Final Flashcards
(140 cards)
What are the four divisions of fungi?
Zygomycota, Ascomycota, Basidiomycota, Deuteromycota
What is the sexual spore of Zygomycota?
zygospores
What is thesexual spore of Ascomycota?
ascospores
What is the sexual spore of Basidiomycota?
basidiospores
What is the sexual spore of Deuteromycota?
none/unknown
What are some examples of fungal infections?
Ringworm, Athletes Foot
Name two examples of symbiotic relationships?
Nitrogen-fixing rhizobia within legumes; Mycorrhizae on plant roots
What is the study of algae?
Phycology
What are eukaryotes with a unicellular level of organization without cell differentiation into tissues?
Protists
What are the three cellular levels of organization?
Unicellular, Colonial, & Multicellular
A sudden infusion of large quantities of a formerly limiting nutrient?
Eutrophication
Unicellular life-forms, such as amebas and paramecia, were motile and appeared more like microscopic animals?
protozoa
Single-celled phototrophs such as diatoms and dinflagellates also thought as unicellular plants?
algae
What are the two types of social amoebas also known as slime molds?
Acellular and cellular
A plasmodium (multi-nucleate mass of cytoplasm) flows in amoeboid fashion across surfaces?
acellular slime mold
individual amoeboid cells aggregate into a pseudoplasmodium. The aggregation is triggered by cAMP.
cellular slime mold
What is the best-studied cellular slime mold?
Dictyostelium discoideum
What has two flagella and causes “red tide” which produces toxins?
Dinoflagellates
What does the apicomplexans plasmodium falciparum cause and what is its vector?
Malaria; Anopheles mosquitos
What is an animal intermediate carrier of infection?
vector
What does trypanosoma brucei cause and what is its vector?
African Sleeping Sickness; tsetse fly
What does trypanosoma cruzi cause and what is its vector?
Chagas’ Disease; triatomine bugs
Food products that are modified biochemically by microbial growth?
fermented foods
What enhances preservation, digestibility, nutrient content, and flavor?
Anaerobic fermentation of food