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BIOLOGY > yeast > Flashcards

yeast Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

how many cells does yeast have?

A

single cellular

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2
Q

yeast contains what?(5 things)

A

nucleus, mitochondria, cell wall, cell membrane and cytoplasm

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3
Q

can they create their own food?

A

no

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4
Q

where do they get their food?

A

chemicals in the environment around them

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5
Q

what do chemicals provide the yeast?

A

energy

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6
Q

what can yeast be used for?

A

bread, beer/wine, kefir, food colouring and flavouring

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7
Q

aerobic respiration formula?

A

food + oxygen → carbon dioxide + water +lots of energy (aerobic)

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8
Q

anaerobic respiration?

A

food → carbon dioxide + ethanol(alcohol) + a little energy

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9
Q

how streak plate experiments was done?

A

loop placed into ethanol to sterilise and then flamed, once cool loop was placed into yeast and streaks where drawn

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10
Q

result of streak plate experiment

A

the lines became less concentrated as they were drawn around the plate

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11
Q

what does the rising of dough involve?

A

yeast

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12
Q

what does yeast produce?

A

bubbles of carbon dioxide

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13
Q

what happens to the carbon dioxide ?

A

the bubbles get trapped and the dough rises

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14
Q

what is the most reactive yeast?

A

fresh yeast

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15
Q

what is the least reactive yeast?

A

boiled yeast?

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16
Q

what is the fermentation equation?

A

Food —yeast → alcohol + carbon dioxide + energy

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17
Q

when fermentation has yeast what happens to the alcohol volume, biological indicator and temperature?

A

alcohol present, bicarbonate indicator=orange/yellow, temperature increases slightly(+ Energy produced)

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18
Q

brewing process

A

Milling → Mashing → lautering → boiling → whirlpooling → cooling → fermenting → maturing → filtering → packaging → distribution

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19
Q

what are enzymes made to prevent?

A

reactions happening quickly so a cell doesn’t die

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20
Q

what are enzymes made out of?

A

proteins

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21
Q

what do enzymes do?

A

speed up cellular reactions without being used up

22
Q

what is another name for enzyme ls?

A

biological catalyst

23
Q

what are Chemicals that enzymes act on are called?

A

substrates

24
Q

what are the substance produced by chemicals acting on enzymes?

A

product

25
Q

the part of an enzyme that substrates attach too??

A

active sight

26
Q

As a word formula for chemical reactions

A

Substrates
(things that mix Or break up)
Active Site
–enzyme→ (won’t get used up)
Enzyme + Products
products (things you make)

27
Q

what was the liver experement?

A

testing liver and hydrogen peroxide to see if oxygen will be created faster using the enzymes in the liver

28
Q

result of liver experement?

A

the enzyme from the liver speeds up this reaction and we find this out by the present oxygen relighting a glowing splint

29
Q

what do enzymes do?

A

speed up the breakdown of complex molecules

30
Q

what is the breakdown of molecules called?

A

degradation

31
Q

where can degradation take place?

A

digestion of food

32
Q

what is starch?

A

complex and insoluble

33
Q

what can startcb be broken down by?

A

analyse

34
Q

what happens when start h is broken down?

A

it becomes smaller soluble maltose

35
Q

what is the abbreviation for degradation?

A

SAM

36
Q

describe how milk is pasteurised?

A

.

37
Q

how do scientists use cells?

A

products that are useful for us

38
Q

what are aseptic techniques?

A

gloves, washing hands, tying hair back, clean work surface, wear masks

39
Q

what is in full fat milk?

A

vitamins, minerals, sugars, proteins and fats

40
Q

fats give us what?

A

energy and insulation

41
Q

what does heat treatment to milk do?

A

helps it to keep for longer

42
Q

what types of heat treaded milk are there?

A

pasteurised and UHT

43
Q

what types of milk are there?

A

full fat, semi-skimmed milk, skimmed milk, evaporated milk,

44
Q

what is evaporated milk?

A

heated to remove about half the water making it more concentrated, this preserves it because heating it kills all bacteria

45
Q

what milk has the lowest fat content?

A

skimmed

46
Q

what type of milk has the highest fat content?

A

evaporated milk

47
Q

what type of milk should you give to a young child?

A

whole milk (has all its vitamins)

48
Q

how much fat has been removed from semi-skimmed?

A

half

49
Q

what happens to the content of milk when the fat is removed?

A

volume of minerals are being reduced

50
Q

what is resazurin dye?

A

a chemical that changes colour depending on the amount of bacteria present

51
Q

what milk has the most bacteria present?

A

soured

52
Q

what milk has the least bacteria present?

A

fresh and boiled

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