Transcript Introduction to Bacteria

Essential Question:
EQ: How do we know bacteria are living?
LT: I can be able to summarize the
characteristics of bacteria (shape, size,
reproduction and examples ) 8I 1.1
POU:
I will make a set up agar plates based on
different scenarios (hand washing or sanitizer)
or location. I can predict which agar plate will
grow the most bacteria
F and R: Thursday 11/6
Use the last page in your notebook for
the week.
Explain the difference between a hidden
vs. an active virus.
Voice Level “0”
Remind 101:
Text to 252-772-9193
@0ccc0
It will respond back and ask for
your name
Create a flap book foldable of the
steps
“How Viruses Multiply”
“How Viruses Multiply”
Active or Hidden
Name__________
Period__
• Create a 5 or 6 window foldable
OR
displaying either Active or
Comic Strip
Hidden Viruses steps.
Write out steps
under flaps
Reference Pictures in Google
Step 1: Picture
Drive
Step 2: Picture
Step 3: Picture
Step 4: Picture
Step 5: Picture
Step 6: Picture
Yesterday our Focus was….
LT: Students will be able to summarize the
characteristics of virus (structure, size,
naming and replication)
POU: I can describe viruses.
I can explain why viruses are not alive.
I can describe the way the viruses
multiply
Grab a # ..
•
•
•
•
•
•
•
•
•
•
•
•
1. Explain size of viruses
2. Explain structure of viruses
3. Explain why viruses are considered non-living
4. Explain how viruses replicate/multiply
5. Explain how viruses are named
6. Why are viruses unique?
2nd Quarter Table of Contents
1
Title
Assignment #
Coming Soon
2
Viruses- Notes
3
Microbe Vocab- Frayer on Back
4
Brainpop: Virus (Front) and Bacteria(Back)
5
Bacteria Growth Lab (2 pages)
6
Microbes Vocab
4
1. Microbe - – any organism or near life form that cannot be seen with
the naked eye
2. Virus- A tiny non-living particle that enters and reproduces inside a
living cell. They are composed of nucleic acid (DNA or RNA) and a
protein coat.
3. Host – organism that provides energy (Example: human, dog,
tomato)
4. Parasite an organism that is living on or in a host cell that causes
harm to the host
5.Bacteria- single-celled organisms that lack a nucleus, prokaryotic
6. Prokaryotic-organism that lacks a nucleus (has DNA) and other cell
structures
7. Fungi- A eukaryotic organism that has cell walls, use spores to
reproduce, and is a heterotroph that feeds by absorbing its food.
8. Eukaryotic either unicellular or multi-cellular organism that contains
membrane-bound organelles and genetic material within a
Brainpop: Virus (front)
Bacteria (Back)
10 Facts
Take Quiz
5
Bacterial Growth Lab
6
**Label 2 front pages with this same title**
Copy the Purpose and Start Day
in your Notebook.
Control
What does this
mean? Why do
we need one?
As we begin, the
next set of plates,
bacteria is all around
us.
Which method hand
washing or hand
sanitizer do you
think will get rid of
bacteria the best?
Dish A:
• Side 1
Unwashed
Hand washing
Side 2
Washed
Dish B:
Hand sanitizer
Side 1
Side 2
Unwashed
Used Hand sanitizer
Dish C:
Location ??
Dish D:
Location ??
Once you have prepared all you plates,
take a picture of the ALL the plates on a white
background
Microbes Vocab
4
Work on Brainpop:
Viruses
1. Microbe - – any organism or near life form that cannot be seen with
the naked eye
2. Virus- A tiny non-living particle that enters and reproduces inside a
living cell. They are composed of nucleic acid (DNA or RNA) and a
protein coat.
3. Host – organism that provides energy (Example: human, dog,
tomato)
4. Parasite an organism that is living on or in a host cell that causes
harm to the host
5.Bacteria- single-celled organisms that lack a nucleus, prokaryotic
6. Prokaryotic-organism that lacks a nucleus (has DNA) and other cell
structures
7. Fungi- A eukaryotic organism that has cell walls, use spores to
reproduce, and is a heterotroph that feeds by absorbing its food.
8. Eukaryotic either unicellular or multi-cellular organism that contains
membrane-bound organelles and genetic material within a
Glow GERM…
Lets see how well you wash your
hands….. 
Did not get to….
Life By Numbers
Populations, Biomass, Bacteria and Viruses 4:40 seconds
Click for Life By Numbers
Video
http://www.youtube.com/watch?feature=player_embedded&v=fWc46NCnldo
Show beginning about # of humans and then start at 2:38 fungus,
bacteria and virus.
