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Fermentation
Descrição
GCSE Biology (B6) Mapa Mental sobre Fermentation, criado por alice.finlay em 23-03-2014.
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b6
biology
biology
b6
gcse
Mapa Mental por
alice.finlay
, atualizado more than 1 year ago
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alice.finlay
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Resumo de Recurso
Fermentation
It is a process used to produce alcohol e.g. beer and wine. The microbe used is yeast
Main stages of fermenting yeast
1. Extract sugar
2. Add yeast
3. Adjust temperature for yeast growth
4. Ferment mixture into airtight container to prevent entry of air and microorganisms
5. Clarify beer (makes yeast settle)
6. Draw out the alcohol
7. Pasteurise and bottle the beer
The breakdown of sugar by yeast in the absence of oxygen = anaerobic respiration
sugar -> ethanol + carbon dioxide + energy
C6H12O6 -> 2C2H5OH +2CO2
If oxygen is present = aerobic respiration
sugar + oxygen -> water + carbon dioxide
Yeast and Alcohol
Different strains of yeast give alcohol different flavours and strengths
Usually the high concentration of alcohol produced by the yeast cells kills them making the drink safe for humans
Yeast that can tolerate high levels of alcohol are used to produce drinks with a higher alcohol content e.g. vodka
Effect of temperature on yeast
For every 10 degree celcius rise, the yeast doubles
Until it reaches the optimum and then the yeast decreases
This is because the enzymes are denaturing
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