Here is the detailed, step-by-step explanation for all the questions in your assignment sheet to
🔬 Part 1: Multiple Choice Questions (1–80)
help you understand the core scientific concepts behind each answer.
Questions 1–10: Cell Basics & Discovery
● 1. (B) Cytology: The branch of biology that deals with the structure, function, and life
history of cells is known as cytology. (Ecology is environment, Zoology is animals, Botany
is plants) .
● 2. (C) Microscope: Microorganisms are invisible to the naked eye because they are
incredibly small. A microscope uses lenses to magnify these organisms so we can see
them.
● 3. (C) Cell: Every living creature is built out of cells. It is the absolute smallest unit that
can perform all the functions of life on its own.
● 4. (B) Robert Hooke: In the year 1665, an English scientist named Robert Hooke looked
through an early microscope and discovered cells.
● 5. (B) Cork: Robert Hooke actually discovered cells while looking at a very thin slice of
bottle cork (which comes from the bark of an oak tree). He thought the little compartments
looked like tiny rooms, or "cells".
● 6. (B) Cytoplasm: The interior of a cell is filled with a thick, semi-fluid, jelly-like substance
called cytoplasm. It holds all the cell's internal machinery.
● 7. (C) Nucleus: The nucleus contains the genetic blueprint (DNA) of the cell. It functions
like a captain or a control tower, directing everything the cell does.
● 8. (B) Cell wall: While animal cells only have a flexible outer membrane, plant cells have
an extra, tough, rigid outer layer called a cell wall made of cellulose to give them structure
and support.
● 9. (B) Cell membrane: The cell membrane acts like a selective security guard. It is
porous and controls exactly what materials are allowed to enter or leave the cell.
● 10. (B) Virus / Bacteria: Typical living organisms that are the smallest are bacteria
(specifically a type called Mycoplasma). Viruses are technically even smaller, but
scientists debate if they are truly "alive" since they cannot reproduce outside a host.
Questions 11–20: Introduction to Microorganisms
● 11. (C) Microscope: Because they are microscopic, you cannot use basic tools like
standard magnifying glasses or binoculars; a microscope is required to view them.
● 12. (D) Tiger: A tiger is a massive multicellular mammal, whereas bacteria, fungi, and
amoeba are classic examples of microscopic life forms.
● 13. (B) Protozoan: Amoeba is a single-celled eukaryotic organism that belongs to the
group called Protozoa, which are known for moving around and hunting food.
● 14. (C) Fungi: Yeast is a unique, single-celled organism that belongs to the kingdom of
Fungi (unlike most other fungi like mushrooms, which are multicellular).
● 15. (B) Unicellular: Most bacteria exist completely as a single, independent cell that
handles all of its life functions on its own.
● 16. (B) Lactobacillus: This friendly bacterium feeds on the sugar present in milk (lactose)
and turns it into lactic acid, which curdles the milk into fresh curd.
● 17. (B) Yeast: Fermentation is primarily carried out by yeast, which breaks down sugars
into alcohol and carbon dioxide in environments without oxygen.
● 18. (C) Carbon dioxide: When microorganisms like yeast digest sugar during
fermentation, they breathe out Carbon dioxide (CO_2) gas.
● 19. (C) Carbon dioxide: When baking bread, the carbon dioxide gas released by yeast
gets trapped in the dough. As it heats up, the gas expands, creating tiny air pockets that
make the bread soft and spongy.
● 20. (C) Fungus: Penicillin—the world's very first antibiotic—is derived from a green
mold-like fungus called Penicillium notatum.
Questions 21–30: Diseases & Health
● 21. (A) Alexander Fleming: In 1928, Scottish scientist Alexander Fleming accidentally
discovered penicillin when he noticed a mold clearing away bacteria in a petri dish.
● 22. (B) Protozoa: Malaria is not caused by a virus or bacterium; it is caused by a tiny
microscopic single-celled protozoan parasite called Plasmodium.
