### fungus:

Mold
* All mold needs to grow is moisture, a little heat and some food.
* All molds can be a problem and toxic in high concentrations
  - have the potential to cause health effects
* Keep bathrooms clean and dry to reduce molds.
* Many molds are used in industry owing to their high fermentative activity
  - can even cause an allergy in a previously unaffected person
  - grow on rotting logs and fallen leaves, in compost piles and on grasses and grains
  - have medicinal value
  - reproduce by releasing spores into the air that grow into new mold clusters
* Most mold causes health problems
  - lung problems
* Most mold grows on moist surfaces
* Most molds are saprophytes
  - have a certain variety to witch they grow on
  - release spores into the air
  - requires the presence of considerable moisture for growth
  - thrive at warmer temperatures
* Some mold causes infection
  - irritation
  - respiratory symptoms
* Some mold grows on dishes
  - lumber
  - towels
  - walls
* Some mold has chlorophyll
* Some mold is toxic and some can make allergies or asthma worse
  - very harmful and some can make allergies or asthma worse
* Some molds are sources of antibiotics such as penicillin
  - can cause breathing problems and fever
* Some molds can cause respiratory problems in some people
  - or abortion in pregnant cows
  - serious illness
  - thrive in salty and high sugar foods too
  - cause allergic reactions and respiratory problems
* Some molds cause disease or food spoilage
  - release toxic substances
  - illness and some, such as penicillin, cure illness
  - make our food look, taste, or smell bad
* Some molds produce airborne toxins, called mycotoxins
  - compounds that can make even the non-allergic ill
  - extremely potent toxins called mycotoxins
  - mycotoxins that can pose serious health risks to humans and animals
* Some molds produce toxins that can be extremely harmful even in small amounts
  - leach into foods and make unsuspecting humans ill
  - to protect their environment
  - true allergic sensitization and allergic reactions in susceptible people
  - release spores that are small enough to remain airborne
* affects everyone differently.
* also grow in mattresses
  - well on damp wood or soggy paper
  - lower the quality of fodders and cause various diseases of plants, thus lowering yield
  - manufacture the citric acid used to flavor soft drinks
  - play secondary roles during deterioration
  - reduce palatability and nutrient utilization
  - tolerate salt and sugar better than most other food invaders
* appear as fuzz on foods
  - first, followed by zygomycetes that fling sticky spore capsules at the glass lid
* are a common allergen, and are actually microscopic fungi
  - cause of a number of illnesses in addition to triggering asthma and allergies
  - frequent cause of allergies in children
  - member of the fungi family
  - naturally occurring component of the earth's environment
* are a part of nature
  - ripening of some cheeses
  - problem today because people no longer live in a natural environment
  - subdivision of fungi which represent a very diverse group of life-forms on earth
* are a type of fungus and are widespread in nature
  - which grows in dark, warm, and damp environments
* are also common in foods, such as cheese and fermented beverages
  - natural contaminants
  - an important part of the natural environment and have been around for a long time
  - decomposers of dead organic material such as leaves, wood and plants
  - essential to what biologists call nutrient cycling
  - eukaryotic organisms
  - everywhere, indoors and outdoors
  - formed by certain as-comycetous, phycomycetous, and imperfect fungi
  - found everywhere, and can grow on almost any substance when moisture is present
  - fungi just like mushrooms and yeast
* are fungi that can be found both indoors and outdoors
  - thrive both indoors and out in warm, moist environments
  - fungi, simple microscopic plants
  - important to the food industry
  - interesting, visible, and affect the world's food supply
  - larger than bacteria
* are microorganisms that cause allergies, asthma and other health problems
  - live everywhere, especially in humid and warm environments
  - microscopic fungi similar to mushrooms and mildew, but lack any stems, leaves or roots
* are microscopic fungi that live on organic matter
  - plant or animal matter
  - more prevalent in moist areas, such as costal and humid regions
  - multicellular fungi and grow in filamentous hyphae, or long threadlike branches
  - necessary for plant life
  - neither plants nor animals
  - often parasites on plants, animals, or even other fungi
* are parasitic, microscopic fungi whose spores float in the air like pollen
  - without stems, roots or leaves
  - plants without stems, roots or leaves
* are part of the fungus family
  - natural environment, and can be found everywhere, indoors and outdoors
* are present all year long, and grow outdoors and indoors
  - in almost every possible habitat
  - prevalent in the Midwest, where they grow on grains such as corn, wheat, oat, and barley
  - simple microscopic organisms
* are simple plants belonging to the fungus family
  - group known as fungi
  - simple, microscopic fungi, found nearly everywhere
* are simple, microscopic organisms, found virtually everywhere, indoors and outdoors
  - present virtually everywhere, indoors and outdoors
  - non-flowering plants belonging to the phylum called fungi
* are small organisms found almost everywhere both outdoors and indoors
  - spoilage organisms that can make a food unhealthful to eat
  - superficial fungi, usually black, green, or yellow-green
* are the common name for a group of fungi which often have threadlike filaments, called hyphae
  - decomposers of the food chain, and that is also their ecological niche
  - funguses that cause food to get moldy and closets to smell of mildew
  - growth of certain fungi
  - ubiquitous, and mold spores are a common component of household and workplace dust
  - used to make cheese
  - useful organisms
* are very common contaminants of grains but molds can be found in many different food sources
  - tiny microscopic plants
* begins as a tiny spore that lands on a food source like bread
  - from inside the plant and moves outward
  - to germinate within twelve to twenty-four hours
* build up on foods while drying, smoking, curing, and fermenting.
