1. Enzymes in Germination
Flower Structure Pollination Fruit Development Seed Dispersal Germination Test

2. The seed contains the embryo plant and cotyledons (starch stores)
Testa
Water enters the seed through the micropyle and activates enzymes.
The water also softens the testa to allow it to split.
Plumule
(embryo shoot)
Radicle
(embryo root)
Cotyledon
Micropyle
Flower Structure Pollination Fruit Development Seed Dispersal Germination Test

3. Enzymes are used in seed germination
Plumule
The enzymes break starch down into maltose and then glucose. The glucose is used in respiration to provide energy for growth
starch
amylase
secreted
embryo plant
absorbed
maltose
Radicle
This is the first part to grow out of the seed as it needs to absorb more water
Flower Structure Pollination Fruit Development Seed Dispersal Germination Test

4. Enzymes aid in germination
Seeds imbibe water and swell. The testa softens and splits.
Enzymes are activated and the following reactions take place in the cotyledon where food is stored.
Starch is broken down to Glucose by Amylase and Maltase.( energy for growth and making cell wall)

5. Enzymes aid in germination
Insoluble products are converted to solube forms to facilitate uptake by the growing seedling.
Proteins are broken down to Amino Acids by Proteases(cell membranes, cytoplasm and cell organelles).
Any Lipids are broken down to Fatty Acids and Glycerol by Lipase.

6. Use of enzymes in biological washing powder:
Enzymes are added to washing powders to clean clothes:
Lipase is used to clear oily stains. Lipase breaks oils into simple Fatty acids (colourless) and these are easily washed by the detergents
Blood stains and egg stains(proteins basically) are washed using proteases which break down proteins to Amino acids (colourless) which is then washed easily by detergents,

7. Use of enzymes in biological washing powder:
Biological washing powders contain a range of hydrolysing enzymes. The common enzymes found in such washing powders are:
Amylases: break down starch stains
Cellulases: break down ends of damaged cotton fibres and remove fuzz produced during washing.
Lipase: breaks down lipid stains into fatty acids and glycerol
Proteases: breaks down protein stains in food stains.

8. Role of enzymes in food industry:
Bacterial amylase is used in fruit juice factory to remove haze formation
Microbial cellulose/Pectin on cell wall—fruit juice factory--- to remove fruit juice from cell walls and to increase the production---pectinase to break down----clear juice low viscosity.
Yeast lactase--- dairy--- to make lactose free milk and yoghurt, to make ice cream
Fungal protease ---dairy--- to make cheese (to replace calf rennin)

9. Fermenters

10. Modern fermenters or bio reactors:
Fermenter is used to grow microorganisms that produce enzymes on a large scale.
Conditions inside should be suitable for optimal metabolism and rapid reproduction of organisms
The product should be harvested without contamination.

11. Paddle stirrers: continuously mix the contents of the bioreactor.
Ensures Microorganims(MO) are always in contact with nutrients
Ensures an even temperature throughout the fermentation mixture
For aerobic fermentations the mixing may be carried out by an airstream

12. Microbe input:
the organism that will carry out the fermentation process are cultured separately until they are growing well.

13. Nutrient input: The Micro organisms require,
An energy source- usually carbohydrate
Growth materials- amino acids (for ammonium salts which can be converted to amino acids) for protein synthesis.

14. Gas outlet:
Gas maybe evolved during fermentation. This must be released to avoid pressure build up and maybe a valuable by product e.g carbon di oxide is collected and sold for use in fizzy drinks.

15. Constant temperature water jacket
The temperature is controlled so that it is high enough to promote enzyme activity but not so high that enzymes and other proteins in the microbes are denatured.

16. Conditions to be controlled
Aseptic conditions: the fermenter should be sterilised before use
Adequate supply of nutrients (amino acids and glucose)
Filtered air supply for aerobic conditions
Temperature must be regulated using thermostats and water jackets
pH must be maintained optimum. Acidic conditions should be neutralised using alkalis
Paddle wheel mixing to make sure all microorganisms are in touch with nutrients and oxygen

17. Why are Sterile conditions essential
Sterile conditions are essential. The culture must be pure and all nutrients/equipment sterile in order to:
Avoid competition for expensive nutrients
Limit the danger of disease causing organism contaminating the product.

18. Probes:
monitor conditions such as pH, temperature and oxygen concentration. Information is sent to the computer control systems which correct any changes to maintain the optimum conditions for fermentation.

19. Further processing of the product:
May be necessary in order-
To separate the microorganism from the desired product. In some fermentation systems these microorganism may then be returned to the vessel to continue the process.
To prepare the product for sale or distribution, this often involves drying or crystallisation.