Topic 5 - Respiration and Food Production

Question 1

Definition of Aerobic Respiration

Answer 1

Aerobic respiration is a chemical reaction, where glucose and oxygen are the reactants to form the
products water and carbon dioxide and release energy.

Question 2

Testing for Carbon Dioxide

Answer 2

bubble co2 through limewater, will turn cloudy in presence of co2

Question 3

Word and Balanced equation of Aerobic Respiration

Answer 3

Glucose + Oxygen -> Carbon Dioxide + water

C6H1206 + 602 -> 6CO2 +6H20 +ATP

Question 4

Anaerobic respiration Definition and word Equation

Answer 4

Anaerobic respiration is the release of energy in the absence of oxygen.

Glucose -> Lactic Acid

Question 5

Anaerobic Respiration in Plants and Yeast

Answer 5

Glucose -> Ethanol + Carbon Dioxide

(Same equation for both)

Question 6

What is the role of the Nutrient input

Answer 6

The Nutrients are fed into the fermenter here

Glucose is added so that the organism can respire and Nitrates (Amino acids -> Protein for growth of organism) are also added.

Question 7

What is the role of the Water Jacket

Answer 7

Cold water pumped through to maintain OPTIMUM TEMPERATURE for organisms

Question 8

What is the role of the Air Inlet

Answer 8

To provide oxygen for MORE AEROBIC respiration

Question 9

What is the role of the Temperature and pH probes

Answer 9

To monitor temperature and pH in order to keep them at optimum levels.

Question 10

How to make yoghurt (4 marks in an exam lock in mate)

Answer 10

-sterilise all equipment
-heat milk to 90 degrees to kill any unwanted bac and to pasteurise
-cool milk to 45 degrees and add lactobacillius
-incubate milk at 45D w lactobacillius for several hours
-Lactobacillus convert the lactose into lactic acid and this increased acidity thickens the milk to form yoghurt