This document discusses microorganisms and their characteristics. It defines microorganisms as very small living things that cannot be seen with the naked eye and come in different shapes and sizes. Microorganisms include bacteria, protozoa, viruses, and fungi. Some microorganisms are harmful and can cause diseases in humans, while others are useful in processes like making bread, tapai, and tempeh. The document provides examples of diseases caused by microorganisms and questions to test the reader's understanding.

1. ALL LIVING THINGS ARE CREATED BY GOD
.HUMANS,ANIMALS AND PLANTS ARE LIVING
THINGS.
THERE ARE VERY SMALL SIZE.THEY ARE CANNOT
SEE BY NAKED EYES.THIER ARE DIFFERENT SHAPES
AND SIZE.THEY ARE CALLED MICROORGANISMS.
>MICRO MEANS TINY.
>ORGANISMS MEANS LIVING THINGS.
TYPES OF MICROORGANISMS.
>BACTERIA
>PROTOZOA
>VIRUS
>FUNGI

2. BACTERIA
VIRUS
FUNGI

3. PROTOZOA

4. 1.SOME MICROORGANISMS ARE HARMFUL BUT ARE
USEFUL TO HUMANS.
2.HARMFUL MICROORGANISMS MAY CAUSE
DISEASES.
3.DISEASES CAN MAKE PEOPLE SICK AND THE
INFECTED PEOPLE MAY DIE.

5. >MAKING BREAD=YEAST ADDED TO DOUGH
>MAKING TAPAI=POWDERED YEAST IS ADDED TO
TAPIOCA AND GLUTINOUNS
RICE.
>MAKING TEMPEH=YEAST IS ALSO USED TO
MAKE TEMPEH.

6. .microorganisms can cause diseases.
The diseases can spread easily from one person
To another.
( EXAMPLES; )
i.)mumps
ii.)conjunctivitis
iii.)chicken pox
iv.)stomach ache
v.)flu

7. 1.which devices can be used to examine bacteria?
a.stescope
b.camera
c.microscope
2.which microorganisms are very smallest?
a.yeast
b.bacteria
c.virus

8. 3.why are microorganisms not visible to the naked
eyes?
a.they move fast.
b.they are very tiny.
c.they grow faster.
Diagram one shows a type of microorganisms.
diagram one
a.bacteria
b.protozoa
c.fungi

9. WHICH FOODS ARE MADE USING
MICROORGANISMS.
( )
( )
( )

10. ( )
STATE THREE USEFUL OF MICROORGANISMS.
1.
2.
3.
A.)WHICH DISEASES ARE CAUSED BY A VIRUSES?
a.dengue fever
b.malaria
c.tooth decay

11. B.)WHICH MICROORGANISM CAUSES MALARIA?
a.virus
b.bacteria
c.protozoa
state two harmful effects of microorganisms.
1.
2.

12. (BY LOGASUTHA)
(2014)