People's Education Edition Biology for Grade 8, Volume 1

"Human Utilization of Bacteria and Fungi" Bacteria and Fungi PPT Courseware 5

By studying this section, you will know:

1. What is the relationship between bacteria and fungi and the production and preservation of food?

2. What is the relationship between bacteria and fungi and the prevention and treatment of diseases in humans?

3. What are the roles of bacteria in clean energy and environmental protection?

Think about it, discuss it

Biogas is a clean energy source. The raw materials for producing biogas are human excrement, livestock excrement and crop straw. Why can they produce biogas in a biogas digester?

1. Study Case Guide

1. Bacteria or fungi are used in the production of many foods. For example, the fungus that can convert glucose into alcohol and produce carbon dioxide is ����; the bacteria that can turn milk into yogurt and vegetables into sour pickles is ����. ���; The bacteria used to make vinegar are ���.

2. Food spoilage is mainly caused by ���� and ����.

3. The main principle based on preventing food spoilage is to kill the bacteria and viruses in food, or inhibit their growth and reproduction.

4. Some fungi can produce substances that kill or inhibit certain pathogenic bacteria. These substances are called ����.

5. In an environment without oxygen, bacteria that can use hydrogen produced by the decomposition of organic matter and combine it with carbon dioxide to generate methane are ���.

1. Bacteria, fungi and food production

fermentation phenomenon

Yeast converts glucose into alcohol and produces carbon dioxide

Experiment: Making rice wine

Materials and utensils: a piece of koji, 1500 grams of glutinous rice, a cup of cold water, a clean container, a steamer, chopsticks, and a clean steaming cloth.

principle:

Glucose yeast anaerobic carbon dioxide + alcohol + energy (less)

Method steps:

1. Soak the glutinous rice for a day and night and wash it thoroughly.

2. Place a steaming cloth on the basket of the steamer, pour the glutinous rice into it, cover the pot, and steam over high heat. Rinse the steamed rice with cold water once.

Leave it until it is slightly hot to the touch (30°C), then put it into a clean container.

3. Grind the koji into fine powder, sprinkle in the koji and mix evenly. Press the glutinous rice tightly, make a well in the middle, and pour cold water over it.

4. Cover the container and take certain insulation measures. Leave it for about 24 hours.

2. Preservation of bacteria, fungi and food

1. Causes of food spoilage:

Bacteria and fungi acquire organic matter in food, grow and multiply, causing food spoilage.

2. The core issue of food preservation: preservation

3. The basis of antisepsis: kill or inhibit the growth and reproduction of bacteria and fungi in food.

Analyze the picture information on the right and think and discuss:

1. What are the methods of preserving food shown in the picture?

2. Tell us what principles different methods are based on?

3. What other methods do you know to prevent food spoilage?

3. Bacteria, fungi and disease prevention and control

Some fungi produce substances called antibiotics that kill or inhibit certain disease-causing bacteria. such as penicillin

By transferring a certain gene into some bacteria, drugs can be produced.

For example, the gene that controls the synthesis of insulin can be transferred into E. coli to produce insulin.

5. Inventory of Harvest

1. Bacteria, fungi and food production and preservation

2. Bacteria and fungi prevent and treat human diseases

3. Bacteria in clean energy and environmental protection

7. Study Case Testing

1. The principle based on preventing food spoilage is

A. Kill or inhibit the growth and reproduction of bacteria and fungi

B. Inhibit the growth of bacteria in food

C. Kill all bacteria in food

D. Kill all fungi in food

2. Which fungus is penicillin extracted from?

A. Penicillium B. Aspergillus C. Yeast D. Lactobacillus

3. In the process of making steamed buns, some yeast needs to be added to the flour. The reason is:

A. Yeast can make steamed buns puffy and soft

B. Yeast can make steamed buns sweet and delicious

C. Yeast can make steamed buns sweet

D. Yeast can produce glucose in steamed buns

Keywords: Bacteria and fungi teaching courseware, human use of bacteria and fungi teaching courseware, People's Education Edition eighth grade biology PPT courseware download, eighth grade biology slide courseware download, bacteria and fungi PPT courseware download, human use of bacteria and fungi Download PPT courseware in .PPT format;

For more information about "Bacteria and Fungi, Human Utilization of Bacteria and Fungi" PPT courseware, please click Bacteria and Fungi ppt Human Utilization of Bacteria and Fungi ppt tag.

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

"Human Utilization of Bacteria and Fungi" Bacteria and Fungi PPT Courseware 8 Learning Objectives 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 cordial, yogurt or...

"Human Utilization of Bacteria and Fungi" Bacteria and Fungi PPT Courseware 7:

"Human Utilization of Bacteria and Fungi" Bacteria and Fungi PPT Courseware 7 Can you classify them according to their different relationships with fungi and bacteria? Harmful to humans: Athlete's foot, tonsil inflammation. Beneficial to humans: sauce, vinegar, bread, yogurt, anti-inflammatory and sterilizing medicines...

"Human Utilization of Bacteria and Fungi" Bacteria and Fungi PPT Courseware 6:

"Human Utilization of Bacteria and Fungi" Bacteria and Fungi PPT Courseware 6 1. Bacteria, Fungi and Food Production The production and brewing of many foods are inseparable from fermentation technology. Fermentation is inseparable from the action of mold within fungi and bacteria. The concept of fermentation: bacteria and fungi in...