Dr.

Fouadi AlZaatiti

PhD Water Resources

Beirut Arab University

Email: [Link]@[Link]
 Outlines
Self-presenting (Academic background)

Assessment

Topics in Environmental Biology

 Academic Background
Year Activity/Diploma
BSc, Civil Engineering ‐ Structures at the Faculty of Engineering,
2012-2017 Conservatoire National des Arts et des Metiers (CNAM), Paris, France
(ranked: 1/20, grade: very good)

MSc (double degree program), Geotechnical Engineering at

2016-2017
University of Lille, France

2022-2025 Ph.D, Water Resources and Environmental Engineering at Beirut Arab

University, Tripoli, Lebanon.

Part Time assistant professor at BAU in the civil engineering

2020-Present
department.

Part Time assistant professor at City University in Architectural and

2026-Present
Design department.
CVLE 208 Environmental Biology and Microbiology
(2 cr, 2 Lec, 0 Lab):
Course Syllabus: Molecular biology and genetics, microbial cell
structure and function, microbial metabolism, microbial growth,
and water and soil microbiology. In addition, the course will
introduce topics related to the use of biotechnologies for renewable
energy, production of alternative fuels, and enhancement of various
aspects related to the ecosystem.
Reference Textbooks:
Madigan, Michael T., John M. Martinko, and Jack Parker. Brock
biology of microorganisms. Eds. 13. Upper Saddle River, NJ: Pearson
Education, Inc, 2012.

Tortora, Gerard J., et al. Microbiology: an introduction. Vol. 12. San

Francisco, CA: Benjamin Cummings, Pearson Education, Inc, 2016.
Course Assessment:
Assessment Percentage %
Tool
Mid – term 1 20
Mid – term 2 20
Report & Presentation 20
Final Exam 40
Contents
1. What is Microbiology?
2. The Science of Microbiology
3. Microbes are Essential for Life on Earth
4. Applications in Civil Engineering
5. Microorganisms and Their Environments
6. The Impact of Microorganisms on Humans
6.1 Microorganisms as Agents of Disease
6.2 Microorganisms, Digestive Processes, and Agriculture
6.3 Microorganisms significantly impact the agriculture
industry both positively and negatively.
6.4 Microorganisms and Food, Energy, and the Environment
7. Naming and Classifying Microorganisms
8. The Historical Roots of Microbiology
9. The Modern Era of Microbiology
1- What is Microbiology?
Microbiology is the study of microorganisms .

• Microorganisms are:
• Small living organisms that generally can not be seen with the
naked eye.
• all single-celled microscopic organisms, which are
microscopic but not cellular.
Microorganisms Include: Also include nonliving infectious
• Bacteria agents:
• Fungi (yeasts and molds) Viruses
 Prions (“infectious proteins”)
• Protozoa
• Algae
• Multicellular parasites
The Microbes
viruses protozoa

bacteria

bacteriophage

algae
cyanobacteria
spirochaetes

fungi
As they exist in nature, why can it be said that
microbial cells differ fundamentally from the cells of
higher organisms?
• Microbial cells differ in a fundamental way from the cells of
plants and animals in that microorganisms are independent
entities that carry out their life processes independently of
other cells.
• By contrast, plant and animal cells are unable to live alone
in nature and instead exist only as parts of multicellular
structures, such as the organ systems of animals or the
leaves of plants.
2- What is the science of microbiology all about?
• Microbiology is about microbial cells and how they work,
especially the bacteria, a very large group of very small
cells (Figure 1.1) that, collectively, have enormous basic
and practical importance.
• Microbiology is about diversity and evolution of microbial
cells, about how different kinds of microorganisms arose
and why.
• It is also about what microorganisms do in the world at
large, in soils and waters, in the human body, and in
animals and plants.
One way or another, microorganisms affect and support all
other forms of life, and thus microbiology can be considered
the most fundamental of the biological sciences.
The science of microbiology revolves around two interconnected
themes:
1) understanding the living world of microscopic organisms, and
2) applying our understanding of microbial life processes for the
benefit of humankind and planet Earth.
Size of Microbes

Microbes vary in size ranging

from 10 nm (nanometers) to
100 mu (micrometers) to the
macroscopic.