● 23. (B) Mosquito: The malaria parasite does not fly on its own; it travels inside the
Female Anopheles mosquito, which acts as a carrier (vector) when it bites humans.
● 24. (B) Bacteria: Cholera is a severe intestinal infection caused by consuming food or
water contaminated with the bacterium Vibrio cholerae.
● 25. (C) Lungs: Tuberculosis (TB) is a bacterial disease caused by Mycobacterium
tuberculosis, which primarily targets and damages human lungs.
● 26. (C) Common cold: The common cold is caused by an infection from a group of
viruses (most commonly rhinoviruses).
● 27. (B) Diseases: Vaccines are medical shields created to train our bodies ahead of time
to fight off dangerous infectious diseases.
● 28. (C) Immunity: Vaccines inject dead or weakened microbes into the body. This safely
teaches our white blood cells how to fight the real germ, building strong immunity.
● 29. (A) Rhizobium: Plants cannot absorb nitrogen directly from the air. Rhizobium
bacteria take atmospheric nitrogen and convert it into a water-soluble form that plants can
drink up.
● 30. (B) Root nodules of legumes: Rhizobium bacteria form a friendly partnership
(symbiosis) by living inside little bumps or nodules on the roots of leguminous plants like
beans, peas, and pulses.
Questions 31–45: Microbes in Environment & Industry
● 31. (A) Bacteria and fungi: These two groups are nature's garbage disposals; they
secrete chemicals to break down dead plants and animal matter.
● 32. (B) Recycling nutrients: By breaking down dead bodies and waste, decomposers
unlock the locked-up minerals and return them to the soil so new plants can grow.
● 33. (A) Nitrogen fixation: Blue-green algae (also called cyanobacteria) are capable of
taking nitrogen gas from the air and fixing it into the soil to boost its fertility.
● 34. (B) Algae: Spirulina is a primitive, photosynthetic aquatic microbe classified under
blue-green algae.
● 35. (A) Protein: Spirulina contains massive amounts of plant protein, vitamins, and
minerals, making it a powerful nutritional supplement.
● 36. (B) Water tanks: Spirulina is grown and harvested globally inside clean, shallow,
open-air artificial water tanks or ponds.
● 37. (C) Oxygen: Because microalgae contain chlorophyll and perform photosynthesis,
they absorb carbon dioxide and pump massive amounts of pure oxygen into the water
and air.
● 38. (C) Photosynthesis: This is the green chemical process where plants and algae use
sunlight to make food, creating oxygen as a byproduct.
● 39. (C) Methane: Biogas is an excellent renewable energy source because it is made
mostly of Methane gas (CH_4), which burns very cleanly.
● 40. (B) Organic waste: Biogas cannot be made from glass or plastic; it requires organic
matter like cow dung, kitchen scraps, and agricultural waste.
● 41. (A) Biogas plant: The specialized dome-shaped brick or steel facility where organic
waste is fermented by microbes to capture gas is called a biogas plant.
● 42. (B) Biogas production: Cow dung is rich in organic material and anaerobic bacteria,
making it the perfect raw ingredient for fueling rural biogas systems.
● 43. (A) Lactobacillus: Just like in curd, special strains of Lactobacillus and related
bacteria are used to ferment milk proteins to make various types of cheese.
● 44. (A) Bacteria: Vinegar (acetic acid) is produced when specific bacteria (Acetobacter)
ferment and convert alcohol into sour acid.
● 45. (C) Fermentation: This is the scientific term for the ancient chemical process of
turning natural sugars into alcohol using microbes.
Questions 46–60: Cell Structures & Microbe Functions
● 46. (B) Unicellular: "Uni" means one. Any living creature whose entire body is made of
just a single cell is unicellular.
● 47. (B) Multicellular: "Multi" means many. Humans, animals, and large trees are built out
of trillions of specialized cells working together.
● 48. (A) Amoeba: An amoeba is a classic example of a single independent cell that eats,
breathes, and reproduces all by itself.
● 49. (B) Cell membrane: Because animal cells lack a rigid cell wall, their outermost
protective boundary is the flexible cell membrane.
