Name:manoj kumar.rGrade: VIII, Sec:cBiology - Worksheet-2Lesson 2. Mic

1.	Name:manoj kumar.rGrade: VIII, Sec:cBiology - Worksheet-2Lesson 2. Micro Organism: Friend and FoeI Short answer type questions:1. Why collection of water is advised to avoid anywhere?2. Give two examples of common preservatives,3. Expand BCG4. What causes bread dough to rise?5. How curd is formed from the milk?6.Write the two diseases for which vaccine are available.7. Write one important characteristics of virus.8. What kind of organisms are classified under algae?9. What happens if unused kneaded flour is left in open for a day or two?10. What is pasteurization?11. What are food preservatives? Name some common food preservatives.12. Draw a systematic diagram of nitrogen cycle and explain it lobo13. What is fermentation? How is it useful?14. Explain in detail how vaccination works?15. What are good microorganisms? Explain some of the uses of goodmicroorganisms.16. Explain the discovery of Penicillin. e-bP:20 QNO: 1017. What are antibiotics? Explain with the help of examples. 8-b P:20 QNO18. What are the indications required to detect spoilage in food?19. What is food poisoning? What is its effect?
Answer» Answer: 3.BCG:baccille calmatte getting 4.when making the batter of DOUGH,dry yeast is ADDED to it.yeast reproduces rapidly and produce carbon dioxide.bubbles of the gas fill the dough and increase it's volume,which helps dough to rise 5.to make CURD,milk is warmed,a spoonful of curd is added to it,and it is set aside about six hours.the bacterium lactobacillus multiple s in milk and converts it into curd. 7.virus are the smallest and SIMPLEST organism.they are non-cellular and they SHOW characteristics of both living and non living organisms.

Name:manoj kumar.rGrade: VIII, Sec:cBiology - Worksheet-2Lesson 2. Micro Organism: Friend and FoeI Short answer type questions:1. Why collection of water is advised to avoid anywhere?2. Give two examples of common preservatives,3. Expand BCG4. What causes bread dough to rise?5. How curd is formed from the milk?6.Write the two diseases for which vaccine are available.7. Write one important characteristics of virus.8. What kind of organisms are classified under algae?9. What happens if unused kneaded flour is left in open for a day or two?10. What is pasteurization?11. What are food preservatives? Name some common food preservatives.12. Draw a systematic diagram of nitrogen cycle and explain it lobo13. What is fermentation? How is it useful?14. Explain in detail how vaccination works?15. What are good microorganisms? Explain some of the uses of goodmicroorganisms.16. Explain the discovery of Penicillin. e-bP:20 QNO: 1017. What are antibiotics? Explain with the help of examples. 8-b P:20 QNO18. What are the indications required to detect spoilage in food?19. What is food poisoning? What is its effect?

Answer»

Answer:

3.BCG:baccille calmatte getting

4.when making the batter of DOUGH,dry yeast is ADDED to it.yeast reproduces rapidly and produce carbon dioxide.bubbles of the gas fill the dough and increase it's volume,which helps dough to rise

5.to make CURD,milk is warmed,a spoonful of curd is added to it,and it is set aside about six hours.the bacterium lactobacillus multiple s in milk and converts it into curd.

7.virus are the smallest and SIMPLEST organism.they are non-cellular and they SHOW characteristics of both living and non living organisms.

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