Biotechnology
18.1What the syllabus asks of you
- Explain the role of yeast in the production of bread and ethanol
- Understand that bacteria are useful in biotechnology and genetic modification due to their rapid reproduction rate and their ability to make complex molecules
- Discuss why bacteria are useful in biotechnology and genetic modification, limited to: (a) no ethical concerns over their manipulation and growth (b) presence of plasmids
- Describe how fermenters can be used for the large-scale production of useful products by bacteria and fungi, including the conditions that need to be controlled, limited to: temperature, pH, oxygen, nutrient supply and waste products
- Describe the use of: (a) enzymes in biological washing powders (b) pectinase for fruit juice production (c) lactase for lactose-free milk
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Chapter 18: Biotechnology
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Every question on Biotechnology, untimed, marked as you go.
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Choose the years and how many questions, then print it with the answers on separate pages.
8 questions
1Oct / Nov 2020 · Paper 11 · Q27Show mark scheme →
ASingle cell protein can be produced more quickly.
BProduction of single cell protein is independent of climatic changes.
CProduction of single cell protein requires more space.
DSingle cell protein contains less fat and more dietary fibre.
Mark scheme
2Oct / Nov 2020 · Paper 12 · Q27Show mark scheme →
Ato keep the Penicillium in contact with fresh oxygen and nutrients
Bto move the Penicillium to the bottom of the fermenter
Cto move the Penicillium to the top of the fermenter
Dto stop the Penicillium reacting with the wall of the fermenter
Mark scheme
3May / June 2020 · Paper 12 · Q26Show mark scheme →
Ato keep the alcohol in the solution
Bto prevent aerobic respiration
Cto produce carbon dioxide
Dto provide nutrients for the yeast
Mark scheme
4May / June 2020 · Paper 12 · Q27Also set in May / June 2020 Paper 11Show mark scheme →
Ato insulate the fermentation vessel
Bto maintain the pressure of the fermentation vessel
Cto monitor the temperature of the fermentation vessel
Dto remove the heat produced by the fermentation process
Mark scheme
5Oct / Nov 2019 · Paper 11 · Q26Show mark scheme →
Aaerobic respiration by bacteria
Baerobic respiration by yeast
Canaerobic respiration by bacteria
Danaerobic respiration by yeast
Mark scheme
6May / June 2019 · Paper 11 · Q27Show mark scheme →
A1, 2, 3 and 4
B1, 3 and 4 only
C3 and 4 only
D4 only
Mark scheme
7May / June 2019 · Paper 12 · Q26Show mark scheme →
Aaerobic conditions ✓, anaerobic conditions ✗, carbohydrates and amino acids ✓, fats and proteins ✗, Penicillium ✓, yeast ✗
Baerobic conditions ✓, anaerobic conditions ✗, carbohydrates and amino acids ✗, fats and proteins ✓, Penicillium ✗, yeast ✓
Caerobic conditions ✗, anaerobic conditions ✓, carbohydrates and amino acids ✓, fats and proteins ✗, Penicillium ✓, yeast ✗
Daerobic conditions ✗, anaerobic conditions ✓, carbohydrates and amino acids ✗, fats and proteins ✓, Penicillium ✗, yeast ✓
Mark scheme
8May / June 2019 · Paper 12 · Q27Show mark scheme →
Abread-making: carbon dioxide; yoghurt production: carbon dioxide
Bbread-making: carbon dioxide; yoghurt production: lactic acid
Cbread-making: lactic acid; yoghurt production: carbon dioxide
Dbread-making: lactic acid; yoghurt production: lactic acid
Mark scheme