* can also be abundant in the grass during prolonged wet periods in the spring.
* can also cause asthma attacks in some individuals who are allergic to mold
  - problems in foods
  - digest some synthetic materials such as adhesives, pastes and paints
  - grow in the plant bark
  - irritate the eyes, nose, or throat
  - make spores that are like very small seeds
  - thrive on dust, cockroach and dust mite feces, skin flakes and food particles
  - trigger allergies in susceptible people
* can be a nuisance when they settle on our food or possessions
  - problem with too dry of hay
  - black, gray, brown, green or reddish
  - deadly
  - harmful to people as well as to documents
  - cause allergies and respiratory disease
* can cause health problems for people who suffer from allergies
  - to horses
* can cause many health problems, including allergic and toxic reactions
  - plant diseases
  - damage surfaces, and likely contributes to human respiratory ailments
  - discolor paint, weaken fabrics, and degrade foodstuffs
  - easily grow indoors as well
  - form in jars of acrylic paints that haven t been used for a while
* can grow both as unseen filaments and as gray or white fuzzy colonies on the surface
  - even in sealed plastic bags
  - in both hot and cold places but they grow best in warm places
* can grow indoors on damp surfaces
  - or outdoors, anywhere there is sufficient moisture
* can have a big impact on indoor air quality
  - an odor
* can infect grain in the field, during harvesting, handling, and storage
  - standing in the field as well as during harvesting, handling, and storage
  - infiltrate sheet rock, carpeting and insulation
  - jump from one food to another
  - kill a horse
* can live off of a tremendous variety of food sources as well as reproduce in large quantities
  - on a wide variety of food products, including fruits and vegetables
  - look like a smudge, a discoloration, or even a stain
  - make people sick
  - release mold spores that can affect people who are sensitive
  - reproduce both asexually and sexually
  - result in the cattle refusing to eat the silage and a lower nutritional value
  - spoil chocolate by hydrolyzing lipids
  - thrive in conditions too adverse for bacteria or yeasts
  - wreak havoc with human health
* carry their stomachs on the outside, unlike people who digest food on the inside.
* cause allergic symptoms in many people
  - symptoms similar to hay fever in some people, and asthma-like symptoms in others
  - trouble because of their method of reproduction
* causes biodegradation of natural substances, such as food or building materials
  - little damage
  - terrible problems
* commonly release spores in the air that can cause allergic reactions in many people.
* consist of many cells that grow as branching threads called hyphae.
* consumes the starch sizing in book cloth and paper and the collagen in leather.
* develops from the heat generated by moist or wet stored forage and grain
  - in moist or wet grain, forages, hay and many other moist or stale organic materials
  - quickly only when temperatures are warm or hot
* digest food by producing enzymes outside of their cells.
* digests the paper support and gelatin emulsion and can cause stains and image loss.
* directly affect grain value.
* does require moisture and food.
* exist to some small extent naturally in the body and in the environment.
* form in hollow spaces of rocks, as organisms within decay.
* gradually damage building materials and furnishings.
* grow and propagate deriving energy from the feed's protein, fat and carbohydrate
  - as a multicellular and filamentous colony
* grow best in conditions with poor air circulation
  - warm, damp, and humid conditions, and spread and reproduce by making spores
  - under damp and warm conditions
* grow in damp areas so the key to mold control is moisture control
  - damp, warm, poorly aired and dimly lit areas
  - garbage containers
  - soil, compost piles, rotting logs, and fallen leaves
  - various areas of the country in warm, damp environments
  - indoors on virtually any substance when moisture is present
* grow on damp materials
  - our foods and often spoil our food
  - wheat, corn, and peanut hulls used in petfood
  - over many surfaces, such as wood and food, and thrive best in warm and moist conditions
  - preferentially at lower temperatures than do most bacteria
  - rapidly as mycelia and produce spores
  - throughout the natural and built environment
  - very well in dark, humid areas
* grow well in planters
  - on damp clothes
  - wherever it is damp and dark, in bathrooms and kitchens, garages and trash cans
  - year-round
* growing inside American homes, schools and offices can be a particular problem in wet weather.