● 50. (A) Chloroplasts: These are tiny green solar panels inside plant cells that absorb
sunlight to cook food for the plant.
● 51. (A) Chlorophyll: Chloroplasts look green because they are packed with a natural
green light-absorbing pigment called chlorophyll.
● 52. (B) Vacuole: Plant cells have one giant central sac called a vacuole that acts like a
cellular storage tank to hold water, nutrients, and waste.
● 53. (C) Irregular: An amoeba has no fixed shape. Its cell membrane is constantly shifting
and pushing out false feet (pseudopodia) to crawl and catch food.
● 54. (A) Yeast: Yeast reproduces asexually through a process called "budding," where a
tiny new mini-yeast cell grows directly out of the parent cell's body and eventually pinches
off.
● 55. (B) Pathogens: This is the specific scientific name given to any biological microbe
(like a germ) that enters a living body and causes a disease.
● 56. (C) Bacteria: Typhoid is a dangerous digestive tract illness caused by the bacterium
Salmonella typhi.
● 57. (A) Cholera: When human waste mixes with drinking water supplies, the cholera
bacteria spread rapidly, leading to severe waterborne epidemics.
● 58. (C) Yeast activity: The fluffy rising of baking items is entirely due to the active gas
production of yeast cells mixed into the flour.
● 59. (A) Fungi: Many major medical antibiotics are derived from soil-dwelling fungi and
special bacteria groups.
● 60. (A) Methane: Methane is a highly flammable gas, which is exactly why biogas can be
hooked up directly to kitchen stoves for cooking.
Questions 61–80: General Applied Microbiology
● 61. (B) Superfood: Because it contains an extraordinarily high concentration of nutrients
per gram, nutritionists refer to Spirulina as a superfood.
● 62. (B) Help in many useful activities: While some microbes cause illness, the vast
majority are vital for making food, producing medicine, clean energy, and maintaining
environmental health.
● 63. (A) Rhizobium: Rhizobium is a key biological player that drives the movement of
nitrogen from the sky down into living food chains.
● 64. (C) Decomposition: The chemical decay and rot of organic bodies back into basic
elements is called decomposition.
● 65. (D) Amoeba: Yeast, mushrooms, and Penicillium are all fungi, but Amoeba is a
protozoan.
● 66. (A) Yeast: Local wild yeasts and specific bacteria ferment the rice-lentil starches
overnight, releasing the gas bubbles that make South Asian batters fluffy.
● 67. (C) Everywhere: Microorganisms are completely omnipresent; they live in the air we
breathe, the water we drink, deep in soil, and even inside our bodies.
● 68. (C) Chlorophyll: Just like land plants, green algae use chlorophyll to capture light
energy during photosynthesis.
● 69. (B) Renewable fuel: Unlike fossil fuels (coal/petroleum) which take millions of years
to form, biogas can be generated continuously from fresh organic waste.
● 70. (A) Virus: Dengue fever is caused by the Dengue virus.
● 71. (B) Aedes mosquito: The dengue virus is transmitted from person to person through
the bite of an infected female Aedes mosquito (characterized by black and white stripes
on its legs).
● 72. (A) Biofertilizers: Microbes used in farming to naturally increase nutrient levels in the
soil are called biofertilizers.
● 73. (D) All of these: Like any photosynthetic plant life, Spirulina requires sunlight, water,
and dissolved minerals to thrive.
● 74. (A) Lactobacillus: This specific bacterial strain is responsible for curdling milk.
● 75. (A) Tissue: Cells do not work alone in complex organisms. A large cluster of similar
cells working together to perform a specific job forms a tissue (like muscle tissue).
● 76. (B) Organ: Different types of tissues combine to create a functional organ (like your
heart, stomach, or lungs).
● 77. (C) Cell \rightarrow Tissue \rightarrow Organ: This represents the true hierarchy of
life, moving from the smallest building block up to a complex structure.
