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Where does bread get its fluffiness? Swiss cheese its holes? And what makes vinegar so sour? These foods may taste completely different, but all of these phenomena come from microorganisms chowing down on sugar and belching up some culinary byproducts. Erez Garty shows how your kitchen functions as a sort of biotechnology lab, manned by microorganisms that culture your cuisine.

The next time you look in a mirror, think about this: In many ways you're more microbe than human. There are 10 times more cells from microorganisms like bacteria and fungi in and on our bodies than there are human cells. But these tiny compatriots are invisible to the naked eye. So we asked artist Ben Arthur to give us a guided tour of the rich universe of the human microbiome.

To understand the importance of elements to nutrition. Of the approximately 115 elements known, only the 19 highlighted in purple in Figure 1.26 are absolutely required in the human diet. These elements-called essential elements-are restricted to the first four rows of the periodic table (see Chapter 32 "Appendix H: Periodic Table of Elements"), with only two or three exceptions (molybdenum, iodine, and possibly tin in the fifth row). Some other elements are essential for specific organisms. For example, boron is required for the growth of certain plants, bromine is widely distributed in marine organisms, and tungsten is necessary for some microorganisms.

Germs are everywhere: in school, at home, at the gym, at the mall, even on your computer! You're constantly exposed to germs. Fortunately for most of us, our immune systems defend us against germs and microorganisms daily to keep us healthy and prevent infection. The following discussion questions and activities will help your students learn all about the immune system.

In recent years, Claverie and his colleagues have discovered a host of giant viruses, which are as big as bacteria but lack characteristic cellular machinery and metabolism of those microorganisms. At least one family of these viruses likely evolved from single-celled parasites after losing essential genes, although the origins of other giant viruses remain a mystery, Claverie said.

If you think you can rid your body of bacteria with a quick squirt of hand sanitizer, you'd be oh so wrong. Turns out we have an incredible array of microorganisms living on us AND inside us. But as Anthony tells you, these little guys do some very important work.

For at least 10,000 years, humans have been cultivating plants and selectively breeding them for fast growth, pest resistance, long-term survival in storage, and bigger and better fruit. We've been domesticating animals for just as long, selecting for traits that suited our needs, such as size, appearance, or even personality. For a few decades, we've also had genetic engineering methods for getting the characteristics we want in plants, animals, and microorganisms.

4:34 video Right now, you are inhabited by trillions of microorganisms. Many of these bacteria are harmless (or even helpful!), but there are a few strains of 'super bacteria' that are pretty nasty -- and they're growing resistant to our antibiotics. Why is this happening? Kevin Wu details the evolution of this problem that presents a big challenge for the future of medicine.

New research from the Massachusetts Institute of Technology reveals that some unlikely subjects -- bacteria -- can have social structures similar to plants and animals.

The projects you will find here have been curated by BIE and were gathered from online project libraries. These projects are meant to inspire your own ideas or may be adapted to fit the needs of your classroom.

Good use of both the societal influences as well as different diseases throughout history

JoAnn Burkholder and her associates at North Carolina State University were the pioneer investigators in the Pfiesteria research, which our group of Old Dominion colleagues has since pursued. Burkholder was the first scientist to link the 1991 fish deaths to Pfiesteria, based on her team's on-site investigations and controlled laboratory studies. In addition, she observed a complicated life cycle in the organism, including numerous morphological forms such as motile flagellated cells, amoebae and cysts that are able to survive in the sediment of estuaries until activated by the presence of fish to produce toxic motile cells.