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Frank Modern Certificate Solution for Class 9 Biology Chapter 14 - Bacteria and Fungi: Their Importance

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Frank Textbook Solutions Chapter 14 - Bacteria and Fungi: Their Importance

Frank Textbook Solutions are considered extremely helpful for solving difficult questions in the ICSE Class 9 Biology exam. TopperLearning Textbook Solutions are compiled by our subject experts. Herein, you can find all the answers to the questions of   Chapter 14 - Bacteria and Fungi: Their Importance for the Frank textbook.

Frank Textbook Solutions for class 9 are in accordance with the latest ICSE syllabus, and they are amended from time to time to be most relevant. Our free Frank Textbook Solutions for ICSE Class 9 Biology will give you deeper insight on the chapters and will help you to score more marks in the final examination. ICSE Class 9 students can refer to our solutions while doing their homework and while preparing for the exam.

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Exercise/Page

Frank Modern Certificate Solution for Class 9 Biology Chapter 14 - Bacteria and Fungi: Their Importance Page/Excercise 127

Solution 1

(a) Bacteria are a large group of unicellular, prokaryotic microorganisms.
(b) The bacteria which do not get stained with crystal violet and iodine solution are called gram negative bacteria while those bacteria which get stained with crystal violet and iodine solution are called gram positive bacteria.

Solution 2

(a) Bacteria shows the presence of cell wall, hence they are included under plants.
(b) Spore formation helps bacteria to survive during adverse environmental conditions. Hence it is a survival technique.
(c) Bacteria as friends :
Bacteria are useful to us in many ways like producing antibiotics, forming curd and   cheese, tanning leather, producing various industrial products, nitrogen fixation, digesting cellulose etc.
Bacteria as foes:
They are harmful in many ways like causing diseases, bio-weapons , food spoilage etc.
(d) Yeast is used in breweries since the fermentation activity of yeast produces different types of beverages like wine, beer, alcohol toddy etc. In bakeries, when yeast is added to the flour its fermentation results in the production of carbon dioxide which produces soft bread and other bakery products.

Solution 3

Solution 4

Solution 5

Frank Modern Certificate Solution for Class 9 Biology Chapter 14 - Bacteria and Fungi: Their Importance Page/Excercise 128

Solution 6

Solution 7

(a) Penicillium notatum
(b) Aspergillus fumigatus
(c) Candida albicans
(d) Aspergillus

Solution 8

(a) chitin
(b) saprophytic
(c) obligate aerobes
(d) Agaricus campestris

Solution 9

Solution 10

Fungi are cooked like vegetables or used in pulao or prepared as soups. Some common edible fungi are Agaricus, Ramaria, Clavaria, Morchella.
Also yeast is used in preparing idli and dosa from a mixture of powdered rice and dal.

Solution 11

Yes. Many types of antibiotics are obtained from fungi which are used in medical sciences. Today about 25 types of antibiotics are commercially produced from moulds.
For example: Penicillin is obtained from the fungus Penicillium notatum.
Griseofulvin is extracted from the fungus Penicillium griseofulvum.

Solution 12

Solution 13

(i) (b) Leeuwenhoek
(ii) (a) bacteria
(iii) (b) Bacillus
(iv) (a) Tuberculosis
(v) (d) Rhizobium
(vi) (b) Lactobacillus
(vii) (d) Agaricus
(viii) (a) ethyl alcohol

TopperLearning provides step-by-step solutions for each question in each chapter in the Frank textbook recommended by ICSE schools. Access Chapter 14 - Bacteria and Fungi: Their Importance here. Our Frank Textbook Solutions for ICSE Class 9 Biology are designed by our subject matter experts. These solutions will help you to revise the whole chapter, so you can clear your fundamentals before the examination.

 

Text Book Solutions

ICSE IX - Biology

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