● 78. (A) Bacteria: Modern sewage treatment plants use massive colonies of aerobic and
anaerobic bacteria to consume organic waste and clean contaminated water.
● 79. (A) Blue-green algae: Cyanobacteria is simply the official scientific name for
blue-green algae.
● 80. (C) Microorganisms help maintain ecological balance: This is true. Without them
📝 Part 2: 2 Marks Questions
recycling nutrients and making oxygen, life on Earth would quickly collapse.
1. Define a cell. Why is it called the basic unit of life?
● Definition: A cell is the basic structural, functional, and biological unit of all living
organisms.
● Why it's called the basic unit: Because every living organism is made up of cells, and
all the chemical and biological processes necessary to keep an organism alive happen
inside cells.
2. Name any two parts of a cell and write their functions.
● Part 1: Nucleus: It acts as the control center of the cell and regulates activities like
growth and reproduction.
● Part 2: Cell Membrane: It acts as a protective boundary and controls the movement of
substances entering and leaving the cell.
3. Differentiate between plant cell and animal cell.
● Plant Cell: Contains a rigid outer cell wall and features chloroplasts for photosynthesis.
● Animal Cell: Completely lacks a cell wall and has no chloroplasts.
4. What are microorganisms?
Microorganisms are extremely small, living organisms that cannot be seen with our naked eyes.
They can only be observed using a microscope.
5. Name four major types of microorganisms.
The four major groups are:
1. Bacteria
2. Fungi
3. Protozoa
4. Algae
6. What is the role of nucleus in a cell?
The nucleus contains the cell's genetic material (chromosomes/DNA). It acts as the command
center, directing cellular functions, chemical reactions, and cell division.
7. Why are microorganisms called invisible living organisms?
Because their physical size is microscopic, falling well below the limit of what the human eye
can naturally resolve without magnification.
8. What is cytoplasm?
The cytoplasm is the jelly-like, fluid substance that fills the space inside a cell between the outer
cell membrane and the central nucleus. It holds the cell organelles in place.
9. Define unicellular organism with one example.
An organism that consists of only one single cell that carries out all its life processes.
● Example: Amoeba.
10. Define multicellular organism with one example.
An organism that is composed of many cells working together in an organized system.
● Example: A human being or a mango tree.
11. What are pathogens?
Pathogens are harmful, disease-causing microorganisms that infect plants, animals, or humans.
12. Name two useful bacteria.
1. Lactobacillus: Used to turn milk into curd.
2. Rhizobium: Helps fix atmospheric nitrogen into the soil for plants.
13. How does yeast help in food production?
Yeast ferments sugars in food dough, releasing carbon dioxide gas during respiration. This gas
forms bubbles in the dough, making items like bread and cakes rise and become fluffy.
14. What is fermentation?
Fermentation is the chemical process of converting sugar into alcohol and acids by the action of
microorganisms (like yeast) in the absence of oxygen.
15. Write two uses of microorganisms.
1. They are used to manufacture medicines like antibiotics and vaccines.
2. They help clean the environment by breaking down dead biological waste.
16. How do microorganisms help in decomposition?
Microorganisms (like bacteria and fungi) feed on dead plants and animals. They secrete
enzymes to break down this complex organic waste into simple nutrients that return to the soil.
17. What is nitrogen fixation?
Nitrogen fixation is the process where certain bacteria convert inert nitrogen gas from the
atmosphere into usable nitrogen compounds (like nitrates) that plants can easily absorb through
their roots.
18. What is biogas?
Biogas is a renewable, eco-friendly fuel mixture produced by the microbial breakdown of organic
matter (like cow dung and plant wastes) in the complete absence of oxygen.
19. Name the main gas present in biogas.
The main component is Methane gas (CH_4), which typically makes up about 50–75% of the
gas mixture.
20. What are microalgae?
Microalgae are microscopic, single-celled or simple multicellular aquatic organisms that contain
chlorophyll and generate energy through photosynthesis.
