Chap. 4 : Bacteria I. Characteristics of Bacteria 1. Kingdom : Monera 2. Unicellular (1 celled), prokaryote can fit inside a period 4. Found everywhere

5. Sample is called a culture 6. Grown in a lab on agar (algae). Forms colonies. A. Classified by their shape 1. Coccus (cocci) – round 1. Coccus (cocci) – round - diplococcus – pairs - diplococcus – pairs - staphylococcus – - staphylococcus – clusters. Ex. Boils clusters. Ex. Boils - streptococcus - streptococcus chains. Ex. Strept throat chains. Ex. Strept throat

2. Bacillus – rod shaped Ex. E. coli – found in digestive system of humans. Botulism – type of deadly food poisoning found in cans not processed properly. Botulism – type of deadly food poisoning found in cans not processed properly. 3. Spirillum – spiral shaped ~~ Ex. Syphilis - STD Ex. Syphilis - STD

B. Bacterial Structure

C. Living Conditions Need moisture, darkness,and heat Need moisture, darkness,and heat Can live with oxygen (TB, Diptheria) or without (Tetanus, Halotosis) Can live with oxygen (TB, Diptheria) or without (Tetanus, Halotosis) Can form endospores (hard outer covering around some bacteria used to survive harsh conditions ) – anthrax Can form endospores (hard outer covering around some bacteria used to survive harsh conditions ) – anthrax D. Feeding -- Some feed on living things - Parasites -- Some feed on living things - Parasites

-- Some feed on dead things –saprophytes or decomposers – breakdown dead things -- Some make own food from sun or other chemicals E. Reproduction -- Binary fission – one cell splitting into two. Asexual reproduction – offspring identical to parent. -- Binary fission – one cell splitting into two. Asexual reproduction – offspring identical to parent.

II. Benefits of Bacteria 1. Make products like swiss cheese, pickles, yogurt, butter, sauerkraut, coffee, cocoa 1. Make products like swiss cheese, pickles, yogurt, butter, sauerkraut, coffee, cocoa 2. Breakdown our food (digestion) 2. Breakdown our food (digestion) 3.Breakdown waste and return nutrients back to soil 3.Breakdown waste and return nutrients back to soil 4.Fix nitrogen (change N to a form we can use) 4.Fix nitrogen (change N to a form we can use) 5. Used as medicines(antibiotics) 5. Used as medicines(antibiotics)

III. Controlling Bacteria 1. Canning – heat food, seal containers while hot, no air 1. Canning – heat food, seal containers while hot, no air 2. Pasteurization – heating milk to kill bacteria 2. Pasteurization – heating milk to kill bacteria 3.Refrigeration and Freezing – slows bacterial growth 3.Refrigeration and Freezing – slows bacterial growth 4.Dehydration – getting rid of water in foods kills bacteria (ex. pasta, freeze dried) 4.Dehydration – getting rid of water in foods kills bacteria (ex. pasta, freeze dried)

5. Antiseptics – chemicals that kill bacteria on living things. Ex. Iodine, alcohol 6. Disinfectant – chemicals that kill bacteria on non-living things. Stronger than antiseptics. Ex. Bleach, ammonia, chlorine 6. Disinfectant – chemicals that kill bacteria on non-living things. Stronger than antiseptics. Ex. Bleach, ammonia, chlorine 7. Antibiotics (kill once in body) and Vaccines (prevent from occurring) 7. Antibiotics (kill once in body) and Vaccines (prevent from occurring)

IV. Blue-green Bacteria - once considered a plant because it photosynthesizes but has cell structure like bacteria - once considered a plant because it photosynthesizes but has cell structure like bacteria - help produce oxygen and fix nitrogen. - help produce oxygen and fix nitrogen.