CROSSWORD
Follow the clues and solve the terms you have learned.
Across:
1. Organisms that are visible only through a microscope.
3. The process of treating and handling food with an aim to stop or slow down its spoilage while maintaining its nutritional value, texture, and flavour. (4, 12)
4. Substances that prevent the spoilage of foodstuffs due to undesirable chemical changes or microbial growth.
5. The smallest microorganism, which can develop only inside the cells of a host organism.
Down:
2. Diseases caused by microbes that can spread from an infected person to a healthy person through air, water, food, or physical contact. (12, 8)
4. A group of animal-like, single-celled microorganisms.
6. An insect that transmits disease-causing microbes to human beings, without itself suffering from them.
7. A rod-shaped bacterium that sours milk and is used for making curd from milk.
Follow the clues and solve the terms you have learned.
Important Questions on Micro-Organisms: Friend and Foe
Fill in the blank from the given options below:
_____ are used in the production of alcohol.
(Nitrogen, Lactobacillus, Viruses, Amoeba, Yeast)
Fill in the blank from the given options below:
_____ reproduce only inside the cell of a host organism.
(Lactobacillus, Viruses, Amoeba, Yeasts, Fungi)
Fill in the blank from the given options below:
| Nitrogen | Lactobacillus | Viruses | Amoeba | Pasteurisation | Water | Drying | raisins | Fungi | Salting |
Microorganisms such as _____ can live alone.
Fill in the blank from the given options below:
(Nitrogen, Lactobacillus, Viruses, Amoeba, Yeasts, Water, Drying, raisins, Fungi, Pasteurisation, Salting)
_____ sours milk and converts it into curd.
Fill in the blank from the options given in the bracket:
The process of heating milk to high temperature and cooling it rapidly is called_____.
(Nitrogen, Lactobacillus, Viruses, Amoeba, Yeasts, Water, Drying, raisins, Fungi, Pasteurisation, Salting)
(Nitrogen, Lactobacillus, Virus, Amoeba, Yeasts, Water, Drying, raisins, Fungi, Pasteurisation, Salting)
Hepatitis B spreads through _____.
Fill in the blank from the given options below:
_____ lack chlorophyll and feed on decaying matter.
(Nitrogen, Lactobacillus, Viruses, Amoeba, Yeasts, Water, Drying, raisins, Fungi, Pasteurisation, Salting)
Fill in the blank from the given options below:
_____ is used by plants for the synthesis of plant proteins and other compounds.
(Nitrogen, Lactobacillus, Viruses, Amoeba, Yeasts, Water, Drying, raisins, Fungi, Pasteurisation, Salting)
