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biology > microorganisms > Flashcards

microorganisms Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

microorganism

A

organism so small you can only see in microscope

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2
Q

fermentation

A

using the respiration of microorganisms to make useful products

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3
Q

genetic engineering

A

changing DNA of microorganisms so they make new products

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4
Q

yeast

A

a fungus used for alcoholic drinks and bread

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5
Q

amylase

A

an enzyme that breaks down starch to sugar

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6
Q

maltose

A

a sugar from amylase breaking down starch

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7
Q

aerobic respiration

A

a reaction that releases energy from food with oxygen and makes co2 and h20

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8
Q

anaerobic respiration

A

reaction that releases energy from food without oxygen, produces lactate in mammals and co2 and ethanol in yeast

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9
Q

hydrogen carbonate indicator

A

indicator that tests yeast and when co2 is present it turns orange to yellow

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10
Q

lactobacillus

A

a bacteria that forms on products at a certain temperature

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11
Q

pasteurise

A

heat the product at a high temperature so it kills off any bacteria

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12
Q

homogenise

A

spinning the product very quickly to separate fat droplets

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13
Q

when yeast cells are deprives of oxygen they respire anaerobically, the word equation is..

A

glucose—> carbon dioxide+ ethanol +ATP

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14
Q

what is an airlock for on wine fermenter

A

to allow co2 to escape but not 02

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15
Q

what happens to the dough when bakes in oven

A

ethanol is burnt off

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16
Q

what does co2 do to bread

A

makes it rise

17
Q

why is water boiled before the glucose/ sucrose and yeast are added

A

to get rid of oxygen

18
Q

order of yoghurt being made?

A
  • milk is pasteurised
  • milk is homogenised
    -milk is cooled to 40-45 degrees
    lactobacillus is added
    -mixture is kept warm while bacteria digest milk proteins and ferment lactose to lactic acid
  • thickened yoghurt is stirred
    cooled to 5 degrees
19
Q

why is milk heated to 40- 45 degrees in yoghurt production?

A

optimum temperature for enzymes

biology (7 decks)

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