ISLAMIYA ENGLISH SCHOOL, ABU DHABI, U.A.E.

DATE: 3-7 May

TOPIC: USE OF BIOLOGICAL RESOURCES
SUB TOPIC: Micro-organisms

GRADE: IX SUBJECT: BIOLOGY

VIDEO REFERENCE:
https://www.youtube.com/watch?v=hcnDYP6tZs0 ( industrial fermenter link)
https://www.youtube.com/watch?v=ua1_n9YA750 (selective breeding link)

https://www.youtube.com/watch?v=ejyhTqAPVtI (Yoghurt)
https://www.youtube.com/watch?v=hYlNIuiTm4k (yeast in bread making)

TEXT BOOK PAGE NUMBERS REFRENCE

268 to 271 and 283 to 287

5.5 understand the role of yeast in the production of food including bread
5.6 practical: investigate the role of anaerobic respiration by yeast in different
conditions
5.7 understand the role of bacteria (Lactobacillus) in the production of yoghurt
5.8 understand the use of an industrial fermenter and explain the need to provide
suitable conditions in the fermenter, including aseptic precautions, nutrients,
optimum temperature and pH, oxygenation and agitation, for the growth of
microorganisms
5.10 understand how selective breeding can develop plants with desired
characteristics
5.11 understand how selective breeding can develop animals with desired
characteristics
YEAST IN BREAD PRODUCTION:

USE OF YEAST IN BREAD

Picture showing the Effect of Yeast on Bread

EQUATION FOR ANAEROBIC RESPIRATION (YEAST):

EXPLANATION:

Yeast is used in baking bread and is mixed into dough prior to baking
While baking, Yeast rapidly uses up all Oxygen present in the dough via
aerobic respiration
As a result, anaerobic respiration will occur to produce Carbon Dioxide,
which forms bubbles that make the dough rise, and Ethanol, which
evaporates into the atmosphere
 Respiration in Yeast

Speci cation Point 5.6

Practical: investigate the role of anaerobic
respiration by yeast in different conditions

Yeast respires anaerobically:

glucose → ethanol + carbon dioxide

C6H12O6 → 2C2H5OH + 2C02

Investigating carbon dioxide production by yeast

Mix yeast with sugar solution in a boiling tube with a
layer of oil to prevent oxygen from entering (prevents
aerobic respiration)
Connect this boiling tube with a test tube of limewater
using a capillary tube and enclose with a bung
Place the boiling tube with yeast and sugar solution
into a water bath at a set temperature and count the
number of bubbles produced in a xed time
Change the temperature of the water bath and repeat
Compare results at different temperatures to nd out at
which temperature yeast respires fastest
The higher the temperature, the more bubbles of carbon
dioxide should be produced as higher temperatures will
be closer to optimum temperature of enzymes in yeast,
increasing enzyme activity
As respiration is an enzyme controlled reaction, as
enzyme activity increases, the rate of anaerobic
respiration will increase
If the temperature is too high (beyond the optimum
temperature), the enzymes will denature causing
carbon dioxide production to stop
Investigating carbon dioxide production in yeast
Yoghurt & Bacteria Speci cation Point 5.7

Yoghurt is also made in a process that relies on the Understand the role of
presence of microorganisms – in this case, the bacteria bacteria
Lactobacillus
(Lactobacillus) in the
All equipment is sterilised to kill bacteria and prevent
production of yoghurt
chemical contamination
Milk is pasteurised at 85 – 95°C to kill bacteria –
contamination with other bacteria could slow
production of the yoghurt by competing with the
Lactobacillus for the lactose in the milk
It could also spoil the taste of the yoghurt
Milk is cooled to 40 – 45°C and Lactobacillus bacteria is
added
The mixture is incubated at this temperature for several
hours, while the Lactobacillus bacteria digest milk
proteins and ferment (digest) the sugars in the milk
(lactose)
The Lactobacillus bacteria convert the lactose into
lactic acid and this increased acidity sours and
thickens the milk to form yoghurt
 Industrial Fermentation

