Fungi

Examines the four major groups of fungi -- yeasts, toadstools, chytrids, and bread molds. Highlights key characteristics of fungi, such as spore production, fungi's need to feed, and their use of long, branching cells known as hyphae to absorb nutrients from the environment. Includes case histories involving fungi, such as penicillin and the fight against disease, and genetically modified (GM) products in food technology. Includes color photographs, a glossary, and sources of further information.