Problem: A microorganism or microbe is a microscopic organism, which may be single-celled or a cluster of cells.

The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India, and the 1st century BC book "On Agriculture" by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera, and anthrax.

Microorganisms include all unicellular organisms, and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea, and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms, and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here.

They live in almost every habitat from the poles to the equator, deserts, geysers, rocks, and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as "Deinococcus radiodurans" to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms.
1. What organisms do microorganisms include?
2. Since when has invisible microbial life been suspected?
3. What scripture mentioned them?
4. From when?
5. Where?
6. What other old book?
7. When was that written?
8. Who was the author?
9. Where do microorganisms live?
10. From where to where?
11. Can they live in extremely hot places?
12. How about extremely cold places?
13. What microorganism can live in high radiation places?
14. Who figured out that microorganisms caused food to rot?
15. What was previously believed to cause food to rot?
16. Is Anthrax caused by microorganisms?
17. Who figured that out?
18. Is tuberculosis also caused the same way?
19. Who started looking at microorganisms under a microscope?
20. When?
Answer: 1. ingle-celled or a cluster of cells.
2. from ancient times
3. Jain scriptures
4. 6th century BC
5. India
6. On Agriculture
7. 1st century BC
8. Marcus Terentius Varro
9. almost every habitat
10. poles to the equator, deserts, geysers, rocks, and the deep sea
11. Some can.
12. Some can.
13. Deinococcus radiodurans
14. Louis Pasteur
15. spontaneous generation
16. yes
17. Robert Koch
18. Yes
19. Antonie van Leeuwenhoek
20. 1670s

Problem: Walter owns three Italian restaurants which are running very well in Rhode Island in America. Every day his restaurants welcome crowds of customers all over the world. He studied to be a cook, but he sees now that his success is the result of a lifetime education. When he opened his first restaurant, all of a sudden his schooling knowledge , the history of his family and his ethics of his father _ . It made him a person who studied and explored the secrets in the food business. Walter's learning never stops. He says " The food business is one where you need to stay on top. Cooks should be trained. You have to keep on studying or you will be left behind." So he spent more time in reading. Every time he gets new ideas from the book, he brings them into his work. Walter also has a clear understanding about success. That is he would like to be remembered as a person who is creative, who believes in the Italian cooking culture in America. Food is like a bridge connecting to the past, to the family and to the country. He says "Success to me is not how much money I make, but if at the end of the day I am able to make fifteen or twenty customers happy, I'm a happy man."
1. what kind of restaurants does walter own?
2. how many customers does he want to make happy?
3. where does he get new ideas?
4. what did he study for?5. where are his restaurants located?
6. are they running well?
7. when does learning stop?
8. who should be trained?
9. who wants to be remembered as a creative?
10. what does he believe in?
11. what does food connect to?
12. what else?
13. what happens if you don't study?
14. what did he study and explore?
15. where do you need to stay in that business?
16. where does he bring his new ideas?
17. what does he welcome crowds of everyday?
18. where?
19. what does he have a clear understanding about?
20. how many restaurants does he have?
Answer: 1. Italian
2. 15 or 20
3. from the book
4. to be a cook
5. Rhode Island in America.
6. Yes
7. Never
8. Cooks
9. Walter
10. the Italian cooking culture in America
11. the past
12. The family
13. You will be left behind
14. The secrets in the food business
15. on top
16. Into his work.
17. customers
18. All over the world.
19. success.
20. Three

Problem: CHAPTER THIRTY-TWO

TREATS OF TODGER'S AGAIN; AND OF ANOTHER BLIGHTED PLANT BESIDES THE PLANTS UPON THE LEADS

Early on the day next after that on which she bade adieu to the halls of her youth and the scenes of her childhood, Miss Pecksniff, arriving safely at the coach-office in London, was there received, and conducted to her peaceful home beneath the shadow of the Monument, by Mrs Todgers. M. Todgers looked a little worn by cares of gravy and other such solicitudes arising out of her establishment, but displayed her usual earnestness and warmth of manner.

'And how, my sweet Miss Pecksniff,' said she, 'how is your princely pa?'

Miss Pecksniff signified (in confidence) that he contemplated the introduction of a princely ma; and repeated the sentiment that she wasn't blind, and wasn't quite a fool, and wouldn't bear it.

Mrs Todgers was more shocked by the intelligence than any one could have expected. She was quite bitter. She said there was no truth in man and that the warmer he expressed himself, as a general principle, the falser and more treacherous he was. She foresaw with astonishing clearness that the object of Mr Pecksniff's attachment was designing, worthless, and wicked; and receiving from Charity the fullest confirmation of these views, protested with tears in her eyes that she loved Miss Pecksniff like a sister, and felt her injuries as if they were her own.

'Your real darling sister, I have not seen her more than once since her marriage,' said Mrs Todgers, 'and then I thought her looking poorly. My sweet Miss Pecksniff, I always thought that you was to be the lady?'
1. Where was Miss Pecksniff going?
2. Did she have a sister?
3. Who met her in London?
4. Who did she ask her about?
5. Did she ask about her ma?
6. Was Mrs Todgers a fancy dressing woman?
7. What was Mrs. Todgers shocked by?
8. how did she feel about this?
9. Was she bitter at Miss Pecksniffer?
10. who then?
11. Why?
12. how did she feel about Miss Pecksmith?
13. like what?
14. Was Miss Pecksmith a lady?
15. who was?
16. Did Mrs. Todgers agree with this?
17. Did Pa find a new ma?
18. was Mrs. Todgersinterested interested in him?
19. Who was not a fool?
Answer:
1. London
2. yes
3. Mrs Todgers.
4. Her Pa.
5. no.
6. . No.
7. The intelligence.
8. She was quite bitter.
9. no.
10. Mr Pecksniff
11. because the object of his attachment was designing, worthless, and wicked
12. She loved her.
13. Like a sister,
14. No
15. Her sister.
16. Yes, but she thought she was to be the lady.
17. no.
18. unknown
19. Miss Pecksniff