MICROBE MISSION

Team # ______________ School Name:________________________

Student Names:______________________________________________________

Points:

Tie breakers:

Highest points on Station A: Highest points on Station C: Highest points on Station E:

Station A /25 Station B /8 Station C /22 Station D /8 Station E /13 Station F /5 Station G /5 Station H /6

TOTAL /92

Station A- Microscopy

Questions 1-12: Label the parts of the microscope.

Match the part of the microscope with its function 13. Objective lens_______ 14. Fine adjustment knob _______ 15. Stage _______ 16. Body tube _______ 17. Light _______ 18. Diaphragm _______ 19. Eyepiece _______ 20. Base _______ 21. Nosepiece _______ 22. Arm _______ 23. Coarse adjustment knob ______

A. Barrel between the ocular and objective lens B. Contains the ocular lens C. Holds the high and low power objective lenses; can be rotated

to change magnification D. Regulates the amount of light on the specimen E. Supports the microscope. F. Moves the stage slightly to sharpen the image. G. Supports the slide being viewed. H. moves the stage up and down for focusing I. Magnification ranges from 4x to 40x. J. Projects light upward through the diaphragm, specimen, and

the lenses K. Used to support the microscope when carried

24. A microscope has a 10x ocular lens and objective lenses of 4x, 10x, and 40x. What is the range of magnification of this microscope? (lowest to highest)

______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 25. The field number of a microscope eyepiece is 22mm. What is the field of view if you look through the 4X objective

lens? ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Section B- Organelles

Identify the nucleus, mitochondria and chloroplasts from the image, then list the main function of the organelle. 1. _______ Mitochondria

2. Function:_______________________________________ __________________________________________________ __________________________________________________ 3. _______ Nucleus

4. Function:________________________________________ ___________________________________________________ ___________________________________________________

5. _______ Chloroplast

6. Function:__________________________________________________________________________________ _____________________________________________________________________________________________ 7. Describe the possible origin of mitochondria and chloroplasts in eukaryotic cells. (2 points) ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Section C- Types of Microbes

Match the following image to the type of microbe 1. Prion ______

2. Fungi ______

3. Bacteria ______

4. Protist ______

5. Parasitic worm ______

6. Virus ______

A.

B.

C.

D.

E.

F.

Complete the chart:

Type of Microbe

Typical Size (diameter and length)

Typical Environment Identifying Structural Characteristic

Prokaryotic or Eukaryotic Cell?

Fungi 7.

8. 9. 10.

Archaea 11.

12. 13. 14.

Bacteria 15.

16. 17. 18.

Protist 19.

20. 21. 22.

Section D-Microbial Growth

List five (5) conditions necessary for optimal microbial growth:

1. ______________________________________________________________________________________________

2. ______________________________________________________________________________________________

3. ______________________________________________________________________________________________

4. ______________________________________________________________________________________________

5. ______________________________________________________________________________________________

6. Which microbe grow better in low, acidic pH?

__________________________________________________________________________________________________

7. Which microbe is responsible for making most breads?

__________________________________________________________________________________________________

8. Which microbe is responsible for yogurt production?

__________________________________________________________________________________________________

Station E- Diseases

Write the type of organism (Bacteria, Fungi Parasite, Prion, Protozoa or Virus) that causes the following diseases: 1. Botulism ___________________________________ 2. Dutch Elm Disease ___________________________________ 3. Rabies ___________________________________ 4. Schistosomiasis ___________________________________ 5. Chicken Pox ___________________________________ 6. Ringworm ___________________________________ 7. Malaria ___________________________________ 8. Strep Throat ___________________________________ 9. Scrapie ___________________________________

10. Describe the prevention of Botulism. __________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

11. Describe the treatment of Dutch Elm Disease __________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

12. Describe the treatment of Rabies __________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

13. Describe the prevention of Schistosomiasis __________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

Station F- Field of View

Use the figure to answer questions 1-4

1. Convert millimeters to micrometers (µm). __________________

2. What is the approximate length of the organism in micrometers (µm)? __________________ 3. What is the approximate diameter of this field of view in micrometers (µm)? __________________

4. This diagram represents the field of view under low power with a total magnification of 100X. If the high power field is 400X, what would the diameter of the high power field in micrometers? _________________________________

5. If you switch from low power to high power, what happens to the depth of focus?

A. It will be less B. It will be greater C. It will remain the same D. It will be nonexistent

Station G - Growth Curves

Identify the stages of bacterial growth as shown in the graph above.

