Designed for the new specification IGCSE Edexcel course but can be used for other examination boards.
Covers:
Micro-organisms
5.5 understand the role of yeast in the production of food including bread
5.6 practical: investigate the role of anaerobic respiration by yeast in different conditions
5.7 understand the role of bacteria (Lactobacillus) in the production of yoghurt
5.8 understand the use of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of micro- organisms
No reviews have been made