Biotechnology Flashcards
What is meant by the term biotechnology?
Biotechnology is the use of biological processes or organisms to create useful products. Many of these being food and drinks
What is the word equation for fermentation-
Glucose = ethanol + carbon dioxide [ +energy ]
Name the gas that makes dough rise-
Carbon dioxide.
Complete-
Yeast is a _______
It is used to make bread and _________ drinks.
During ________ , the _________ in yeast convert glucose into ethanol and _________ __________.
Yeast is a - MICRO -ORGANISM. It is used to make bread and - ALCOHOLIC- drinks. during -FERMENTATION-, the -ENZYMES- in yeast convert glucose into ethanol and -CARBON DIOXIDE-
Some types of bread are made without bread, explain the difference in appearance-
The bread without yeast will look a lot more flat and less risen because it does not have enough bubbles to rise.
Name the product made when lactose is fermented?
Lactic acid.
State the purpose of rennet in cheese making-
Rennet is the chemical used to curdle the milk into curds and whey. It contains enzymes.
State what is meant by milk that is pasteurised-
Pasteurised milk is when it is heated to a very high temperature to kill of harmful bacteria
What is live yoghurt and an advantage of it?
Live yoghurt is yoghurt with contain growing bacterial cultures and have not been pasteurised. Doctors advice you to drink or eat these if you take antibiotics, antibiotics kill all bacteria in your intestine, and this type of yoghurt can replace the useful bacteria.
Complete -
_________ are used to _______ the sugars in milk in the production of cheese and _______. The bacteria convert ________ into lactic acid.
- BACTERIA- are used to - FERMENT- the sugars in milk in the production of cheese and -YOGHURT-. The bacteria convert - -LACTOSE- into lactic acid.
Two useful effects of lactic acid in yoghurt production-
- The lactic acid curdles the milk to create yoghurt.
2. It prevents the growth of harmful bacteria, increasing the time that yoghurt can be kept and eaten safely.
Compare the processes of cheese and yoghurt making/
When making yoghurt the milk is pasteurised whereas in cheese, it is not. Bacteria is added to both of them to create lactic acid from lactose but as well as this, in cheese you have to add rennet that contains ensures to curdle the milk. The curds from curds and whey are then pressed to make solid cheese and left to mature, yoghurt does not need to be matured or separated. In yoghurt, when the bacteria is added, it is left to multiply in a warm place.
