The characteristic and causing of Black Death 2. How many Kingdoms & The difference each of them 3. Prevention and Treatment of a Disease because of Pathogen inside our body 4. Aerobic & Anaerobic in Fungi (yeast) & Bacteria 5. Growth curves of Yeast 6. The Causing of dough rise 7. Pyramid numbers for organism in sea
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Victims developed painful, swollen lumps called buboes, usually in the armpits, groin, or neck.
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It caused high fever, chills, vomiting, and dark patches on the skin, which gave it the name "Black Death."
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The disease spread rapidly and widely, often wiping out entire villages within days.
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Caused by the bacterium Yersinia pestis, which was primarily spread through fleas on rats.
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Antibiotic -> Kill bacteria
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Vaccines -> Substances introduces into the body that activates specific white blood cells to eliminate virus or bacterium
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Soap -> Keep microorganism away from skin, Disinfectants -> Kill bacteria
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Yeast (Aerobic) -> Uses oxygen to break down sugar. Helps bread to rise when baking.
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Yeast (Anaerobic) -> Without oxygen, yeast does fermentation. Used in making wine and beer.
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Bacteria (Aerobic) -> Some bacteria use oxygen to get energy. They produce carbon dioxide and water. These bacteria live in places with air.
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Bacteria (Anaerobic) -> Some bacteria don’t need oxygen to live. They use nitrate instead of oxygen. They live in places like mud or inside the body.
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Fermentation by yeast: Yeast consumes sugar in the flour and produces carbon dioxide (CO₂) and alcohol.
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Carbon dioxide production: The CO₂ gas creates bubbles that cause the dough to expand and rise.
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Chemical leavening (baking soda/powder): These ingredients react with moisture or acids to also release CO₂.
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Gluten development: Gluten forms an elastic network in the dough that traps the gas, allowing it to rise.
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Warmth and time: A warm environment helps yeast or chemical reactions work faster, making the dough rise effectively.
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Fungi -> Eukaryotic organisms that absorb nutrients from other materials and often act as decomposers. Most are multicellular, except for yeast. Examples: Mushroom, Yeast, Penicillium.
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Plants -> Multicellular, autotrophic organisms that make their own food through photosynthesis and have cell walls made of cellulose. Examples: Sunflower, Oak tree, Fern.
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Animals -> Multicellular, heterotrophic organisms that usually move and rely on other organisms for food. They don’t have cell walls. Examples: Human, Elephant, Butterfly.
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Bacteria -> Unicellular prokaryotic organisms that reproduce quickly and live in many environments. Some are helpful, while others cause diseases. Examples: Escherichia coli (E. coli), Streptococcus, Lactobacillus.
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Protists -> Mostly unicellular eukaryotes that don’t belong to plants, animals, or fungi. Examples: Amoeba, Paramecium, Euglena.
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Shows how its population changes over time in a culture.
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It has four phases: lag phase (adjusting to the environment), exponential phase (rapid growth), stationary phase (growth slows as nutrients run out), and death phase.
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Helps understand yeast’s behavior in baking and fermentation
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Pyramid of numbers shows the number of individual organisms at each trophic level in a food chain.
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Producers (phytoplankton) are usually the most numerous and form the base of the pyramid.
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Primary consumers (zooplankton) feed on producers and are fewer in number than phytoplankton.
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Secondary and tertiary consumers (like small fish, larger fish, and sharks) decrease in number at each higher level.
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Inverted pyramids can occur in the sea, where a few large producers (like a single kelp or phytoplankton) support many consumers.
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