6.4.5 Using Biotechnology To Make Food

Question 1

When making yoghurt is the acidity high or low and why? Lac

What does this cause the milk to do?

Answer 1

• High- lactose is converted to lactic acid.
• Coagulate

Question 2

What is the benefit of letting bacteria partly digest?

Answer 2

• Making it easier for us to digest

Question 3

What is used to cause milk to coagulate making cheese? 3
- A M
- R
- ion

Answer 3

• Acidified (with lactic acid) milk
• Rennet with Ca2+

Question 4

What is released by the reaction of yeast and sugar? A,C

Answer 4

Alcohol, CO2

Question 5

What is the difference between batch and continuous culture?

Answer 5

Continuous: primary metabolites can be continuously extracted and the of broth can be toped of with nutrients

Batch: The whole fermenter and product is extracted from culture

Question 6

What conditions does a culture need to be in for batch culture to be used?3
- h population d
- l nutrient a
- under s

Answer 6

• high population density
• limited nutrient availability
• under stress

Question 7

What do bioremediation microorganisms do to water and soil?
-converts less t p to less h s

Answer 7

• converts toxic pollutants to less harmful substances

Question 8

How do bioremediation stimulate the growth of suitable microbes?

Answer 8

• Use contaminants as a suitable food source.

Question 9

What are the advantages of bioremediation? 3/4
- labor?
- waste?
- treated where?

Answer 9

• uses natural systems
• less labor intensive
• few waste
• treated in situ

Question 10

What is an immobilized enzyme?

Answer 10

An enzyme held in place and not free to diffuse through the solution

Question 11

What are the advantages of immobilized enzyme? 3
-mix
-time of use?
-reuse

Answer 11

• Enzyme do not mix, extract costs are lower
• Enzyme can be reused
• A continuous process