1. Essential Question: EQ: How do we know bacteria are living? LT: Students will be able to summarize the characteristics of bacteria (shape, size, reproduction and examples ) POU: I can describe sizes, shapes and characteristics of bacteria

2. F and R: Thursday 11/6 Use the last page in your notebook for the week. Explain the difference between a hidden vs. an active virus. Voice Level “0”

3. Remind 101: Text to 252-772-9193 @0ccc0 It will respond back and ask for your name

4. Create a flap book foldable of the steps “How Viruses Multiply” Create a 5 or 6 window foldable displaying either Active or Hidden Viruses steps. Reference Pictures in Google Drive “ How Viruses Multiply ” Active or Hidden Name__________Period__ Step 1: Picture Step 2: Picture Step 3: Picture Step 6: Picture Step 4: Picture Write out steps under flaps Step 5: Picture OR Comic Strip

5. Yesterday our Focus was…. LT: Students will be able to summarize the characteristics of virus (structure, size, naming and replication) POU: I can describe viruses. I can explain why viruses are not alive. I can describe the way the viruses multiply

6. Grab a #.. 1. Explain size of viruses 2. Explain structure of viruses 3. Explain why viruses are considered non-living 4. Explain how viruses replicate/multiply 5. Explain how viruses are named 6. Why are viruses unique?

7. 2 nd Quarter Table of Contents 1 Title Assignment # Coming Soon 2 Viruses- Notes 3 Microbe Vocab- Frayer on Back 4 Brainpop: Virus (Front) and Bacteria(Back) 5 Bacteria Growth Lab (2 pages) 6 Bacteria Notes 7

8. Microbes Vocab 4 1. Microbe - – any organism or near life form that cannot be seen with the naked eye 2. Virus- A tiny non-living particle that enters and reproduces inside a living cell. They are composed of nucleic acid (DNA or RNA) and a protein coat. 3. Host – organism that provides energy (Example: human, dog, tomato) 4. Parasite an organism that is living on or in a host cell that causes harm to the host 5.Bacteria- single-celled organisms that lack a nucleus, prokaryotic 6. Prokaryotic-organism that lacks a nucleus (has DNA) and other cell structures 7. Fungi- A eukaryotic organism that has cell walls, use spores to reproduce, and is a heterotroph that feeds by absorbing its food. 8. Eukaryotic either unicellular or multi-cellular organism that contains membrane-bound organelles and genetic material within a nucleus.

9. Brainpop: Virus (front) 5 Bacteria (Back) 10 Facts Take Quiz

10. Bacterial Growth Lab **Label 2 front pages with this same title** Copy the Purpose and Start Day in your Notebook.

11. Control What does this mean? Why do we need one?

12. Dish A: Hand washing Side 1 Side 2 Unwashed Washed

14. Dish B: Hand sanitizer Side 2 Used Hand sanitizer Side 1 Unwashed

16. Dish C: Location ????

17. Dish D: Location ?? Dish C: Location ??

18. Microbes Vocab 4 1. Microbe - – any organism or near life form that cannot be seen with the naked eye 2. Virus- A tiny non-living particle that enters and reproduces inside a living cell. They are composed of nucleic acid (DNA or RNA) and a protein coat. 3. Host – organism that provides energy (Example: human, dog, tomato) 4. Parasite an organism that is living on or in a host cell that causes harm to the host 5.Bacteria- single-celled organisms that lack a nucleus, prokaryotic 6. Prokaryotic-organism that lacks a nucleus (has DNA) and other cell structures 7. Fungi- A eukaryotic organism that has cell walls, use spores to reproduce, and is a heterotroph that feeds by absorbing its food. 8. Eukaryotic either unicellular or multi-cellular organism that contains membrane-bound organelles and genetic material within a nucleus.

19. Populations, Biomass, Bacteria and Viruses 4:40 seconds Life By Numbers Click for Life By Numbers Video http://www.youtube.com/watch?feature=player_embedded&v=fWc46NCnldo Show beginning about # of humans and then start at 2:38 fungus, bacteria and virus.