* growing on fabric is called mildew
  - wallpaper, house plants, carpeting, and upholstery are also perennial allergens
* grows from spores, which are everywhere in our environment
  - in areas with high temperature, high relative humidity, and low air circulation
* grows in damp and humid areas such as basements, attics. bathrooms and closets
  - such as basements, bathrooms, closets, attics
* grows on food
  - organic materials such as paper, textiles, grease, dirt and soap scum
  - plants and in potting soil
  - outdoors and indoors, especially in humid areas like bathroom showers and basements
  - under a fairly wide range of conditions
  - well in damp, dark closets
* grows where humidity is high
  - there is moisture
  - wherever and whenever there is moisture
* hasten food spoilage and can cause allergic and respiratory problems.
* have a cell wall usually composed of chitin, sometimes cellulose, and occasionally both
  - an important role in breaking down organic material
  - branches and roots that are like very thin threads
* includes cell membranes
  - corpi
  - cytoplasm
  - myceliums
  - nuclei
  - plasma membranes
  - sections
  - vacuoles
* is about excess moisture, somewhere
  - alive, it rides the air currents
  - blessed with the bean enzyme, one alpha-galactosidase
* is caused by a combination of high humidity, heat, and still air
  - bread going bad
  - everywhere and mold problems exist indoors in every climate
  - everywhere, inside buildings, houses and outdoors
* is found everywhere, indoors and outdoors
  - green growth that accumulates on the wood
  - highly toxic and can cause instant reactions such as headaches and nausea and even hives
  - likely to appear when there's been flooding, or if conditions are damp
* is located in carpets
  - cellars
  - fridges
  - refrigerators
* is more likely to form where people smoke in the same room
  - than simply a smelly and unsightly stain on walls, ceilings and other surfaces
  - most likely to grow where there is water or dampness - such as in bathrooms and basements
* is of a type of fungus, mildew is also a type of fungus and is sometimes used interchangeably
  - concern in feeding round bales to horses
  - often a problem in damp areas such as basements and bathrooms, and after floods
* is one of the more common allergens
  - worst asthma triggers
  - part of the kingdom of fungi, a distinct kingdom that is neither plant nor animal
  - present in the bark of wood
  - quite common in homes, but wet carpeting seems to be the biggest producer of mold
  - result of spoilage
  - sculpture
  - sometimes visible to the eye
  - tough to fight because it cinch to grow
  - ugly, smelly and can cause health problems for some people
  - used to produce antibiotics such as penicillin
  - white, pink, or red
* is, literally, everywhere on the planet, in every climate.
* like to set up shop in warm, damp, or dark environments.
* likes to live and grow in wet areas.
* live everywhere, and disturbing a mold source can disperse the spores into the air
  - in most environments
* lives in moist conditions where there is oxygen and other chemicals
  - off of any organic matter and loves a warm, humid environment
* love to hang around and grow on wet dirt.
* loves moist soil
  - to grow on such plants and can cause problems
* member of the fungus family.
* microscopic plant that has no chlorophyll.
* mites only develop where there is moisture or a high humidity.
* moisture problem.
* naturally grow in the indoor environment.
* needs air to grow
  - moisture to grow
* needs moisture, a food source and mild to warm temperatures to grow
  - food, which can be any organic matter, and preferably warm temperatures
  - to have moisture on which to grow
  - water to grow
* occur all year, with peaks in spring and fall.
* often reproduce asexually.
* only exists when there is moisture and a food source, such as wood fibers.
* play key role in Asian cuisine.
* produce a stem consisting of several cells
  - health effects through inflammation, allergy, or infection
  - mildew, a growing organism, gray to bluish-green
  - some of the most potent carcinogens found in nature
  - tiny spores to reproduce
  - toxins which can cause food poisoning
  - tremendous amounts of spores which can become airborne
* produces air bound spores which can be breathed into the body's system
  - fruiting bodies, spores dispersed by wind, process repeats once in presence of water
  - spores in order to reproduce
* propagates by spreading a millions of spores, which travel through the air.
* release countless tiny, lightweight spores, which travel through the air
  - fungal spores into the air, resulting in the same symptoms as ragweed allergies
* reproduce and grow by sending tiny spores into the air.
* reproduce by means of spores which commonly travel through the air
  - tiny, lightweight spores that drift in the air
  - very tiny particles called spores
  - using sporulation
  - with spores
* require a preformed source of organic carbon.
* requires nutrients, water, oxygen and favorable temperatures to grow.
* rot fruits and vegetables by breaking down cell walls.
* secrete digestive fluids that decompose the substrate, making nutrients available.
* sometimes can infect living plants and animals
  - make powerful chemicals called mycotoxins
* spreads quickly in fruits and vegetables.
* tend to form on old fruit, bread, and cheese.
* tends to collect in shower stalls and in the garbage bin.
* thrive in carpeting, upholstered furniture, drywall, and wood.
* thrives in so many places, indoors and out
  - most often in moist conditions
* toxins cause a wide variety of signs, many difficult to recognize.
* usually lead to ill health only when they become airborne and are inhaled.
* vary by region, but all can cause allergic reactions in people and animals.
* vary in appearance
  - their ability to cause illness, but some are deadly
+ Mould
  * Some molds cause disease or food spoilage. Sometimes people use them to make some kinds of cheese and antibiotics.