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Understanding Bacteria: Prokaryotes and Eukaryotes Differences

Explore the distinctions between prokaryotes and eukaryotes, their cellular organization, reproduction methods, shapes, cell walls, energy acquisition, pathogens, antibiotics, resistance, and the positive role of bacteria in food, genetic engineering, and environmental cleanup.

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Understanding Bacteria: Prokaryotes and Eukaryotes Differences

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  1. Bacteria By Diana L. Duckworth Rustburg High School Campbell County

  2. Differences with Eukaryotes http://bhs.smuhsd.org/bhsnew/academicprog/science/vaughn/Student%20Projects/Paul%20&%20Marcus/Cell_Replication.html • Prokaryotes – no internal cell organization • Eykaryotes are 10 x larger than prokaryotes • No true multicellular bacteria – cells not specialized • Single strand of DNA (circular); eukarya linear • Reproduction by binary fission – cell just pinches in two; lengthy process in Eukarya • Flagella are more simple; also have pilli • Can be either aerobic or anerobic; more diversity in types of metabolism

  3. 3 shapes of bacteria • Bacillus (rod) • Coccus (round) • Spirillum (spiral) http://sciences.unlv.edu/desertsurvivors/Pages/episode2.htm

  4. Two types of Cell Wall • Distinguished by staining • Gram Positive • Gram Negative • Determines susceptibility to antibiotics Staphylococcus aureus Pink – Gram negative Blue – Gram positive http://library.med.utah.edu/kw/derm/pages/in06_5.htm

  5. How bacteria obtain energy http://user.uni-frankfurt.de/~schauder/cyanos/cyanos.html • Autotrophs • Photosynthesis – use light to fix carbon • Some are obligate anerobes, others aerobes • Cyanobacteria – source of oxygen in atmosphere. • Chemosynthesis – energy from ammonia, hydrogen sulfide, methane • Important in nitrification (ammonia to nitrate) • Heterotrophs – important decomposers of dead organisms • Rhizobium – nitrogen fixing bacteria in roots of legumes (nitrogen to nitrate) • Gangrene http://abdellab.sunderland.ac.uk/lectures/Parmacology/ANSdoc/serotonin8.html

  6. Bacterial Pathogens – humans are food Anthrax – air borne http://srs.dl.ac.uk/Annual_Reports/AnRep01_02/anthrax.htm Vector - fleas http://webs.wichita.edu/mschneegurt/biol103/lecture14/lecture14.html http://health.usnews.com/articles/health/2008/01/03/12-diseases-that-altered-history/photos/ Bubonic Plague www.acponline.org/graphics/bioterro/u_ec.jpg

  7. http://www.jyi.org/features/ft.php?id=102 Lyme Disease http://gracelings.blogspot.com/2007_07_01_archive.html Bacterial Toxins (food & water) Tuberculoses http://sudanwatch.blogspot.com/2006/03/adra-water-capacity-improvement-in.html Cholera Botulism http://anthropik.com/2006/12/industrial-agriculture-the-e-coli-outbreak/ E. coli http://letsgoeverywhere.wordpress.com/2007/11/19/i-survived-cholera-epidemic-2007/ http://www.wnysmart.org/botulism.htm

  8. Fighting Bacterial Infections • Prevention – hygene; especially in food preparation • Antibiotics – During WWII – huge advancement • Alexander Fleming – Penicillium (fungus) secretes penicillin • Different antibiotics effective against different cellular processes • Problem – antibiotic resistance; mutations spontaneous & spread • Favored by misuse of antibiotics – stopping treatment when feel good, not going entire course • Prescribing antibiotics when not effective (e.g. viruses) • Benign bacteria can develop mutation & share it with pathogenic bacteria

  9. Useful Bacteria • Natural in foods – yogurt, cheese, pickles, sourdough bread, buttermilk, etc. • Genetically engineered to produce important compounds • Engineered to clean up environmental contamination – oil spills • Engineered to concentrate low grade ores

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