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30 Cards in this Set
- Front
- Back
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What is the aerobic respiration equation? |
C6H12O6 + O2 -> H2O + CO2 + ATP |
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What is aerobic respiration? |
Where the oxygen fully breaks down the glucose to get maximum ATP |
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What are the three points of cell theory? |
1. All living things are made of cells 2. All cells come from other cells 3. Cells are the basic unit of life |
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What is the bacteria equation for fermentation? |
C6H12O6 -(bacteria)-> lactic acid |
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what is the fungi equation for fermentation? |
C6H12O6 -(yeast)-> CO2 + ethanol + energy |
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Is fermentation aerobic or anaerobic? |
Anaerobic as none of the reactants are pure oxygen. |
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What taste does Lactic Acid have? |
Sour |
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What is the fermentation equation for cheese and yogurt? |
Lactose -(bacteria)-> lactic acid |
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What is lactose? |
the sugar in milk |
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what is lactic acid? |
bacteria waste (poo) |
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what does lactic acid do? |
kills off other bacteria makes yogurt and cheese sour coagulates milk |
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what happens if the temperature is not constant while fermenting cheese or yogurt? |
it will be runny as the desired environment for bacteria growth was not gained so there was not maximum lactose metabolized and lactic acid produced |
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What is pasteurization? |
the brief heating process to kill bacteria at around 70 degrees Celsius |
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What is the equation for the fermentation of ginger beer? |
C6H12O6 -(yeast)-> ethanol + CO2 |
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how are bubbles created in ginger beer |
through fermentation, the sugar is eaten by bacteria to create CO2 |
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how does ginger beer become alcoholic? |
through fermentation, the sugar is eaten by bacteria to create ethanol |
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why does the ginger beer bottle need to be sterilized before fermentation? |
so that no unwanted microbes grow in the perfect fermentation environment with the yeast |
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what is organism is added to ginger beer to make it alcoholic and bubbly? |
yeast |
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what are the two vital conditions for organism growth? |
energy source - nutrients environment - warmth, moisture, oxygen, pH level, shelter |
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what is added to bread dough to make it rise? |
yeast |
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what is the equation for fermentation in bread? |
C6H12O6 -(yeast)-> CO2 + ethanol + energy |
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what product of fermentation makes bread rise? |
CO2 |
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what happens to the ethanol in bread production |
it evaporates when it is baked |
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why is there water or milk added to bread dough? |
to make a sticky consistency for kneading |
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why do some breads go through two fermentation processes? |
to maximize the extent of fermentation - so all of the sugars are used |
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why is gluten free bread flat and dense |
gluten is the sugar that yeast eats during fermentation, if that is mot there than CO2 cannot be produced. |
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what is the independent variable? |
change |
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what is the dependent variable? |
measure |
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which axis does the independent variable go on? |
x |
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which axis does the dependent variable go on? |
y |