1. A -__________________________________________________

2. B -__________________________________________________

3. C -__________________________________________________

4. D -__________________________________________________

5. At 2 hour, what is the quantity of bacteria? ______________________________________________________

Station H - Beneficial vs. Dangerous Microbes

List 3 ways microbes can be beneficial

1. _______________________________________________________________________________________________

_______________________________________________________________________________________________

2. _______________________________________________________________________________________________

_______________________________________________________________________________________________

3. _______________________________________________________________________________________________

_______________________________________________________________________________________________

List 3 ways microbes can be harmful

4. _______________________________________________________________________________________________

_______________________________________________________________________________________________

5. _______________________________________________________________________________________________

_______________________________________________________________________________________________

6. _______________________________________________________________________________________________

_______________________________________________________________________________________________

(t, minutes)

Station A- Microscopy (25 points)

1. Body tube 2. Head/Turret- 3. Nosepiece 4. Objective lens 5. Stage 6. Diaphram 7. Light 8. Base 9. Eyepiece 10. Arm 11. Coarse adjustment knob 12. Fine adjustment knob

13. I 14. F 15. G 16. A 17. J 18. D 19. B 20. E 21. C 22. K 23. H

24. 40 - 400 25. 22/4 = 5.5 mm

Section B (8 points) 1. P 2. The organelle that breaks down sugar to make energy (ATP- adenosine triphosphate). 3. E 4. The organelle that contains the cell’s DNA, which hold the blueprints to make proteins. Contains the nucleolus 5. L 6. The organelle that uses sunlight, carbon dioxide, and water to make food in a process called photosynthesis. Contain chlorophyll (which is green) that traps the sunlight needed for photosynthesis. 7. Mitochondria and chloroplasts likely evolved from engulfed prokaryotes that once lived as independent organisms. At some point, a eukaryotic cell engulfed an aerobic prokaryote, which then formed an endosymbiotic relationship with the host eukaryote, gradually developing into a mitochondrion. Eukaryotic cells containing mitochondria then engulfed photosynthetic prokaryotes, which evolved to become specialized chloroplast organelles.

Section C- Types of Microbes (22 points)

1. F 2. A 3. D 4. E 5. C 6. B

Typical Size Typical Environment Key Features of Structure P vs. E

2 to 10 micrometers in diameter and several tenths of an inch in length. The average size of fungi hyphae are 5 to 50 micrometers in length.

Fungi like to be in a moist and slightly acidic environment; they can grow with or without light or oxygen

Fungi are unicellular or multicellular thick-cell-walled heterotroph decomposers that eat decaying matter and make tangles of filaments.

eukaryotic

Most archaea fall into size classes (0.1 to 15 μ diameter and up to 200 μ long)

Extreme environments- high temperatures, highly saline, acidic, and anaerobic environments

Archaea are single-celled microorganisms that lack a cell nucleus and membrane-bound organelles. Archaeal cell walls differ from bacterial cell walls in their chemical composition and lack of peptidoglycans.

prokaryotic

Most bacteria are 0.2 um in diameter and 2-8 um in length.

Most environments, including harsh high temperatures and low temperatures Bacteria is affected by temperature, moisture, pH and environmental oxygen.

The three basic bacterial shapes are cocci (spherical), bacillus (rod-shaped), and spiral (twisted) Can form chains Some have flagella (tails)

prokaryotic

A common range in body length, however, is 5 μm (0.0002 inch) to 2 or 3 mm (0.08 or 0.1 inch)

Protists live in a wide variety of habitats, including most bodies of water Nearly all protists exist in some type of aquatic environment, including freshwater and marine environments, damp soil, and even snow

Mostly single-celled Many protists are capable of motility, primarily by means of flagella, cilia, or pseudopodia,

eukaryotic

Section D

1. Organic food (protein, carbs, fat) 2. Temperature is suitable 3. Moisture (water) 4. Oxygen (aerobic environment) 5. Neutral pH 6. Yeast or Mold 7. Yeast 8. bacteria

Station E 1. Bacteria 2. Fungi 3. Virus 4. Parasite 5. Virus 6. Fungi 7. Protozoa 8. Bacteria 9. Prion

Disease: Organism: Treatment/Prevention: 10. Botulism

Bacteria Prevention: Use proper canning techniques; Pressure cook;

Boil before serving; Don’t eat bulging cans; Store herbed oils in fridge

11. Dutch Elm Disease Fungi Treatment: Pruning, fungicide injection, or both.

12. Rabies Virus Treatment: A series of shots. A fast-acting shot (rabies

immune globulin) to prevent the virus from infecting you. Part of this injection is given near the area where the animal bit you if possible, as soon as possible after the bite.

13. Schistosomiasis Parasite Prevention: Avoid freshwater in contaminated areas.

Boil/filter drinking water.

Station F

1. 1 mm= 1,000 µm micrometers 2. approximately 500 µm 3. approximately 2000 µm 4. approximately 500 µm 5. A

Station G - Growth Curves

1. A - Lag 2. B - Log 3. C - Stationary 4. D - Death 5. 10,000 Station H - Beneficial vs. Dangerous Microbes Beneficial:

Fermentation (cheese, yogurt, meat/sausage, wine, sauerkraut, kimchi) Probiotics Antibiotics Bacteria in colon Bacteria is active in carbon and nitrogen cycles Decomposition

Harmful:

Food borne diseases (infections, poisoning) Viral borne infections Food spoilage Diseases caused by bacteria etc. in humans animals, plants Tooth decay caused by bacteria