Viruses in nm = 10-9 m (meter)

Bacteria in um = 10-6 m

Helminths in mm = 10-3 m
3- Microbes are Essential for Life on Earth:
Have many important and beneficial biological functions:
1. Photosynthesis: Algae and some bacteria capture energy
from sunlight and convert it to food, forming the basis of the
food chain.
2. Decomposers: Many microbes break down dead and decaying
matter and recycle nutrients that can be used by other
organisms.
3. Nitrogen Fixation: Some bacteria can take nitrogen from air
and incorporate it into soil.
4. Digestion: Animals have microorganisms in their digestive
tract, that are essential for digestion and vitamin synthesis.
u Cellulose digestion by ruminants (cows, rabbits, etc.)
u Vitamin K and B synthesis in humans.
5. Medicine: Many antibiotics and other drugs are naturally
synthesized by microbes.
u Penicillin is made by a mold.
6. Food Industry: Many important foods and beverages are made
with microbes:
u Alcoholic beverages (Wine, beer, rum, whiskey)
u Bread, Vinegar, Soy sauce
u Cheese, Pickles, olives, Yogurt
7. Genetic Engineering: Recent advances in gene splicing allow us to
design recombinant microbes that produce important products:
u Human growth hormone (Dwarfism)
u Insulin (Diabetes)
8. Medical Research: Microbes are well suited for medical research :
u Relatively simple and small structures, easy to study.
u Genetic material is easily manipulated.
u Can grow a large number of cells very quickly and at low cost.
u Short generation times make them very useful to study genetic
changes.
 4- Applications in Civil Engineering
1- Wastewater Treatment and Biosolids Reuse

Biosolids
: turns
waste
into
fertilizer
2- A Green Building Envelope
3- Bio-inspired Bridge Design
4- SELF HEALING CONCRETE- A NEW
INNOVATION IN CIVIL ENGINEERING
In self-healing concrete is prepared with mixing healing agent or bacteria in the
concrete convert nutrients into limestone has been under development at the
Civil Engineering and Geosciences Faculty in Delft since 2006.
Why the need for Self-healing Concrete?
Concrete still one of the most important construction materials from the time of
its invention and will continue in the future also, but most of the concrete
structures are prone to cracking. Even small crack on the concrete surface makes
the whole structure Susceptible to deteriorate because water seeps in to
degrade the concrete and corrode the steel reinforcement, greatly reducing the
lifespan of a structure.
5- Microorganisms and Their Environments
5-1 Why are microbial cells useful tools for basic
science?
• Scientists have obtained a rather sophisticated understanding of
the chemical and physical basis of life from studies of
microorganisms because microbial cells share many
characteristics with cells of multicellular organisms; indeed, all
cells have much in common.
• But unlike plants and animals, microbial cells can be grown to
extremely high densities in small-scale laboratory cultures
(Figure 1.1), making them readily amenable to rapid biochemical
and genetic study.
• Collectively, these features make microorganisms excellent
experimental systems for illuminating life processes common to
multicellular organisms, including humans.
• As an applied biological science, microbiology is at the center of
many important aspects of human and veterinary medicine,
agriculture, and industry. For example, although animal and plant
infectious diseases are typically microbial, many microorganisms
are absolutely essential to soil fertility and domestic animal
welfare.
• Many large-scale industrial processes, such as the production of
antibiotics and human proteins, rely heavily on microorganisms.

