Respiration and Food Production Flashcards
oh hes cool
Definition of Aerobic Respiration
Aerobic respiration is a chemical reaction, where glucose and oxygen are the reactants to form the
products water and carbon dioxide and release energy.
Testing for Carbon Dioxide
Add some hydrogen carbonate indicator.
If it turns from red to yellow, carbon dioxide has been produced.
Word and Balanced equation of Aerobic Respiration
Glucose + Oxygen -> Carbon Dioxide + water
C6H1206 + 602 -> 6CO2 +6H20 +ATP
Anaerobic respiration Definition and word Equation
Anaerobic respiration is the release of energy in the absence of oxygen.
Glucose -> Lactic Acid
Anaerobic Respiration in Plants and Yeast
Glucose -> Ethanol + Carbon Dioxide
(Same equation for both)
What is the role of the Nutrient input
The Nutrients are fed into the fermenter here
Glucose is added so that the organism can respire and Nitrates (Amino acids -> Protein for growth of organism) are also added.
What is the role of the Water Jacket
Cold water pumped through to maintain OPTIMUM TEMPERATURE for organisms
What is the role of the Air Inlet
To provide oxygen for MORE AEROBIC respiration
What is the role of the Temperature and pH probes
To monitor temperature and pH in order to keep them at optimum levels.
How to make yoghurt (4 marks in an exam lock in mate)
The equipment is sterilised to kill any unwanted micro-organisms
The milk is pasteurised by being heated to 90oC for 20minutes
The milk is cooled to 45oC
Lactobacillus bacteria is added to the milk and it is left for about 15 hours
The lactobacillus respires anaerobically to convert lactose into lactic acid (the pH drops)
Lactose + water lactic acid
The milk proteins coagulate as they denature in the lowered pH
This causes the milk turns sour, clots and solidifies into yoghurt
The yoghurt is cooled to 5oC to slow microbial growth and help preserve the yoghurt
