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Fungi and Algae
Test #1
| Question | Answer |
|---|---|
| general characteristics of fungi part 1 | important as pathogens, decay organisims, food, and in industrial processes such as brewing, wine and cheesemaking; have cell walls of chitin (a polysaccharide); heterotrophic; single celled or filamentous; non motile |
| general characteristics of fungi part 2 | usually have filamentous structure called hyphae; all are Gram positive; all produce spores |
| mycology | study of fungi |
| mycosis | any disease caused by a fungus |
| function of fungal spores | 1. growth and survival 2. long-distance dispersal (can be pushed in different habitats by water and wind)3. creating new genetic combinations (sexual spores only) |
| septate hyphae | have cross walls or septals that make a division between cells |
| aseptate hyphae | have a chain of cells with no cross wall |
| mycelium | a mass of hyphae (a whole fungus) visible to the naked eye |
| mold | a fungus that grows as a mass of filamentous hyphae |
| yeast | a fungus that grows as single, oval cells they reproduce by budding (an unequal cell division) or by asexual spores |
| budding | an unequal cell division (how yeasts reproduce) |
| dimorphism | having two forms |
| general characteristics of algae | Kingdom Protista; have cell walls; single or multicellular; autotrophic (photosynthetic); no specialized tissues; make the most of the atmospheric oxygen; live only in water and damp places |
| most important type of algae for this class and why | red algae (agar source) because it is the solidifying agent for our medium in lab |
Created by:
lisaanne11
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