Living Organisms, Their Structure and Processes — Microbes

About this lesson

This lesson introduces microbes, classifying them into prokaryotes (bacteria) and eukaryotes (protozoa and fungi). It covers beneficial microbes, including root nodule bacteria that help plants use nitrogen, decomposition bacteria that increase soil fertility, lactic acid bacteria used in making yogurt, and beneficial fungi such as Penicillium Roqueforti (used in Roquefort cheese) and Penicillium Notatum (source of penicillin, discovered by Alexander Fleming). It also covers harmful microbes causing diseases from food contamination: dysentery (caused by Entamoeba histolytica protozoan) and typhoid fever (caused by Salmonella Typhi bacteria). The lesson includes a practical activity for making yogurt, health awareness tips for preventing diseases, and evaluation questions. By the end, students should be able to classify microbes, list types, describe beneficial and harmful examples, identify diseases from food contamination, and appreciate scientists' efforts.