Assessment Overview Week 12 Mon & Tue → Making yoghurt Week 12 Thu & Fri → Research Project Week 1 Mon → Revision Work Week 1 Tue & Thu → Essay Report.

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Presentation transcript:

Assessment Overview Week 12 Mon & Tue → Making yoghurt Week 12 Thu & Fri → Research Project Week 1 Mon → Revision Work Week 1 Tue & Thu → Essay Report Don’t forget to bring your portfolio

Objective Discuss how humans use microorganisms to produce fermented foods and why they do this. Consider also whether what you have learned has implications for your own personal actions or everyday life.

Two sections: Bacteria & Fungi (yeast) Selected food/beverages: Bacteria = yoghurt Fungi (Yeast) = Beer

Describe the steps to produce the food/beverage and explain the role of microbes. Link the life processes of the microbes to the production of the food/beverage. Link the effect of different environmental factors on the microbes’ life functions to the production of the food/beverage. Discuss what these factors mean for the humans making or using the food/beverage.

Revision List Process of making yoghurt & beer Life Processes involved: extracellular digestion, excretion, reproduction (binary fission) Anaerobic respiration / Fermentation (homolactic, heterolactic) Optimum conditions & controlling environment to manipulate their life processes (temperature, pH level, etc.)

Important Tips  Use the observations and finding from your practical work – making yoghurt (e.g. how temperature effects the viscosity and why)  Make links – (e.g. Yeast produces CO 2 which acidifies the beer (turning into carbonic acid). This suppresses the bacterial growth…)