Microbes & Their Application

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GCSE (Microbes and their application) Triple Biology Mapa Mental sobre Microbes & Their Application, creado por Scott Church el 09/05/2013.
Scott Church
Mapa Mental por Scott Church, actualizado hace más de 1 año
Scott Church
Creado por Scott Church hace más de 11 años
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Microbes & Their Application
  1. Uses of microbes
    1. Enzyme production:Enzymes break down food stains. Extracellular used in washing powder. Stains:FATS, PROTEINS, CARBOHYDRATES. In orange juice:pectinase enzyme > breaks down the orange to make orange juice
      1. Alcohol:Yeast in alcohol. Starved yeast to make ethanol also called fermentation > anaerobic respiration > ethanol produced which is toxic
        1. Food:Yeast in bread. Give out CO2. Oxygen + Glucose -> Water + Carbon Dioxide. Cooking it makes water evaporate and yeast will die. Oxygen:Aerobic respiration. No oxygen:anaerobic... Glucose -> Carbon dioxide + water + ethanol. Ethanol (alcohol) evaporates when cooked. Another example being a mushroom which is a fungus. Quorn is a myxo-protein (also a fungus)
          1. Medical:Vaccination. Microbe in protein pattern antigen bacteria infection penicillin which is an antibiotic > against. Made from penicillium mould. alcohol kills bacteria.
          2. Yoghurt production: Yoghurt is produced from milk which has been curdled. To speed up this process we increase the temperature to around body temperature (this is optimum for bacteria) and we introduce bacteria. All living things including bacteria respire: Glucose + Oxygen -> Water + Carbon dioxide > (Creates carbonic acid). After curdling, you increase the temperature to sterilise (kill bacteria) and to evaporate water. Add acidity regulator to neutralise.
            1. Penicillin comes from a fungi called penicillium. It is used to heal infections. The antibiotic was discovered by Alexander Fleming in the late 1920's. Penicillin is made in a fermenter which has been sterilised to get ride of any bacteria. It grows at 37.5 degrees which is body temperature. The median contains glucose. Oxygen is then added since microbes need oxygen to be able to respire carbon dioxide.
              1. Drink Production. Yeast digests the glucose in the flour to produce carbon dioxide gas and ethanol. Carbon dioxide gas trapped in the bread causes the bread to rise. Alcohol is evaporated when the bread is baked. Carbon dioxide gas either released or makes drink fizzy e.g cider.
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