Thus microorganisms affect the everyday lives of humans in both

beneficial and detrimental ways.
5-2 What resources control the diversity and
abundance of microorganisms?
The diversity and abundance of microorganisms in microbial
communities is controlled by the resources (foods) and
conditions (temperature, pH, oxygen content, and so on) that
prevail in their habitat.
5-3 How microbial populations interact with each
other?
Microbial populations interact with each other in beneficial,
neutral, or harmful ways.
For example, the metabolic waste products of one group of
organisms can be nutrients or even poisons to other groups of
organisms. Habitats differ markedly in their characteristics, and a
habitat that is favorable for the growth of one organism may
actually be harmful for another.
• metabolic activities of microorganisms gradually change
their ecosystems, both chemically and physically. For
example, molecular oxygen (O2) is a vital nutrient for
some microorganisms but a poison to others.
• If aerobic (oxygen-consuming) microorganisms remove
O2 from a habitat, rendering it anoxic (O2 free), the
changed conditions may favor the growth of anaerobic
microorganisms that were formerly present in the habitat
but unable to grow.
5-4 Where are most microbial cells located on Earth?
The Extent of Microbial Life
Microbial life is all around us. Examination of natural materials
such as soil or water invariably reveals microbial cells. But
unusual habitats such as boiling hot springs and glacial ice are
also teeming with microorganisms. Although widespread on
Earth, such tiny cells may seem inconsequential.

