1. Classification Biology Agriculture

2. 5 Kingdoms Animalia Plantae Fungi Monera Protista

3. Kingdom Protista Protozoa – one cell eukaryotes  Most are found in aquatic habitats  Some thrive in moist soils  They live in a: Symbiotic Relationship Independent Relationship

4. Kingdom Protista Protozoa  Classified by the way they move. Flagellates – move themselves with small flagella.

5. Kingdom Protista  Sarcodines – move by extending parts of their cytoplasm and cell membrane. Ex. Amoeba

6. Kingdom Protista  Ciliates – hundreds of flagella propel them.

7. Kingdom Protista  Sporozoans – Carried along with current in the body.

8. Kingdom Monera All monerans are prokaryotes Bacteria  Carry out biological activities for life.  Decomposers  Most are beneficial  Characterized by their shape

9. Kingdom Monera Bacteria have three basic shapes;  1. Rod

10. Kingdom Monera Bacteria have three basic shapes;  2. Corkscrew

11. Kingdom Monera Bacteria have three basic shapes;  3. Spherical

12. Kingdom Monera Movement  Motile – able to move  Non-motile – Not able to move Growth  Increase number rather then size

13. Kingdom Moneria Beneficial bacteria  Rhizobium bacteria Located on alfalfa roots to change nitrogen from the atmosphere so the plant can use it. Nitrogen fixation

14. Kingdom Moneria Beneficial bacteria  Majority of bacteria in the body are beneficial Intestinal tract is lined with millions of bacteria

15. Kingdom Moneria Harmful bacteria  Many are Pathogens Pneumonia Diphtheria Leprosy  Produce toxin that are harmful to the body.

16. Kingdom Moneria Antibiotics  Chemicals that inhibit the growth of bacteria  Penicillin – first antibiotic discovered from mold

17. Kingdom Fungi Fungi  Non-motile  Decomposers  Do not photosynthesize  Eukaryotic

18. Kingdom Fungi Habits;  Must be around moisture  Decomposers Types of Fungi  Terrestrial Molds Mold found on old bread

19. Kingdom Fungi Types of Fungi  Water Molds Water dwelling  Club Fungi Mushrooms  Sac Fungi Yeast- they produce CO2, this is what causes bread to rise.