Living Factories

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Living Factories

  1. 1. Living Factories
  2. 2. What do you think the word BIOTECHNOLOGY means? BIO TECHNOLOGY Notes Use the Success Guides to write a paragraph explaining what Biotechnology is.
  3. 3. Making antibiotics Brewing beer Baking bread Notes Complete your copy of the diagram by adding the missing pictures and labels.
  4. 4. Yeast <ul><li>- Unicellular fungus </li></ul><ul><li>Cell is dividing </li></ul><ul><li>No chloroplasts so cannot </li></ul><ul><li>photosynthesis. </li></ul>These circles are formed when the cell divides. The new cell ‘ buds off’ and leaves a scar.
  5. 5. Yeast Using both class text books: - Draw a diagram of yeast cells. - Describe the characteristics of yeast Notes
  6. 6. Respiration Recap Who can remember the respiration equation? Glucose + Oxygen H 2 0 + C0 2 + Energy
  7. 7. Fermentation <ul><li>Yeast can respire an aerobically. This means that it …………………………………………………………………………………. </li></ul><ul><li>This process is called _________ : </li></ul>glucose no O 2 + + yeast Notes Help Success Guide p84
  8. 8. Thermometer Vacuum Flask Layer of Oil Boiled and cooled water + yeast + glucose Bicarbonate indicator Action of Yeast Cells On Sugar In the Absence of Oxygen
  9. 9. <ul><li>Stick in and label your diagram of the </li></ul><ul><li>fermentation equipment. </li></ul><ul><li>Construct a table explaining each of the labels </li></ul><ul><li>on your diagram. </li></ul><ul><li>What would be a suitable control for this </li></ul><ul><li>experiment? </li></ul>Action of Yeast Cells On Sugar In the Absence of Oxygen Notes
  10. 10. What could we use these products of anaerobic respiration for? Glucose Carbon dioxide Alcohol Energy no O 2 yeast + +
  11. 11. Bread Making <ul><li>Bread is made using a fermentation reaction involving yeast. </li></ul><ul><li>The yeast ferment the glucose in the dough mixture and produce ________ _______, which causes the dough to _____ . </li></ul><ul><li>The bread is then baked which evaporates the _______ and kills the ______ , therefore no further fermentation takes place. </li></ul>Torrance pg 204
  12. 12. Wine Making <ul><li>Make a simple flow diagram of the wine making process. </li></ul><ul><li>Use p204 of Torrance for help. </li></ul>
  13. 13. Seed Germination Revision Seed Coat Food Store (Starch) Young shoot Young root
  14. 14. Brewing The brewing industry uses barley grains rich in starch . Starch is a large molecule however and has to be converted to simple sugars before the yeast can ferment it. Using the Success Guides, describe the process of malting (include the word equation). Notes
  15. 15. Batch Processing Allows the fermentation of sugar by yeast on a large scale. <ul><li>Write summary bullets points underneath describing how it works (raw materials, conditions, collecting products). </li></ul><ul><li>Copy and label the diagram of the large fermenter on p84 of the Success Guides. </li></ul>Notes
  16. 16. Summary Questions Fermentation by Yeast Torrance p207 All questions answered in full sentences.
  17. 17. How do you think the pH will change as lactose is fermented? Bacterial Fermentation Fresh milk contains a sugar called lactose . When bacteria feed on this sugar they break it down to produce lactic acid. Lactose Lactic acid Bacteria
  18. 18. <ul><li>Using the Success Guides p85: </li></ul><ul><li>Describe the breakdown of lactose in milk by bacteria (include the word equation, pH changes). </li></ul><ul><li>Describe the process of yoghurt and cheese making by bacterial fermentation. </li></ul>Bacterial Fermentation Notes
  19. 19. Summary Questions Bacterial Fermentation Torrance p211 All questions answered in full sentences.

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