But if we could count them all, what number would we

reach?
Estimates of total microbial cell numbers on Earth are on the 2.5
x 1030 order of cells. The total amount of carbon present in this
very large number of very small cells equals that of all plants on
Earth (and plant carbon far exceeds animal carbon). But in
addition, the collective contents of nitrogen and phosphorus in
microbial cells is more than 10 times that in all plant biomass.
Microbial cells, small as they are, constitute the major
fraction of biomass on Earth and are key reservoirs of
essential nutrients for life.
Most microbial cells are found in just a few very large habitats. For
example, most microbial cells do not reside on Earth’s surface but
instead lie underground in the oceanic and terrestrial subsurface (Table
1.1). Depths up to about 10 km under Earth’s surface are clearly suitable
for microbial life.
By comparison to
the subsurface,
surface soils and
waters contain a
relatively small
percentage of the
total microbial cell
numbers.
6- The Impact of Microorganisms on Humans
6.1 Microorganisms as Agents of Disease
• The statistics summarized in Figure 1.8 show microbiologists’
success in preventing infectious diseases since the beginning of
the twentieth century.
• These data compare today’s leading causes of death in the
United States with those of 100 years ago.
• At the beginning of the twentieth century, the major causes of
death in humans were infectious diseases caused by
microorganisms called pathogens.
• Children and the aged in particular succumbed in large numbers
to microbial diseases.
• Today, however, infectious diseases are much less deadly, at
least in developed countries.
Figure 1.8 Death rates for the leading causes of death in the United States:
1900 and today. Infectious diseases were the leading causes of death in 1900,
whereas today they account for relatively few deaths. Kidney diseases can be the
result of microbial infections or systemic sources (diabetes, certain cancers, toxicities,
metabolic diseases, etc.). Data are from the United States National Center for Health
Statistics and the Centers for Disease Control and Prevention and are typical of
recent years.
• Control of infectious disease has come from an increased understanding of
disease processes, improved sanitary and public health practices, and the use
of antimicrobial agents, such as antibiotics.
• Although many infectious diseases can now be controlled, microorganisms
can still be a major threat, particularly in developing countries.
• In the latter, microbial diseases are still the major causes of death, and
millions still die yearly from other microbial diseases such as malaria,
tuberculosis, cholera, African sleeping sickness, measles, pneumonia and
other respiratory diseases, and diarrheal syndromes.
• In addition to these, humans worldwide are under threat from diseases that
could emerge suddenly, such as bird or swine flu, or Ebola hemorrhagic
fever, which are primarily animal diseases that under certain circumstances
can be transmitted to humans and spread quickly through a population.
• And if this were not enough, consider the threat to humans worldwide from
those who would deploy microbial bioterrorism agents! Clearly,
microorganisms are still serious health threats to humans in all parts of the
world (N1H1 & Corona).
6.2 Microorganisms, Digestive Processes, and Agriculture
• Agriculture benefits from the cycling of nutrients by
microorganisms. For example, a number of major crop plants are
legumes. Legumes live in close association with bacteria that
form structures called nodules on their roots.
• In the root nodules, these bacteria convert atmospheric nitrogen
(N2) into ammonia (NH3) that the plants use as a nitrogen source
for growth (Figure 1.9).
• Other bacteria cycle sulfur compounds, oxidizing toxic sulfur
species such as hydrogen sulfide (H2S) into sulfate (SO42-), which
is an essential plant nutrient (Figure 1.9c).
• Also of major agricultural importance are the microorganisms that
inhabit ruminant animals, such as cattle and sheep. These
important domesticated animals have a characteristic digestive
vessel called the rumen in which large populations of
microorganisms digest and ferment cellulose, the major
component of plant cell walls, at neutral pH (Figure 1.9d).
Figure 1.9 Microorganisms in modern agriculture. (a, b) Root nodules on
this soybean plant contain bacteria that fix molecular nitrogen (N2) for use by the
plant. (c) The nitrogen and sulfur cycles, key nutrient cycles in nature. (d)
Ruminant animals. Microorganisms in the rumen of the cow convert cellulose from
grass into fatty acids that can be used by the animal.
 6.3 Microorganisms significantly impact the
agriculture industry both positively and negatively.
• In addition to benefiting plants and animals, microorganisms
can also, of course, have negative effects on them.
• Microbial diseases of plants and animals used for human
food cause major economic losses in the agricultural industry
every year.
• In some cases a food product can cause serious human disease,
such as when pathogenic Escherichia coli or Salmonella
is transmitted from infected meat, or
when microbial pathogens are ingested
with contaminated fresh fruits and
vegetables. Thus microorganisms
significantly impact the agriculture
industry both positively and negatively.
Coli (Escherichia coli)
6.4 Microorganisms and Food, Energy, and the Environment
Microorganisms play important roles in the food industry, including in
the areas of spoilage, safety, and production.
• Food spoilage alone results in huge economic losses each year. Indeed,
the canning, frozen food, and dried-food industries were founded as
means to preserve foods that would otherwise easily undergo microbial
spoilage.
• Food safety requires constant monitoring of food products to ensure they
are free of pathogenic microorganisms and to track disease outbreaks to
identify the source(s).
• However, not all microorganisms in foods have harmful effects on food
products or those who eat them. For example, many dairy products
depend on the activities of microorganisms, including the fermentations
that yield cheeses, yogurt, and buttermilk. Sauerkraut, pickles, and some
sausages are also products of microbial fermentations.
• Moreover, baked goods and alcoholic beverages rely on the fermentative
activities of yeast, which generate carbon dioxide (CO2) to raise the dough and
alcohol as a key ingredient, respectively.
• Some microorganisms produce biofuels.
o Natural gas (methane) is a product of the anaerobic degradation of
organic matter by methanogenic microorganisms (Figure 1.11).
o Ethyl alcohol (ethanol), which is produced by the microbial
fermentation of glucose from feedstocks such as sugarcane or
cornstarch, is a major motor fuel in some countries (Figure 1.11b).
o Waste materials such as domestic refuse, animal wastes, and
cellulose can also be converted to biofuels by microbial activities
and are more efficient feedstocks for ethanol production than is
corn.
o Soybeans are also used as biofuel feedstocks, as soybean oils can
be converted into biodiesel to fuel diesel engines.
Figure 1.11 Biofuels. (a) Natural gas (methane) is collected in a funnel
from swamp sediments where it was produced by methanogens and then ignited
as a demonstration experiment. (b) An ethanol plant in the United States. Sugars
obtained from corn or other crops are fermented to ethanol for use as a motor fuel
extender.
Microorganisms are used to clean up human pollution, a process
called microbial bioremediation, and to produce commercially
valuable products by industrial microbiology and biotechnology.

