Protists Overview and Nutrition

These are fungi that do not have septa, resulting in a continuous mass of cytoplasm with multiple nuclei. This occurs due to reproduction without cytokinesis.

A branching network of hyphae that forms the body of a fungus, responsible for absorbing nutrients and spreading throughout the environment.

Specialized hyphae that penetrate plant cells to extract nutrients, forming a parasitic relationship.

A mutualistic relationship between fungi and plant roots where the fungi help the plant acquire nutrients like phosphorus, and the plant provides the fungus with sugars.

Mycorrhizae that form a sheath around the roots of plants, extending hyphae into the surrounding soil.

Mycorrhizae that penetrate the plant's root cells with arbuscules, increasing nutrient exchange.

Reproductive units produced by fungi, capable of dispersing and germinating to form new mycelia.

The process involving the fusion of nuclei from two different hyphae, leading to genetic diversity in the offspring.

A theory proposing that viruses evolved from molecules of proteins and nucleic acids before cells appeared on Earth, thus contributing to the rise of cellular life.

A theory stating that viruses were once independent cells that evolved to rely on other cells for replication, possibly due to a loss of key cellular functions.

A theory suggesting that viruses originated from DNA or RNA fragments that escaped from the genomes of larger organisms, becoming independent infectious agents.

The smallest infectious agents, typically measuring less than 2 micrometers in diameter.

The protein shell that encloses the genetic material of a virus.

The combination of a virus's capsid and its enclosed genetic material.

A virus that lacks an additional membrane surrounding its nucleocapsid.

A virus that possesses an additional membrane, called an envelope, surrounding its nucleocapsid.

Used wastewater from homes and industries containing chemicals, debris, and microorganisms.

A process involving three stages (primary, secondary, tertiary) to remove harmful substances from sewage.

The first stage of sewage treatment where large solid materials are removed by skimming and settling.

The second stage of sewage treatment where microorganisms break down organic matter, converting it into sludge.

Food spoilage occurs when microorganisms grow in food, causing unwanted changes in flavor, appearance, and smell.

The study of microorganisms in food, including their beneficial, detrimental, and neutral effects.

A process used to preserve food by using microorganisms to create desired changes such as fermentation of milk into yogurt or grapes into wine.

Microorganisms that are added to food during fermentation either as pure or mixed cultures.

A group of fungi that form arbuscular mycorrhizae, which are symbiotic relationships with plant roots where the fungi provide nutrients to the plants in exchange for sugars.

Fungi that produce spores called ascospores within sac-like structures called asci.

The sac-like structure in ascomycetes where ascospores are produced.

A fruiting body formed by ascomycetes during sexual reproduction.

A group of fungi that produce spores on specialized club-shaped structures called basidia.

A club-shaped structure formed by basidiomycetes where basidiospores are produced.

A symbiotic relationship where both organisms benefit.

An organism that lives in or on another organism, benefiting at the expense of the host.

A group of protists known for their intricate internal skeletons made of silica. Their pseudopodia extend from a central body and are reinforced by microtubules.

A group of protists characterized by their porous shells, called tests, which are made of hardened calcium carbonate. Their pseudopodia extend through the pores and are used for swimming, feeding, and shell formation.

A large and diverse group of protists that move and feed through the use of pseudopodia, temporary extensions of their cell surface.

A type of protist named for their use of cilia, hair-like structures, for movement and feeding. Most are predators and possess two types of nuclei: a small micronucleus and a large macronucleus.

A type of protist that is often parasitic to animals. They spread via sporozoite cells and have a complex of organelles for penetrating host cells. They are not photosynthetic but can retain a modified plastid.

A group of protists known for their ability to spin as they move through water. They are mostly heterotrophic, but some are photosynthetic or mixotrophic. They contain carotenoids, which can give water a reddish or pinkish hue.

A group of protists that includes red algae and green algae, which are known for their photosynthetic abilities.

A sexual process in ciliates where two individuals exchange haploid micronuclei without reproduction.

A process that kills harmful bacteria in milk by heating it to a specific temperature for a set amount of time, making it safe to drink.

A type of food poisoning caused by ingesting toxins released by bacteria that grow in food. These toxins affect the digestive system or nervous system.

A type of food poisoning that occurs when you eat food containing live bacteria. These bacteria invade the intestines and cause illness.

The intentional release of harmful biological agents like bacteria, viruses or other microorganisms for the purpose of causing illness or harm.

The process of spoiling or decaying food due to external factors such as temperature, light, moisture, or microorganisms.

A natural enzyme found in the stomachs of animals, especially calves, that is used to curdle milk in cheesemaking. It helps separate the solid curds from the liquid whey.

A mixture of different types of bacteria that are added to milk during cheesemaking to produce a specific flavor and texture. These bacteria ferment the milk and turn it into cheese.

The process of separating the solid curds from the liquid whey in cheesemaking. Different techniques are used to remove whey and create different cheese types.