Unit 2 (Ancient Biotechnology)

Question 1

What were the two problems with dairy products?

Answer 1

1. Milk spoils very quickly.
2. Nobody could digest lactose yet.

Question 2

When was the first cheese created?

Answer 2

~3000 BCE

Question 3

How does one take milk and make curds and whey?

Answer 3

1. Take milk and add acid (lactic acid bacteria)
2. This makes curds and whey

Question 4

How does one take curds and whey and make cheese?

Answer 4

curds+ enzymes+ salt=cheese

Question 5

How does one take milk and make cheese?

Answer 5

1. Take milk and add acid (lactic acid bacteria)
2. This makes curds and whey
3. Curds+Enzymes+Salt
4. This makes cheese

Question 6

Where are the types of enzymes used to make cheese found?

Answer 6

1. The enzymes are either from micro-organisms or from an
2. enzyme found in calf stomachs (this is called rennet).

Question 7

How does one make whole milk?

Answer 7

Skim milk+cream

Question 8

What are the two products that can be made from cream?

Answer 8

1. You can make butter by churning cream.
2. If you add sugar then stir the mixture on ice water w/salt it makes ice cream.

Question 9

What is the byproduct of butter?

Answer 9

Buttermilk (but only the ancient less-good kind)

Question 10

What are the three main grain products and the products they make?

Answer 10

1. Barley, wheat, rice
2. Porridge & Flatbreads

Question 11

What is so unique about bread wheat?

Answer 11

Bread wheat has an uniquely elastic gluten protein that enables rising.

Question 12

What is another word for “rising” in bread.

Answer 12

Leavening

Question 13

What are the difference between:
1. Obligate Aerobic Org.
2. Facultative Anaerobic Org.
3. Obligate Anaerobic Org.

Answer 13

1. Require O2 for life
2. Live with or without O2
3. Killed by O2

Question 14

What are the terms for organisms that
1. Require O2 for life
2. Live with or without O2
3. Killed by O2

Answer 14

1. Obligate Aerobic Org.
2. Facultative Anaerobic Org.
3. Obligate Anaerobic Org.

Question 15

What is the defintion of Fermentation?

Answer 15

The extraction of energy from food with O2. This breaks down a substance into a simpler substance.

Question 16

♥️ What are the three main factors of Fermentation? (193)

Answer 16

1. Glucose is only partially broken down.
2. Less energy is extracted (than what?) (Aerobic Cellular Respiration?)
3. Different end products are produced based on what is fermented.

Question 17

What are the different types of fermentation?

Answer 17

1. Lactic-Acid Fermentation
2. Alcohol Fermentation
3. Various Others

Question 18

What is the chemical process in lactic acid fermentation?

Answer 18

Glucose-> lactic acid + ATP

Question 19

♥️ What is lactic acid fermentation used for?

Answer 19

1. Lactic acid bases (ex. cheese)
2. Animal muscle cells (w/out O2?)

Question 20

What is the chemical process in alcohol fermentation?

Answer 20

Glucose (or any sugar)-> ethanal + CO2+ ATP

Question 21

What is ethanol and what is it used for?

Answer 21

1. Alcohol
2. Brewing

Question 22

What is alcohol fermentation used for?

Answer 22

1. Baker’s yeast
2. Other yeasts
3. Plant cells when they are low on O2

Question 23

What is the process of turning bread wheat into bread? (4 steps)

Answer 23

1. Bread wheat into flour
2. Add water and yeast
3. Let the dough rise
4. Bake the dough
   You now have bread!

Question 24

What is the process of turning duram wheat into pasta?

Answer 24

1. Grind the wheat to flour and add water
2. Mold into shapes
3. Boil
   You now have noodles/pasta!

Question 25

When was wine first created?

Answer 25

Before 6000 BCE

Question 26

How does one create ancient wine? What would happen if ancient wine was left to sit?

Answer 26

1. Start with something sweet
2. Add yeast
   You’re done!
   (It would turn to vinegar.)

Question 27

How does one create modern day wine?

Answer 27

1. Grapes
2. Add yeast-let it ferment
3. Add SO2 (sulfur)
4. Let the wine age
   You now have wine!

Question 28

How to make Sherry/Port wine?

Answer 28

1. Grapes
2. Yeast- let it ferment
3. Add brandy
   You now have Sherry!

Question 29

What is the problem in making beer? What are the three ways we have historically fixed this?

Answer 29

1. Fermented grain is mostly starch and must be converted to sugar.
2. (saliva, fungal digestion, malt)

Question 30

How does one use corn to make beer?

Answer 30

corn->saliva->sugar->yeast-> Chicha

Question 31

How does one use rice to make beer?

Answer 31

rice-> fungal digestion-> sugars-> yeast-> Sake

Question 32

How does one use grain to make ancient beer?

Answer 32

1. You soak barley then roast and grind the barley.
2. Add water and yeast.
   You now have ancient beer!

Question 33

How does one use grain to make modern day beer?

Answer 33

1. You soak barley, then roast and grind the barely.
2. Add water and yeast.
3. You then add hops and carbonation.
   You now have modern beer!

Question 34

Why is soaking the barley so important to making beer?

Answer 34

The grain germinates (develops), and starch generates glucose (?)

Question 35

How much alcohol can yeast tolerate?

Answer 35

Less than or about 20% alcohol.

Question 36

What is the general alcohol percentage in liquor?

Answer 36

40% alcohol.

Question 37

What is so interesting about distilling liquor?

Answer 37

You must concentrate the alcohol using non-biological methods.

Question 38

How does distillation work? How does one make liquor? (same question)

Answer 38

1. You heat wine or beer
2. You collect and cool condensation (vapor)
3. You dilute with water and add flavoring
   You now have a liquor.