Chapter 2

The invisible Living World: Beyond Our Naked Eye

[Link] the following:
[Link] organisms → These are living things made up of only one cell. That single
cell carries out all the life functions like breathing, eating, growth, and
[Link]: Amoeba, Paramecium, Bacteria, Yeast.
[Link] organisms → These are living things made up of many cells. Different
cells perform different functions (division of labour).Examples: Humans, Plants, Animals,
Fungi (like mushrooms).
[Link] →Mitochondria are tiny structures in the cell that produce energy by
breaking down food. They are called the “powerhouse of the cell.”
[Link] → These are substances added to food to stop it from spoiling and to
keep it fresh for a longer time. For example, salt is used in pickles, and sugar is used in
jams as preservatives.
[Link] →Fermentation is a process in which microorganisms like yeast or
bacteria convert sugars into alcohol, acids, or gases in the absence of oxygen.
Example:Yeast converts sugar into alcohol and carbon dioxide during bread making and
wine production.
[Link] the following questions
Q [Link] the difference between plant cell and animal cell. Draw well labelled diagrams
Ans:
Animal cell Plant cell
[Link] shape is usually irregular, round or [Link] shape is usually fixed, rectangular or
oval as there is no cell wall. box-like due to the rigid cell wall.
[Link] cell membrane or plasma [Link] cell wall is the outermost covering
membrane is the outermost covering of on the cell. The plant cells have both cell
the cell. The animal cells do not have cell wall and the cell membrane.
wall.
[Link] nucleus is centrally placed in the [Link] nucleus is usually pushed to the
cytoplasm. side (periphery) due to the large central
 vacuole.
[Link] plastids are absent in the animal [Link] are plastids in the plant cells.
cells. Some plastids like chloroplasts have
chlorophyll.
[Link] vacuoles are small and uniformly [Link] vacuoles are large and centrally
distributed in the cytoplasm. placed.

Animal cell. Plant cell

Q [Link] are microorganisms? How microorganisms help in our kitchen?
Ans: Microorganisms are very tiny living organisms that cannot be seen with the naked
eye. They can only be seen with the help of a microscope. Examples include bacteria,
fungi, protozoa, and algae.
Microorganisms are very useful in the kitchen, especially in the preparation of [Link]
are a few ways they help:
1. Making curd: The bacterium Lactobacillus helps in turning milk into curd by converting
milk sugar (lactose) into lactic acid.
2. Fermentation of batter: Microorganisms help in fermenting batter used for making idli,
dosa, and dhokla, making them soft and fluffy.
3. Baking: Yeast (a fungus) is used in making bread, cakes, and pastries. It releases
carbon dioxide gas which makes the dough rise.
4. Making pickles and cheese: Some bacteria are used in the preservation and flavoring
of pickles and in the production of cheese.

Q3. How do microorganisms help in keeping the environment clean?

[Link] help keep the environment clean in many ways:
i) Decomposition: Bacteria and fungi break down dead plants, animals, and waste,
returning nutrients to the soil.
ii)Waste treatment: Some microbes help treat sewage and industrial waste by breaking
down harmful substances.
iii) Cleaning pollutants: Certain microorganisms can remove oil spills and other toxic
chemicals from soil and water.
iv) Making manure and compost: Microbes decompose organic waste to make manure
and compost, which enrich the soil naturally.
[Link] reason
i)Why does a wheat farmer add nitrogen fertiliser to the soil, while a bean farmer can
grow healthy crops without adding it?
Ans. A wheat farmer adds nitrogen fertiliser because wheat cannot fix nitrogen on its
own and needs it for healthy growth. Bean plants, on the other hand, have Rhizobium
bacteria in their root nodules that fix atmospheric nitrogen into the soil, so they do not
need extra nitrogen fertiliser.
ii) Why does curd turn more sour if it is kept at room temperature for a day?
Ans.: Curd becomes more sour when left out because the lactic acid bacteria in it
continue to ferment the milk sugar (lactose) into lactic acid. The increase in lactic acid
makes the curd taste more sour.
iii)Why does the bread kept near the sink spoil faster than the bread kept in the
refrigerator?
Ans. The bread kept near the sink spoils faster because it is exposed to air, moisture, and
microorganisms like mould, which grow quickly at room temperature. The bread in the
refrigerator stays fresh longer because the cold temperature slows down the growth of
microorganisms.
Q5.. Explain the following terms:
a)Microalgae
even on trees. →i)Microalgae are tiny, plant-like organisms found in water, soil, air, and
ii)They
Earth’s make
[Link] own food using sunlight and release oxygen, providing over half of the
iii)Rich in nutrients,
supplements, they serve
medicines, as food for aquatic animals and are used by humans in
and biofuels.
iv)
lowMicroalgae like Spirulina
in fat and sugar, are called
and a good sourcea “superfood”
of vitamin [Link] they are high in protein,

b)Viruses→Viruses are tiny acellular microorganisms that cannot live or reproduce on

their own. They need a host cell to multiply. They only show characteristics of life when
inside a [Link] can cause diseases like flu and chickenpox, but vaccines can help
prevent them.