Question Bank

Economic Importance of Bacteria And Fungi

1. Name the sciences which deal with the study of bacteria and
fungi.
Ans. Study of bacteria — Bacteriology
Study of fungi — Mycology.
2. Where can we find bacteria?
Ans. Bacteria are distributed widely in air, water and land.
They are found in
(i) intestine of animals,
(ii) decaying plant and animal bodies,
(iii) hot springs and snow (only a few species).
3. Draw a diagram showing the detailed structure of a bacterium.
Ans.

Bacterium

Biology Class-IX 1 Question Bank

4. Differentiate between :
(i) Parasite and Saprophyte.
(ii) Aerobic and Anaerobic respiration.
(iii) Bacteria and Fungi.
Ans. (i) Differences between Parasite and Saprophyte
(Both are heterotrophs)
Parasite Saprophyte
1. Parasites obtain their food from They derive their food from dead and
other living organisms. decaying plants and animals.
2. They live on or inside the bodies They secrete enzymes to dissolve the
of living organisms and do not food material.
secrete enzymes.

(ii) Differences between Aerobic and Anaerobic respiration

Aerobic respiration
1. Takes place in the presence of
oxygen.
2. Complete breakdown of food
molecules takes place.
3. More energy is released (683
kcals per mole of glucose).
4. By-products are CO2 and H2O.
(iii) Differences between Bacteria and Fungi
Bacteria
1. They are unicellular.
2. They are prokaryotes.
3. They are mostly heterotrophic; some
are autotrophic (photosynthetic and
chemosynthetic bacteria).
4. No hyphae present.
5. Commonly reproduce asexually by
binary fission.
Anaerobic respiration
Anaerobic respiration takes place in
the absence of oxygen.
Partial breakdown of food takes
place.
Less energy is released (50 kcals per
mole of glucose).
By-products are ethyl alcohol and
CO2.
Fungi
They are uni- or multi-cellular.
They are eukaryotes.
They are heterotrophic.
Plant body consists of thin microscopic
filaments called hyphae.
Asexual reproduction is found
commonly by spore formation.

Biology Class-IX 2 Question Bank

 5. Name different kinds of bacteria.
Ans. Different kinds of Bacteria —
(i) Rod-shaped — Bacilli
(ii) Spherical — Cocci
(iii) Spiral-shaped — Spirilli
(iv) Short incomplete spirals — Vibrio.
6. How do bacteria (i) respire and (ii) obtain food.
Ans. (i) Respiration: Many bacteria use oxygen in their
respiration process and are called aerobic bacteria, while
others obtain their energy by breaking down complex
food substances in the absence of oxygen. Such bacteria
are called anaerobic bacteria.
During aerobic respiration, complete breakdown of food
molecules takes place resulting in the production of more
energy in comparison to anaerobic respiration. During
anaerobic respiration, partial breakdown of food takes
place releasing less energy. The by-products are ethyl
alcohol and CO2.
C6H12O6 + 6O2 → 6CO2 + 6H2O + 683 Kcal (Aerobic pathway)
C6H12O6 → 2C2H5OH + 2CO2 + 50 Kcal (Anaerobic pathway) sugar
(ii) Food : (a) Autotrophic nutrition : Certain bacteria
contain chlorophyll (bacteriochlorophyll) which enables
the bacteria to manufacture their own food. Such bacteria
are called photosynthetic bacteria.
There is another category of autotrophic bacteria. These
bacteria obtain energy by oxidising inorganic compounds
and are called chemosynthetic bacteria.
(b) Heterotrophic nutrition: Bacteria lacking chlorophyll
are dependent on other organisms for their food, and are
called heterotrophic bacteria. These bacteria may be
saprophytic or parasitic. Saprophytic bacteria derive their
food from dead and decaying organic matter of plants and
animals. They secrete enzymes to dissolve the food

