Bacteria Flashcards
(19 cards)
We use……to make our dough
Yeast
Yeast belongs to……kingdom
Fungi
To make yoghurt we use the……from bacteria
Anzymes
All kinds of micro-organisms are……
1)useful
2)harmful
The sugar in beet fruit change into lactic acid by using……
Bacteria
Compare between bacteria cells and yeast cells??
1)the yeast cells are bigger than the bacteria cells
2)bacteria cells can grow faster than yeast cells
Fermentation
Anaerobic respiration occurring in microorganisms
Fermenting sugar beet juice (by yeast cells), it gives
Ethanol(alcohol)
Fermenting sugar beer juice by anaerobic lactic acid bacteria it gives
Lactic acid(very sour substance)
What sort of respiration occurs in the bacteria used to make yoghurt??
Anaerobic respiration bacteria
What substance does this produce??
Lactic acid
What are the effects of this substance on milk??
Unsweetened yoghurt tastes sour and thickness
What are the conditions that bacteria need to grow and reproduce??
1)nutrients(sugar):use them for respiration and making substances for growth and reproduction
2)warmth:the enzymes makes substances work faster,so bacteria grow faster in warm places
3)moisture:stops the cells from drying out
The features of bacteria??
1)some kinds of them use to make many useful products
2)there are many different species of bacteria(they have different shapes and sizes)
3)bacteria are prokaryotes kingdom
4)they don’t have nuclei (they have a circular chromosome to control a cell)
5)they can reproduce by binary fission(asexual reproduction) may this reproduction causes food poisoning
The bacteria that looks like circle??
This bacterium causes sore throats,they cannot swim
Bacteria in reproduction structures??
By binary fission:they can grow from one cell and then split evenly into to identical cells
What does the bacteria causes??
It causes cholera disease(diarrhoea and vomiting) it kills people
The flagella??
1)bacteria swims using flagella
2)each flagellum spins to move a cell forward
3)it observes pictures in micro lab
How can we make the yoghurt??
1)Milk——boiling to 90 degrees——pasteurized milk
2)warm milk——bacteria enzymes incubate 43 degrees——chill(sour and thickness yoghurt)