Types of micro organisms, their habitat and how the affect us.

1. INDTRODUCTION OF MICRO-INDTRODUCTION OF MICRO-
ORGANISMSORGANISMS
TYPE OFTYPE OF
MICRO-MICRO-
ORGANISMSORGANISMS
WHERE DOWHERE DO
THEY LIVE?THEY LIVE?
COMMERCIALCOMMERCIAL
USEUSE
HARMFULHARMFUL
PREVENTIONPREVENTION

2. TYPES OF MICRO-
ORGANISMS
 Fungi

1. Fungi (mushroom, molds, and yeasts) have
eukaryotic cells (with a true nucleus). Most fungi
are multicultural.
2. Fungi obtain nutrients by absorbing organic
material from their environment.

Protozoa
 1. Protozoa are unicellular eukaryotes.
2. Protozoa obtain nourishment by absorption or
ingestion through specialized structures.

Algae
 1. Algae are unicellular or multicellular eukaryotes
that obtain nourishment by photosynthesis.
2. Algae produce oxygen and carbohydrates used
by other organisms.

Viruses
 1. Viruses are noncellular entities that are parasites
of cells.
2. Viruses consist of a nucleic acid core (DNA or
RNA) surrounded by a protein coat.

3. WHERE DO THEY LIVE?WHERE DO THEY LIVE?
Microorganisms liveMicroorganisms live
everywhere. There is noteverywhere. There is not
one place on earth thatone place on earth that
does not have bacteriadoes not have bacteria
or some other one-celledor some other one-celled
organism living there.organism living there.
There have even beenThere have even been
meteors and evidencemeteors and evidence
from Mars with evidencefrom Mars with evidence
that bacteria once livedthat bacteria once lived
in the rocks.in the rocks.

4. COMMERCIAL USE
Use of Microbes in
Industry and Agriculture -
The use of micro
organisms for large scale
industrial processes is not
new, although it has
assumed renewed
emphasis in recent years.
Centuries ago, people in
Asia and Africa learned to
make wine, beer, vinegar
and saki with bacteria and
yeast, without knowing
the scientific basis of
such productions.

5. HARMFUL
Typically, we can tolerate
microorganisms,
depending on the type. We
have quite a few different
bugs in our intestine, on
our skin and in our
mouths, and for the most
part they do no significant
harm. However, many
bacteria and fungi grow a
colony on a food source
and produce a toxin to
prevent other
microorganisms from
growing.

6. PREVENTIONPREVENTION
 The body itself produces manyThe body itself produces many
chemicals that prevent growth ofchemicals that prevent growth of
foreign microbial populations.foreign microbial populations.
Perspiration , tears . saliva , lysozymePerspiration , tears . saliva , lysozyme
that digests bacterial cells walls ,that digests bacterial cells walls ,
there by causing the bacteria to burstthere by causing the bacteria to burst
from excessive in take of water. Oilfrom excessive in take of water. Oil
gland and sweat glands secret fluidsgland and sweat glands secret fluids
with a ph of between 3 and 5 to createwith a ph of between 3 and 5 to create
an environment that interferes thean environment that interferes the
most bacterial activity . themost bacterial activity . the
membranes lining the respiratory ,membranes lining the respiratory ,
digestive, urinary and genital tractsdigestive, urinary and genital tracts
are covered with hair like projectionsare covered with hair like projections
and a layer of sticky fluid thatand a layer of sticky fluid that
worked together to trap microbes andworked together to trap microbes and
move them out of the body. Themove them out of the body. The
stomach and vagina are so acidic thatstomach and vagina are so acidic that
few microbes can pass through thesefew microbes can pass through these
areas.areas.