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Assessment Overview Week 12 Mon & Tue → Making yoghurt Week 12 Thu & Fri → Research Project Week 1 Mon → Re

Assessment Overview Week 12 Mon & Tue → Making yoghurt Week 12 Thu & Fri → Research Project Week 1 Mon → Revision Work Week 1 Tue & Thu → Essay Report Don’t forget to bring your portfolio. Objective

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Assessment Overview Week 12 Mon & Tue → Making yoghurt Week 12 Thu & Fri → Research Project Week 1 Mon → Re

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  1. Assessment Overview • Week 12 Mon & Tue → Making yoghurt • Week 12 Thu & Fri → Research Project • Week 1 Mon → Revision Work • Week 1 Tue & Thu → Essay Report • Don’t forget to bring your portfolio

  2. Objective Discuss how humans use micro-organisms to produce fermented foods and why they do this. Consider also whether what you have learned has implications for your own personal actions or everyday life.

  3. Two sections: Bacteria & Fungi (yeast) • Selected food/beverages: • Bacteria = yoghurt • Fungi (Yeast) = Beer

  4. Describe the steps to produce the food/beverage and explain the role of microbes. • Link the life processes of the microbes to the production of the food/beverage. • Link the effect of different environmental factors on the microbes’ life functions to the production of the food/beverage. • Discuss what these factors mean for the humans making or using the food/beverage.

  5. Revision List • Process of making yoghurt & beer • Life Processes involved: extracellular digestion, excretion, reproduction (binary fission) • Anaerobic respiration / Fermentation (homolactic, heterolactic) • Optimum conditions & controlling environment to manipulate their life processes (temperature, pH level, etc.)

  6. Important Tips • Use the observations and finding from your practical work – making yoghurt (e.g. how temperature effects the viscosity and why) • Make links – (e.g. Yeast produces CO2 which acidifies the beer (turning into carbonic acid). This suppresses the bacterial growth…)

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