Kingdom: FUNGI Chapter 19 UNIT 4 – Part 2: Protist & Fungi.
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Transcript of Kingdom: FUNGI Chapter 19 UNIT 4 – Part 2: Protist & Fungi.
Kingdom: FUNGIChapter 19
UNIT 4 – Part 2: Protist & Fungi
FUNGI: Characteristics
• Eukaryotic HETEROTROPHS– External Digestion: secrete digestive enzymes
then absorb food paritcles– SAPROPHYTES: obtain food from dead organisms– PARASITES: obtain food from living organisms
• No roots, stems, or leaves• All are MULTICELLULAR
– Except for YEAST (unicellular)
FUNGI: Structure
• HYPHAE: tiny filaments that make up multicellular fungi– Increases surface area (absorption)
• MYCELIUM: tangled mass of hyphae– Fungal Body (below ground)– Fruiting Body (reproductive structure)
• EX: Mushroom; Fruiting body is what we see
• CELL WALLS: Chitin in cell walls (chitin is found exoskeletons of insects)
FRUITING BODY
MYCELIUM
HYPHAE
HYPHAE
FUNGI: Reproduction… most are BOTH asexual & sexual
• SPORES are found in almost every environment..– But must be in right conditions to grow (warm, most, &
nutrients)
• ASEXUAL – Cells or Hyphae break off and grow on own– Produce Spores which scatter and grow
• SPORANGOIPHORE: specialized hyphae• SPORANGIA: produce spores, top of sporangoiphore
• SEXUAL– Two Mating Types ( + and - )– GAMETANGIUM: opposite types join, produce gametes,
fuse and form zygote; meiosis takes place
GREEN: Sporangiophores ORANGE: Sporangia
BLUE: Spores
FUNGI: Classification
• Classified by Reproduction and Structure of Hyphae
• Four Phylum– Zygomycota– Ascomycota– Basidiomycota– Deuteromycota
Zygomycota & Ascomycota
• COMMON MOLDS (Zygomycota)– EX: Black Bread Mold (Rhizpus stolonifer)
• Dark fuzz that grows on bread in warm moist environments…
• RHIZOIDS (hyphae that anchor & digest bread)• STOLONS (stem like that stretch across bread)• SPORANGIOPHORES (form spores)
• SAC FUNGI (Ascomycota)– EX: Cup Fungi & Yeast
• Yeast are the only unicellular fungi; reproduce asexually by budding (forming asci or sac w/ spores)
BLACK BREAD MOLD
CUP FUNGI
LIFE CYCLE: Bread Mold
Importances of Yeast
Baking and Brewing• Saccharomyces “sugar fungi”• Nutrient rich environment w/out oxygen• Alcoholic FERMENTATION to obtain energy• Products:
– Carbon Dioxide (beverages bubble and bread rise)
– Alcohol (in bread evaporates and remains in beverages)
Basidiomycota & Deuteromycota• CLUB FUNGI (Basidiomycota)
– EX: Mushrooms (Puffballs & Rusts)• CAP (fruiting body), GILLS (spore bearing structure on
cap), STALK, & BASE
– IMPORTANCES…• Mushrooms - commercial crops & decomposers… many
are also poisonous, some hallucinogenic • Rusts & Smuts – plant parasites (corn smut)
• IMPERFECT FUNGI (Deuteromycota)– EX: Penicillim notatum…
• Mold that grows on fruit… Source of antibiotic Penicillin
– Have never observed sexual phase of life cycle… therefore placed in own phylum
SHELF FUNGI “DEATH CAP”Most poisonous
PENICILLIUM
CORN SMUT
Ecological Impact• DECOMPOSERS
– Recycle nutrients; break down dead organisms
• DISEASES: Plants– 15% crop loss in temperate regions (50% in tropical)
• DISEASES: Humans– ATHLETE’S FOOT and RINGWORM: mycelium
infects outer layer of skin; easily spread– VAGINAL YEAST INFECTION and THRUSH:
Yeast grows naturally in most regions of body but kept under control by bacteria and immune system
• Caused by antibiotic or weak immune system