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18.1. Biotechnology
A subsection of Biology, 5090, through 18. Biotechnology and genetic modification
Listing 10 of 89 questions
Explain the importance of the production of carbon dioxide in bread-making. The diagram shows a flow chart for some of the chemical reactions that occur during bread- making. G H starch maltose glucose carbon dioxide + ethanol Name the processes occurring at G and H. G H Explain what is causing the changes at G. State the name of the microorganism used in bread-making and the group of organisms to which it belongs. name group State two characteristics of organisms in this group.
5090_s20_qp_21
THEORY
2020
Paper 2, Variant 1
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The flow chart shows steps taken in the production of yoghurt from milk. a starter culture containing two species of bacteria is added fruit may be added and the yoghurt is refrigerated the mixture is kept at 43 °C for several hours milk is cooled to 43 °C milk is heated to 90 °C for 15 minutes Heating the milk to 90 °C for 15 minutes sterilises the milk. Suggest the importance of sterilising the milk. Explain why the milk must be cooled to 43 °C before the starter culture of bacteria is added. The two species of bacteria added to the milk are not mobile and are not pathogens. State the external structure used for movement by some species of bacteria. Explain why it is important that the bacteria added to milk are not pathogens. Describe, with reference to named chemicals, the role of the bacteria during the time for which the mixture is kept at 43 °C. Suggest and explain one benefit to human health of eating yoghurt to which fruit has been added rather than eating yoghurt to which no fruit has been added.
5090_s20_qp_22
THEORY
2020
Paper 2, Variant 2
View
Questions Discovered
89