20. Discovery Education Understanding Bacteria: (3:55 minutes)

21. Bacteria Notes 7 USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

22. Bacteria are ALIVE! What does it mean to be alive? –They reproduce (make more of themselves) –They need to eat and produce waste USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

23. Bacteria are: Prokaryotic single-celled organisms Need a microscope to see Can be found on most materials and surfaces –Billions on and in your body right now E. Coli O157:H7 can make you very sick. Streptococcus can cause strep throat. This E. coli helps you digest food. USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

24. Shapes of bacteria Cocci – sphere shaped Bacilli – rod shaped Spirilli – spiral shaped

25. Other images of the shapes.. Some exist as single cells, others cluster together BacilliSpiral Cocci Cluster of cocci USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

26. How do bacteria reproduce ? Bacteria reproduce by binary fission. They divide into two identical bacteria. USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

28. Bacterial Animation Click for Bacterial Growth About 1 minute http://www.ryancshaw.com/Files/mic ro/Animations/BacterialGrowth/PLAY _bacterial_growth.html

29. Only a build of waste or depletions of food will stop growth

30. Bacteria eat by…? Make their own food from sunlight—like plants or Some are scavengers –Share the environment around them Example: The bacteria in your stomach are now eating what you ate for breakfast Some are pathogenic –They attack other living things Example: The bacteria on your face can attack skin causing infection and acne Photosynthetic bacteria Harmless bacteria on the stomach lining E. Coli O157:H7 is a pathogen USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

31. What is a pathogen? Bacteria can make you sick –Why do they make you sick? To get food they need to survive and reproduce –How do they make you sick? They produce poisons (toxins) that result in fever, headache, vomiting, and diarrhea and destroy body tissue USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

32. What are some common pathogens? Some common pathogens are: E. coli (like O157:H7) –Found in ground beef, contaminated fruits and vegetables Salmonella –Found in raw meats, poultry, eggs, sprouts, fruit and vegetables Listeria –Found in deli foods, lunch meats, smoked fish and vegetables E. coli O157:H7 Salmonella Listeria USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

33. Examples of Pathogens Salmonella Staphylococcus aureus Campylobacter jejuni E. coli O157:H7 What shape are these bacteria? Cocci, bacilli, or spiral? USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

34. ( Streptococcus (Strep Throat) Bacillus (E. Coli) Staphylococcus (Staph Infection) Spirochete (Syphilis)

35. Flesh-eating Bacteria (MRSA)

36. Where do you get a pathogen? Contact with people who are sick –Direct or indirect Food, Water, or other Surfaces that are contaminated Indirect contact Direct contact Foods that could be contaminated USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

37. A Closer Look – Where do you get a pathogen Indirect Contact Direct Contact Foods and water may be contaminated USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

38. Are all bacteria pathogens? Most bacteria are harmless USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

39. Some are even helpful –Examples of helpful bacteria: Lactobacillus: makes cheese, yogurt, & buttermilk and produces vitamins in your intestine Leuconostoc: makes pickles & sauerkraut Pediococcus: makes pepperoni, salami, & summer sausage USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

40. A Closer Look – Helpful Bacteria Pediococcus - used in production of fermented meats Leuconostoc cremoris – used in the production of buttermilk and sour cream Lactobacillus casei – found in human intestines and mouth to improve digestion Lactobacillus bulgaricus – used in the production of yogurt www.bioweb.usu.edu USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

41. How can I avoid pathogens? Wash your hands often so you won’t transfer bacteria to your mouth or food –Warm water with soap for 20 seconds, rub hard between fingers and nails USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

42. Cook food thoroughly to kill any pathogens that may be in your food Store food properly to limit pathogen growth –Cold temperatures (40  F) How can I avoid pathogens? USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

43. Review Bacteria are living organisms Most are harmless A few are pathogens that make you sick You can reduce the risk of getting sick by washing your hands and handling food properly. USDA NIFSI Food Safety in the Classroom© University of Tennessee, Knoxville 2006

44. Microbes Vocab 4 1. Microbe - – any organism or near life form that cannot be seen with the naked eye 2. Virus- A tiny non-living particle that enters and reproduces inside a living cell. They are composed of nucleic acid (DNA or RNA) and a protein coat. 3. Host – organism that provides energy (Example: human, dog, tomato) 4. Parasite an organism that is living on or in a host cell that causes harm to the host 5.Bacteria- single-celled organisms that lack a nucleus, prokaryotic 6. Prokaryotic-organism that lacks a nucleus (has DNA) and other cell structures 7. Fungi- A eukaryotic organism that has cell walls, use spores to reproduce, and is a heterotroph that feeds by absorbing its food. 8. Eukaryotic either unicellular or multi-cellular organism that contains membrane-bound organelles and genetic material within a nucleus.

45. Discovery has a video on bacterial cell division Title is Cell Division: Bacteria Reproduction Time is 3:13 minutes Show Monday after we look at culture plates