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

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

Bacteria Notes 7

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

**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?

Dish A: Hand washing

Dish B: Hand sanitizer

Side 2Used Hand sanitizer

Side 1Unwashed

Dish C: Location ????

Dish D: Location ??

Dish C: Location ??

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.

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

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.

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