"Human Utilization of Bacteria and Fungi" Bacteria and Fungi PPT Courseware 8

Description

"Human Utilization of Bacteria and Fungi" Bacteria and Fungi PPT Courseware 8

learning target

1. Give examples of the application of fermentation technology in food production.

2. Explain the reasons for food spoilage and use general food preservation methods to preserve food.

3. Try making liqueur, yogurt or pickles, etc.

4. Give examples of the relationship between bacteria and fungi and the prevention and treatment of diseases in humans. Pay attention to the application of genetically modified technology in pharmaceutical production.

5. Explain the role of bacteria in environmental protection.

1. Bacteria, fungi and food production

fermentation phenomenon

experimental method:

①Add a tablespoon of sugar (or starch) and a small packet of yeast to a cup of warm water

② Stir and pour into a transparent glass bottle

③Add some warm water into the bottle

④Put a deflated balloon over the mouth of the bottle

Experimental phenomena:

As the number of yeasts increases, more gas is produced, which inflates the deflated balloon.

Yeast:

Under aerobic conditions, yeast decomposes glucose to produce carbon dioxide, which can be used to make bread, steamed buns, etc.

Under anaerobic conditions, alcohol can be produced and used for wine making

Lactic acid bacteria:

Under anaerobic conditions, glucose is decomposed to produce lactic acid, which can be used to make kimchi and yogurt.

Acetic acid bacteria: Vinegar production

Aspergillus: making sauce, soy sauce, brewing, etc.

2. Preservation of bacteria, fungi and food

Causes of food spoilage:

Caused by bacteria and fungi. These bacteria or fungi obtain organic matter from food and multiply in the food, causing the food to spoil and lose its original color, flavor and flavor.

Preservation principle: kill bacteria and fungi in food or inhibit their growth and reproduction

Food preservation methods

Antibacterial

1. Dry preservation: dried mushrooms, dried noodles

2. Pickle and preserve:

Salted: fish, meat, poultry, eggs, fruits and vegetables

Candied: preserved fruits, candied fruits, etc.

3. Canning: canned food

4. Low temperature preservation: fruits, vegetables, meat, etc.

What are antibiotics? Besides penicillin, what other antibiotics do you know?

Antibiotics: Some fungi can produce or inhibit certain pathogenic bacteria. These substances are called antibiotics. Roxithromycin, azithromycin, cephalexin, ofloxacin, cefixime, etc.

2. Genetically engineered drugs

Using modern technology, a certain gene from a certain organism is transferred into some bacteria so that these bacteria can produce drugs.

4. Bacteria and Environmental Protection

Under anaerobic conditions - Methanogens use organic matter in human feces and straw to generate methane. Methane is a clean energy source that can be used as fuel for lighting, cooking, etc.

Principle of sewage treatment - using microorganisms to decompose organic matter

Class summary

1. Some bacteria and fungi can be used in food production, such as yeast.

2. Preservation and preservation of food.

3. Some bacteria and fungi can be used for disease prevention and treatment.

4． Some bacteria can be used for environmental protection.

Standard training

1. Within certain limits, bacteria that are beneficial to the human body are ( )

A. Yeast

B. Lactic acid bacteria

C. Streptococcus

D. pneumococci

2. Among the following organisms, which ones can produce antibiotics ( )

A.Aspergillus

B. Yeast

C. Penicillium

D. Diplococcus pneumoniae

3. Add yeast when making bread, and the baked bread will be soft and porous. This is because the yeast can decompose the glucose in the flour to produce ( )

A.Carbon dioxide

B.Alcohol

C.Water

D.Oxygen

4. Which of the following fungi can produce biogas for rural use through fermentation ( )

A. Bacillus subtilis B. Methanogens

C. Yeast D. Penicillium

Homework

1. Judgment

(1) Different types of fungi and bacteria may be used to make different fermented foods ( )

(2) Cured meat is not easy to rot for a long time because too much salt inhibits the growth of bacteria ( )

2. Which of the following statements about antibiotics is correct ( )

A Antibiotics only kill disease-causing bacteria, not other bacteria

B antibiotics only kill disease-causing bacteria, so antibiotic drugs will not spoil

CWhen you are sick, you should take antibiotics as soon as possible for a speedy recovery.

D Although antibiotics can cure diseases, improper use can also be harmful to the body.

3. Some chemicals can kill bacteria in food and prevent food from spoiling. These substances are called preservatives. In recent years, scientists have confirmed that eating too many preservatives is harmful to health. Therefore, you should eat less food containing preservatives. Pay attention to the instructions on the food packaging to see what preservatives are used

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Update Time: 2024-08-30

This template belongs to biology courseware People's Education Edition Biology for Grade 8, Volume 1 industry PPT template

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