For example, microorganisms can be used to consume spilled oil,

solvents, pesticides, and other environmentally toxic pollutants.
Bioremediation accelerates cleanup in either of two ways:
(1) by introducing specific microorganisms to a polluted
environment, or
(2) by adding nutrients that stimulate preexisting microorganisms to
degrade the pollutants. In both cases the goal is to accelerate
metabolism of the pollutant.
Giants of the early days of microbiology
and their major contributions
 7- Naming and Classifying Microorganisms

• Carolus Linnaeus established the system

of scientific nomenclature (naming) in 1739.

• Each organism has two names  Binomial

nomenclature: Genus + specific epithet (species)
• Italicized (or underlined), genus capitalized, “latinized”,
used worldwide.
• May be descriptive or honor a scientist.
 Examples

• Staphylococcus aureus (S. aureus)

• Escherichia coli (E. coli)
1857 –1911
• Streptococcus pneumoniae
(S. pneumoniae)
 Escherichia coli O157:H7
 Toxin-producing strain
of E. coli
 First seen in 1982
 Leading cause of
diarrhea worldwide

Figure 25.12
8- The Historical Roots of Microbiology:

Hooke, van Leeuwenhoek, and Cohn

Robert Hooke (1635–1703), an English mathematician and
natural historian, was also an excellent microscopist. In his
famous book Micrographia (1665), the first book devoted to
microscopic observations.

(a) A drawing of the microscope used by Robert Hooke

in 1664. The lens was fitted at the end of an adjustable
bellows (G) and light focused on the specimen by a
separate lens (1). (b) This drawing of a mold that was
growing on the surface of leather, together with other
drawings and accompanying text published by Robert
Hooke in Micrographia in 1665, were the first
descriptions of microorganisms.
Van Leeuwenhoek’s microscopes were crude by today’s
standards, but by careful manipulation and focusing he was able
to see bacteria, microorganisms considerably smaller than
molds (molds are fungi). He discovered bacteria in 1676.
In the mid- to late nineteenth century major advances in the science of
microbiology were made because of the attention given to two major
questions that pervaded biology and medicine at the time: (1) Does
spontaneous generation occur? and (2) What is the nature of infectious
disease? Answers to these seminal questions emerged from the work of
two giants in the fledgling field of microbiology:

1. The French chemist Louis Pasteur: Pasteur studied the mechanism of

the alcoholic fermentation, Indeed, in Pasteur’s own words: “. . .
fermentation is associated with the life and structural integrity of the cells
and not with their death and decay.” Pasteur used heat to eliminate
contaminants. Killing all the bacteria or other microorganisms in or on
objects is a process we now call sterilization.
The German physician Robert Koch:
In his early work Koch studied anthrax, a disease of cattle and occasionally
of humans.
Koch used mice as experimental animals. Using appropriate controls,
Koch demonstrated that when a small amount of blood from a
diseased mouse was injected into a healthy mouse, the latter quickly
developed anthrax. He took blood from this second animal, injected it
into another, and again observed the characteristic disease symptoms.
However, Koch carried this experiment a critically important step
further. He discovered that the anthrax bacteria could be grown in
nutrient fluids outside the host and that even after many transfers in
laboratory culture, the bacteria still caused the disease when
inoculated into a healthy animal.
Figure 1.19 Koch’s postulates for proving cause and effect in infectious
diseases. Note that following isolation of a pure culture of the suspected
pathogen, the cultured organism must both initiate the disease and be recovered
from the diseased animal. Establishing the correct conditions for growing the
pathogen is essential; otherwise it will be missed.
Figure 1.19
9- The Modern Era of Microbiology:
• In the twentieth century, the field of microbiology developed rapidly in
two different yet complementary directions—applied and basic. During
this period a host of new laboratory tools became available, and the
science of microbiology began to mature and spawn new
subdisciplines.
• Few of these subdisciplines were purely applied or purely basic.
Instead, most had both discovery (basic) and problem-solving
(applied) components.
• Table 1.3 summarizes these major subdisciplines of microbiology that
arose in the twentieth century.
 1. What is Microbiology?