21. Why are microalgae called oxygen makers?
Because they live in vast numbers across the world's oceans and lakes, performing widespread
photosynthesis that releases huge amounts of oxygen into Earth's atmosphere.
22. What is Spirulina?
Spirulina is a blue-green microalga (cyanobacterium) that grows in alkaline water and is highly
valued globally as a rich nutritional dietary supplement.
23. Write two benefits of Spirulina.
1. It is exceptionally high in protein, essential vitamins, and minerals.
2. It can be easily grown in simple water tanks to provide affordable nutrition.
24. Mention any two diseases caused by microorganisms.
1. Tuberculosis (caused by bacteria).
2. Malaria (caused by a protozoan parasite).
25. What is vaccination and why is it important?
Vaccination is the process of introducing dead or weakened disease germs into a healthy body
to stimulate its immune system. It is important because it builds long-term immunity, protecting
📈 Part 3: 5 Marks Questions
the body against future infections.
1. Explain the structure of a cell with labelled parts and their functions.
A cell's internal anatomy can be broken down into three major structural components, alongside
specialized organelles:
● Cell Membrane (Plasma Membrane): The outer, porous membrane that encloses the
cell. It regulates the movement of materials into and out of the cell.
● Cytoplasm: A jelly-like fluid occupying the space between the nucleus and the cell
membrane. It serves as the site for most chemical reactions and houses all cell
organelles.
● Nucleus: A spherical structure generally located near the center of the cell, bounded by a
nuclear membrane. It contains thread-like structures called chromosomes, which carry
genes. It acts as the control center of the cell.
● Organelles:
○ Vacuoles: Storage spaces for water and nutrients.
○ Chloroplasts (in plants): Contain chlorophyll to perform food production
(photosynthesis).
2. Differentiate between plant cell and animal cell in detail.
Plant and animal cells share a basic eukaryotic architecture, but they have key differences
based on their lifestyle and structural needs:
Feature Plant Cell Animal Cell
Cell Wall Present; made of rigid cellulose Absent; allows for flexible cell
to provide structural support. shapes and movement.
Plastids Present; includes green Completely absent.
chloroplasts for making food.
Vacuoles Has one very large, central Has multiple, tiny, temporary
vacuole that maintains cell vacuoles scattered around.
pressure.
Centrosome Absent in most plant cells. Present; helps coordinate cell
division.
General Shape Regular, fixed, and rectangular. Irregular, flexible, and often
round or oval.
3. Explain the different types of microorganisms with examples.
Microorganisms are incredibly diverse and are classified into five major groups based on their
biological structures:
● Bacteria: Simple, single-celled prokaryotic organisms that lack a defined nucleus.
Examples: Lactobacillus (curd maker), Vibrio cholerae (causes cholera).
● Fungi: Nucleated organisms that cannot make their own food and live as decomposers or
parasites. Examples: Bread mold, Yeast, Mushrooms.
● Protozoa: Unicellular, animal-like eukaryotic microbes that can move around to capture
food. Examples: Amoeba, Paramecium, Plasmodium (malaria parasite).
● Algae: Plant-like aquatic microbes that contain chlorophyll and perform photosynthesis.
Examples: Chlamydomonas, Spirogyra, Spirulina.
● Viruses: Microscopic entities that are unique because they do not show signs of life until
they enter the cell of a host organism. Examples: Influenza virus, HIV, Corona virus.
4. Describe the useful roles of microorganisms in daily life.
Microorganisms play vital roles in human industry and daily survival:
● Food Preparation: Bacteria are required to curdle milk into yogurt and cheese. Yeast is
essential for fermenting dough to bake fluffy breads and cakes.
● Commercial Production: Microbes are used on a large scale to manufacture alcohol,
wine, and commercial vinegar (acetic acid).
● Medicinal Uses: Antibiotics are manufactured by growing specific fungi and bacteria.
Vaccines are made from dead or weakened microbes to protect against diseases.
● Agricultural Support: Bacteria like Rhizobium increase soil fertility by fixing atmospheric
nitrogen directly into the soil, acting as natural fertilizers.
