Biology - Key Stage 4 - Whiteboard presentation - Multimedia lesson

yTeach on Facebook Login | Sign Up

My yTeach
Start & Search

Buy resources
Buy Credits
Buy Packs

yTeach help
Help
Contact Us
About Us

Shopping Cart

Resource details

Overall Rating:

Your Rating:

Biotechnology past and present
Subject: Biology
Level: Key Stage 4
Resource type: Whiteboard presentation
Teaching type: Multimedia lesson

Description

At the end of this activity, students should be able to:
– define biotechnology and present examples of past and present biotechnological processes
– explain the significance of fermentation as a key biological process in biotechnology
– present the main stages in the production of beer, yoghurt and hard cheeses
– explain the importance of pasteurization in these processes
– present generic names of the microorganisms taking part in these processes
– describe single-celled protein and the substrates used in its production
– describe the structure of a biofermenter and the differences between batch and continuous cultures.

Partner resource

Consists of...

Relevant to...
Resources Structure Key Stage 4 Biology XVIII. How we combat microorganisms and how we use them 82. Biotechnology past and present Exam Specifications Key Stage 4 AQA GCSE Science A (4461) Biology III. Additional materials 1. Additional materials Additional materials AQA GCSE Additional Science (4463) Biology III. Additional materials 1. Additional materials Additional materials AQA GCSE Biology (4411) III.Biology 3 5. How are microorganisms used to make food and drink? Microorganisms are used to make food and drink: - bacteria are used in yoghurt and cheese manufacture - yeast is used in making bread and alcoholic drinks. Yeast can respire without oxygen (anaerobic respiration), producing carbon dioxide and ethanol (alcohol). This is called fermentation. Aerobic respiration provides more energy and is necessary for the yeast to grow and reproduce. In brewing beer and wine-making, carbohydrates are used as an energy source for yeast to respire. In wine-making the yeast uses the natural sugars in the grapes as its energy source. In the production of yoghurt: - a starter of bacteria is added to warm milk - the bacteria ferment the milk sugar (lactose) producing lactic acid - the lactic acid causes the milk to clot and solidify into yoghurt. 6. What other useful substances can we make using microorganisms? to interpret economic and environmental data relating to production of fuels by fermentation and their use

Copyright
YDP SA

Keywords
present, fermentation, organism, yeast, production, yoghurt, antibiotics, filtration, dna, bread, insulin, maturation, technology, cheese, somatotrophin, somatostatin, recombination, antibiotic, pasteurization, DNA recombination, transgenic organism, malting, milling, whirling, brewing, biotechnology, transgenic, industrial, beer, industrial production, past, biotechnology past and present

Unlock resources

Biotechnology past and present

Type: Whiteboard presentation

School licence till: 22/05/2013

Price: 5.00 GBP

Buy Credits

Packs

This resource belongs to the following Packs:

Biology – Key Stage 4

School licence till: 22/05/2013

Price: 349.00 GBP (excl. VAT)

See other packs

Reminder notice for Free Content Creator access point

Notice

Before posting any material, please insure that you have thoroughly reviewed the Terms of Use, Privacy Policy and Children’s Information Privacy Policy and are completely familiar with the rules and obligations for submissions to yTeach Services. For ease of reference, links to each of these documents is provided below.

Continue