Po Leung Kuk Laws Foundation College

S.1 Biotechnology – Ch. 3 Fungi Assignment

P.33
Q.1 (a) B
(b) Bread mold
(c) Different colours of dots suggest there are at least two different types of bread mold grown on the bread
(d) Microscope
P.34
Q.2 (a)

cap

spore

hyphae

(b) Spore: Reproduction

Hyphae: to absorb water and nutrients/ attach to the food source

(c) cap
spore

hyphae
P.39
Q.1 (a) F (b) T (c) F (d) F (e) F (f) T

P.40
Q.2
(a) Refer to P.34 Q.2 (c)
(b) Refer to P.34 Q.2 (a)
(c) Spore

(d) to absorb water and nutrients/ attach to the food source

P.41
(a) Spores
(b) Bread
(c) (i) water (ii) dark place (iii) warm conditions
(d) It takes time for the bread mold to grow and reproduce.
(e) (i)

Controlled variables  The kind of liquid added

(what you keep unchanged in the set-up)

Independent variable  The number of coloured dots on bread

(what you change in the set-up)

Dependent variable  The kind and size of bread

(what you measure in the experiment)

(e) (ii) Alcohol may kill the bread mold and prevent them to grow on the bread.
(e) (iii) We could add alcohol on the bread to prevent bread mold to grow.
(However, the bread cannot be eaten after alcohol added. Is there any methods to keep the bread away from
mold?)

P.42
(a) X is microscope while Y is fungi
(b) 1. Use the mortar and pestle to grind the grapes
2. Use a spatula to add the grinded/crushed grapes into a boiling tube
3. Close the boiling tube with a stopper and wrapped with parafilm afterwards.
* There would be some oxygen left inside the boiling tube but this would not affect our experimental result as the
yeast would consume all the oxygen gas within a few days and then start to do fermentation in the absence of
oxygen.
(c) Yeast is present on the grape surface
(d) We need to crush the grapes to allow the yeast on grape surface come into contact with the sugar inside the grape.
P.43
(a) Oxygen gas
(b) A strange smell came out from the jar.
(c) (iii) toxic
(d) Red wine
(e) (i) Yeast
(e) (ii) Grape surface
(f) (i) Rice wine
(f) (ii) White wine

P. 45
Q.1 The aim is to show that the fermentation of sugar done by yeast can produce gases.
Q.2 Modified Experimental Procedure
1. Measure 7 ml of distilled water by using the measuring cylinder.
2. Pour the 7 ml of distilled water into a sterile boiling tube.
3. Measure 3 g of sugar by using the electronic balance.
4. Transfer the 3 g of sugar into the boiling tube by using a spatula.
5. Measure 3 g yeast by using the electronic balance.
6. Transfer the 3 g of yeast into the boiling tube by using a spatula.
7. Stir the mixture well by using a glass rod.
8. Fix a balloon tightly to the opening of the boiling tube to ensure no leakage of gases.
9. Put the whole set-up in a water bath. The temperature is set at 37 oC.
10. Wait for 20 minutes to observe the results.

Discussion
Q.1 The balloon increases in size/inflates.
Q.2 Carbon dioxide gas
Q.3 Sugar: Add a greater amount of sugar
Yeast: Add a greater amount of yeast
Temperature: Set at a moderately high temperature (e.g. 42 oC)
* Question: Why the rate of fermentation could be enhanced by rising these factors?