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 material. Parasitic bacteria obtain their food from other
living organisms. They live on or inside the bodies of
living organisms.
7. Explain the following terms:
(i) Nucleoid (ii) Chemosynthesis
(iii) Extracellular digestion (iv) Prokaryotic cell
(v) Antibiotics (vi) Pasteurization
(vii) Mycelium (viii) Botulism
Ans. (i) Nucleoid — In prokaryotic organisms like bacteria,
nuclear material is not enclosed in a nuclear membrane. Such a
structure lacking the nuclear membrane is called the nucleoid
or incipient nucleus.
(ii) Chemosynthesis — Synthesis of food by autotrophic
bacteria by using energy from the oxidation of inorganic
compounds is called chemosynthesis.
(iii) Extracellular digestion — In Mucor and Rhizopus,
nutrition is obtained saprophytically from the organic matter.
The hyphae of these fungi secrete enzymes which convert
complex food into simpler and soluble form. The food in this
form is absorbed by the hyphae. Since the digestion takes
place outside the cell, it is called extracellular digestion.
(iv) Prokaryotic cell — It is a primitive cell in which true
nucleus and cell organelles are lacking, as in bacteria.
(v) Antibiotics — These are chemicals produced by
microorganisms like bacteria which inhibit growth of other
microorganisms.
(vi) Pasteurization — It is a method of sterilization of milk
and other drinks by heating at temperature below boiling point
to destroy bacteria, for example, milk is pasteurized
by heating at 62°C for 30 minutes.
(vii) Mycelium — Mycelium is the filamentous mass which
comprises the fungal thallus. Individual filament of mycelium
is called a hypha.

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 (viii) Botulism — Botulism is the food poising caused by the
infection of Clostridium botulinum.
8. Explain briefly the role of bacteria in nitrogen cycle.
Ans. Role in Nitrogen cycling
Nitrogen is an important element for all living organisms. The
free atmospheric nitrogen, however, cannot be used by animals
and most of the plants. Only the nitrogen-fixing bacteria and
blue-green algae have the ability to fix it into suitable
compounds which can be utilized by other plants. Animals
obtain their nitrogen requirements from the green plants in the
form of proteins and amino acids.

Nitrogen cycle
Plants and animals after their death undergo decomposition.
The ammonifying bacteria convert the dead organic matter
into ammonia. In the soil, ammonia is converted into
ammonium compounds.
The nitrifying bacteria convert the ammonium compounds
first into nitrites and finally the nitrites are converted into
nitrates. The process of converting animal and plant proteins
into ammonia and other simpler nitrogenous compounds like
nitrites and nitrates is known as nitrification. At the same
time, another group of bacteria called the denitrifying

Biology Class-IX 5 Question Bank

 bacteria transform the nitrates to free atmospheric nitrogen.
This process is called denitrification.
The process of conversion of atmospheric nitrogen into
various nitrogeneous compounds, and final release of free
nitrogen to the atmosphere constitutes the nitrogen cycle.
9. Explain the role of bacteria in (a) Nitrification and (b)
Nitrogen fixation.
Ans. (a) Role of bacteria in nitrification
Bacteria play an important role in nitrogen cycle through the
processes of ammonification, nitrification and denitrification.
Nitrification follows ammonification, and involves the action
of nitrifying bacteria in two steps— Ammonium compounds
→ Nitrites → Nitrates
Nitrogen in the form of nitrates is taken up by the plants from
the soil.
(b) Role of bacteria in Nitrogen fixation
Nitrogen fixation : The process of converting free atmospheric
nitrogen into suitable forms like nitrates which can then be
used by plants is called nitrogen fixation.
Certain bacteria are helpful in the fixation of atmospheric
nitrogen. Bacteria like Azotobacter and Clostridium are
present in the soil and fix elemental nitrogen from the
atmosphere. Species of Rhizobium bacteria are present in the
root nodules of leguminous plants, and they also increase the
nitrogen content of the soil by fixing the atmospheric nitrogen.
This is known as symbiotic nitrogen fixation.

Root nodules in a leguminous plant.

Biology Class-IX 6 Question Bank

10. Name the substances that make the cell wall of a fungus.
Ans. Cell wall of a fungus is mainly composed of chitin. In
addition, cellulose may be present.
11. Give three distinguishing features of fungi.
Ans. Characters of Fungi
(a) They lack chlorophyll.
(b) The plant body consists of thin microscopic filaments
called hyphae.
(c) Chitinous cell wall is present.
(d) Nutrition is heterotrophic — parasitic or saprophytic.
12. Give two differences between a fungal cell and the cell of a
green plant.

Ans. Differences between Fungal cell and Cell of a green plant

Fungal cell Cell of a green plant
1. It lacks chlorophyll. It contains chlorophyll.
2. Cell wall is chitinous. Cell wall is cellulosic.

13. Label the parts marked 1, 2, 3 and 4 in the figure shown

below.

Ans. 1. Sporangium
2. Sporangiophore
3. Stolon
4. Rhizoidal hyphae (or rhizoids).

