UNIT 6. ALGAE AND FUNGI: THE IMPACT OF ALGAE AND FUNGI ON
HUMAN AFFAIRS.
This unit describes the economic importance of the algae and fungi, including their
biology and crucial roles in the environment. The algae are recognized as key producers
in aquatic environments, and as sources of human food, devastating blooms, and
industrial products. Fermented beverages and foods from fungi are discussed, as is the
medical importance of fungi as sources of antibiotics, toxins, and diseases affecting crops
and people.
Chapter 22. The Algae.
Answer the following questions:
1. What criteria are used to distinguish among the various groups of algae?
2. Describe the economic importance of the various groups of algae. 3. Discuss the ecological importance of the algae. 4. How are algae blooms related to oxygen depletion?
5. The term seaweed refers to which groups of algae?
6. Which groups of algae are known to produce toxins?
7. Describe the industrial uses of algal polysaccharides. 8. What is the difference between the bluegreen algae and the rest of the alga?
9. Speculate why a variety of photosynthetic pigments have evolved in the algae that
live in aquatic environment while this diversity is not seen in the land plants?
Chapter 23. Fungi in the Natural Environment.
Answer the following questions:
1. What characteristics distinguish fungi from plants? What characteristics distinguish
them from animals?
2. How does Puccinia graminis begin new infections on wheat when no barberry plants
are in the area?
3. Why are scientists interested in mycorrhizal fungi?
4. Describe the ecological roles played by fungi. 5. Compare and contrast the rust and smut fungi. 6. Compare and contrast the sexual reproductive structures of the Ascomycota and
Basidiomycota. 7. In what ways are the slime molds funguslike and in what ways are they animallike?
8. Describe the use of fungi in bioremediation. 9. Why has late blight of potato resurfaced to become a threat to potato growers?
10. What approaches can be used to control fungal diseases without the widespread use
of fungicides?
Chapter 24. Beverages and Food from Fungi.
Answer the following questions:
1. What are the advantages associated with fermented foods?
2. What is the nutritional value of edible mushrooms? How are mushrooms cultivated?
3. Describe the effects, both positive and negative, of alcohol on health. 4. How does the making of champagne or a sparkling wine differ from the making of a
still wine?
5. Identify the following distilled beverages: grain neutral spirits, vodka, gin, whiskey, bourbon, and brandy. 6. How might the history of absinthe be useful to alcohol and drug education programs?
Chapter 25. Fungi that Affect Human Health.
Answer the following questions:
1. How did Fleming’s discovery change the scope of medical science?
2. Differentiate between antibiotics and fungal toxins in terms of their human impact. 3. In what ways do mycotoxins threaten food safety in both developed and developing
countries?
4. Discuss the positive and negative impacts of Claviceps purpurea on society. 5. Why are mushrooms in the genus Amanita among the most feared mushrooms?
Discuss the various types of toxins found in the genus. 6. Describe the use of hallucinogenic mushrooms by native people in various parts of
the world.
7. Why has there been an increase in the incidence of mycotic infections in recent
decades? What are the most common serious mycoses?
8. Describe the importance of fungi as cause of allergic diseases.