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BIOTECHNOLOGY. SQA questions. What you should know. aising. eer. yeast. The r______ of dough and manufacture of b____ and wine depend on the activities of ________ Yeast is a s_____ celled f_______ which uses s______ as food . Anaerobic Respiration ( Fermentation ) - PowerPoint PPT Presentation
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BIOTECHNOLOGY
SQA questions
What you should know• The r______ of dough and manufacture of b____
and wine depend on the activities of ________• Yeast is a s_____ celled f_______ which uses
s______ as food.Anaerobic Respiration (Fermentation)Glucose _______ + _____ + energyCommercial brewers provide yeast with plenty of
f____, correct t________ and __ and s_______ conditions
Brewing is a b______ process - reaction is s_______-the beer/wine is m_____ with yeast so has to be s_________ and vessel c________.
aising eeryeast
ingle ungusugar
ethanol CO2
ood emperature pH terile
atch
topped ixed
eparated leaned
Enzymes in b______ grains convert s________ to maltose sugar in a process called m_______
In continuous flow process i__________cells or enzymes are used. Reaction is ___ stopped and product is not m____ and does not need to be s_______.The cells or enzymes can be r______
• Immobilised cells are t_______ in j_____ beads• The manufacture of c______ and yoghurt
depend on the activities of b______. The s______ of milk is a f________ process.
L______ ______ acid
mmobilisednot
ixedeparated
e used
heese
ouring ermentation
lacticbacteria(milk sugar)
arley tarchalting
rapped elly
acteria
actose
Single celled (B) Fungus (G)
Alcohol (D) Carbon dioxide (C)
Carbon dioxide (C)
Bacterium (A)
CO2
brewing
baking
sugar alcohol
Layer of oil ( prevents entry of oxygen)
Rise in temperature detected by thermometer
Same set up but with dead yeast or no yeast
Alcohol / ethanol
B oxygen used
A D
Carbon dioxide
B
Barley / starch
alcohol CO2
Heat energy is released
Batch
Batch
Continuous flow
Continuous flow
Optimum temperature
Optimum pH
Correct
To prevent growth / kill all other micro organisms
Has more energy / has more protein
Attached to a glass bead / in a jelly bead
Less waste / pollution Less time lostLess waste
Product not mixed with enzyme
Product purer Nutrients don’t decrease
Add more (immobilised) enzymes