Speci cation Point 5.8

Understand the use of an industrial

fermenter and explain the need to provide
suitable conditions in the fermenter,
including aseptic precautions, nutrients,
optimum temperature and pH,
oxygenation and agitation, for the growth
of microorganisms

Fermenters are containers used to grow (‘culture’)

microorganisms like bacteria and fungi in large
amounts
These can then be used for brewing, making yoghurt
and mycoprotein and other processes not involving
food (like producing genetically modi ed bacteria and
moulds that produce antibiotics)
The advantage of using a fermenter is that conditions
can be carefully controlled to produce large quantities
of exactly the right type of microorganism
Industrial fermentation can produce large quantities of useful microorganisms
1. The diagram shows a fermenter used to grow microorganisms.
stirring motor

air out

cooling jacket

paddle
cooling water
temperature out
recorder

cooling
water in

tap AIR air supply

product out FILTER

(a) Explain how temperature is controlled in the fermenter.

(2)

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(b) Explain why temperature must be controlled in the fermenter.

(2)

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 (c) Explain the purpose of the paddles in the fermenter.
(2)

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(d) Other than temperature, name one condition that needs to be controlled in a
fermenter and state why it needs to be controlled.
(2)

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(e) Name a product that could be produced in this type of fermenter.

(1)

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(Total for Question 1 = 9 marks)

 Question
Answer
nswer Marks
number
1 (a) temperature recorder / eq;
cooling jacket / cooling water / water in if 2
hot / eq;
(b) respiration produces heat;
enzymes;
denatured / destroyed / eq;
optimum; 2
best growth / maximum growth / more
product / eq;
microorganisms killed / eq;
(c) mixing / distributing oxygen / air; mix air and
for respiration; heat = 2

mixing / distributing nutrients /

microorganisms; 2
for growth;

mixing / distributing heat / temperature;

for respiration / enzymes;
(d) pH / acidity / alkalinity; mark in
enzymes; discrete
pairs
oxygen;
respiration; ignore air 2
(other) microorganisms / sterility;
competition /
contamination / less product / eq;

(e) insulin / penicillin / antibiotic / Fusarium / ignore

mycoprotein / any named GM product / eq; bacteria /
fungus /
cheese /
1
yoghurt /
beer /
ethanol /
medicine
Total 9
 Speci cation Point 5.10

Selective breeding or rtifici l selection is when hum ns breed pl nts nd nim ls for
p rticul r genetic ch r cteristics. Hum ns h ve bred food crops from wild pl nts nd
domestic ted nim ls for thous nds of ye rs.

Understand how selective breeding can

develop plants with desired
characteristics

Selective breeding means to select individuals with the

characteristics you want and breed them together
The process doesn’t stop there though because it’s
likely that not all of the offspring will show the
characteristics you want so offspring that do show the
desired characteristics are selected and bred together
This process has to be repeated for many successive
generations before you can de nitely say you have a
‘new breed’ which will reliably show those selected
characteristics in all offspring
Plants are selectively bred by humans for development
of many characteristics, including:
disease resistance in food crops 
increased crop yield
hardiness to weather conditions
better tasting fruits
large or unusual owers
An example of a plant that has been selectively bred in
multiple ways is wild brassica, which has given rise to
An example of selective breeding in plants
 Speci cation Point 5.11
Selective breeding of animals has been carried out by
Understand how selective
humans for thousa
breeding can develop animals
It takes place in the same way as selective breeding of with desired characteristics
plants
Individuals with the characteristics you want are bred
together (often several different parents all with the
desired characteristics are chosen so siblings do not
have to be bred together in the next generation)
Offspring that show the desired characteristics are
selected and bred together
This process is repeated for many successive
generations before you can de nitely say you have a
‘new breed’ which will reliably show those selected
characteristics in all offspring
Animals are commonly selectively bred for various
characteristics, including:

cows, goats and sheep that produce lots of milk

or meat
chickens that lay large eggs
domestic dogs that have a gentle nature
sheep with good quality wool
horses with ne features and a very fast pace

An example of an animal that has been selectively bred

by humans in many ways to produce breeds with many
different characteristics is the domestic dog, all breeds
of which are descended from wolves

Selective breeding has produced many different breeds of

domestic dog