Biology Class-IX 7 Question Bank

14. List three harmful effects each of bacteria and fungi.
Ans. Harmful Effects of Bacteria
A. Spoilage of Foodstuffs
Cooked food, fruits, vegetables, butter, fish and meat are
spoiled by bacteria, particularly during summer months by
causing putrefaction of food materials.
Certain bacteria like Salmonella typhimurium and Clostridium
botulinum cause severe type of food poisoning when bacteria-
contaminated food is consumed.
Clostridium botulinum causes food poisoning commonly
known as botulism.
B. Reduction of Soil fertility
Certain species of anaerobic bacteria inhabit soils which are
either water-logged or have high organic matter content. These
bacteria reduce soil fertility by depleting the nitrogen content
of the soil. They break down nitrates present in the soil and
release free nitrogen which escapes into the air thereby
reducing soil fertility.
C. Diseases in animals, man and plants
(a) Animal diseases
Bacteria cause tuberculosis of cattle, anthrax of sheep, chicken
cholera and pneumonia in horses, sheep and goats.
(b) Human diseases
Many serious diseases are caused by bacteria in human beings.
Some of these are as follows:
Disease Bacterium
Cholera Vibrio cholerae
Diphtheria Corynebacterium diphtheriae
Diarrhoea Bacillus coli
Leprosy Mycobacterium leprae
Plague Pasteurella pestis
Tetanus Clostridium tetani
Tuberculosis Mycobacterium tuberculosis

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 Pneumonia Streptococcus pneumoniae
Typhoid Salmonella typhii
(c) Plant diseases
A number of plant diseases are induced by bacteria. They
cause leaf spots, soft rots, vascular diseases, bacterial galls.
Harmful Effects of Fungi
A. Human diseases
A number of skin diseases are caused by several species of
fungi. High fever and allergies also result from fungal
infection. Athelete’s foot is a fungal infection between the
toes.
B. Plant diseases
Diseases like white rust of crucifers, blight of potato, powdery
mildews, rusts in wheat and smuts in maize, wheat and other
cereal crops are caused by fungi.
C. Spoilage of Food
Penicillium, Aspergillus and moulds like Mucor and Rhizopus
cause food spoilage.
15. (i) How can we protect food from bacterial contamination?
(ii) Name four chemicals used as food preservatives.
Ans. (i) Food can be protected from bacterial contamination by
the following methods:
(I) High Temperature (Sterilization)
The food articles are steamed at 120° to 126°C under 15
Ibs pressure for 12 to 90 minutes. During this period
bacteria, their endospores and all other living organisms
are killed. This method is used in canning foods.
(II) Pasteurization
This method was first used by Louis Pasteur in 1866.
There are two practices — (i) the low-temperature
method where milk is heated to 145°F (62.8°C) for 30
minutes, and (ii) high-temperature method where milk is
heated to 161°F (71.7°C) for 15 seconds. The above

Biology Class-IX 9 Question Bank

 treatment kills bacteria. The finished product is stored at
low temperature to retard the growth of microorganisms
which survive pasteurization.
(III) Low temperature storage
The food substances kept in the refrigerator (5°C) and
freezer (–5°C) remain unspoiled for a long period. Low
temperature does not kill the bacteria but reduces their
metabolic activities and growth to the negligible. In cold
storage the temperature is about –10°C to –18°C at which
bacterial activities are completely inhibited. Some of the
bacterial cells are even destroyed while endospores remain
alive but inactive. Biochemical processes like respiration,
are at their lowest. Vegetables, juices of fruits, eggs, meat,
fish etc., can be preserved by this method.
(IV) Dehydration
Dehydration of meat, fish, vegetables, fruits, etc. reduces
the water content of these articles and thereby the bacterial
growth is completely checked. Reduction of water content
to 10% checks bacterial growth.
(V) Preservatives
Pickles, jams, jellies, etc., can be preserved by adding salt
or sugar. By doing so bacteria get plasmolysed and
subsequently killed. In this way these food articles can be
preserved from bacterial contamination. Chemical
preservatives such as ascorbic acid, sodium benzoate,
benzoic acid and propionic acid are commonly used as
preservatives.
(ii) Ascorbic acid, sodium benzoate, benzoic acid and
propionic acid.
16. Name two diseases each caused in animals and plants by (i)
bacteria and (ii) fungi.
Ans. See answer to Q. 14 above.

