Week 1- Health and disease
Week 1 worksheets are available on STILE.
Don’t forget to watch the video clips and read the information as this will help you answer the questions.
In class we have looked at health and disease, useful pathogens and viruses.
Now we are going to learn about Fungus, bacteria and how pathogens are spread.
Rather complete paper work? Click here to access the printed home learning pack resources.
Lesson 1- Fungus
Fungi are larger than bacteria cells.
They share some of the same parts as plant and animal cells.
Like an animal cell they have:
Nucleus
Cytoplasm
Cell membrane
Like a plant cell they have:
Cell wall
Vacuole
Fungus don’t eat like animals do or make their food like plants. They release a liquid that digests the food outside their cells and then they absorb that liquid YUM!
Bad Fungus
Trichopyton – Causes ringworm and athlete’s foot
Candida – Causes thrush
Good Fungus
Yeast – Used to make bread, wine and beer
Penicillium – Makes the antibiotic pennicillin
Lesson 2- Bacteria
Bacteria are made from just 1 cell and there are many many different types. Just look at the pictures.
You can find bacteria everywhere- in the air, in food, inside your body
There are 100 billion inside your body – weighing nearly 1 kg
Bacteria can have many different shapes – some are rods, some are balls and some are spirals. They have some of the same structures as plant and animals cells.
Like animal cells they have cytoplasm and ribosomes
Like plant cells they have a cell wall.
But they have a flagellum, this is like a tail and helps them to move
They also have a circle of DNA rather than the double helix shape that we have
Bad bacteria
MRSA – A superbug that is resistant to antibiotics.
Salmonella – Causes food poisoning
Good bacteria
Lactobacillus – Makes cheese and yoghurt
Bifidobacterium – Helps with digestion
Lesson 3- How pathogens are spread
We know from what has been happening recently that diseases can be spread very easily.
They can be spread
– through the in droplets from coughs and sneezes
– in water that has not been cleaned
– through touch
– from animals (these are called vectors)
– in food
Make sure to check on STILE for any feedback about your work
and
check week 2 for a sneak peak of what we will be doing next week