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1 Bacteria are classified in the Prokaryote kingdom.

(a) State two features of animal cells that are not found in bacteria.

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[2]

(b) The bacterium Bacillus megaterium was grown in the laboratory fermenter shown in Fig. 1.1.

air lock water

sterile air

magnetic
stirrer

bacteria, source of
nitrogen and glucose

Fig. 1.1

(i) Explain why a source of nitrogen and glucose were added to the fermenter.

nitrogen .............................................................................................................................

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glucose ..............................................................................................................................

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[2]

(ii) Suggest why it is important to stir the contents of the fermenter continuously.

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(c) Samples were taken from the fermenter at frequent intervals and the number of live bacteria
was determined. The results are shown in Fig. 1.2.

800
C
700

600

500
number of
live bacteria D
400
/ million per
cm3 B
300

200

100
A
0
0 10 20 30 40 50 60

time / hours

Fig. 1.2

Describe and explain what happens to the number of live bacteria shown in the stages
labelled A, B, C and D in Fig. 1.2.

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[Total: 13]
 3

2 Yeast is used in bread-making. It respires anaerobically, producing carbon dioxide.

(a) Write the balanced chemical equation for anaerobic respiration of yeast in bread-making.

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A baker wants to increase the rate of carbon dioxide production in the bread-making process.
The baker trialled different concentrations of glucose solution in the bread dough.
Fig. 3.1 shows the results.

4.5

4.0
rate of
carbon 3.5
dioxide
production 3.0
/ cm3 per min
2.5

2.0

1.5

1.0

0.5

0.0
0.0 1.0 2.0 3.0 4.0 5.0 6.0 7.0
concentration of glucose solution / %

Fig. 3.1

(b) (i) Predict the rate of carbon dioxide production if the concentration of the glucose solution
was 7.0%.

.................................................................................................................. cm3 per min [1]

(ii) The baker carried out the trials at 30 °C.

The trials were repeated at 20 °C.
Draw a line on Fig. 3.1 to show the rate of carbon dioxide production at 20 °C. [2]

(iii) The baker carried out another trial at 80 °C. No carbon dioxide was released.

State why no carbon dioxide was produced.

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(c) Name one other industrial process that uses yeast.

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(d) During the production of penicillin, large fermenters are used. Fig. 3.2 shows a fermenter.

SUHVVXUH
UHOHDVHYDOYH PRWRU
SUREHV
QXWULHQWV VDPSOHWXEH
VWHULOHDLU

FRROLQJZDWHU

ZDWHUILOOHG
MDFNHW

FRROLQJZDWHU

VWLUUHU

WDS

SURGXFWV

Fig. 3.2

(i) Explain the functions of the following parts of the fermenter:

stirrer .................................................................................................................................

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water-filled jacket ...............................................................................................................

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probes ...............................................................................................................................

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[3]

(ii) The air and nutrients that are added to the fermenter are sterile.

State why they must be sterile.

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[Total: 11]
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3 (a) Describe the industrial manufacture of single cell protein.

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(b) Suggest problems of using viruses in biotechnology.

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[Total: 10]