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1.2 factors of growth


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1.2 factors of growth

  2. 2. MILK ON DAY 1<br />
  4. 4. Dorman microorganism….<br />Dormant means inactive because growth and metabolic processes temporarily stopped.<br /> ( dormant – tidakaktifkeranapertumbuhandanprosesmetabolikberhentisecarasementara.)<br />They may dormant until condition are suitable for them to grow and reproduce<br />
  5. 5. Why the milk curdled after 3 days?<br />Milk is rich with nutrient like protein.<br />Some bacteria use this nutrients to grow and multiply.<br />As they grow, they may damage the constituent of milk such as protein.<br />
  6. 6. Condition of milk after day 3<br />Day 1<br />Day 3<br />The growth of microorganism spoil the milk<br />
  7. 7. So what can you conclude about the growth of microorganism?<br />
  8. 8.
  9. 9. Factors that affect the growth of microorganism<br />Nutrient<br />Humidity (kelembapan)<br />Light (cahaya)<br />Temperature (suhu)<br />pH <br />
  10. 10. Nutrient <br />Microorganism need energy for their life…<br />Why?<br />They need energy for growth and reproduce (membesardanmembiak)<br />
  11. 11. Nutrients that needed by microorganism<br />Starch kanji<br />Amino acids asid amino<br />Fats lemak<br />Glucose glukosa<br />Inorganic compound sebatianbukanorganik<br />This nutrient supply (bekal) energy to microorganism<br />
  12. 12. Other microorganism<br />
  13. 13. Other factor?<br />
  14. 14. Condition of bread after 1 week…..<br />
  15. 15. Why its happen like that?<br />
  16. 16.
  17. 17.
  18. 18. HUMIDITY <br />Almost all microorganism live in damp or watery habitats<br />They need water to stay alive.<br />What happen when there is no water?<br />Microorganism would be inactive and dead.<br />Moisture content between 25% to 40% is suitable for microorganism to carry out their normal activity.<br />
  19. 19. Bacteria in a dry condition<br />They will become a spores and become inactive.<br />That spores can survive with a dry condition.<br />The spores would become active again when moisture is available.<br />
  20. 20. Other factor?<br />
  21. 21. Lets dry 2 wet shirt on 2 conditions….<br />Under the hot sun<br />Closed room<br />
  22. 22.
  23. 23. What happen to the shirt A?<br />
  24. 24. What happen to the shirt B?<br />
  25. 25. Why have mould on shirt A?<br />Why no mould on shirt B?<br />
  26. 26.
  27. 27. LIGHT for algae<br />Some microorganism such algae can live where is an enough light..<br />Why they need light?<br />They need light to conduct photosynthesis<br />What happen if there is not enough light for algae?<br />Can’t produce food then die<br />
  28. 28. UV light <br />The sun is the powerful source of UV light….<br />
  29. 29. Light for viruses, bacteria, and fungi<br />They can live with or without light.<br />Why?<br />Because they did not conduct photosynthesis<br />But, some bacteria and fungi are grow better in a adark condition.<br />Uv rays in sunlight could affect the growth rate of microorganism or even kill them.<br />
  30. 30. hospitals and food shops employ the use of UV (ultraviolet) light to aid in killing microorganisms, specifically bacteria and mold<br /> Preventing infection and the spread of airborne diseases is the goal of hospitals.<br /> Food shops aim to keep their food products and preparation surfaces free of bacteria and mold spores. <br />UV light can also be used to purify water.<br />
  31. 31. TEMPERATURE <br />
  32. 32. Temperature <br />Suitable temperature for microorganism : 35 º - 40 ºC.<br />This is the optimum temperature for them to growth.<br />0 ºC microorganism will be inactive..<br />But there are some bacteria that are still active when the temperature is below 0 ºC.<br />When the temperature are more than 50 ºC, microorganism will form spores and can survive until 120 ºC<br />
  33. 33.
  34. 34. pH<br />
  35. 35. EFFECT OF pH on microorganism growth<br />
  36. 36. pH<br />Each kind of microorganism is active at a particular pH value. Setiapmicroorganismaadalahaktifpada pH tertentu<br />Neutral pH (7) is the most suitable for microorganism.<br />The pH value which is too high or low could prevent the growth of microorganism<br />