• Definition: It is the study of microorganisms—tiny living things (like bacteria, fungi,

algae, and protozoa) that are usually too small to see without a microscope.
• Even though they are tiny, they are extremely important for life on Earth.

• Self-Sustaining: Unlike the cells in our bodies, a microbial cell is an independent entity
that carries out all its life processes alone.

• Scale: They range in size from tiny viruses (measured in nanometers) to larger
helminths (measured in millimeters).

• Global Distribution: There are an estimated 2.5

x 10^30 microbial cells on Earth.
Most (94%) are found in the marine and terrestrial subsurface.
• Biomass Impact: Microbes contain carbon equal to all plants and 10 times more
nitrogen and phosphorus than all plant biomass.

• Ecosystem Drivers: They are essential for Photosynthesis, Decomposition (nutrient

recycling), and Nitrogen Fixation (Converting N2 to NH3)

• Survival Factors: Microbial diversity is controlled by available Resources (food) and

Conditions (temperature, pH, O2)
Why are microbial cells important for science?

•Microbial cells share many basic features with plant and animal cells.
•They are easy to grow in laboratories and reproduce very fast.
•Because of this, scientists use microorganisms to:
• Understand basic life processes
• Study genetics and metabolism
• Apply knowledge to humans, plants, and animals
Importance of microorganisms in daily life

Microbiology is central to many areas:

•Human and veterinary medicine (diseases, antibiotics)
•Agriculture (soil fertility, plant growth)
•Industry (food production, biotechnology, renewable energy)
•Environment (waste decomposition, nutrient recycling)
➡️ Microorganisms can be beneficial or harmful, depending on the situation.
What controls the diversity of microorganisms?
The number and type of microorganisms depend on:
•Available food (nutrients)
•Temperature
•pH
•Oxygen availability
•Environmental conditions
Different environments support different types of microorganisms.
 5. How do microorganisms interact with each other?
Microorganisms interact in three main ways:
•Beneficial (help each other)
•Neutral (no effect)
•Harmful (competition or inhibition)
Examples:
•Waste products of one microorganism can be food for another.
•Some microorganisms change their environment, making it suitable for others.
•Oxygen can be essential for some microbes but toxic for others.
8. Microorganisms and human health
•Some microorganisms cause infectious diseases (pathogens).
•In the past, infectious diseases were a major cause of death.
•Today, due to medicine, hygiene, and antibiotics, their impact has decreased (especially
in developed countries).
Microbes in Food and Energy
Food Industry: * Negatives: Microbes cause food spoilage and require constant safety
monitoring.
• Positives: Essential for producing cheese, yogurt, buttermilk, sauerkraut, pickles, and
leavened bread (via yeast fermentation).
•Energy and Environment: Microbes are used to produce biofuels:
• Methane: Produced via anaerobic degradation of organic matter.
• Ethanol: Produced by fermenting glucose from feedstocks like corn or sugarcane.
• Waste Management: Microbes can convert domestic and animal waste into usable fuel.
2. Microorganiss in Digestion and Agriculture
Agriculture
•Microorganisms recycle nutrients needed by plants.
•Some plants (like legumes) live with bacteria in their roots.
•These bacteria:
• Convert nitrogen (N₂) from the air into ammonia (NH₃) that plants can use.
•Other bacteria convert harmful substances into safer forms, helping soil health.
Sulfur Cycling: Bacteria convert toxic hydrogen sulfide H2S into Sulfate SO4(2-)
Animals
•Ruminant animals (cows, sheep) have microorganisms in the rumen.
•These microorganisms help digest cellulose from plants.
•Without microbes, these animals could not survive on grass.

Economic Impact: While many microbes are beneficial, microbial diseases in plants and
animals cause significant economic losses and can lead to foodborne illnesses (e.g., E.
coli or Salmonella).
 2. Nature’s Essential Workers
Microbes aren't just "germs"; they are vital for life on Earth:

•Decomposers: They break down dead matter and recycle nutrients back into the soil.

