Key area 6

1. Key area 6 Microorganisms

2. Appropriate Clip art to topic Properties of Microorganisms and Use in Industries Learning Intention: Find out the properties of microorganisms. Success Criteria: Be able to state what a microorganism is. Be able to describe how a microorganism divides. Be able to give examples of what microorganisms can be used in industry.

3. Watch and Listen • Microorganism Video Clip

4. What is a microorganism? • A microorganism is a single celled organism, also called a unicellular organism. • They are found almost everywhere you can think of on Earth. • Some can move about by themselves. • They exist in huge numbers. There are about 5 million bacteria on just one square centimetre of your skin!

5. Types of microorganisms • There are many different types of microorganisms. • The main ones you may have heard of are: bacteria viruses yeast

6. Other examples • Other examples of microbes include: Amoeba Paramecium Euglena

7. Activity 1 • Microbes is another name for microorganisms. • Microbes are too small to be seen with our eyes alone. • Take a look at some microbes under the microscope. • Draw what you see.

8. Rapid Growth • Microbes can reproduce rapidly (very quickly). • Some can even reproduce every 20 minutes! • They do this by dividing. • Insome microbes like yeast this is done by a process called budding.

9. Budding in yeast

10. Uses of microbes • Video clip on how we use microbes

12. Homework Task • Choose one of the microbes from your list in your notes. • Research your microbe. • Present as much information as possible about that microbe on a piece of A4 paper. • You should include a drawing or photo.

13. Appropriate Clip art to topic Properties of Microorganisms and Use in Industries Learning Intention: Find out the properties of microorganisms. Success Criteria: Be able to state what a microorganism is. Be able to describe how a microorganism divides. Be able to give examples of what microorganisms can be used in industry.

14. Starter Activity: Make as many words as you can from the term “microorganism” Words must be at least 3 letters long. Names of people do not count!

15. Appropriate Clip art to topic Properties of Microorganisms and Use in Industries Learning Intention: Investigate how microorganisms are used in the production of bread. Success Criteria: Be able to name the microorganism used in the production of bread. Be able to describe the role of microorganisms in the production of bread.

16. Microbes all around us • Some microbes are harmful and can cause diseases.

17. Useful microbes • Many microbes are harmless to the body. • Some microbes are really useful and can be used to make products that we like to eat and drink. • Some microbes can also be used to make alternative fuels. • Others help us to get rid of harmful sewage.

18. Fermentation • Fermentation is the name given to the process by which yeast converts sugar (its food source) into carbon dioxide and alcohol when no oxygen is available. YEAST SUGAR CARBON DIOXIDE (GAS) + ALCOHOL

19. Making Bread Dough • Yeast is a single celled fungus that is used in bread making. • Yeast is mixed with flour, sugar and water to make a dough. • If the dough is left in a warm place the yeast produces two products: • carbon dioxide gas which makes the dough rise. • ethanol (a type of alcohol which evaporates).

20. Watch and Listen • Fermentation Video Clip Bread dough before rising Bread dough after rising

21. Activity 2 • You will now carry out an investigation to make bread dough.

22. Investigating the rising of dough We are going to investigate the difference between using live yeast and dead yeast in bread making.

23. Investigating the rising of dough Add 10 spoons of flour to 2 plastic beakers. Add 1 spoon of sugar to each and mix. Label the beakers ‘live yeast’ and ‘dead yeast’. Slowly add the correct yeast solution to each beaker and stir to make a smooth soft dough. Transfer the doughs into 2 measuring cylinders and transfer the labels. Mark the height of each dough with an elastic band. Leave for 30 minutes and note the increase in volume of the dough.

24. Investigating the rising of dough • Draw a diagram of the experiment you set up.

25. Results of dough experiment

26. Conclusion Yeast is a living, single-celled fungus. Only live yeast will produce carbon dioxide to make bread rise, therefore live yeast is used in the bread making industry.

27. Appropriate Clip art to topic Properties of Microorganisms and Use in Industries Learning Intention: Investigate how microorganisms are used in the production of bread. Success Criteria: Be able to name the microorganism used in the production of bread. Be able to describe the role of microorganisms in the production of bread.

28. Starter Activity: Answer the following questions: Name the microbe used in the production of bread. What are the two products of fermentation in yeast? Name the gas that makes bread dough rise.

29. Appropriate Clip art to topic Properties of Microorganisms and Use in Industries Learning Intention: Investigate how microorganisms are used in the production of beer. Success Criteria: Be able to name the microorganism used in the production of beer. Be able to describe the role of microorganisms in the production of beer.

