harnessing biology Flashcards
what is a bacteria’s cell wall made of
murein
what are the circle structures called in a bacteria’s cell
plasmids - circle of DNA - for genetic modification
what is a fungi’s cell wall made of
chitin
what antibiotic does the fungi: Penicillium produce
penicillin (aerobic respiration)
what is bacteria genetically engineered to produce
human insulin (aerobic respiration)
what is the purpose of a cooling jacket
- respiration produces heat
- therefore cooling jacket cools it down to optimum temperature
what is the use of having sterilisation and an air filter in the industrial fermenter
- both remove unwanted bacteria (through super heated steam)
- sterilisation - gets rid of other unwanted bacteria as it could create competition for the nutrients
what is the use of a stirrer for mixing in the industrial fermenter
distributes heat and nutrients
why is it important to add air and nutrients (growth medium) to the fermenter regularly
-allows bacteria to respire aerobically through oxygen and glucose
- amino acids - protein
(glucose and amino acids - protein are nutrients)
what would change about the design of the industrial fermenter if you were producing beer/ethanol
- no oxygen - for anaerobic respiration
- glucose -> ethanol + CO2
what role does yeast play in bread and beer making
bread - produces CO2
beer - produces ethanol
how could someone increase the speed of respiration in the yeast and making the dough rise more rapidly
- increase temperature
- increases kinetic energy
- increases number of collisions between substrate and active site of enzyme
how could you improve the validity of your investigation:
experiment - measuring the rate of anaerobic respiration in yeast cells
- repeats = increase in reliability
- volume of gas = more accurate (bubbles different sizes)
- more temperatures - to find accurate optimum
what is the word equation for anaerobic respiration in yeast?
glucose -> carbon dioxide + ethanol
what is the word equation for anaerobic respiration in animals?
glucose -> lactic acid
describe 3 conditions of a fermenter (paddle, sterile, temp)
paddle - distribute nutrients/heat
sterile - super heated steam
optimum temperature - for enzymes
yoghurt is made using what bacterium
Lactobacillus bulgaricus
is lactobacillus bulgaricus unicellular or multicellular
unicellular
does lactobacillus bulgaricus have bound organelles
no
what shape is the lactobacillus bulgaricus’ chromosome (nucleotide)
circular
what does sterilisation/pasteurisation do in the process of making yoghurt
kills unwanted bacteria
how is the sterilisation done in the process of making yoghurt
heated to 95 degrees celsius
milk is h_________ (stirred up) to d_______ f__ g_______
homogenised
disperse fat globules
what is the temperature for optimum enzyme activity in lactobacillus
40 degrees celsius
if temperature stayed at 95 degrees celsius what would happen to the lactobacillus
it would die - enzymes denature
the lactobacillus d_____ m____ p______ and respire the l____ (sugar) to l____ a___ (fermentation) - a_________
the lactobacillus digest milk proteins and respire the lactose (sugar) to lactic acid (fermentation) - anaerobic
lactic acid has a ____ pH - this does what to the milk proteins and therefore to the yoghurt
lactic acid has a low pH (acid) and therefore denatures the milk proteins, causing the yogurt to thicken
the yoghurt is cooled to preserve it - why does this work and what else would also slow down activity of bacteria
low temperature SLOWS down ENZYNE ACTIVITY and GROWTH of bacteria
LOWER pH also slows down activity of bacteria
what are the key points of making yoghurt (talk about: bacteria, respiration and the product)
- the bacteria carry out an aerobic respiration
- they respire LACTOSE (sugar) instead of glucose
- the product is lactic acid
what is the equation for anaerobic respiration in (SOME) bacteria
lactose -> lactic acid
