Essential Question:

EQ: How do we know bacteria are living?

LT: I can be able to summarize the characteristics of bacteria (shape, size, reproduction and examples ) 8I 1.1

POU:

I will make a set up agar plates based on different scenarios (hand washing or sanitizer) or location. I can predict which agar plate will grow the most bacteria

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”

Remind 101:

Text to 252-772-9193

@0ccc0

It will respond back and ask for your name

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 M

ultiply”A

ctive or Hidden

Nam

e__________ P

eriod__

Step 1: Picture

Step 2: Picture

Step 3: Picture

Step 6: Picture

Step 4: Picture

Write out steps under flaps

Step 5: Picture

ORComic Strip

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

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?•  

2nd 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

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.

Brainpop: Virus (front) 5 Bacteria (Back)

10 Facts

Take Quiz

Bacterial Growth Lab 6 **Label 2 front pages with this same title**

Copy the Purpose and Start Day in your Notebook.

ControlWhat does this mean? Why do we need one?

As we begin, the next set of plates,

bacteria is all around us.

Which method hand washing or hand sanitizer do you think will get rid of bacteria the best?

Dish A: Hand washing

Dish B: Hand sanitizer

Side 2Used Hand sanitizer

Side 1Unwashed

Dish D: Location ??

Dish C: Location ??

Once you have prepared all you plates, take a picture of the ALL the plates on a white background

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.

Work on Brainpop: Viruses

Glow GERM…

Lets see how well you wash your hands…..

Did not get to….

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.

Discovery Education Understanding Bacteria:

(3:55 minutes)

Bacteria Notes 7

USDA NIFSI Food Safety in the Classroom©University of Tennessee, Knoxville 2006

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

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

Shapes of bacteria

• Cocci – sphere shaped

• Bacilli – rod shaped

• Spirilli – spiral shaped

Other images of the shapes..

Some exist as single cells, others cluster together

Bacilli SpiralCocci

Cluster of cocciUSDA NIFSI Food Safety in the Classroom©University of Tennessee, Knoxville 2006

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

Bacterial Animation

• Click for Bacterial Growth

About 1 minute

• http://www.ryancshaw.com/Files/micro/Animations/BacterialGrowth/PLAY_bacterial_growth.html

Only a build of waste ordepletions of food will stop growth

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 pathogenUSDA NIFSI Food Safety in the Classroom©

University of Tennessee, Knoxville 2006

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

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

ListeriaUSDA NIFSI Food Safety in the Classroom©

University of Tennessee, Knoxville 2006

Examples of PathogensSalmonella

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

• (

Streptococcus (Strep Throat)

Bacillus (E. Coli)

Staphylococcus (Staph Infection)

Spirochete (Syphilis)

Flesh-eating Bacteria (MRSA)

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

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

Are all bacteria pathogens?

• Most bacteria are harmless

USDA NIFSI Food Safety in the Classroom©University of Tennessee, Knoxville 2006

• 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

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

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

• Cook food thoroughly to kill any pathogens that may be in your food

• Store food properly to limit pathogen growth

– Cold temperatures (40F)

How can I avoid pathogens?

USDA NIFSI Food Safety in the Classroom©University of Tennessee, Knoxville 2006

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

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