food production Flashcards

(37 cards)

1
Q

how are glasshouses useful to increase crop yields

A

provides an enclosed environments so farmers can control the the climate inside

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2
Q

factors that can be manipulated in glasshouses

A

heating
lighting
CO2 cocntent
regular watering

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3
Q

polythene tunnels

A

large plastic tunnels that cover crops

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4
Q

what do polythene tunnels do

A

protect crops grown outside from the effect of weather
- increase temp
- prevent entry of pest

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5
Q

fetillizers

A

increase amount of key nutrients in soil

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6
Q

pesticides

A

chemicals kill off unwanted insects and weed species

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7
Q

types of fertillizers

A

organic fertillizers
chemical fertillizers

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8
Q

Organic fertiliser

A

compost or farmyard manure

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9
Q

chemical fertilisers

A

applied to soil as dry granules or sprayed on in liquid form

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10
Q

lack of nitrogen in plants

A

weak growth and yellowing of leaves

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11
Q

lack of phosphorus in plants

A

poor root growth and discolored leaves

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12
Q

use of potassium in plants

A

allows enzyme reactions to take place to produce ATP

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13
Q

lack of potassium in plants

A

poor growth of flowers
brown spots on leaves

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14
Q

why are weeds bad for crops

A

compete for space, water and nutrients

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15
Q

why are fungi bad for crops

A

infect crop plants, and spread disease

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16
Q

advantages of pesticides

A
  • cheap
  • accesible
  • have immediate effect
  • kills entire population of pests
17
Q

disadvantages of pesticides

A
  • build resistance
  • kill other organisms
  • persistent chemicals
  • repeatedly applied
18
Q

biological control

A

species introduced specifically to prey on pest

19
Q

advantages of biological control

A

no pollution
no resistance
target specific spiecies
long lasting

20
Q

disadvantages of biological control

A
  • they eat other organisms
  • long time to be effective
  • cant kill entire population
  • may not adapt to new environment
21
Q

what is yeast

A

a single celled fungus that can carry out both types of respiration

22
Q

products when yeast carries out anaerobic respiration

A

ethanol and co2

23
Q

making bread process

A
  • enzymes break down starch in flour releasing sugar
  • CO2 produced by yeast during anaerobic respiration is trapped in small air pockets
  • dough rises and baked
24
Q

what happens to the ethanol in the bread when its baked

A

it gets evaporated

25
what is anaerobic respiration in yeast cells called
fermentation
26
why are bacteria useful
capable of producing complex molecules - reproduce rapidly
27
what heat is milk pasteurised at
85-95 degrees celcius
28
why is it important to sterilise all equipment when making yoghurt
to kill unwanted bacteria and prevent chemical contamination
29
why would contamination of other bacteria be bad for yoghurt
slows down the production of yoghurt by competing with lactobacillus
30
why is yoghurt incubated
for lactobacillus to digest milk proteins and ferment the sugar
31
why is lactobacillus bacteria important for yoghurt production
converts lactose into lactic acid and increases the acidity and thickens milk
32
what a fermenters
containers used to culture microorganisms like bacteria and fungi in large amounts
33
what are fermenters used for
production of beer and yoghurt
34
advantages of fermenters
conditions can be carefully controlled to produce large quantities of right type of microorganism
35
what has led to declines in fish population
overfishing
36
fish farms
ways of raising large numbers of fish in small space to provide protein
37
advantages of fish farm
- selectively breed to ensure high quality - protect against predators - control water quality - control feeding