I have an biology ISA exam on the respiration of yeast, does any one know what sort of things i should revise for the exam?

  • 0 votes

biology ISA A2, yeast, methylene blue

Posted Tue 20th March, 2012 @ 21:25 by Sim

7 Answers

  • 1 vote

 i know that you have to learn bout aerobic and anaerobic respiration and factors effecting teh enzymes, have you done the experiment yet? if you have you need to think about why you couldnt shake the tube after adding the indicator =) 

Answered Wed 21st March, 2012 @ 00:55 by flower123
  • 0 votes

thanks for your help, yeah i had the isa practical today and the exam is on Monday. Hopefully I won't get a D on this one like I did on the last one. :D 

Answered Wed 21st March, 2012 @ 14:41 by Sim
  • 0 votes

my exams tomoro, hope it goes alright lol am sure youl b fine =) 

Answered Wed 21st March, 2012 @ 21:21 by flower123
  • 0 votes

ooh, any hints on the exam?

Answered Sun 25th March, 2012 @ 14:37 by Dima Borysov
  • 0 votes

Hi was wondering if anyone could give me a bit more detail on what to do for this practical? and what questions there are in the written part to it and the practical one.

Answered Thu 19th April, 2012 @ 17:37 by izm
  • 0 votes

Questions that are likely to come up on the exam will be:

Q: Why do you mix yeast with sugar before adding to the mixture?

A: To give it an energy source so that it can respire.

Q: Why does the dough rise?

A: When the yeast respires, CO2 is made and so the gas makes the dough rise (that is why there is bubbles in bread)

Q: Why is dough left to rise in a warm atmosphere?

A: Organisms respire better in a warm atmosphere so dough is place in warmth so that the yeast increases it's rate of respiration.

Hope this helps if only a little :)

Answered Thu 19th April, 2012 @ 18:34 by Rachel Pike
  • 0 votes

Thanks :)

Answered Thu 19th April, 2012 @ 19:56 by izm