1 / 6

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

afric
Download Presentation

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

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  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…)

More Related