BACTERIA AND FUNGI
What are Antibiotics?
Antibiotics are chemical substance produced by a living organism which can stop the growth of some disease producing bacteria and fungi.
Penicillin discovered by alexander fleming in 1929 known as penicillin chrysongenum used for tetanus, diphtheria
Streptomycin- streptomyces griseus - tuberculosis
Chlortetracycline - aureofaciens - typhoid
Erythromycin - saccharopolyspora erythraea - rickettisial fever
Serums-
Serums are blood plasma from which fibrinogen has been removed. It may contain numerous chemical substances including anti bodies/antitoxins.
Toxins-
Toxins are poisonous proteins released by pathogenic bacteria during their growth or upon their breakdown after they die.
Antitoxin-
Antitoxin is a substance produced in animal bodies which reacts with poison produced by invading germs.
Vaccine-
Vaccine is a preparation consisting of weakened germs or dead germ substances.
Vaccination-
Vaxcination is introduction of weakened germs or dead germ substances into the body for developing resistance to a particular disease.
Toxoids-
Toxoids are inactivated toxins of particular bacteria, which can still stimulate the production of the respective antibodies such as those for producing immunity against diphtheria and tetanus.
Free living bacteria in soil - azotobacter and clostridium
Nitrification
Ammonia
Ammonium compounds
Nitrites
Bacteria- nitrosomonas
Nitrate
Bacteria- nitrobacter
Spoilage of food can be done by-
Boiling
Salting
Dehydration
Irradiation
Pasteurization
Refrigeration
Strong concentration and chemicals
Bioweapons-
Bioweapons are germ bombs which some countries and preparing which wehn exploded may release disease germs which may take epidemic shape and cause deaths for generations.
Fungi-
YEAST
Yeast economic importance-
Used for alcoholic fermentation. Alcohol when produced is great for commercial importance. And beverages alcohol percentage varies.
Useful fungi-
penicillium are used in processing flavors of cheese.
Harmful-
they soil food. Damage to forest trees. Moulds- penicillium and aspergillus
WINE
Role in industry-
Wine- fermented
Fermentation is a process in which the microorganisms break down carbohydrates into simpler products in absence of oxygen
C6H12O6 gives 2C2H5OH + 2CO2
Characteristics of wine-
Quickly absorbed in body
Very mild quantities it may be stimulant but when consumed in large quantities it is harmful
May develop body ailments, particularly liver cirrhosis
Baking- it ferments sugar and produces CO2 and dough rises 3 times its original volume.
Cheese- steps
Curdling of milk- lactic acid bacteria is added
Curd is processed- remove moisture. It is now cottage cheese
Salting- remove moisture, prevents growth of undesirable microorganisms
Ripening- curd is kept at suitable temp. and humidity. Microorganisms added at step 1 adds flavors to cheese.
Mushroom cultivation-
At present two types of Mushroom are widely cultivated in India
1. white button mushroom
2.Paddy straw mushroom
3. oyster mushroom
there are five major steps of mushroom cultivation
composting
spawning
casing
cropping and harvesting
reservation
nutritive value of Mushroom- there excellent source of vitamins and minerals they contain a good amount of niacin pantothenic acid and biotin. fresh mushrooms contain about 85 to 95% of Monster 3% protein, 4% carbohydrate and 0.3 to 0.4 % fat and 1% Minerals and vitamins.
What are Antibiotics?
Antibiotics are chemical substance produced by a living organism which can stop the growth of some disease producing bacteria and fungi.
Penicillin discovered by alexander fleming in 1929 known as penicillin chrysongenum used for tetanus, diphtheria
Streptomycin- streptomyces griseus - tuberculosis
Chlortetracycline - aureofaciens - typhoid
Erythromycin - saccharopolyspora erythraea - rickettisial fever
Serums-
Serums are blood plasma from which fibrinogen has been removed. It may contain numerous chemical substances including anti bodies/antitoxins.
Toxins-
Toxins are poisonous proteins released by pathogenic bacteria during their growth or upon their breakdown after they die.
Antitoxin-
Antitoxin is a substance produced in animal bodies which reacts with poison produced by invading germs.
Vaccine-
Vaccine is a preparation consisting of weakened germs or dead germ substances.
Vaccination-
Vaxcination is introduction of weakened germs or dead germ substances into the body for developing resistance to a particular disease.
Toxoids-
Toxoids are inactivated toxins of particular bacteria, which can still stimulate the production of the respective antibodies such as those for producing immunity against diphtheria and tetanus.
Free living bacteria in soil - azotobacter and clostridium
Nitrification
Ammonia
Ammonium compounds
Nitrites
Bacteria- nitrosomonas
Nitrate
Bacteria- nitrobacter
Spoilage of food can be done by-
Boiling
Salting
Dehydration
Irradiation
Pasteurization
Refrigeration
Strong concentration and chemicals
Bioweapons-
Bioweapons are germ bombs which some countries and preparing which wehn exploded may release disease germs which may take epidemic shape and cause deaths for generations.
Fungi-
YEAST
Yeast economic importance-
Used for alcoholic fermentation. Alcohol when produced is great for commercial importance. And beverages alcohol percentage varies.
Useful fungi-
penicillium are used in processing flavors of cheese.
Harmful-
they soil food. Damage to forest trees. Moulds- penicillium and aspergillus
WINE
Role in industry-
Wine- fermented
Fermentation is a process in which the microorganisms break down carbohydrates into simpler products in absence of oxygen
C6H12O6 gives 2C2H5OH + 2CO2
Characteristics of wine-
Quickly absorbed in body
Very mild quantities it may be stimulant but when consumed in large quantities it is harmful
May develop body ailments, particularly liver cirrhosis
Baking- it ferments sugar and produces CO2 and dough rises 3 times its original volume.
Cheese- steps
Curdling of milk- lactic acid bacteria is added
Curd is processed- remove moisture. It is now cottage cheese
Salting- remove moisture, prevents growth of undesirable microorganisms
Ripening- curd is kept at suitable temp. and humidity. Microorganisms added at step 1 adds flavors to cheese.
Mushroom cultivation-
At present two types of Mushroom are widely cultivated in India
1. white button mushroom
2.Paddy straw mushroom
3. oyster mushroom
there are five major steps of mushroom cultivation
composting
spawning
casing
cropping and harvesting
reservation
nutritive value of Mushroom- there excellent source of vitamins and minerals they contain a good amount of niacin pantothenic acid and biotin. fresh mushrooms contain about 85 to 95% of Monster 3% protein, 4% carbohydrate and 0.3 to 0.4 % fat and 1% Minerals and vitamins.