Biology Class-IX 10 Question Bank

17. Why is it dangerous to use contaminated food?
Ans. Bacteria and fungal moulds (like Penicillium, Aspergillus,
Mucor and Rhizopus) often contaminate and spoil food.
Consuming such contaminated food can cause food poisoning.
18. List four uses each of the following :
(a) bacteria and (b) fungi.
Ans. (a) Uses of Bacteria
A. In Industry
A large number of products are obtained due to bacterial
activity.
(i) Formation of curd : Milk is converted into curd by
bacterial action in which lactose of the milk is converted
into lactic acid. Sour taste of the curd is due to the
formation of lactic acid.
(ii) Curing of cheese : Bacteria help in producing cheese of a
particular flavour.
(iii) Curing and ripening of tea and tobacco leaves is carried
out by bacteria to produce special flavours.
(iv) Leather Industry : Certain species of bacteria are used in
the preparation of leather from hides and skins of animals.
B. In Medicine
Some bacteria have been exploited to produce antibiotics.
Antibiotics like terramycin, streptomycin, tetracycline,
aureomycin, neomycin are obtained from different
bacterial species.
C. In Maintenance of Environmental Balance
Bacteria decompose the complex organic substances to
simpler substances like carbon dioxide, nitrate, sulphate
etc. Bacterial activity results in the return of the nutrients
to the soil and gases to the atmosphere, thereby playing an
important role in the recycling of materials, and increasing
soil fertility.

Biology Class-IX 11 Question Bank

 D. Nitrogen fixation and soil fertility
Certain bacteria are helpful in fixation of atmospheric
nitrogen. Bacteria like Azotobacter and Clostridium are
present in the soil and fix elemental nitrogen from the
atmosphere. Species of Rhizobium bacteria, present in the
root nodules of leguminous plants, increase the nitrogen
content of the soil by fixing atmospheric nitrogen. This is
known as symbiotic nitrogen fixation.
Nitrogen fixation : The process of converting free
atmospheric nitrogen into suitable forms like nitrates
which can then be used by plants is called nitrogen
fixation.
(b) Uses of Fungi
A. As Food
(i) A number of mushrooms are edible. Being rich in proteins
and vitamins, they have high nutritive value.
(ii) Dried yeasts contain about 50% protein and are rich in
vitamins of the B group.
B. In Medicine
(i) A number of antibiotics are obtained from fungal species.
Antibiotics are substances produced by microorganisms
like bacteria and fungi which inhibit or kill other
microorganisms. The first antibiotic penicillin was
obtained from a fungus Penicillium notatum by Alexander
Fleming in 1928.
(ii) A powerful abortifacient is obtained from a fungus,
Claviceps purpurea.
C. In Agriculture
Soil fertility : Saprophytic fungi decompose the dead
remains of plants and animals returning the locked up
mineral elements to the soil, making soil fertile.

Biology Class-IX 12 Question Bank

 D. In Industry
Different fungi find use in following industries :
(i) In bakeries, yeast is used for baking of bread.
(ii) In breweries, yeast and Aspergillus niger are used for
alcohol production.
(iii) Species of Penicillium and Aspergillus are used for
flavouring cheese.
(iv) In chemical industries, species of Mucor, Rhizopus,
Penicillium and Aspergillus are used for the manufacture
of organic acids such as lactic acid, citric acid and oxalic
acid.
19. Mention whether the following statements are True (T) or
False (F) :
(i) Bacteria are very small unicellular organisms which
multiply by fission.
(ii) Rod-shaped bacteria are called cocci.
(iii) Bacteria are prokaryotic in organization.
(iv) The bacterium Rhizobium is found in the root nodules of
leguminous plants.
(v) Fungi are non-green prokaryotic organisms.
(vi) The mycelium in Rhizopus is coenocytic.
Ans. (i) T (ii) F (iii) T (iv) T (v) F (vi) T

Biology Class-IX 13 Question Bank

20. Complete the following by selecting the correct word :
(i) Bacteria were first discovered by _________.
(Pasteur / Leeuwenhoek / Koch)
(ii) A cell wall is _________ in bacteria. (present / absent)
(iii) Botulism is caused by a species of _________.
(Clostridium / Rhizobium / Acetobacter)
(iv) Rhizopus is _________ in nutrition.
(Saprophytic / parasitic)
(v) Short, incomplete, spiral bacteria are called _________.
(Vibrio / spirilla / cocci)
Ans. (i) Leeuwenhoek (ii) Present
(iii) Clostridium (iv) Saprophytic
(v) Vibrio

Biology Class-IX 14 Question Bank