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This title in other editions

Fungi: Mushrooms, Toadstools, Molds, Yeasts, and Other Fungi (Class of Their Own)

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Fungi: Mushrooms, Toadstools, Molds, Yeasts, and Other Fungi (Class of Their Own) Cover

 

Synopses & Reviews

Synopsis:

There are hundreds of thousands of different known fungi with many still to be discovered and developed. This interesting book features an examination of the four major groups: yeasts, toadstools, chytrids, and bread molds. Key characteristics of fungi are highlighted, such as spore production, fungis need to feed, and their use of long, branching cells known as hyphae to absorb nutrients from the environment. Special sections explore such varieties as saprophytes, which feed on dead and decaying matter; parasites, which often do considerable harm to other species; and species that form mutualistic relationships with other species to form composite organisms, such as lichen. Case histories involving fungi include penicillin and the fight against disease, and genetically modified (GM) products in food technology.

Product Details

ISBN:
9780778753896
Author:
Wearing, Judy
Publisher:
Crabtree Publishing Company
Subject:
Science & Nature - Botany
Subject:
Childrens Science
Copyright:
Edition Description:
Paperback
Series:
Class of Their Own
Series Volume:
4
Publication Date:
20100231
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
48
Dimensions:
8.50x7.98x.13 in. .45 lbs.

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Related Subjects

Children's » Nonfiction » Plants
Children's » Nonfiction » Science and Nature » General
Children's » Science and Nature » General
Children's » Science and Nature » Plants and Trees

Fungi: Mushrooms, Toadstools, Molds, Yeasts, and Other Fungi (Class of Their Own) New Trade Paper
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Product details 48 pages Crabtree Publishing Company - English 9780778753896 Reviews:
"Synopsis" by , There are hundreds of thousands of different known fungi with many still to be discovered and developed. This interesting book features an examination of the four major groups: yeasts, toadstools, chytrids, and bread molds. Key characteristics of fungi are highlighted, such as spore production, fungis need to feed, and their use of long, branching cells known as hyphae to absorb nutrients from the environment. Special sections explore such varieties as saprophytes, which feed on dead and decaying matter; parasites, which often do considerable harm to other species; and species that form mutualistic relationships with other species to form composite organisms, such as lichen. Case histories involving fungi include penicillin and the fight against disease, and genetically modified (GM) products in food technology.
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