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BIOTECHNOLOGY

BIOTECHNOLOGY. SQA questions. What you should know. aising. eer. yeast. The r______ of dough and manufacture of b____ and wine depend on the activities of ________ Yeast is a s_____ celled f_______ which uses s______ as food . Anaerobic Respiration ( Fermentation )

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BIOTECHNOLOGY

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  1. BIOTECHNOLOGY SQA questions

  2. What you should know aising eer yeast • The r______ of dough and manufacture of b____ and wine depend on the activities of ________ • Yeast is a s_____ celled f_______ which uses s______ as food. • Anaerobic Respiration (Fermentation) • Glucose _______ + _____ + energy • Commercial brewers provide yeast with plenty of f____, correct t________ and __ and s_______ conditions • Brewing is a b______ process - reaction is s_______-the beer/wine is m_____ with yeast so has to be s_________ and vessel c________. ingle ungus ugar ethanol CO2 ood terile emperature pH atch ixed topped eparated leaned

  3. arley tarch alting mmobilised • Enzymes in b______ grains convert s________ to maltose sugar in a process called m_______ • In continuous flow process i__________cells or enzymes are used. Reaction is ___ stopped and product is not m____ and does not need to be s_______.The cells or enzymes can be r______ • Immobilised cells are t_______ in j_____ beads • The manufacture of c______ and yoghurt depend on the activities of b______. • The s______ of milk is a f________ process. • L______ ______ acid not ixed eparated e used rapped elly heese acteria ouring ermentation actose lactic bacteria (milk sugar)

  4. Single celled (B) Fungus (G) Carbon dioxide (C) Alcohol (D) Carbon dioxide (C) Bacterium (A)

  5. CO2 sugar alcohol brewing baking

  6. Layer of oil ( prevents entry of oxygen)

  7. Rise in temperature detected by thermometer Same set up but with dead yeast or no yeast Alcohol / ethanol

  8. B oxygen used A D

  9. Carbon dioxide B

  10. Barley / starch alcohol CO2 Heat energy is released

  11. Continuous flow Batch Batch Continuous flow

  12. Optimum temperature Optimum pH

  13. Correct To prevent growth / kill all other micro organisms Has more energy / has more protein

  14. Attached to a glass bead / in a jelly bead

  15. Less waste / pollution Less waste Less time lost Product not mixed with enzyme Product purer Nutrients don’t decrease Add more (immobilised) enzymes

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