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Short Tricks: Microbes in Human Welfare Video Lecture | Biology Class 12 - NEET

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FAQs on Short Tricks: Microbes in Human Welfare Video Lecture - Biology Class 12 - NEET

1. What are the different ways in which microbes are used in human welfare?
Ans. Microbes are used in various ways in human welfare. They are used in the production of antibiotics, vaccines, enzymes, and organic acids. They are also used in sewage treatment, bioremediation, and in the production of food and beverages.
2. How are microbes used in the production of antibiotics?
Ans. Microbes are used in the production of antibiotics through a process called fermentation. Certain bacteria and fungi are grown in large fermenters under controlled conditions, and they produce specific antibiotics as a byproduct of their metabolism. These antibiotics are then purified and used for medical purposes.
3. Can you explain how microbes are involved in sewage treatment?
Ans. Yes, microbes play a crucial role in sewage treatment. In wastewater treatment plants, microbes are used to break down organic matter in sewage. The sewage is first treated in primary and secondary treatment processes, where bacteria and other microorganisms are used to decompose organic matter and remove pollutants. This helps in the purification of water before it is released back into the environment.
4. Are there any harmful effects of microbes in human welfare?
Ans. While microbes play a significant role in human welfare, some can also have harmful effects. Certain pathogenic microbes can cause diseases in humans and animals. It is important to maintain proper hygiene and follow safety measures to prevent the spread of these harmful microbes.
5. How are microbes used in the production of food and beverages?
Ans. Microbes are used in the production of various food and beverages. For example, yeast is used in the fermentation process to produce bread, beer, and wine. Bacteria are used in the production of yogurt, cheese, and other dairy products. These microbes help in the fermentation and flavor development of these food and beverage products.
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