1. The Fungi (the one everyone wants to ask to TWIRP?)

2. Main Ideas I. Characteristics of Fungi II. Fungal Forms III. Classification of Fungi

3. I. Characteristics of Fungi A. Made of eukaryotic cells 1.Eukaryotic cells have a nucleus (prokaryotic cells do not) 2.Animal and plant cells are also eukaryotic 3.Fungal cells have a cell wall (animal cells do not).

4. I. Characteristics of Fungi B. Release exoenzymes into their surroundings 1.Fungi digest 1 st, then ingest (we ingest, then digest) 2.This allows the fungi to be decomposers 3.Fungi DO NOT PHOTOSYNTHESIZE – they must obtain food from another source (“heterotrophs”).

5. I. Characteristics of Fungi C. Made of hyphae – microscopic tubular filaments composed of repeating cells. 1.Hyphae grow and increase a fungus’s surface area. 2.A mass of interwoven hyphae is called a mycelium (plural = mycelia) 3.Mycelia are usually beneath the surface 4.Mycelia can be massive

7. The “Humongous Fungus” of Oregon - Armillaria ostoyae Covers an area equivalent to 1,600 football fields!! At least 2,400 years old!! Estimated to weigh hundreds of tons!!

8. I. Characteristics of Fungi D. Reproduce through spores 1.Can be produced asexually and/or sexually 2.Fruiting body – structure built for dispersing spores 3.Spores dispersed mainly through wind 4.Asexual stage = Imperfect stage Sexual stage = Perfect stage

9. Main Ideas I. Characteristics of Fungi II. Fungal Forms III. Classification of Fungi

10. II. Fungal Forms A. Yeast 1.Some fungi exist only as yeast – others can exist either as yeast or mycelia depending on conditions 2.Yeast reproduce asexually by budding

11. II. Fungal Forms A. Yeast (cont.) 3.Examples: baker’s yeast (Saccharomyces cerevisiae) -human yeast infections (Candida albicans) 4.Uses in biotechnology a.Fermentation b.Study of molecular genetics in eukaryotes.

12. II. Fungal Forms B. Molds 1. Rapidly growing, asexually reproducing fungi 2.Can spoil bread, fruits, and cheeses 3.Importance in biotech: a. Fermentation b. Penicillin

13. II. Fungal Forms C. Mushrooms D. Cups E. Shelf Fungi F. Puffballs

14. Main Ideas I. Characteristics of Fungi II. Fungal Forms III. Classification of Fungi

15. A. Saprophytes 1.Feed on dead organic matter – the decomposers 2.Important to ecosystems for recycling carbon, nitrogen, and other nutrients.

16. III. Classification of Fungi B. Parasites – are harmful to another organism 1.Human – athlete’s foot, yeast infections, ringworm. 2.Over 70% of plant diseases are fungal (eg. Dutch Elm Disease) 3.Can also infect other microbes! http://www.youtube.com/watch?v=jOwCOLf0IRU&feature=related

17. III. Classification of Fungi C. Mutualists – are beneficial to another organism 1.Lichen – association of a fungus with algae

18. III. Classification of Fungi C.Mutualists (cont.) 2.Mycorrhizae – association of a fungus with plant roots a. fungi “extend the reach” of plant roots b. nearly all plants have mycorrhizae c. plants get more minerals from soil; fungus gets organic nutrients from plant