eubacteria. structure 1 - rigid cell wall: provides shape & protects cell 2 - no membrane-bound...
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Eubacteria
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Structure1 - Rigid cell wall: provides shape & protects cell
2 - No membrane-bound organelles = prokaryotes (do have ribosomes)
3 - Plasmids: (circular loops of DNA) and one simple chromosome
Structure4 - Capsule: thick, protective layer many harmful bacteria have this to protect them from being digested by the hosts body fluids ex: bacteria that cause pneumonia and syphillis
5 - Other: flagella (tail for movement), pili (hairs used for attachment), and endospores
Structure
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Nutrition• Most are consumers - cannot make own foodSaprobes: feed on dead organisms (organic waste); important in soilParasites: absorb nutrients from another living organism (host)
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Nutrition
Mutualism: lives on or in another organism and both benefit; ex: intestinal bacteria and nitrogen-fixing bacteria
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Respiration
• Obligate aerobe - requires oxygen for cellular respiration
ex: bacteria that cause throat & lung infections such as TB
• Obligate anaerobe - does not use oxygen & may be harmed by it
ex: tetanus (deep puncture wound)botulism
Respiration
• Facultative bacteria - can get energy using oxygen (cellular respiration) or by fermentation if oxygen is not available
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Reproduction• Asexual - binary fission
-bacterial cell duplicates DNA & divides into two identical new cells
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Reproduction• Sexual - conjugation
-bacterial cell transfers its chromosomes
to another cell through a bridge-like structure called a pilus = genetic recombination “variety”
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Growth Requirements1 - temperature range
(most 79 - 100 degrees F)
2 - moisture(most are 90% water)
3 - darkness(sulight dries out & slows growth/ UV
light damages DNA)
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Growth4 - food
(variety - almost anything with carbon such as sugar, fat, protein, or blood)
*some can metabolize inorganic material or even toxic substances
5 - correct oxygen requirements
Vocabulary Term
• Endospore - structure that forms when conditions are unfavorable (too dry, no food, etc.) - “hibernation state” - no reproduction occurs
*some have lasted ~ 50 years in this state
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Controlling Bacterial Growth
-Refrigeration/Freezing-Canning (no oxygen)-Salt Curing-Dehydration-Radiation-Chemical Preservatives-Antiseptics
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Importance to Life-Nitrogen fixing: found on plant roots,
these bacteria convert free nitrogen into compounds that plants can use = natural fertilizer
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Importance to Life-Food preparation: dairy products, pickles, olives, sauerkraut
-Alcohol fermentation: producing beer & wine
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Importance to Life-Aid digestion
-Leather tanning: softens the hide
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Importance to Life-Vaccines: use killed or weakened strains
of bacteria & inject them into organisms so that antibodies are produced
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Importance to Life-Wrinkle treatment: Botox
-Genetic engineering: human hormones such as insulin, oil-eating bacteria, insect resistance in plants, digestion of toxic substances like DDT, etc.
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Harmful Bacteria
• Cause disease• Spoil food
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Types of Food Poisoning• Botulism
-produces exotoxin (toxin produced by the bacterial cell during metabolism) which is harmful to humans
-Usually found in improperly canned foods
-Symptoms include dizziness, double vision, breathing difficulty & potentially, death
Types of Food Poisoning• Botulism
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Types of Food Poisoning• Staphylococcus
-Usually found in improperly stored meat, fish, & dairy products
-Symptoms include vomiting & cramps
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Types of Food Poisoning• Salmonella
- Usually caused by infected food handlers and found in food types such as eggs, sausage, ground meats, or custards
-Symptoms include vomiting, cramps, diarrhea, aches & fever
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Types of Food Poisoning• Salmonella
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Food Poisoning Prevention1. Sanitary food handling techniques2. Sterilization (canning)3. Pasteruization4. Refrigeration/Freezing5. UV radiation
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