•Food & Medicine: They are used to make everything from bread and cheese to life-
saving antibiotics like Penicillin.
3- Engineering with Life (Applications)

Civil Engineering is increasingly using "Bio-Design" to solve modern problems:

•Wastewater Treatment: We use "good" bacteria in Aeration Basins to eat waste

and clean our water.

•Self-Healing Concrete: Engineers are now mixing bacteria into concrete. When a
crack forms, the bacteria produce limestone to fill the gap, making the structure
"heal" itself. (extend the life of the structure)

•Green Energy: Microalgae can be grown on buildings to capture CO2, purify water,
and even produce biofuel. (Thermal regulation, CO2 capture and energy production)
QCM

What is the primary role of the bacteria found in the root nodules of legumes, such as
soybeans?

A. Increasing the acidity of the soil to prevent fungal infections.

B. Breaking down cellulose in the soil to provide glucose to the roots.
C. Converting atmospheric nitrogen (N2​) into ammonia (NH3​) for plant growth.
D. Protecting the plant from toxic hydrogen sulfide in the soil.

Microorganisms interact with each other mainly in how many ways?

A. One
B. Two
C. Three
D. Four

A beneficial interaction between microorganisms means that:

A. One microorganism kills another
B. Both microorganisms are harmed
C. One or both microorganisms benefit
D. Neither microorganism survives
Which of the following is an example of a beneficial interaction?

A. Two microorganisms competing for the same nutrient

B. One microorganism using the waste products of another as food
C. A microorganism producing toxins to kill others
D. Microorganisms living in separate environments

According to the lecture, oxygen can be:

A. Always beneficial to all microorganisms

B. Always toxic to all microorganisms
C. Essential for some microorganisms and toxic to others
D. Unrelated to microbial growth

What happens when aerobic microorganisms remove oxygen from an environment?

A. All microorganisms die

B. Anaerobic microorganisms may grow better
C. The environment becomes richer in oxygen
D. Microorganisms stop interacting
 How do microorganisms change their environment?

A. By moving to another habitat

B. Through their metabolic activities
C. By increasing sunlight
D. By stopping nutrient cycles
In a Wastewater Reclamation Plant (WRP), what is the main purpose of the Aeration
Basin?
A. To allow heavy solids to settle to the bottom using gravity.
B. To chemically disinfect the water before it is released to the river.
C. To filter out large debris like plastic bottles and grit.
D. To provide oxygen to microorganisms so they can consume biodegradable waste.

Which of the following is an example of 'Self-Healing Concrete' technology?

A. Mixing salt into the concrete to prevent ice from forming.

B. Using metal fibers that expand when they get wet.
C. Coating the surface with a waterproof plastic polymer.
D. Adding bacteria that produce limestone to fill cracks as they form.
 What is 'Bioremediation' as described in the lecture?
A. Developing new vaccines to prevent emerging diseases.
B. The process of genetically engineering microbes to produce insulin.
C. The industrial fermentation of crops to create ethanol.
D. Using microbes to clean up human pollution, such as oil spills or pesticides.
In binomial nomenclature, which part of the scientific name is capitalized?
A. Both the Genus and the specific epithet
B. The Genus name
C. Neither name is capitalized
D. The specific epithet (species)
Which of the following is an example of a 'biofuel' produced by methanogenic
microorganisms?
A. Natural gas (methane)
B. Biodiesel
C. Ethanol
D. Hydrogen peroxide
According to the lecture, what is a negative impact of microorganisms on the food industry
A. The production of yogurt and buttermilk.
B. Enhancing the flavor of fresh fruits and vegetables.
C. Increasing the shelf life of bread through yeast activity.
D. Food spoilage resulting in huge economic losses each year.
What happens to a habitat when aerobic microorganisms consume all the available
oxygen (O2​)?
A. The habitat becomes toxic to all life forms
B. The resources (food) in the habitat automatically increase
C. The microbial population immediately doubles in diversity
D. The habitat becomes anoxic, favoring anaerobic growth