5. Explain the harmful effects of microorganisms.
While many microbes are helpful, some cause significant damage to health, food, and
agriculture:
● Human Diseases: Pathogens cause transmissible diseases. Bacteria cause tuberculosis
and cholera; viruses cause dengue, flu, and chickenpox; protozoans cause malaria.
● Animal Illnesses: Microbes cause deadly livestock diseases, such as Anthrax (bacterial)
and Foot-and-mouth disease (viral) in cattle.
● Crop Destruction: Plant pathogens damage agricultural yields. Examples: Citrus canker
(bacterial disease of citrus fruits) and Rust of wheat (fungal disease).
● Food Spoilage: Bacteria and fungi rot uncovered food items, producing toxins that cause
food poisoning if consumed.
6. Describe the role of microorganisms in maintaining environmental balance.
Microorganisms function as Earth's natural clean-up crew and resource stabilizers:
● Waste Removal: Decomposers break down organic waste, preventing dead plants and
animals from piling up.
● Nutrient Resupply: They break down complex waste into elemental forms, returning
carbon, nitrogen, and phosphorus to the soil for plants to reuse.
● Atmospheric Maintenance: Photosynthetic microalgae consume carbon dioxide (a
greenhouse gas) and generate a significant portion of the oxygen in our atmosphere.
7. Explain the process of decomposition and recycling of nutrients by
microorganisms.
Decomposition is a step-by-step biological recycling process:
[Dead Plant/Animal Matter] ➔ [Microbes Secrete Enzymes] ➔ [Organic
Waste Breaks Down] ➔ [Nutrients Return to Soil/Air]
● Step 1: When an organism dies, saprophytic bacteria and fungi colonize the remains.
● Step 2: These microbes secrete digestive juices (enzymes) directly onto the dead organic
matter.
● Step 3: The complex organic tissues are broken down into simple, soluble inorganic
chemical nutrients.
● Step 4: The microbes absorb what they need to survive, and the remaining minerals
dissolve into the soil and water. Green plants absorb these minerals through their roots,
restarting the food chain.
8. Describe the process of biogas production and its advantages.
● The Process: * Animal dung, agricultural residues, and domestic organic wastes are
mixed with water to form a slurry.
○ This slurry is fed into an airtight underground chamber known as a digester or
biogas plant.
○ In this oxygen-free environment, anaerobic bacteria break down the organic
compounds through fermentation.
○ This process releases a mixture of gases, primarily Methane (CH_4) and Carbon
Dioxide (CO_2), which is collected through a gas outlet pipe.
● Advantages:
1. It provides a clean, smokeless fuel for cooking and lighting, reducing indoor air
pollution.
2. The spent slurry left behind in the digester serves as an excellent organic manure
rich in nitrogen and phosphorus.
3. It offers a safe, hygienic method for managing animal and household wastes.
9. Explain how microorganisms help in food production.
Microorganisms are widely used in the food industry due to their metabolic activities:
● Making Curd & Cheese: Warm milk is inoculated with Lactobacillus bacteria. These
bacteria convert the lactose sugar in milk into lactic acid, which drops the pH and causes
milk proteins to coagulate into curd.
● Baking Industry: Yeast is mixed into flour dough along with a little sugar. The yeast
ferments the sugar, producing carbon dioxide gas (CO_2). The expanding gas bubbles
cause the dough to rise, making items like bread, buns, and naans light and spongy.
● Traditional Fermented Foods: Batters for regional dishes like idli, dosa, and dhokla
undergo natural fermentation by wild yeasts and lactic acid bacteria overnight, giving
them a distinct flavor and fluffy texture.
10. Write a detailed note on fermentation and its uses.
Fermentation is an anaerobic metabolic process where microorganisms break down
carbohydrates (sugars and starches) into alcohol or organic acids without using oxygen. This
process was extensively studied by French scientist Louis Pasteur in 1857.
● Primary Uses:
○ Beverage Production: Used on an industrial scale to ferment fruit juices and grains
into wines, beers, and industrial spirits.
