Prokaryotes don’t have any membrane bound-organelles but they have DNA, a cell membrane and ribosomes
The given statement is False.
The bacterial cells walls are composed of peptidoglycan, also known as murein. It comprises polysaccharide chains cross-linked by unusual peptides, involving D-amino acids. The bacterial cell walls are distinct from cell walls of fungi and plants that are made up of chitin and cellulose, respectively.
The cell walls in bacteria allow small molecules to pass through them freely, however, do not permit large molecules to pass through them, in this manner, it function as a coarse filter.
The main function of the cells wall is to sustain the shape of the cell and inhibit the cell from bursting due to osmotic pressure. The cell wall allows the components to pass, which are essential for bacterial nutrition.
Electrons are the smallest of the three particles that make up atoms. Electrons are found in shells or orbitals that surround the nucleus of an atom. Protons and neutrons are found in the nucleus. They group together in the center of the atom.
Answer: Many pathogenic fungi are parasitic in humans and are known to cause diseases of humans and other animals. In humans, parasitic fungi most commonly enter the body through a wound in the epidermis (skin). Such wounds may be insect punctures or accidentally inflicted scratches, cuts, or bruises. One example of a fungus that causes disease in humans is Claviceps purpurea, the cause of ergotism (also known as St. Anthony’s fire), a disease that was prevalent in northern Europe in the Middle Ages, particularly in regions of high rye-bread consumption. The wind carries the fungal spores of ergot to the flowers of the rye, where the spores germinate, infect and destroy the ovaries of the plant, and replace them with masses of microscopic threads cemented together into a hard fungal structure shaped like a rye kernel but considerably larger and darker. This structure, called an ergot, contains a number of poisonous organic compounds called alkaloids. A mature head of rye may carry several ergots in addition to noninfected kernels. When the grain is harvested, much of the ergot falls to the ground, but some remains on the plants and is mixed with the grain. Although modern grain-cleaning and milling methods have practically eliminated the disease, the contaminated flour may end up in bread and other food products if the ergot is not removed before milling. In addition, the ergot that falls to the ground may be consumed by cattle turned out to graze in rye fields after harvest. Cattle that consume enough ergot may suffer abortion of fetuses or death. In the spring, when the rye is in bloom, the ergot remaining on the ground produces tiny, black, mushroom-shaped bodies that expel large numbers of spores, thus starting a new series of infections.
