Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in the manual
Do you really want to delete this prezi?
Neither you, nor the coeditors you shared it with will be able to recover it again.
Make your likes visible on Facebook?
Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.
Yhollanda Barton 1 November 2012
Transcript of Micro-organisms
Micro-organisms are small microscopical living creatures that can be found in yeast, mould and penicillin just to name a few.
What conditions do Micro-Organisms need to grow?
Micro- organisms are like humans they need food and water to grow. Micro-organisms also need moisture, adequate food, oxygen, shielding from direct light and time to grow.
How do Micro-organisms affect our lives?
Micro-organisms effect our lives because they have lactic acid bacteria. They convert milk into curd. It is in many of our products: Cheese and several Other milk products,other food products and medicine. Without micro-organisms then we wouldn't have many of our milk products and that would be bad because milk makes us stronger because our bones have calcium in it.
Micro-organisms also convert dying organic material (biomass) into simple substances. Micro-organisms By: Yhollanda, Mitchell and Max. Penicillin Many substances of medicine were made to prevent bacterial infections like antibiotics. Many antibiotics today from different micro-organisms treat a variety of infections. The first antibiotic used was penicillin it was blue-green colour and fluffy mould and was called pencillum.
It was discovered in 1928 by british scientistH Dr Alexander Fleming who was working at St Mary's Hospital Medical School, London, England. He noticed that mould had contaminated a petri dish that he had been studying. He noticed that bacteria could not grow around the area where the mould was and he started to observe it. He published a journal about it in 1929. But he was unable to isolate the substance that prevented bacteria from going but moved on to other research. Yeast Ten years later two Australian doctors Dr Howard Florey and biochemist Dr Ernst Chain and their team began to look for the substance that Dr Fleming had investigated and observed. They also started to read his journals.
In 1940 Dr Florey and his team at Oxford University, England infected eight mice with Streptococcus bacteria. Four mice were treated with injections of penicillin, while the other four weren't. The next day the ones who were treated with penicillin were healthy and recovered while the other ones died.
Dr Florey was so excited when he knew it was time to test penicillin on humans. He and his team tested penicillin on a policeman, Reserve Constable Albert Alexander who was dying from and infection he got from a scratch. He began to recover but then unfortunately passed away because there was not enough penicillin to see him through. Dr Florey and his team worked with children who did not need that much penicillin.
Florey's team was determined to find away to quickly improve mass production of penicillin. Due to WWII (World War 2) British companies didn't help them with there project, so he went to the United States to develop it. In late 1943 Florey and his team discovered how to mass produce penicillin. The availability of penicillin saved lives if many service men and women who might have died. However the bad thing about penicillin is that it does not work against all types of bacteria. After WWII it became available for civilians. In 1945 Howard Florey, Alexander fleming and Ernst Chain were all awarded the Nobel Prize in Medicine recognition for their discovery. More about penicillin Everybody knows yeast as just a rising agent, but its more than that its a micro-organism. temperature for yeast to be active is 37 degrees Celsius.But if you try to activate yeast with hot water it will kill it, cold water doesn't work either. Yeast operates like humans it will not survive without food or water. It is a key role in bread making in both texture and taste. Lactic acid
(also known as milk acid is an uncoulored syrup formula that is in lactose it is easily recognized in sour milk. It is the protein in milk). Mould is a type of fungus. The only time we can see mould's micro-organisms with the naked eye is when they multiply because they've got mould's micro- organisms are very small.
Mould has many colours fluro pink, orange, green, black, brown, yellow, blue and dark green. Mould appears on the surface of many objects.
Mould plays a very important process in the environment because it breaks down and decomposes the dead and recycled animal and plant material. This is important because nutrients is returned to the plants and animals. You can see this at home, on mouldy fruit in a fruit basket and a fluffy substance growing on an open jar of tomato paste and jam.
Mould spreads by forming reproductive spores that carry through the air. Mould spores in the air are visible fluffy growth they appear on the surface of objects.
These spores can stay alive for a long time but they stay in a dormant stage first until the conditions are right then they grow. Experiments We have done numerous experiments here are some of them. Quiz Bibliography Conclusion Anton van Leewenhoek Anton van Leeuwenhoek was the first person to see what microscopical creatures looked like. He looked at the sting of a bee, blood and thin slice of plants. He called the microscopical creatures called them animalcules. He wasn't a scientist it was just a hobby. The Royal Society of London sent an observer to observe what Leewenhoek was investagating. A few years later he became a full member of the Royal Society of London. He never gave up his hobby and kept making new discoveries. He died at the age 91 in the year 1723. What happens when yeast is mixed with sugar and water? The objective of this experiment was to see which combination made the balloon inflate first.
In this experiment we had four bottles with the substances in the question then we put a balloon on each bottle then monitored it weekly. The combinations were:
B1: Water + Yeast
B2: Water + Yeast + Sugar
B3: Water+ Sugar
B4 Yeast + Sugar
Bottle 2 inflated first.
37 degrees Celsius water. What temperature is best for yeast to be active? objective 3 bottles filled with hot water 100 degrees Celsius, Warm Water 37 Degrees Celsius and cold water and 3 balloons you had to see which bottle's balloon would inflate first.
1 Hot Water
2 Warm Water
3 Cold Water
Warm Water's balloon inflated first Note: We thought the more yeast you put in the bigger and tastier it gets. We also had to obsevrve how bread was made in a bread maker. What is the best temperature for yeast to be activated? Who were there people who continued Dr Fleming's work on Penicillin? Why didn't that policeman survive? Was Anton van Leewenhoek a scientists? Why didn't hot water and yeast inflate the balloon? This concludes our presentation on Microorganisms. We have learned a lot about microorganisms and we wanted to share it with you.
Thank you for watching our presentation and we hope you enjoyed it. http://library.thinkquest.org/CR0212089/micr.htm Title: Microorganisms Author N\A Date accessed 29.10.2012 Date modified N\A Title: How do microorganisms effect our daily life?
Company\ Author Yahoo! Answers
Date accessed 29.10.2012
Date modified 2009
Question asked by Anonymous answered by Mrudul S Title: What Conditions Do Microorganisms Need To Grow and Multiply?
Company\ Author Foodista
Question asked by Anonymous 22ND February answered by Anonymous 22ND February 2010 Mould
My group decided to observe how much amount of light does mould need to grow?
We had to pieces of bread one on the windowsill and one in the cupboard. The one in the cupboard was the one that had a lot of mould growth. By Yhollanda, Mitchell and Max