Transcript Living Factories Presentation

BIOTECHNOLOGY
(a) Living Factories
W. McConnell 2004 Kinross High School
1.
What type of micro-organism
is yeast?
A fungus
W. McConnell 2004 Kinross High School
2.
What does yeast feed on?
Sugar
W. McConnell 2004 Kinross High School
3.
What type of asexual
reproduction does yeast show?
Budding
W. McConnell 2004 Kinross High School
4.
Name 2 industrial processes
which depend on yeast.
•Baking
•Brewing
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5.
What makes the bread dough
rise?
Carbon dioxide bubbles
given off by the yeast.
W. McConnell 2004 Kinross High School
6.
Why do beer and wine
making depend on yeast?
The yeast makes the
alcohol.
W. McConnell 2004 Kinross High School
7.
What name is used to describe
the action of yeast cells on sugar
in the absence of oxygen ?
Fermentation
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8
Fermentation can be shown in
the word equation below:
Glucose
+ ……….
yeast
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…………
alcohol + ………
CO2 + energy
9.
When anaerobic respiration
happens in plants and yeast, what
2 bi-products are produced?
•Alcohol
•Carbon dioxide
W. McConnell 2004 Kinross High School
10. In commercial brewing, what 3
conditions must be carefully
controlled for efficient production ?
1. Temperature
2. Oxygen supply
3. Concentration of glucose
W. McConnell 2004 Kinross High School
11. In commercial brewing why is it
important that unwanted microbes
are kept out ?
They might spoil the quality
and flavour of the beer.
W. McConnell 2004 Kinross High School
12. What 5 ingredients are added to
the vat to make beer ?
• Yeast
• Malt
• Hops
• Sugar
• water
W. McConnell 2004 Kinross High School
13. In batch processing, why is it a disadvantage
that the yeast has to be filtered out of the
beer at the end of the process ?
Production is only possible
in batches and is not a
continuous process.
W. McConnell 2004 Kinross High School
14. What does the brewing industry use as a
source of food for the yeast?
Barley
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15.
What is the main problem with using
barley to feed the yeast?
Yeast cannot feed on the
carbohydrate stored in barley
because it is in the form of
starch.
W. McConnell 2004 Kinross High School
16.
What must be done to the barley
before the yeast can feed on it?
The barley grains
must be allowed to
germinate.
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17.
What does germination do to the
carbohydrate in the barley?
The starch is broken
down into sugar which
the yeast can use.
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18.
Name the sugar formed in the barley.
Maltose
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19.
What name is given to the process by
which the starch in the barley is
changed into a sugar?
Malting
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20.
Name the enzyme in the barley seeds
which converts starch to sugar.
Amylase
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21.
Name 2 industrial processes which
depend on the action of bacteria.
•Cheese making
•Yoghurt production
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22.
What process is the souring of milk an
example of?
Fermentation
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23.
Name the sugar found in milk.
Lactose
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24.
Why must the lab bench be thoroughly
cleaned and equipment sterilised before
working with microbes?
To kill any bacteria which
may be present at the
start of the experiment.
W. McConnell 2004 Kinross High School
25.
Why must the petri dishes be
autoclaved (sterilised) at the end of
the experiment?
To kill any harmful
bacteria which may have
been cultured by mistake.
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26.
How can bacteria and fungi be
destroyed ?
•Drying out
•pH changes
•Disinfectants
•Very high temperatures
W. McConnell 2004 Kinross High School
27.
How might resistant fungal spores be
destroyed?
Answer:
•Temperatures above 121oC
•High pressure
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W. McConnell 2004 Kinross High School