Describe how fermenters can be used for the large-scale production of useful products by bacteria and fungi, including the conditions that need to be controlled, limited to: temperature, pH, oxygen, nutrient supply and waste products
Describe and be able to do chemical tests for: (a) starch (iodine solution) (b) glucose and maltose (Benedict’s solution) (c) protein (buret test) (d) lipids (ethanol emulsion test)
Outline the subsequent use and storage of the carbohydrates made in photosynthesis, limited to: (a) starch as an energy store (b) cellulose to build cell walls (c) glucose used in respiration to provide energy (d) sucrose for transport through the plant