BIOTECHNOLOGY

SQA questions

What you should know• 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 _______ + _____ + energyCommercial 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________.

aising eeryeast

ingle ungusugar

ethanol CO2

ood emperature pH terile

atch

topped ixed

eparated leaned

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

mmobilisednot

ixedeparated

e used

heese

ouring ermentation

lacticbacteria(milk sugar)

arley tarchalting

rapped elly

acteria

actose

Single celled (B) Fungus (G)

Alcohol (D) Carbon dioxide (C)

Carbon dioxide (C)

Bacterium (A)

CO2

brewing

baking

sugar alcohol

Layer of oil ( prevents entry of oxygen)

Rise in temperature detected by thermometer

Same set up but with dead yeast or no yeast

Alcohol / ethanol

B oxygen used

A D

Carbon dioxide

B

Barley / starch

alcohol CO2

Heat energy is released

Batch

Batch

Continuous flow

Continuous flow

Optimum temperature

Optimum pH

Correct

To prevent growth / kill all other micro organisms

Has more energy / has more protein

Attached to a glass bead / in a jelly bead

Less waste / pollution Less time lostLess waste

Product not mixed with enzyme

Product purer Nutrients don’t decrease

Add more (immobilised) enzymes