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Grade VIII Sub: Science
Chapter 2: Microorganisms
Crisp and Accurate
A. Define the following terms.
1. Fermentation- Fermentation is a process where microorganisms like bacteria and
yeast break down carbohydrates such as sugars into simpler substances like acids,
gases, or alcohol, in absence of oxygen.
2. Food preservation - Food preservation is the process by which spoilage of food by
microorganisms is prevented.
3. Pasteurization- It is method of preserving milk, in which milk is heated to about
70°C for 15 to 25 seconds, and then it is quickly cooled and stored.
4. Nitrogen fixation - The process of conversion of atmospheric nitrogen into suitable
forms that can be utilized by plants is called nitrogen fixation.
5. Communicable diseases - Diseases that are transmitted from an infected person to
a healthy person are called communicable diseases. Pathogens can enter the body of
a healthy person through air, water, food or by direct contact with an infected
person.
B. Answer the following questions briefly.
1) Why does the dough rise in the presence of yeast?
Ans: The dough rises due to the formation of bubbles of carbon dioxide which are
produced by respiration of yeast cells. When the dough is baked, the bubbles burst
and the gas escapes making the bread soft and fluffy.
2) What is fermentation?
Ans: Fermentation is a metabolic process where microorganisms like bacteria and
yeast break down carbohydrates, such as sugars, into simpler substances like acids,
gases, or alcohol, in absence of oxygen.
3) Why should food be properly covered?
Ans: Houseflies act as vectors and contaminate food. When houseflies sit on dirt,
pathogens stick to their bodies. When they sit on the food, these pathogens are
transferred to the food. When a healthy person eats this food, she/he falls sick.
Therefore, food must always be covered.
4) How does salt preserve food items?
Ans: Salt preserves food items by reducing their water or moisture content, thereby
preventing its spoilage by microbes.
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5) What is the role of denitrifying bacteria in the nitrogen cycle?
Ans. Denitrifying bacteria plays a very important role in the nitrogen cycle. These
bacteria present in the soil convert nitrogenous compounds into free nitrogen which
escapes into the air.
Think and Explain
Answer the following questions in detail.
1) Discuss the role of yeast in preparation of alcoholic beverages.
Ans: Alcohol, wine and beer are produced on a large scale with the help of yeast.
Yeast is grown on sugars obtained from grains like wheat, barley and rice to make
alcohol. In the process of fermentation, sugar is converted to alcohol in the absence
of oxygen by yeast cells.
2) How do microorganisms help in increasing the soil fertility?
Ans. Bacteria like Rhizobium fix atmospheric nitrogen and convert it into soluble
nitrates which can be used by plants. It lives in the root nodules of leguminous plants
like pea, bean and gram. Consequently, it helps in making the soil fertile. Some blue-
green algae can also fix atmospheric nitrogen and increase the soil fertility.
3) Explain the working of vaccines.
Ans. A vaccine is a suspension of weakened/dead disease-causing microbes. Our
body produces antibodies to fight the disease-causing germs present in the vaccine.
These antibodies remain in the body and protect it from any future attack of the
germs. Moreover, our body remembers how to fight the same microbe when it
enters again. Thus, vaccines provide immunity, i.e. the ability of our body to fight
infections.
4) What are the indicators of spoilt food? What would happen if you consume this
food?
Ans: Spoilt food has distinct taste and odour. Sometimes, it is also accompanied by
growth of fungi and moulds. When we consume food that contains certain
microorganisms, these organisms produce toxic substances that makes the food
poisonous. The consumption of contaminated food may cause serious illness and
even death. This is called food poisoning.
5) State some ways in which food can be preserved.
Ans. We can preserve food in the following ways-
• Boiling: The high temperature during boiling kills most of the microorganisms
that are present in milk and water.
• Refrigeration and freezing: These processes stop the growth and multiplication
of microorganisms, unlike boiling. Preservation of food by freezing is effective for
many months, and is useful in the case of milk, meat and vegetables.
• Pasteurisation: This method is commonly used for the preservation of milk. In
this method, milk is heated to about 70°C for 15 to 25 seconds, and then it is
quickly cooled and stored.
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• Use of oil and vinegar: They are used to preserve pickles. Bacteria cannot grow
in food containing oil and vinegar. This method is also used to preserve
vegetables, fruits, fish and meat.
• Canning: Food items are packed in cans which are sealed and heated to 120°C to
destroy microorganisms.
Questions to be written in notepad:
Crisp and Accurate – Define All, B- Q-1,3,
Think and Explain- Q-2,3,4
Practical: To be done in lab manual:
Experiment: 2.1 (pg. no.12) from Lab manual
Workbook
Give reason for the following statements.
1. Bacteria and fungi help in cleaning our environment.
Ans: Refer Textbook (page no. 28)
2. Common cold and chickenpox can be transmitted from an infected person to a
healthy person.
Ans: It spreads through the air when an infected person coughs or sneezes, releasing
droplets containing the virus. The virus can also spread through direct contact with
the fluid from chickenpox blisters or respiratory secretions.
3. Preservation of food by freezing is effective and useful in case of milk, meat and
vegetables.
Ans: Refer Textbook (page no. 32)
4. Addition of sugar and salt slows down the growth of food-spoiling bacteria.
Ans: Refer Textbook (page no. 32)
5. Rhizobium is a symbiotic bacterium. Ans: Refer Textbook (page no. 32)
6.Airtight packets are used to store snacks. Ans: Refer Textbook (page no. 32)
7. One must always cover their mouth and nose with a handkerchief while
sneezing. Ans: Refer Textbook (page no. 29)
8. Viruses are considered non-living when they are outside a living body.
Ans: Refer Textbook (page no. 24)
G- Write in brief
Answer the following questions in brief
1) What are microorganisms? What are the five major groups of microorganisms?
Ans: Refer Textbook (page no. 22)
2) Name the main types of bacteria which are named according to their shape.
Ans: Refer Textbook (page no. 24)
3) Which bacterial strains are used in the production of cheese and cottage cheese?
Ans: Refer Textbook (page no. 26)
4) What are antibiotics? Give four examples of antibiotics.
Ans: Refer Textbook (page no. 27)
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5) List the names of any three diseases that can be prevented by vaccination.
Ans: Refer Textbook (page no. 27)
6) What if decomposers do not feed on the dead remains of plants and animals?
Ans: Refer Textbook (page no. 28)
7) How is boiling a food preservation method?
Ans: Refer Textbook (page no. 31)
8) Which microorganisms in soil covert atmospheric nitrogen into nitrates?
Ans: Refer Textbook (page no. 32)
H - Write in detail
Answer the following questions in detail.
1) How are microorganisms useful to us?
Ans: Refer Textbook (page no. 25)
2) Define nitrogen fixation. Write the two ways in which it is done.
Ans: Refer Textbook (page no. 32)
3) Explain how to prepare curd with the help of an activity.
Ans: Refer Textbook (page no. 26)
4) Write a short note on the food preservation method called pasteurization.
Ans: Refer Textbook (page no. 32)
5) List preventive measures that can be taken to keep away from Dengue and
Covid-19.
Ans: Refer Textbook (page no. 29)
6) Why do we need to preserve food? Mention how we can prevent from being
spoilt by adopting boiling, refrigeration and freezing methods.
Ans: Refer Textbook (page no. 31 & 32)
7) Explain the medical use of microorganisms.
Ans: Refer Textbook (page no. 27)
Diagram for Nitrogen Cycle
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