Discovery Education
Understanding Bacteria:
(3:55 minutes)
Bacteria Notes
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
7
Bacteria are ALIVE!
• What does it mean
to be alive?
– They reproduce
(make more of
themselves)
– They need to eat
and produce waste
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
Bacteria are:
• Prokaryotic single-celled
organisms
E. Coli O157:H7
can make you
very sick.
• Need a microscope to see
• Can be found on most
materials and surfaces
– Billions on and in your
body right now
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
This E. coli helps
you digest food.
Streptococcus
can cause strep
throat.
Shapes of
bacteria
• Cocci – sphere
shaped
• Bacilli – rod
shaped
• Spirilli – spiral
shaped
Other images of the shapes..
Bacilli
Cocci
Spiral
Some exist as single cells,
others cluster together
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
Cluster of cocci
How do bacteria
reproduce ?
Bacteria reproduce by binary fission. They
divide into two identical bacteria.
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
Bacterial Animation
• Click for Bacterial Growth
About 1 minute
• http://www.ryancshaw.com/Files/mic
ro/Animations/BacterialGrowth/PLAY
_bacterial_growth.html
Only a build of waste or
depletions of food
will stop growth
Bacteria eat by…?
• Make their own food from
sunlight—like plants
or
Photosynthetic
bacteria
• Some are scavengers
– Share the environment around them
• Example: The bacteria in your stomach
are now eating what you ate for breakfast
Harmless bacteria
on the stomach
lining
• Some are pathogenic
– They attack other living things
• Example: The bacteria on your face can
USDA NIFSI Food Safety in the Classroom©
attack skin causing infection and acne
University of Tennessee, Knoxville 2006
E. Coli O157:H7
is a pathogen
What is a pathogen?
• Bacteria can make you sick
– Why do they make you sick?
• To get food they need to survive and
reproduce
– How do they make you sick?
• They produce poisons (toxins) that result in
fever, headache, vomiting, and diarrhea
and destroy body tissue
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
What are some common
pathogens?
Some common pathogens are:
• E. coli
(like O157:H7)
E. coli
O157:H7
– Found in ground beef, contaminated fruits and
vegetables
• Salmonella
Salmonella
– Found in raw meats, poultry, eggs, sprouts, fruit
and vegetables
• Listeria
– Found in deli foods, lunch meats, smoked fish
and vegetables
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
Listeria
Examples of Pathogens
Salmonella
Staphylococcus
aureus
E. coli O157:H7
What shape are
these bacteria?
Cocci, bacilli, or
spiral?
Campylobacter
jejuni
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
• (
Streptococcus (Strep Throat)
Bacillus (E. Coli)
Staphylococcus (Staph Infection)
Spirochete (Syphilis)
Flesh-eating Bacteria
(MRSA)
Where do you get a
pathogen?
Indirect contact
• Contact with people who are sick
– Direct or indirect
• Food, Water, or other Surfaces that
are contaminated
Foods that
could be
contaminated
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
Direct contact
A Closer Look – Where do
you get a pathogen
Direct
Contact
Indirect
Contact
Foods and water
may be
contaminated
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
Are all bacteria pathogens?
• Most bacteria are harmless
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
• Some are even helpful
– Examples of helpful bacteria:
• Lactobacillus: makes cheese, yogurt, &
buttermilk and produces vitamins in your
intestine
• Leuconostoc: makes pickles & sauerkraut
• Pediococcus: makes pepperoni, salami, & summer
sausage
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
A Closer Look – Helpful
Bacteria
www.bioweb.usu.edu
Pediococcus
- used in
production of fermented meats
Lactobacillus casei – found in
human intestines and mouth to improve
digestion
Leuconostoc cremoris –
used in the production of buttermilk and
USDA NIFSI Food Safety in the Classroom©
sour cream
University of Tennessee, Knoxville 2006
Lactobacillus bulgaricus –
used in the production of yogurt
How can I avoid pathogens?
• Wash your hands often so you
won’t transfer bacteria to your
mouth or food
– Warm water with soap for 20 seconds,
rub hard between fingers and nails
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
How can I avoid pathogens?
• Cook food thoroughly to kill
any pathogens that may be
in your food
• Store food properly to limit
pathogen growth
– Cold temperatures (40F)
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
Review
• Bacteria are living organisms
• Most are harmless
• A few are pathogens that make
you sick
• You can reduce the risk of
getting sick by washing your
hands and handling food
properly.
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
Discovery has a video on bacterial cell
division
Title is
Cell Division: Bacteria Reproduction
Time is 3:13 minutes
Show Monday after we look at culture
plates