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National Biology

National Biology. Properties and Uses of micro-organisms b : Yeast and dough . Recap. State what type of micro-organism is used in the manufacture of cheese and yoghurt Explain the processes involved in the manufacture of cheese and yoghurt

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National Biology

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  1. National Biology Properties and Uses of micro-organisms b: Yeast and dough

  2. Recap • State what type of micro-organism is used in the manufacture of cheese and yoghurt • Explain the processes involved in the manufacture of cheese and yoghurt • What is the name of the stain used to detect yoghurt forming bacteria

  3. What are we learning today? • Explain the process of fermentation • Explain which products of fermentation are useful to bread making • Investigate the effect of temperature on fermentation Success criteria • Equation for fermentation • Carbon dioxide required for dough

  4. Revision • What is yeast? • How does yeast reproduce? • If yeast respires anaerobically what products are produced?

  5. Yeast • When yeast respires without oxygen, this is called anaerobic respiration • The yeast cells use maltose sugar or glucose sugaras a food source and produce carbon dioxide and alcohol during a process called alcoholic fermentation Sugar + yeast carbon dioxide energy + alcohol

  6. Fermentation or anaerobic respiration? Fermentation is another name for the production of energy from food without using oxygen – anaerobic respiration

  7. Yeast and bread making • During bread making the baker is interested in the carbon dioxidethe yeast produces. • This gas makes the dough rise before baking. • Where does the alcohol go when the bread is made? • The alcohol evaporates when bread is cooked

  8. Experiment • Title • The effect of temperature on the activity of yeast • You will carry out an investigation • You need to write a report on your investigation - use the crib sheet to help you

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