Chapter 21: Using microorganisms
5.5 understand the role of yeast in the production of beer
5.6 describe a simple experiment to investigate carbon dioxide production by yeast, in different conditions
5.7 understand the role of bacteria (Lactobacillus) in the production of yoghurt
5.8 interpret and label a diagram of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of micro-organisms
5.6 describe a simple experiment to investigate carbon dioxide production by yeast, in different conditions
5.7 understand the role of bacteria (Lactobacillus) in the production of yoghurt
5.8 interpret and label a diagram of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of micro-organisms
Extension - Armpit cheese?
New Scientist Article from January 2014
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