STD 9 Sci 2 Notes - Useful and Harmful Microbes

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GOENKA & ASSOCIATES EDUCATIONAL TRUST

YASHODHAM HIGH SCHOOL & JUNIOR COLLEGE


SECONDARY SECTION (2024-2025)
SUBJECT: SCIENCE AND TECHNOLOGY-II
STD IX (QUESTION & ANSWER)
TOPIC: 8. USEFUL AND HARMFUL MICROBES

NAME: DIV ROLL.NO.

I. ANSWER THE FOLLOWING QUESTIONS:

1) Why do leather articles not get spoilt during the summer or winter?

In summer the surrounding temperature is high. Due to heat, fungus cannot reproduce. The
low temperatures of winter also are unfavourable for the fungal growth. In summer as well
as winter the humidity of the air is less. The less humidity too does not support the fungal
growth. Thus the above articles do not get spoilt during summer and winter.

2) Which vaccines are given to infants?

The following vaccines are given to infants to strengthen their immune system against
specific diseases-polio vaccine, measles and chicken pox vaccine, hepatitis vaccine, BCG
vaccine (used against tuberculosis), diphtheria vaccine, influenza vaccine.

3) How is a vaccine produced?

Vaccines are produced from dead or weakened microbes which when administered to an
individual stimulates the immune system hence giving protection against the disease .There
are specific vaccines for specific diseases.

4) Why is it necessary to safely store the pathogens of a disease against which vaccines
are to be produced?

Pathogens are disease causing organisms. Using different techniques these pathogens are
used for vaccine preparation. If these pathogens are not stored safely, they may escape in
the environment and spread the disease spontaneously. Hence is it necessary to safely store
the pathogens of a disease against which vaccines are to be produced

5) What is bioremediation?

Bioremediation is a process that uses microorganisms (yeast, fungi, or bacteria) to consume


or naturally break down (digest/biodegrade) environmental pollutants and hazardous
substances (contaminants, pollutants and toxins) from soil, water, and other environments
into non toxic/harmless products (inorganic salts, CO2 & H2O).
*It is a cost effective and natural process with almost no harmful side effects.

6) i. Why do doctors advise to have buttermilk or yoghurt if you have indigestion or


abdominal discomfort?
a. Yoghurt or buttermilk contains useful micro-organisms like lactobacilli, which break
down complex proteins, carbohydrates and fats into more easily absorbable molecules.
b. These bacteria help in proper digestion or food.
c. These bacteria can also help improve our immunity and kill harmful unwanted microbes
in the alimentary canal.
Therefore, doctors advise us to have yoghurt or buttermilk if we have indigestion or
abdominal discomfort.
ii. Sometimes, yoghurt becomes bitter and froths up. Why does this happen?
a. Due to over fermentation in yoghurt making process, excess lactic acid is produced
which causes yoghurt to taste bitter.
b. Also, various gases are released during the fermentation process due to which yoghurt
froths up.
7)Read the given paragraph and answer the following questions:

Ravi visited the doctor, complaining about fever and cold. The doctor suspected it to
be a bacterial infection of the respiratory tract. He told Ravi that it may be a case of
mild pneumonia and prescribed an appropriate dosage of ampicillin. He advised him
to complete the treatment even if he started feeling better immediately.

i. Is the prescribed antibiotic broad spectrum or narrow spectrum?

The prescribed antibiotic i.e. Ampicillin is a broad spectrum antibiotic.

ii. Name any other antibiotic that is generally used to treat bacterial infection and
diseases like pneumonia and scarlet fever.

Penicillin is used to treat bacterial infection and diseases like pneumonia and scarlet

fever.

iii. Based on the suspected disease, mention the mode of infection.

As the doctor suspects it to be pneumonia, the mode of transmission would be by droplets


spread in air by an infected person.

iv. According to the treatment prescribed, do you think the doctor knows the specific
bacteria causing the infection? Explain.
No, the doctor is not sure about the specific bacteria causing the disease since he has
prescribed a broad spectrum antibiotic. Broad spectrum antibiotics like Ampicillin are used
when the pathogen cannot be identified even when the symptoms of a disease are visible.

8) Recently, it has been made compulsory in India and some other countries to mix
10% ethanol with fuels like petrol and diesel. What are the benefits of mixing ethanol
with petrol and diesel?

Benefits of mixing ethanol with petrol and diesel -

i) Ethanol mixed with petrol/diesel is less harmful than petrol/diesel alone. ii) It
causes less pollution because less carbon monoxide is liberated from combustion.

iii)Addition of ethanol reduces the cost of fuel as ethanol is cheaper (produced by


fermentation).

II. GIVE SCIENTIFIC REASONS FOR THE FOLLOWING:

a. Foam accumulates on the surface of ‘dal’ kept for a long time in summer.

During summer days, temperature is favourable for the microbial growth. Food items like
dal kept out for a long time create the favourable environment for microbial growth. As the
microbes start growing, certain chemical reactions take place leading to the formation of
gases. These gases are responsible for the foam accumulation on the surface of ‘dal’.

b. Naphthalene balls kept along with clothes to be put away.

Naphthalene balls sublime slowly. When they are placed in clothes, they sublime without
leaving any residue and ward off any kind of insects which could damage the clothes. Hence
naphthalene balls are kept along with clothes.

c. Chapattis made from wheat only swell up but bread becomes spongy, soft and easy
to digest.

The chapatti dough has water in it which on heating turns into steam. The two surfaces of
the chapatti dries and harden quickly on heating while moisture remain trapped inside which
is then converted to steam on continued heating and swells up chapatti on further expansion.

Bread become spongy because yeast brings about the fermentation of carbohydrate and
produces ethyl alcohol and carbon dioxide. The carbon dioxide thus produced makes the
dough light and rise.

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