essential question: eq: how do we know bacteria are living? lt: students will be able to summarize...
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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
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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”
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Remind 101:
Text to 252-772-9193
@0ccc0
It will respond back and ask for your name
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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
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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
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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?•
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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
Bacteria Notes 7
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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.
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Brainpop: Virus (front) 5 Bacteria (Back)10 Facts
Take Quiz
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Bacterial Growth Lab
**Label 2 front pages with this same title**
Copy the Purpose and Start Day in your Notebook.
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ControlWhat does this mean? Why do we need one?
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Dish A: Hand washing
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Dish B: Hand sanitizer
Side 2Used Hand sanitizer
Side 1Unwashed
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Dish C: Location ????
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Dish D: Location ??
Dish C: Location ??
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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.
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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.
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Discovery Education Understanding Bacteria:
(3:55 minutes)
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Bacteria Notes 7
USDA NIFSI Food Safety in the Classroom©University of Tennessee, Knoxville 2006
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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
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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
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Shapes of bacteria
• Cocci – sphere shaped
• Bacilli – rod shaped
• Spirilli – spiral shaped
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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
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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
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Bacterial Animation
• Click for Bacterial Growth
About 1 minute
• http://www.ryancshaw.com/Files/micro/Animations/BacterialGrowth/PLAY_bacterial_growth.html
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Only a build of waste ordepletions of food will stop growth
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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
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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
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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
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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
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• (
Streptococcus (Strep Throat)
Bacillus (E. Coli)
Staphylococcus (Staph Infection)
Spirochete (Syphilis)
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Flesh-eating Bacteria (MRSA)
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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
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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
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Are all bacteria pathogens?
• Most bacteria are harmless
USDA NIFSI Food Safety in the Classroom©University of Tennessee, Knoxville 2006
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• 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
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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
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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
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• 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
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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
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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.
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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