Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

freakology > greenhouses and crops > Flashcards

greenhouses and crops Flashcards

1
Q

humid greenhouse?

A

decrease transpiration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

light greenhouse?

A

increase photosynthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

soil pH?

A

incorrect means enzymes denature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

CO2 in greenhouse?

A

increase photosynthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

temperature in greenhouse?

A

increase kinetic energy, increase photosynthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what pesticide kills fungi?

A

fungicide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what pesticide kills weeds?

A

herbicides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what pesticide kills insects?

A

insecticides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

advantages of pesticides

A

small time to work
kills everything
only needed once

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

disadvantages of pesticides

A

expensive
pests can become resistant
can cause environmental damage
toxins can build up in food chain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

advantages of biological control

A

only needed to be introduced once
one initial cost
pest specific
pest will not become resistant
no effect on other animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

disadvantages of biological control

A

takes time to reduce pests
doesn’t kill everything
expensive if needed to repopulate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

step 1 of yoghurt making

A

milk is pasteurised at 95 degrees to kill unwanted bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

step 2 of yoghurt making

A

milk is homogenised to disperse fat globules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

step 3 of yoghurt making

A

cooled to 40 degrees so milk can be inoculated with lactobacillus without denaturing enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

step 4 of yoghurt making

A

the culture is incubated at 40 degrees for several hours to allow the lactobacillus to digest milk proteins and ferment lactose to lactic acid

17
Q

step 5 of yoghurt making

A

yoghurt mix becomes thick because lactic acid causes pH to decrease making milk proteins coagulate

18
Q

step 6 of yoghurt making

A

yoghurt stirred and cooled to 6 degrees to a smooth consistency so fruit and flavorings can be added

19
Q

anagram to remember yoghurt making

A

PHIICTS
p - pasteurized
h - homogenised
i - inoculated
i - incubated
ct - coagulates so thickens
s - stirred

freakology (30 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions