Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biology > Food Production > Flashcards

Food Production Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

why do we use glasshouses

A

they provide an enclosed environment in which farmers can control the climate inside and increase their crop yields

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what conditions can be controlled in glasshouses

A
  • artificial heating
  • artificial lighting
  • increasing carbon dioxide content
  • regular watering
  • prevent the entry of pests
  • protect against the effects of the weather
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what two chemicals can farmers use to improve crop yield

A
  • fertilisers
  • pesticides
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

how do fertilisers improve crop growth

A
  • plants use the minerals in the soil in order to grow well
  • these need to be replaced
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

why do we need pesticides

A
  • insects damage crops by eating them
  • weeds outcompete crops for resources
  • fungi can infect crops and spread disease
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what are the three types of pesticides and what do they do

A

insecticides - insects
herbicides - plants/weeds
fungicides - fungal pests

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

advantages of using chemicals as pesticides

A
  • easily accessible and cheap
  • have an immediate effect
  • can kill the entire population of pests
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

disadvantages of using chemicals as pesticides

A
  • can develop a resistance to then
  • they are often not specific and so kill other harmless organisms
  • need to be repeatedly applied
  • they can be persistent (bioaccumulation)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is an example of biological control

A

ladybirds eating aphids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

advantages of using biological control instead of pesticides

A
  • no pollution of chemicals
  • no resistance
  • can target specific species
  • long lasting
  • does not have to be repeatedly applied
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

disadvantages of using biological control instead of pesticides

A
  • may eat other harmful organisms
  • cannot take immediate effect
  • cannot kill entire population
  • may become a pest itself
  • may move out of the area or not adapt to the environment
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

describe the structure of a basic fungal cell

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

how is yeast used to make bread

A
  • the yeast produces enzymes that break down the starch in the flour, releasing sugars that can be used by the yeast for anaerobic respiration
  • the CO2 produced by the yeast is trapped in small air pockets that cause the dough to rise and increase in volume

the ethanol (waste product) is evaporated in the heat of baking and the yeast is killed by the high temperatures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

why is yeast used to make bread

A
  • when yeast carries out anaerobic respiration, it produces ethanol and carbon dioxide
  • yeast will respire anaerobically is it has access to plenty of sugar
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is fermentation

A

the anaerobic respiration in yeast cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

5.6 practical - investigate anaerobic respiration in yeast

A

https://www.savemyexams.co.uk/igcse/biology/edexcel/19/revision-notes/5-use-of-biological-resources/food-production/5-6-practical-investigating-anaerobic-respiration-in-yeast/

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

why is bacteria used to make yoghurt

A
  • they are capable of producing complex molecules (when added to milk they produce enzymes that turn it into yoghurt)
  • they reproduce rapidly so the amount of chemicals they can produce also rapidly increases
18
Q

what bacteria is used to make yoghurt

A

lactobacillus

19
Q

what are the steps for making yoghurt

A
  • all equipment is sterilised to kill unwanted bacteria and to prevent chemical contamination
  • milk is pasteurised (heated) at 85-95*C to kill more bacteria (contamination could slow production of yoghurt through competition and also spoil the taste)
  • milk is cooled to 40-45*C then Lactobacillus is added
  • the mixture is incubated at this temperature for several hours while the bacteria does its job
  • the yoghurt is then stirred and cooled to 5*C to halt the action of the bacteria
20
Q

how does the bacteria actually form the yoghurt

A
  • Lactobacillus converts the lactose into lactic acid and this increased acidity sours and thickens the milk
  • this lowering of ph also helps to prevent the growth of other microorganisms that may be harmful
    This means that yoghurt can be kept for a longer amount of time than milk
21
Q

what is a fermenter

A

containers used to culture (grow) microorganisms such as bacteria and fungi in large amounts

22
Q

what are the products made in a fermenter used for

A

(bacteria and fungi)

can be used for brewing beer, making yoghurt and mycoprotein and other non-food processes like producing genetically modified bacteria and moulds that produce antibiotics

23
Q

why do we use fermenters

A

their conditions can be carefully controlled to produce large quantities of exactly the right type of organism

24
Q

what conditions have to be controlled in industrial fermenters

A
  • aseptic precautions
  • nutrients
  • optimum temperature
  • optimum pH
  • oxygenation
  • agitation
25
Q

why and how are aseptic precautions controlled in an industrial fermenter

A

the fermenter is cleaned by steam

to kill microorganisms and prevent chemical contamination

26
Q

why are nutrients controlled in an industrial fermenter

A

nutrients are needed for use in respiration to release energy for growth and to insure the microorganisms are able to reproduce

27
Q

why and how are optimum temperatures controlled in an industrial fermenter

A
  • temp monitored using probes and maintained using water jackets

ensures an optimum environment for enzymes to increase activity

28
Q

why and how is an optimum pH controlled in an industrial fermenter

A

monitored using a probe and adjusted using acids or alkalis

to check it is at the optimum for the particular organisms being used

29
Q

why is oxygen controlled in an industrial fermenter

A

oxygen is needed for aerobic respiration to take place

30
Q

why and how is agitation controlled in an industrial fermenter

A
  • stirring paddles

microorganisms, nutrients, oxygen, temp and pH are evenly distributed throughout the fermenter

31
Q

why do we need fish farming

A

because most fish used to be caught in the wild however overfishing has lead to dramatic declines in populations

fish farms can breed large numbers in small spaces for protein for humans

32
Q

what are the advantages of fish farming over wild caught fishing

A
  • ability for selective breeding (high quality, fast growing fish)
  • protect against predators
  • control water quality (pollution)
  • control feeding (rapid growth)
33
Q

what methods do fish farmers use to ensure high yields

A

control of

  • water quality
  • intraspecific and interspecific predation
  • disease
  • waste products
  • quality and frequency of feeding
  • selective breeding
34
Q

how do fish farmers control disease

A

antibiotics increase their chances of survival

kept in groups of small numbers to minimise spread of disease

35
Q

how do fish farmers control water quality

A

water is filtered to remove waste and harmful bacteria to prevent disease

cleaned to maintain high levels of oxygen for aerobic respiration

36
Q

how do fish farmers control intraspecific predation

A

fish separated by size and age to reduce eating and fighting

37
Q

how do fish farmers control interspecific predation

A

separated by nets, fences and tanks

38
Q

how do fish farmers control removal of waste products

A

water can be filtered and tanks and nets cleaned

fish can move location

have a net bottom and lobsters and crabs to eat the waste below

39
Q

how do fish farmers control quality and frequency of feeding

A

food is high in nutrients

fed frequently in small amounts so they don’t overeat/waste food or start eating each other

40
Q

how do fish farmers use selective breeding

A

fish separated by gender so only fish with desired characteristics can reproduce

this ensures that the stock of fish is fast growing and the genes get passed on much more frequently

41
Q

what are some desired characteristics in plants

A
  • disease resistance
  • increased crop yield
  • hardiness to weather conditions (eg drought tolerance)
  • better tasting fruits
  • large or unusual flowers
42
Q

what is a problem with selective breeding and what does this lead to

A

inbreeding

reduction of the number of alleles in the population so increased chance of:

  • inheriting harmful genetic diseases
  • being vulnerable to new diseases (less chance of resistant alleles being present)

Biology (22 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions