The world of fungi
Fungi are studied by mycology. They were once counted as plants, but after deeper study they were given a world of their own. Fungi are eukaryotes, cannot move freely, and feed heterotrophically like animals; to live they need food, warmth and moisture, but light is not required. The body of most is built of thin threads called hyphae. Yeast is oval and one-celled; in warm sugary water it multiplies by budding and makes dough rise, which is why it is used in baking. Mould grows quickly on bread kept in damp conditions; its sporangium bursts and scatters thousands of spores. Do not eat or sniff mouldy food: toxins can poison; yet some moulds are the source of antibiotics, medicines against bacteria. Cap fungi include edible kinds (champignon, boletus) and poisonous ones (such as fly agaric); only an expert can tell them apart. Parasitic fungi – smut, rust, wilt fungus – cause plant diseases: smut forms black powder on cereal ears and makes the grain empty. In nature fungi decompose dead remains and enrich the soil. Boiling or cooking does not make a poisonous mushroom safe. If nausea, vomiting or stomach pain starts after eating mushrooms, tell an adult at once and call 103.
“Fungus map”: for each of the four groups (yeast, mould, cap fungi, parasitic fungi) draw one picture and write where it is found and what it feeds on. Then make a “Mushroom safety” poster: 1) do not pick or taste fungi found in woods and fields; 2) eat only mushrooms bought from a shop or checked by an expert; 3) wash with soap if you touched one. Safety: do not open and sniff mouldy bread; an adult throws it away in a closed bag.