1. W. McConnell 2004 Kinross High School BIOTECHNOLOGY ( a ) Living Factories

2. W. McConnell 2004 Kinross High School 1. What type of micro-organism is yeast? A fungus

3. W. McConnell 2004 Kinross High School 2. What does yeast feed on? Sugar

4. W. McConnell 2004 Kinross High School 3. What type of asexual reproduction does yeast show? Budding

5. W. McConnell 2004 Kinross High School 4. Name 2 industrial processes which depend on yeast. Baking Brewing

6. W. McConnell 2004 Kinross High School 5. What makes the bread dough rise? Carbon dioxide bubbles given off by the yeast.

7. W. McConnell 2004 Kinross High School 6. Why do beer and wine making depend on yeast? The yeast makes the alcohol.

8. W. McConnell 2004 Kinross High School 7. What name is used to describe the action of yeast cells on sugar in the absence of oxygen ? Fermentation

9. W. McConnell 2004 Kinross High School 8 Fermentation can be shown in the word equation below: Glucose + ………. ………… + ……… + energy yeast CO 2 alcohol

10. W. McConnell 2004 Kinross High School 9. When anaerobic respiration happens in plants and yeast, what 2 bi-products are produced? Alcohol Carbon dioxide

11. W. McConnell 2004 Kinross High School 10. In commercial brewing, what 3 conditions must be carefully controlled for efficient production ? 1.Temperature 2.Oxygen supply 3.Concentration of glucose

12. W. McConnell 2004 Kinross High School 11. In commercial brewing why is it important that unwanted microbes are kept out ? They might spoil the quality and flavour of the beer.

13. W. McConnell 2004 Kinross High School 12. What 5 ingredients are added to the vat to make beer ? Yeast Malt Hops Sugar water

14. W. McConnell 2004 Kinross High School 13. In batch processing, why is it a disadvantage that the yeast has to be filtered out of the beer at the end of the process ? Production is only possible in batches and is not a continuous process.

15. W. McConnell 2004 Kinross High School 14. What does the brewing industry use as a source of food for the yeast? Barley

16. W. McConnell 2004 Kinross High School 15. What is the main problem with using barley to feed the yeast? Yeast cannot feed on the carbohydrate stored in barley because it is in the form of starch.

17. W. McConnell 2004 Kinross High School 16. What must be done to the barley before the yeast can feed on it? The barley grains must be allowed to germinate.

18. W. McConnell 2004 Kinross High School 17. What does germination do to the carbohydrate in the barley? The starch is broken down into sugar which the yeast can use.

19. W. McConnell 2004 Kinross High School 18. Name the sugar formed in the barley. Maltose

20. W. McConnell 2004 Kinross High School 19. What name is given to the process by which the starch in the barley is changed into a sugar? Malting

21. W. McConnell 2004 Kinross High School 20. Name the enzyme in the barley seeds which converts starch to sugar. Amylase

22. W. McConnell 2004 Kinross High School 21. Name 2 industrial processes which depend on the action of bacteria. Cheese making Yoghurt production

23. W. McConnell 2004 Kinross High School 22. What process is the souring of milk an example of? Fermentation

24. W. McConnell 2004 Kinross High School 23. Name the sugar found in milk. Lactose

25. W. McConnell 2004 Kinross High School 24. Why must the lab bench be thoroughly cleaned and equipment sterilised before working with microbes? To kill any bacteria which may be present at the start of the experiment.

26. W. McConnell 2004 Kinross High School 25. Why must the petri dishes be autoclaved (sterilised) at the end of the experiment? To kill any harmful bacteria which may have been cultured by mistake.

27. W. McConnell 2004 Kinross High School 26. How can bacteria and fungi be destroyed ? Drying out pH changes Disinfectants Very high temperatures

28. W. McConnell 2004 Kinross High School 27. Answer: How might resistant fungal spores be destroyed? Temperatures above 121 o C High pressure

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