Yeast And Making Beer Flashcards

1
Q

Yeast is a very useful _____________

A

Microorganism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

We use ______________ respiring yeast to make _________

A

Anaerobically

Beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Using yeast to brew beer:
1. Firstly you need to get the __________ out of the grain:
Beer is made from grain - usually _________. The __________ grains are allowed to germinate for a few days, during which the _________ in the grains is broken down into sugar by ___________. Then the grains are dried in a ________. This is called ___________.
The malted grain is mashed up and _________ is added to produced a sugary solution with lots of bits in it. This is then _________ to remove the bits. ________ are added to the mixture to give the beer its bitter flavour.

A
Sugar
Barley
Barley
Starch
Enzymes
Kiln
Malting
Water
Sieved
Hops
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Using yeast to brew beer:
2. Yeast is added and the mixture is _____________ (warmed up). The yeast ferments the sugar into __________ . The fermenting vessels are designed to stop unwanted microorganisms and _____ getting in.
The rising concentration of __________ (ethanol) in the fermentation mixture due to ___________ respiration eventually starts to kill the yeast. As the yeast dies, fermentation ________ _______.
Different species of yeast can tolerate different levels of alcohol. Some species can be used to make strong beer with a ________ concentration of alcohol

A
Incubated
Alcohol
Air
Alcohol
Anaerobic
Slows down
High
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Using yeast to brew beer:
3. The beer is drawn off through a ______. Sometimes chemicals called ____________ agents are added to remove particles and make it clearer

A

Tap

Clarifying

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Using yeast to make beer:

4. The beer is then ______________ - heated to kill any yeast left in the beer and completely stop ______________

A

Pasteurised

Fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Beer tastes better if it’s ______________ and aged in the right conditions. But big breweries _______________ it anyway because there’s a risk that _________________ beer will spoil if it’s not stored in the right conditions after it’s sold. Finally the beer is casked ready for sale

A

Unpasteurised
Pasteurise
Unpasteurised

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Unpasteurised
Pasteurise
Unpasteurised

A

Conditions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

You can do experiments to investigate how the rate of _______ production by yeast changes under different conditions

A

CO2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

w to measure the effect of changing temperature on respiration rate in yeast:
1. Mix together some _________, ________ and distilled ______. Then add the mixture to a _______ tube.
2. Attach a ________ with a tube leading to a second test tube of _________.
3. Place the tube containing the yeast mixture in a water ________ at a certain temperature
4. Leave the tube to warm up a bit and then count how many __________ are produced in a period of time. Use this to calculate the _______ of CO2 production (which gives an indication of respiration rate)
5. Repeat the experiment with the water bath set at different _______________.
Respiration is controlled by enzymes - so as temperature increases, so should the rate of respiration (as they get towards their ___________ temperature

A
Yeast, water and distilled water
Test
Bung
Water
Bath
Bubbles
Rate
Temperatures
Optimum
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How to measure the effect of changing sugar on respiration rate in yeast:

A

Same as temperature but change the sugar levels rather than the temperature of the water bath

How well did you know this?
1
Not at all
2
3
4
5
Perfectly