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Viruses are on the borderline between living and non-living

Viruses are on the borderline between living and non-living. Bacteriophage. Influenza Virus. Influenza Virus Replicating. Bacteria (Monera) are prokaryotes. Spherical shaped bacteria Cocci (sore throat) Rod shaped bacteria Bacilli (thypoid) Bent bacteria Vibrio (cholera)

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Viruses are on the borderline between living and non-living

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  1. Viruses are on the borderline between living and non-living

  2. Bacteriophage Influenza Virus

  3. Influenza Virus Replicating

  4. Bacteria (Monera) are prokaryotes

  5. Spherical shaped bacteria Cocci (sore throat) Rod shaped bacteria Bacilli (thypoid) Bent bacteria Vibrio (cholera) Spiral shaped bacteria Spirillum (syphilis)

  6. Culturing Bacteria • Obtain a petri dish containing sterile nutrient agar. Keep the lid on whenever possible. • Sterilise a wire loop by passing it quickly through a small bunsen flame. • Using a sterile swab, place it at the end of the wire loop and wipe your desk to check if there are bacteria there). • Make a zig zag streak on the surface of the agar in the new petri dish. • Place the lid on the petri dish and seal it with tape. • Place the petri dish in an incubator at 37oC or over a warm water bath over a bunsen burner (the water bath must be kept at around 37oC and not more). • After a day or two examine the dish to see if any bacteria have grown.

  7. Bacteria replicate every 20 minutes. So after 20 minutes there will be 2 Bacteria. After 40 minutes there will be 4 Bacteria After one hour there will be 8 Bacteria After one hour 20 minutes there Will be 16 bacteria After one hour 40 minutes there will Be 32 bacteria. After two hours there will be 64 Bacteria.

  8. Protists are unicellular eukaryotes (protozoans and protophyta)

  9. Fungi have hyphae instead of cells.

  10. Lichens • A relationship between plants and fungi.

  11. Plants are multicellular photosynthetic

  12. Mosses (Bryophytes)- no vascular bundles

  13. Ferns (Pteridiophytes) have fronds with sori

  14. Conifers (Gymnosperms) have naked seeds in cones

  15. Flowering Plants (Angiosperms) have flowers

  16. Animals are multicellular holozoic

  17. Cnidarians have stinging cells e.g. jellyfish Radial symmetry

  18. Flatworms (Platyhelminthes) long, flat, body e.g. tapeworm Bilateral symmetry

  19. Round worms (Nematodes) long, round, body e.g. Ascaris Radial symmetry

  20. Segmented Worms (Annelids) long round segmented body e.g. Earthworm Radial symmetry

  21. Molluscs soft unsegmented body e.g. octopus Bilateral symmetry

  22. Arthropods exoskeleton jointed limbs Insects, Crustaceans, Myriapods, Arachnids Bilateral symmetry

  23. Kingdom Animalia Phylum Arthropoda Class Insecta

  24. Characteristics of Insects: • Exoskeleton • Jointed appendages • Head, thorax and abdomen In the phylum Chordata, the class amphibians (frog) performs metamorphosis

  25. Echinoderms spiny skin e.g. sea urchin

  26. Phylum Chordata includes 5 classes: Fish Amphibians Reptiles Birds Mammals

  27. Phylum Chordata • Fish and Amphibians and Reptiles are cold blooded. • Birds and Mammals are warm blooded.

  28. Class Fish • Breathe using gills. • Covered with scales.

  29. Class Amphibians • Can live part of their lives on land and part in water. • Grow by metamorphosis e.g. frog hatches from egg, becomes tadpole, and grows into a frog.

  30. Class Reptiles • Hard scaly skin.

  31. Class Birds • Covered with feathers

  32. Class Mammals • Have mammary glands and suckle their youngs with milk • Have their body covered with hair or fur.

  33. Soppa • Butternut squash, tewm, werqa randa, 2 imgharef butir, basla, patata, zunnarija, 6 kikkri stokk tat-tigieg, nocemuskata, melh u bzar.

  34. Majjal • 2 sinniet tewm, spinaci, tadam imqadded, habaq u klin, gobon artab, krema light, 300ml stokk tat-tigiega, qoxra ta’ lumija u l-meraq, 2 kuccarini mustarda dijon. • Qatta pocket fil-majjal, • Imlieh • Aqlih fil-butir • Ahmi fil-forn • Zalza: stokk tat-tigieg, meraq tal-lumi, mustarda, qoxra tal-lumija.

  35. ghagin • Butir, basla, zalzett tal-majjal, tadam polpa, krema friska, nocemuskata, parmegjan, gewz, saghtar u cayenne.

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