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BIOLOGY > Harnessing Biology > Flashcards

Harnessing Biology Flashcards

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1
Q

What is yeast used for in making wine

A

Ferment sugars in grape juice

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2
Q

Why are vats used in making wine

A

Prevent air from reaching wine, ensuring conditions are anaerobic

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3
Q

How are the yeast cells killed in making wine

A

Alcohol conc. increases until it killls yeast cells, fermentation stops

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4
Q

What is beer made of

A

Barley

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5
Q

What are small scale fermenters fitted with?
What does this allow?
(Wine)

A

Airlock
- allows CO2 to escape
- prevents entry of oxygen

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6
Q

What does the fungus penicillium produce?

A

The antibiotic penicillin

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7
Q

What is the function of the cooling jacket in an industrial fermenter

A

Removes heat energy
-> stopping the fermenter overheating and enzymes denaturing

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8
Q

What is the function of air filter in an industrial fermenter

A

Filters air coming in
-> maintaining sterile conditions

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9
Q

What is the function of stirrers in an industrial fermenter

A

Keep broth well stirred
-> oxygenate all parts of the fermenter
-> prevent micro organisms settling

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10
Q

Function of the growth medium in an industrial fermenter

A

Contains all necessary glucose and amino acids
-> micro organism growth

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11
Q

Function of super heated steam in industrial fermenter

A

Applied before fermenter is used
-> kills unwanted micro organisms
> leaves only water + no other residue

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12
Q

What bacteria is yogurt made with

A

Lactobacillus bulgaricus

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13
Q

What happens to milk to kill bacteria (yoghurt)

A

Pasteurised (heated)

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14
Q

What is added to the milk after it cools?
What temp is it maintained at, at this stage?
(Yoghurt)

A

Lactobacillus
46 degrees C

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15
Q

What does maintaining the mixture at 46 degrees C ensure?
(Yoghurt)

A

The bacteria’s enzyme aren’t denatured

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16
Q

Process of making yoghurt?

A
  • equipment is sterilised
  • milk is pasteurised (heating)
  • lactobacillus is to cooled milk + left at 46 degrees C for 4 hours
  • lactobacillus anaerobically respires -> lactic acid
  • further cooled to 5 degrees C
17
Q

What does lactobacillus produce when anaerobically respiring?

A

Lactic acid

18
Q

lactobacillus respires anaerobically to produce lactic acid. What does this do

A
  • Lowers the pH, acting as a preservative
  • acid coagulates the milk protein
    -> as the acidic conditions change the shape of the proteins - giving yoghurt flavour and texture)
19
Q

What is anaerobic respiration in yeast used for making?

A

Beer brewing
Bread making

20
Q

Anaerobic equation in yeast?

A

Glucose -> ethanol + carbon dioxide
C6 H12 O6 -> 2C2 H5 OH + 2CO2

21
Q

What is ethanol and where is it found

A

Alcohol found in alcoholic drinks (beer and wine)

22
Q

How does bread rise

A

Bubbles of carbon dioxide gas expand the dough

23
Q

Does ethanol remain after the bread has been cooked

A

No
It has evaporated due to the high temps

24
Q

2 ways to detect the presence of carbon dioxide

A

Limewater - turns cloudy white
Hydrogen carbonate - orange -> yellow

25
Q

Method for detecting carbon dioxide using a delivery tube

A
  • dissolve sugar in boiled water
  • add yeast + mix + pour into boiling tube
  • add layer of vegetable oil
  • connect delivery tube to second boiling tube - containing limewater or hydrogen carbonate indicator
26
Q

What does the layer of vegetable oil do (when detecting carbon dioxide)

A

-Prevents oxygen entering
- allows carbon dioxide to escape
- ensures anaerobic respiration is taking place

27
Q

What are the conditions of the carbon dioxide experiment (delivery tube) that can be investigated?

A
  • temperature
  • conc. of sugar
  • type of sugar
28
Q

Definition of fermentation

A

Any metabolic reaction ( aerobic or anaerobic) by microorganisms to make a useful product

29
Q

What does barley contain

A

Starch - needs to be broken down

30
Q

When barley seeds germinate, what do they produce?

A

Amylase

31
Q

What does amylase break down when making beer?

A

Amylase breaks Starch -> maltose
Maltose breaks maltose -> glucose

32
Q

How is glucose fermented?
(Beer)

A

By yeast in a large open vat

33
Q

What is added together to make bread?

A

Wheat, flour, water, yeast

34
Q

What does yeast allow to occur (bread) when there is air

A

Aerobic respiration

35
Q

What does enzymes break down in bread?

A

Starch -> sugar
(Sugar is then respired by yeast)

BIOLOGY (7 decks)

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