PPT by

Kanwar Singh
of 7B
 Index
 3.1 The characteristics of the living things
I. Seven characteristics
II. Fungi are living things
III. Looking for life

 3.2 Microbes
I. Microscopic life
II. Microscopes

 3.3 Louis Pasture

I. Changing ideas
II. More evidence
III. A problem solved
IV. A new problem
V. A microbe for everything

 3.5 Useful micro-organisms

I. Bread
II. Yogurt and fermented milk drinks
III. Chocolate
IV. Keeping foods fresh
The Characteristics of the Living things
 The Seven Characteristics

 Movement – most animals move from place to place . Plants move by extending
their stems and roots .

 Respiration – living things use the chemical reaction of respiration to release the
energy they need to stay alive.

 Sensitivity – they sense things in their surrounding such as light .

 Growth - they increase in size during their life time.

 Reproduction – living things produce off spring .

 Excretion – they remove waste products from their bodies

 Nutrition – plants make their own nutrients from water and carbon
dioxide . Animals get their nutrients by eating plants or other
animals .
 Looking for Life
From 1976 scientists sent probes to Mars to
check life on it . The probe also tested the soil for
chemicals found in living things . They found nothing
. They force to accept a different expiation . There is
nothing living in the Martian soil .
In 2012 a new probe called Curiosity
began to collect evidence about Martian rocks show
scientist what the climate was like in the past . Perhaps
their was a time when living things exits on planet’s
surface .
 Fungi are living things

Fungi show all the characteristics of living

things . They sense their surroundings , release
energy using respiration and excrete waste like
carbon dioxide .
Microbes
 Microscopic Life
We are surrounded b living things that are too
small to see . Then in 196Os , microscopes were invented .
Using microscopes, scientist saw tiny organisms where they
looked . Microscopic organisms are called microorganisms or
microbes
 Microscopes
A school microscope uses light and lenses to
magnify things . It can make them up to 1000 times
bigger . The specimen observed needs to be thin
enough to let light pass through it .
Scientist use electron microscopes .
They are more complicated than light microscopes ,
but they give fantastic images –up to one million times
the size of the specimen .
Louis Pasture
 Changing Ideas

Wine and beer are made by leaving sugary

solutions to ferment . Bubbles from as they ferment
and the sugar turns to alcohol . Louis Pasture was a
professor of chemistry . He had a new idea – that yeast
use sugar for respiration and alcohol is one of their
waste product .
 More Evidence
Sour milk contains lactic acid . If yeast makes
alcohol , then different micro – organisms might
make milk go sour by producing this lactic acid . The
bacteria uses sugar in the milk for respiration and
produce lactic acid as waste . When Pasture gave extra
sugar ,their numbers grew . When he added them to
milk , it sour very quickly .
 A Problem Solved
The wine and beer that went bad contained
two sorts of micro - organisms – yeast and bacteria .
The drawing shows some of Pasture’s evidence . Beer
could be spoiled in many ways . For each type of
spoilage , Pasture found different bacteria mixed with
the yeast .
 A Microbe for Every Job
Material made by living things is called
organic matter . Microbes help to break it down by
using it as a source of nutrients .
Pasture had practiced that one day we
would use micro –organisms to make different
chemicals . He was right . Micro organisms are now
used to produce vast of industrial chemicals, vitamins
and medicines
Useful Micro – Organisms
 Bread
To make bread , you mix flour with water to from
dough which you then bake . Adding yeast to the dough before
it is baked makes it softer . The yeast uses some of the
nutrients in dough for respiration .
Yoghurt and Fermented Milk Drinks

S o m e bacteria get the energy they need by converting

the sugar in milk to lactic acid . The acid gives yoghurt and
fermented milk their flavor . We can tell how acidic something
is by measuring its pH . The lower the pH , the more acid it
contains .
 Keeping Foods Fresh
Some micro-organisms spoil food. We can slow
down their growth by removing the oxygen , water , or
warmth . For long term storage we can heat foods to sterilize
them and then seal them in a plastic bag , jar , or can . Some
foods don’t need to be kept cold and dry . They are too acidic
or too salty for micro-organisms to grow