30. Making Beer The beer making industry makes use of the fact that live yeast converts sugar into alcohol and carbon dioxide. Yeast cells Sugar from barley grains Carbon dioxide gas + Alcohol

31. Making Beer YEAST SUGAR CARBON DIOXIDE (GAS) + ETHANOL (ALCOHOL) This process of yeast converting sugar into carbon dioxide and alcohol is called fermentation.

32. Activity 3 Making alcohol In this activity you are going to get some yeast to produce alcohol. Different types of yeast can be used in the experiment. We will use brewer’s yeast and baker’s yeast. Science in Beer Guiness Beer (National Geographic Documentary)

33. Method • Collect two tubes and label them as “brewers yeast” and “bakers yeast”. Put your initials on the labels. • Add 2 spatulas of brewers yeast to one tube and two spatulas of bakers yeast to the other. • Add 1 spatula of sugar to each tube. • Half fill each tube with water. • Put the lids firmly on each tube and shake thoroughly. • Loosen the lids and leave until next lesson.

34. Conclusion Brewer’s yeast produces more alcohol than bakers yeast. Brewer’s yeast is therefore best suited to its role in making alcohol for the beer industry.

35. Appropriate Clip art to topic Properties of Microorganisms and Use in Industries Learning Intention: Investigate how microorganisms are used in the production of beer. Success Criteria: Be able to name the microorganism used in the production of beer. Be able to describe the role of microorganisms in the production of beer.

36. Starter Activity: Think about the investigations you have carried out in the production of bread and beer. Your teacher will ask you to describe and explain parts of the investigation soon.

37. Appropriate Clip art to topic Properties of Microorganisms and Use in Industries Learning Intention: Investigate how microorganisms are used in the production of yoghurt. Success Criteria: Be able to name the microorganism used in the production of yoghurt. Be able to describe the role of microorganisms in the production of yoghurt.

38. Yoghurt Bacteria Yoghurt bacteria are examples of useful microbes. They are added to pasteurised milk to make yoghurt. Milk sugar (lactose) is converted into lactic acid. This thickens the milk and gives yoghurt its flavour.

39. Lactose Lactic acidsugar Bacteria Lactose sugar + Bacteria yoghurt

40. Activity 3 • You are now going to make yoghurt.

41. Making yoghurt in a factory

42. Making yoghurt in a lab

43. Making yoghurt • Wash your hands. • Measure 50 ml of milk into a clean plastic cup. • Place one teaspoon of natural yoghurt into the milk. (This contains the yoghurt bacteria) • Stir the yoghurt into the milk and observe the consistency of the mixture. • Put a lid on the cup as soon as possible. • Write your name and the date on a label and attach it to the plastic cup. • Place the cup in an incubator or water bath at 43°C overnight.

44. Watch and Listen • Fermentation Video Clip (2)

45. Appropriate Clip art to topic Properties of Microorganisms and Use in Industries Learning Intention: Investigate how microorganisms are used in the breakdown of sewage. Success Criteria: Be able to name the microorganism used in the breakdown of sewage. Be able to describe the role of microorganisms in the breakdown of sewage.

46. Waste water • When you use water in the home you make it dirty. • We call this waste water. Sometimes you will hear it being called sewage. • Waste water from our toilet, wash hand basin, bath, washing machine and kitchen sink goes into underground pipes below the house. • These pipes join up with pipes from other houses and with pipes from factories, offices and pavements.

47. Sewage treatment • All these pipes go into larger pipes called sewers. This is where the word sewage comes from. • The sewers take all the waste water to the treatment works. • Even the waste water from toilets can be cleaned there.

48. Breakdown of Sewage Stage 1: Screens trap rubbish like rags, bits of wood and plastic. Stones and grit are also removed so they don't damage machinery. Stage 2: The waste water rests in these tanks where any solids in the water sink to the bottom. The solids make a slimy mud called sludge. The sludge is drained out into other tanks to be treated and made harmless. It can be used to make the soil better for growing plants or for burning to make electricity.

49. Breakdown of Sewage Stage 3: Bacteria are added to the sewage in special tanks. Large stirrers gently mix the liquid. The bacteria eat up any chemicals and other waste which could harm plants and animals. Stage 4: The waste water is allowed to rest again, and any left over waste sinks to the bottom of the tank. Stage 5: Now that the treated waste water is much cleaner, it can be safely poured into a river or the sea.

50. Sludge settles and is removed Screens trap rubbish, stones and grit Waste water is left to settle. Bacteria feed on sewage and break it down Treated water drained into rivers or the sea.