PUMPA - SMART LEARNING
எங்கள் ஆசிரியர்களுடன் 1-ஆன்-1 ஆலோசனை நேரத்தைப் பெறுங்கள். டாப்பர் ஆவதற்கு நாங்கள் பயிற்சி அளிப்போம்
Book Free DemoMethodical recommendation:
Theory
| Number | Name | Description |
|---|---|---|
| 1. | Introduction to microorganisms | A basic introduction to microroganisms, definition and what are its types are explianed with examples. |
| 2. | Viruses and their structure | Virus and its structure explained |
| 3. | Bacteria and their structure | Bacteria and its structure explained |
| 4. | Fungi and their structure | Fungi and its structure explained |
| 5. | Algae and their structure | Algae and its structure explained |
| 6. | Protozoa and their structure | Protozoa and its structure explained |
| 7. | Uses of microorganisms in daily life | Friendly microorganisms are explained with examples and how are they useful in various industries are explained clearly. |
| 8. | Uses of microorganisms in medicine and agriculture | Most important aspects where microorganisms are involved such as bio-remediation, nitrogen cycle and antibodies formation are explained clearly. |
| 9. | Man and microbes | A basic introduction to how yeast is used in food preparation and how microorganisms are associated with us in day to day life. |
| 10. | Harmful microorganisms | What are pathogens and communicable diseases and they ways through which these diseases are transmitted are explained clearly. |
| 11. | Microbes in food processing | How basic ingredients used in daily life act as preservatives are explained and what is pasteurization is explained clearly. |
| 12. | Prions and virions | All about Prions and virions |
Practice Questions
| Number | Name | Type | Difficulty | Marks | Description |
|---|---|---|---|---|---|
| 1. | Read the information clearly and answer the questions | 1st type - receptive | easy | 2 m. | Some products obtained from microorganisms are given, find how these products are used and from which microorganisms they are derived. |
| 2. | Choose the best option | 1st type - receptive | easy | 2 m. | Choose the correct option which is suitable for the statement given in the question. |
| 3. | Choose the right answer | 1st type - receptive | medium | 3 m. | From the set of options given, find the unicellular and multicellular microorganisms. |
| 4. | Answer the following | 2nd type - interpretation | medium | 3 m. | Answer the given questions based on the characteristics and nature of the microorganisms clearly. |
| 5. | Answer the questions | 2nd type - interpretation | medium | 3 m. | Man and Microbes : Topics inclued- fermentation |
| 6. | Fill in the blanks | 2nd type - interpretation | easy | 3 m. | Uses of microbes. Excercieses include topics: antibodies ,nitrogen cycle, etc. |
| 7. | Choose the correct answer | 2nd type - interpretation | easy | 4 m. | Choose the name of the diseases caused in animals, plants and human by microorgnisms. |
| 8. | Answer the following | 2nd type - interpretation | hard | 5 m. | Various questions are based on the uses of microorganisms, try to answer these questions properly in refernece to uses of microorganisms. |
| 9. | Assumption and prediction | 3rd type - analysis | hard | 2 m. | Analytical questions hard difficulty level |
| 10. | Multiple choice | 2nd type - interpretation | medium | 3 m. | Topics covered : Prions,virions,uses of microbes |
Questions for Teacher Use
| Number | Name | Type | Difficulty | Marks | Description |
|---|---|---|---|---|---|
| 1. | Fill in the blanks | Other | easy | 2 m. | Rememeber and understand type questions on micro organisms |
| 2. | State True or false | Other | hard | 5 m. | State true or false based on concepts of use of microorganisms and preservation of food from microrganisms. |
| 3. | Perform the following | Other | hard | 10 m. | Perform the two experiments given and write what yu observe in reference to the microorgnaisms and its inference clearly. |
| 4. | Microorganisms | Other | easy | 1 m. | An object contains Multiple choice questions (MCQs) from TN book back exercises about units of measurement of microbes, characteristics of viruses and bacteria. |
| 5. | Microbes in food processing | Other | hard | 2 m. | Various questions are based on the uses of microorganisms, try to answer these questions properly in refernece to uses of microorganisms. |
Tests
| Number | Name | Recomended time: | Difficulty | Marks | Description |
|---|---|---|---|---|---|
| 1. | Training test 1 | 00:30:00 | medium | 18 m. | |
| 2. | Training test 2 | 00:20:00 | medium | 15 m. |
Periodic assessments
| Number | Name | Recomended time: | Difficulty | Marks | Description |
|---|---|---|---|---|---|
| 1. | Homework 1 | 00:20:00 | medium | 3 m. | |
| 2. | Homework 2 | 00:20:00 | medium | 5 m. | |
| 3. | Progress test 1 | 00:45:00 | medium | 22 m. | |
| 4. | Progress test 2 | 01:00:00 | medium | 30 m. | |
| 5. | Periodic Assessment | 00:10:00 | medium | 4 m. | PA 1 - Microorganisms |
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