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Year 11 Integrated Science: Microbes Student Learning Objectives Lesson 1 – Introduction to micro-organisms explain what a micro-organism or microbe is state the five main groups of micro-organisms state the three groups of micro-organisms we are learning about Lesson 2 - Bacteria describe the shapes of 3 types of bacteria draw and label a generalised bacterium cell, briefly describing the function of each part describe bacterial feeding by extra-cellular digestion describe bacterial reproduction by binary fission describe how bacteria excrete explain the characteristic S-shaped curve for population growth of bacteria Lesson 3 – Culturing Bacteria describe the process used to culture bacteria describe the safety conditions needed when culturing bacteria describe the conditions that bacteria grow best in explain why the incubated Petri dishes are placed upside down Lesson 4 - Fungi draw and label a diagram showing the structure of a typical fungus and describe the function of each part describe how fungi reproduce and the conditions necessary for optimal growth describe how fungi feed distinguish between saprophytic and parasitic fungi Lesson 5 – Culturing Bacteria (and Fungi) cont. describe how fungi and bacteria are cultured describe the safety conditions needed while doing these techniques explain how to distinguish between bacterial and fungal colonies on a Petri dish Lesson 6 - Viruses draw and label a diagram that shows the structure of a virus describe and draw a diagram to show how viruses reproduce explain how viruses are cultured Lesson 7/8 – Helpful/Harmful Micro-organisms give examples of where micro-organisms can be helpful and harmful describe diseases caused by bacteria, fungi and viruses and their effects on plants, animals and humans recognise that while some microbes cause disease, other are essential to human existence describe and interpret diagrams about the nutrient cycles for carbon and nitrogen discuss aspects of the life processes of bacteria and fungi with reference to composting, fermentation and food poisoning explain the difference between anaerobic and aerobic bacteria Lesson 9/10 – Food and Micro-organisms explain how anaerobic respiration is useful in making wine, beer or getting bread to rise explain how to make yoghurt using a starter culture Lesson 11 – Disease and Immunity describe the 3 lines of natural defences against disease in our body discuss the use of disinfectants, antiseptics and antibiotics in fighting disease describe strategies we can use to prevent catching and spreading diseases distinguish between different kinds of immunity: active and passive, natural and artificial discuss immunisation as a method of disease prevention in New Zealand Lesson 12/13 – Antibiotics, antiseptics & disinfectants / Disease Case Study describe how you can investigate the effect of concentration of antibiotics, antiseptics or disinfectants on bacteria explain how you can identify the effectiveness of an antibiotic, antiseptic or disinfectant on bacterial growth on an agar plate account for the clear zone that appears on an agar plate around some fungal colonies describe the effect of HIV/AIDS on the immune system investigate Meningococcal disease – identify the causal pathogen; state the disease symptoms; describe how medicines are used to treat the disease and/or its symptoms; and describe how the disease is spread