Biology Module 6- (Part 1)

HideShow resource information
  • Created by: Ellie.M
  • Created on: 23-03-15 19:29
View mindmap
  • Biology Module 6- (Part 1)
    • Yeast: Yeast is a single celled fungus that is grown for many functions. Its growth rate can also be altered by; changing food availability, changing temperature, changing pH, removing waste products.
      • The growth rate of yeast doubles for every 10c rise in temperature until the optimum is reached.
    • Bacteria:     Bacteria cells have certain features that allow them so survive, these include: a flagellum (used for movement), a cell wall (to maintain shape and stop it from bursting), DNA (to control the cells activity and replication of the cell)
      • Bacteria cells can be different shapes such as spherical, rod shaping, spiral or curved rods. Bacteria reproduce by splitting in to two in a type of asexual reproduction called binary fission. It is possible to get bacteria to reproduce on an agar plate, this is called aseptic technique.
        • Bacteria can live in a very wide range of of habitats. They can reproduce very quickly.
    • Sir Alexander Fleming discovered penicillin.
      • Joseph Lister invented the first antiseptic using carbonic acid to prevent wounds becoming infected.
    • Yogurt Making: Firstly the equipment all needs to be sterilised, then the milk needs to be pasteurised by heating it at 78c, When the milk is cooled down it is incubated with a culture of bacteria. This is then followed by by sampling and then adding flavours, colours, and packaging
      • The type of bacterium that is added to the milk is Lactobacillus, this causes the breakdown of lactose in milk to lactic acid, this makes the yoghurt acidic.


No comments have yet been made

Similar Biology resources:

See all Biology resources »See all Micro-organisms resources »