○ Baking: Essential for raising dough to make bread and pastries porous.
○ Chemical Industry: Used to manufacture organic compounds like vinegar (acetic
acid), lactic acid, and citric acid.
○ Preservation: The acids produced during fermentation help preserve foods, as seen
in items like pickles and sauerkraut.
11. Explain the importance of microalgae in nature.
Microalgae are critical to global aquatic ecosystems and environmental stability:
● Foundations of Food Webs: They serve as the primary producers in aquatic
environments, acting as the direct or indirect food source for all marine and freshwater
life, from tiny zooplankton to large fish and whales.
● Oxygen Generation: Through photosynthesis, microalgae produce a large percentage of
the planet's atmospheric oxygen, rivaling terrestrial rainforests.
● Carbon Sequestration: They absorb large amounts of carbon dioxide from the
atmosphere, helping regulate global temperatures and mitigate the greenhouse effect.
12. Describe the cultivation process of Spirulina.
Spirulina is cultivated commercially using a controlled production method:
● Pond Setup: It is grown in shallow, open, race-track style concrete or plastic water
channels or tanks.
● Water Conditions: The water must be adjusted to a highly alkaline state (high pH) by
adding specific salts, such as sodium bicarbonate, along with potassium and nitrogen
nutrients.
● Agitation & Growth: Large paddle wheels continuously stir the water to ensure all the
algae receive uniform sunlight and nutrients.
● Harvesting: Once the culture reaches optimal density, the thick green algae slurry is
filtered out using fine mesh screens.
● Processing: The collected biomass is thoroughly washed with clean water, dried quickly
at high temperatures to preserve nutrients, and processed into dietary powders or
compressed into health tablets.
13. Explain the role of microorganisms in agriculture.
Microorganisms are essential for maintaining sustainable agricultural systems:
● Biological Nitrogen Fixation: Leguminous crops (like pulses and peas) house
Rhizobium bacteria inside their root nodules. These bacteria fix inert atmospheric nitrogen
into soluble forms that the plants can use for growth.
● Humus Creation: Soil microbes break down plant stubble and manure, converting them
into dark, rich humus that improves soil structure, water retention, and aeration.
● Phosphate Solubilization: Certain soil microbes dissolve chemically locked phosphorus
compounds, making them accessible to crop roots.
14. Write a detailed note on diseases caused by microorganisms and their
prevention.
Pathogenic microorganisms cause communicable diseases that spread through air, water, food,
or physical contact.
● Common Illnesses:
○ Airborne: Tuberculosis and Common Cold spread through droplets when an
infected person coughs or sneezes.
○ Waterborne: Cholera and Typhoid spread through drinking water contaminated with
sewage.
○ Vector-borne: Malaria and Dengue spread via mosquito bites.
● Prevention Methods:
1. Hygiene: Wash hands frequently, keep food properly covered, and drink clean,
boiled water.
2. Vector Control: Avoid water stagnation around homes to prevent mosquitoes from
breeding, and use mosquito nets or repellents.
3. Medical Protection: Isolate infected individuals when necessary and ensure
children receive recommended vaccinations on schedule.
15. Explain the levels of organization in living organisms from cell to organism.
Complex multicellular organisms feature a structured, hierarchical division of labor to carry out
life functions efficiently:
[Image illustrating the levels of biological organization: Cell to Tissue to Organ to Organ System
to Organism]
1. Cellular Level: The basic building block of all life. Example: A single muscle cell or nerve
cell.
2. Tissue Level: A group of structurally similar cells that work together to perform a specific
function. Example: Muscular tissue or nervous tissue.
3. Organ Level: A structure composed of different types of tissues that work together to
perform a major body function. Example: The stomach, heart, or brain.
4. Organ System Level: A group of organs working together in a coordinated network to
perform complex bodily functions. Example: The digestive system or circulatory system.
5. Organism Level: The complete, functional living individual formed by all the organ
systems operating together seamlessly. Example: A human being, a dog, or a plant.