79874
Description
Mind Map by Scott Church, updated more than 1 year ago
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Created by Scott Church
almost 11 years ago
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Microbes & Their Application
- Uses of microbes
- Enzyme production:Enzymes break down food
stains. Extracellular used in washing powder.
Stains:FATS, PROTEINS, CARBOHYDRATES.
In orange juice:pectinase enzyme > breaks
down the orange to make orange juice
- Alcohol:Yeast in alcohol. Starved yeast to make
ethanol also called fermentation > anaerobic
respiration > ethanol produced which is toxic
- Food:Yeast in bread. Give out CO2. Oxygen + Glucose
-> Water + Carbon Dioxide. Cooking it makes water
evaporate and yeast will die. Oxygen:Aerobic respiration.
No oxygen:anaerobic... Glucose -> Carbon dioxide +
water + ethanol. Ethanol (alcohol) evaporates when
cooked. Another example being a mushroom which is a
fungus. Quorn is a myxo-protein (also a fungus)
- Medical:Vaccination. Microbe in protein pattern antigen
bacteria infection penicillin which is an antibiotic > against.
Made from penicillium mould. alcohol kills bacteria.
- Enzyme production:Enzymes break down food
stains. Extracellular used in washing powder.
Stains:FATS, PROTEINS, CARBOHYDRATES.
In orange juice:pectinase enzyme > breaks
down the orange to make orange juice
- Yoghurt production: Yoghurt is produced from milk which has been
curdled. To speed up this process we increase the temperature to
around body temperature (this is optimum for bacteria) and we
introduce bacteria. All living things including bacteria respire: Glucose
+ Oxygen -> Water + Carbon dioxide > (Creates carbonic acid). After
curdling, you increase the temperature to sterilise (kill bacteria) and to
evaporate water. Add acidity regulator to neutralise.
- Penicillin comes from a fungi called penicillium.
It is used to heal infections. The antibiotic was
discovered by Alexander Fleming in the late
1920's. Penicillin is made in a fermenter which
has been sterilised to get ride of any bacteria.
It grows at 37.5 degrees which is body
temperature. The median contains glucose.
Oxygen is then added since microbes need
oxygen to be able to respire carbon dioxide.
- Drink Production. Yeast digests the glucose in the flour to
produce carbon dioxide gas and ethanol. Carbon dioxide
gas trapped in the bread causes the bread to rise. Alcohol
is evaporated when the bread is baked. Carbon dioxide
gas either released or makes drink fizzy e.g cider.
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