4-8% ethanol
Other fermented:
• Sake—rice beer, not wine
• Pulque—agave-based (yucca
relative)
• Chicha—corn-based
Distillation Process
• Ethanol boils at 83C,
water at 100C
• As ethanol
evaporates, leaves
water behind
• Fumes are
concentrated
Distilled: Whiskeys
• 3 types: scotch, bourbon,
rye
• Scotch: malted barley
• Bourbon: malted corn
(only American whiskey)
• Rye: malted rye
Distilled: Vodka
• Potatoes used as starch source
• Usually 100-200 proof (50-100%)
• Can almost run car on high proof
vodka
• Tasteless, odorless
Distilled: Rum
• Uses sugar
cane sap as
sugar source
Distilled: Gin
• Flavored with juniper cones
(‘berries’)
• Gin & tonic favorite drink of
British because in India, gin
covered the bitter taste of
quinine (anti-malarial drug)
Distilled: Tequila
• Made from sap of
yucca-relative
Brandy/Liqueurs
•A fortified wine
•Wine+ethanol
•Usually based on nongrape wine; ex. Blackberry,
elderberry
1. slime molds
•
•
•
•
•
•
Two groups, cellular and
mostly acellular
Body is mass of nuclei
called plasmodium
Can dry up into form
called sclerotium, then
rehydrate and be fine
Can also form sporeproducing stalks
Spores released, then
grow into amoeboid-type
forms
These forms release
chemical attractant and
form diploid plasmodium