i

Chapter 1: Microorganism

Section A

Instructions: Every question is followed by four options A, B, C and D. Choose
the correct answer.

1.

Diagram 1
The reddish patches in Diagram 1 is a skin disease. This disease could be
due to
A. microorganism inflection.
B. dogs bite
C. cats bite
D. snakes bite
2. All of the following are microorganisms except
A. bacteria B. fungi C. protozoa D. balsam
3.

Diagram 2
1
From Diagram 2 aboe! we can conclude that
A. the microorganism is bigger than the human cheek cell.
B. the microorganism is smaller than the human cheek cell
C. both cells are e"ual.
D. the human cheek cell is half the size of the microorganism.
4.

Diagram 3
#hat happens to the paper after a few hours$
A. The dough absorbs the paper.
B. The paper absorbs the dough.
C. The dough has e%panded in such a wa& that the paper is hidden
underneath it.
D. The dough has swallowed the paper.
5. 'icroorganisms undergo the following processes except
A. breathe
b. grow
c. think
d. moe
. #hich of the following cannot be seen through the naked e&e$
A. fish scale
B. sweat pore of a human
C. bacteria
D. fine hair on a human bod&
!. #hat are needed to make bread$
I Flour III #ater
II (ugar I" )east
A * and ** onl&
B ** and *+ onl&
C *! ** and *** onl&
D *! **! ***, and *+
#. #hich of the following is not inoled in the making of food$
A. 'aking bread
2
B. 'aking tapai
C. 'aking tempe
D. 'aking fertilizer
,uestions - . 1/ are based on Diagram 0.

Diagram 4
$. *f 1a2u consumes the milk in Diagram 0 on the 10
th
of 3ctober 2//4! the
milk will
A taste sour
B taste sweeter
C taste salt&
D taste bitter
1%. The change of taste of milk in "uestion 5-6 is due to the harmful effect of
A. bacteria
B. fungus
C. sugar
D. milk
11. #hich of the following is matched &rong'($
Disease caused b&
microorganisms
'icroorganism
inoled
*. A*
D(
B. 'umps
C. Tooth deca&
D. (cabies
+irus
+irus
7acteria
7acteria
12. #h& must a patient with con2unctiitis be "uarantined$
A. The microorganism can spread from one person to another.
8
)se
*e+ore
12.1%.%
B. A patient with con2unctiitis can become mad.
C. The patient does not want to be disturbed.
D. 9on2unctiitis is a iral disease.
13. All of the following are methods of preention of diseases from spreading
except
A. b& washing our hands before handling food.
B. b& coering our wounds.
C. b& washing our hands after using the toilet.
D. b& drinking water from the tap directl&.
14. #hich of the following patients should be "uarantined$
1 :atients with mumps
II :atients with con2unctiitis
III :atients with chicken po%
I" :atients with stomach upset
A. * and ** onl&
B. ** and *** onl&
C. *! ** and *** onl&
D. *! **! *** and *+
15.


Diagram 5
The microorganism shown in Diagram ; is undergoing the process of
A. reproduction
B. e%cretion of waste product X
C. respiration
D. taking in food X
,uestions 14 . 1< are based on Diagram 4.

Diagram
1. #hat is the use of the microorganism shown in Diagram 4$
0
A. *t is useful in the making of bread.
B. *t is useful in the deca&ing of dead organic matter.
C. *t is useful in the making of fertilizer.
D. *t is useful in the rotting of bread.
1!. The microorganism in Diagram 4 is
A. mucor
B. bacteria
C. &east
D. amoeba
1#.

Diagram !
#hat is similar of the microorganisms shown is Diagram <$
A. 7oth microorganisms are bacteria
B. 7oth microorganisms are fungi
C. 7oth microorganisms are protozoa
D. 7oth microorganisms are iruses
1$.

P Q R S
Diagram #
#hich of the aboe liing things in Diagram = is not a microorganism$
1. P
B. Q
C. R
D. S
;
2%. All the microorganisms below are found in the pond water except
A. Amoeba
B. :aramecium
C. >uglena
D. 'ucor
4
Section B
Instructions : Write your answers in the space provided.
1.

Diagram 1
Diagram 1 shows 8 glasses of the same size containing 1// ml of fresh milk P! Q! R kept
in 8 t&pes of condition oernight.
,a- #hat is the aim of this e%periment$

???????????????????????????????????????????????????????????????????

???????????????????????????????????????????????????????????????????
51 mark 6
,*- #hat is &our obseration$
??????????????????????????????????????????????????????????????????
??????????????????????????????????????????????????????????????????
51 mark 6
,c- *n this e%periment! state the thing that is

,i- changed:?????????????????????????????????????????????????
,ii- obsered: ?????????????????????????????????????????????????
,iii- kept the same: ?????????????????????????????????????????
51 @
mark6
,.- #hat can &ou conclude from the e%periment$
?????????????????????????????????????????????????????????????????
?????????????????????????????????????????????????????????????????

5 1 @ mark6
<
2.

Diagram 2
Diagram 2 shows two slices of bread! P and Q of the same t&pe and size. P is kept dr&
while Q is kept moist with sprinkles of water. 7oth are wrapped in plastic bags for ;
da&s.
,a- #hat is the aim of the e%periment$
??????????????????????????????????????????????????????????????????
??????????????????????????????????????????????????????????????????
51 mark6
,*- (tate the thing that is

,i- changed:?????????????????????????????????????????????????
,ii- kept the same:????????????????????????????????????????????????????
51 mark6
,c- #hat can &ou obsere after ; da&s$

?????????????????????????????????????????????????????????????????
51 mark6
,.- ,i- #hat is &our conclusion$
?????????????????????????????????????????????????????????????????
51 mark6
,ii- #hat is the microorganism inoled in the rotting of the bread$
?????????????????????????????????????????????????????????????????
51 mark6
=
-
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9hapter 1: 'icroorganism
a. Ans&ers
Section A
1 A 2 D 3 7 4 9 5 9 9 ! D # D $ A 1% A
11 D 12 A 13 D 14 9 15 D 1 A 1! 9 1# 7 1$ D 2% D

Section B
1 ,a- To show that microorganisms can cause milk to turn bad e%cept when kept in a
refrigerator.
,*- *n the end! milk P and Q will turn bad while milk R remains fresh.
,c- ,i- changed : condition of the place where the milk is kept
,ii- obsered : condition of the milk after being left oernight
,iii- kept the same : glasses of the same size A same amount of milk
,.- 'ilk should be kept in a refrigerator to ensure from becoming bad due to the
harmful effect of microorganism found in the air
2 ,a- To show that moist bread gets mould& faster.
,*- ,i- changed: condition of the bread
,ii- kept the same : same t&pe and same size of bread
,c- The moist bread Q gets mould& first.
,.- ,i- 'oist bread gets mould& faster.
,ii- Fungus