5.9 explain the methods which are used to farm large numbers of fish to provide a source of protein, including maintenance of water quality, control of intraspecific and interspecific predation, control of diseases, removal of waste products, quality and frequency of feeding and the use of selective breeding.
Fish farming:
1. Fish have low fat and high protein :)
2. Efficient at turning the nutrient into fish mass :)
Advantages: Fish farming will allows us to….
1. Control quality of water = clean
2. Control predators
3. Reduces pests
4. Reduce disease
By controlling the above we contribute to an increase in yield of fish
Where there is a high density of fish, then the possibility of transmission of disease.
Some fish farmers use Antibiotics that is a concern to human health.
The abundance of fish also makes pests common therefore some fish farmers have taken to using pesticides. Also a concern amongst human health
Friday, 17 February 2012
5.8 Fermenter
5.8 Interpret and label a diagram of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temp and pH, oxygenation and agitation for the growth of microorganisms.
The reaction vessel in which fermentation occurs
Such a vessel is usually built of metal (copper/steel)
To maintain optimum temp conditions:
- In between the two Steel jackets is water. It allows us to cool down the reaction.
- Steam, sterilises the fermenter between fermentations.
- In a fermenter there is a heating plate (heater) to raise the temperate
...also includes:
- So fermentation can occur, nutrients are inserted. Food for the microorganisms
- Monitor temp: Temp probe. Tells whether to deploy the heater or cooling jacket
- Microorganisms (tap to add them)
- pH probe – to try to keep at optimum.
- Turning devise. To agitate the mixture, stopping it clumping, spreading microorganisms
- Way to drain of the product -→ Which will then go on to a process call downstream processing which involved purification.
The idea of the fermenter is to create a reaction centre in which you control the optimum growth conditions for the microorganisms. So its able to produce the product we are looking or.
The reaction vessel in which fermentation occurs
Such a vessel is usually built of metal (copper/steel)
To maintain optimum temp conditions:
- In between the two Steel jackets is water. It allows us to cool down the reaction.
- Steam, sterilises the fermenter between fermentations.
- In a fermenter there is a heating plate (heater) to raise the temperate
...also includes:
- So fermentation can occur, nutrients are inserted. Food for the microorganisms
- Monitor temp: Temp probe. Tells whether to deploy the heater or cooling jacket
- Microorganisms (tap to add them)
- pH probe – to try to keep at optimum.
- Turning devise. To agitate the mixture, stopping it clumping, spreading microorganisms
- Way to drain of the product -→ Which will then go on to a process call downstream processing which involved purification.
The idea of the fermenter is to create a reaction centre in which you control the optimum growth conditions for the microorganisms. So its able to produce the product we are looking or.
5.7 Production of Yoghurt
5.7 understand the role of bacteria (Lactobacillus) in the production of yoghurt
Milk is pasteurized to kill and unwanted bacteria, cultures of Lactobacillus bacteria are then added and the mixture is maintained at 46 degrees centigrade. The bacteria feeds on the milk and grows, reeling lactic acid, which has a preservative effect. The acid pH causes the milk protein to coagulate.
Milk is pasteurized to kill and unwanted bacteria, cultures of Lactobacillus bacteria are then added and the mixture is maintained at 46 degrees centigrade. The bacteria feeds on the milk and grows, reeling lactic acid, which has a preservative effect. The acid pH causes the milk protein to coagulate.
5.5 Beer production
5.5 Understand the role of yeast in the production of beer
Beer is largely Ethanol (an alcohol molecule) which is produced from glucose.
Glucose --→ Ethanol + carbon dioxide (a form of anaerobic respiration)
- The microorganism that does this is Yeast which supply’s the enzymes
Ethanol is flavoured by plants such as Hops
Glucoses comes from starch
Starch ----(amylase ‘germination;)--→ Maltose ----(Maltose)---→ Glucose
The starch comes from things such as barley seeds, wheat seeds, and rice.
Yeast brings about the anaerobic respiration of glucose to ethanol and carbon dioxide
Beer is largely Ethanol (an alcohol molecule) which is produced from glucose.
Glucose --→ Ethanol + carbon dioxide (a form of anaerobic respiration)
- The microorganism that does this is Yeast which supply’s the enzymes
Ethanol is flavoured by plants such as Hops
Glucoses comes from starch
Starch ----(amylase ‘germination;)--→ Maltose ----(Maltose)---→ Glucose
The starch comes from things such as barley seeds, wheat seeds, and rice.
Yeast brings about the anaerobic respiration of glucose to ethanol and carbon dioxide
5.2b Biological control
5.4b understand the reasons for pest control and the advantages and disadvantages of using biological control with crop plants.
Biological control:
Introduced species
Advantages:
1. There are no toxic chemicals involved
2. Less impact on man/wildlife
Disadvantages:
1. Not 100% effective
2. Often difficult to control (introduced species will find alternative prey to feed on and not actual die out ones the pest has been removed.)
3. Difficult to match a predator to the prey
Biological control:
Introduced species
Advantages:
1. There are no toxic chemicals involved
2. Less impact on man/wildlife
Disadvantages:
1. Not 100% effective
2. Often difficult to control (introduced species will find alternative prey to feed on and not actual die out ones the pest has been removed.)
3. Difficult to match a predator to the prey
54a Pesticides
5.4a Understand the reasons for pest control and the advantages and disadvantages of using pesticides with crop plants.
Pesticides:
Large fields of crops that are all of the same type of crop = Monoculture
Monocultures are very susceptible to pests. They use the crop as their food source. Which reduces the productivity of farming. = Loss of food and financial impact on the farmer.
1. Use Pesticides.
Pesticides are chemicals, designed to kill the pest.
Advantages:
1. Chemicals so are easy to obtain
2. Easy to apply (simply spray on crop)
3. Very effective
Disadvantages:
1. Many are toxic – possible kill other plants and animals
2. Bio accumulation – Pesticides builds up in the food chain causing harm to the food source in the higher tropic levels (eg DDT)
3. Mutation in the pest often leads to resistance, so the pesticide must be applied in high concentrations – therefore more toxic.
Pesticides:
Large fields of crops that are all of the same type of crop = Monoculture
Monocultures are very susceptible to pests. They use the crop as their food source. Which reduces the productivity of farming. = Loss of food and financial impact on the farmer.
1. Use Pesticides.
Pesticides are chemicals, designed to kill the pest.
Advantages:
1. Chemicals so are easy to obtain
2. Easy to apply (simply spray on crop)
3. Very effective
Disadvantages:
1. Many are toxic – possible kill other plants and animals
2. Bio accumulation – Pesticides builds up in the food chain causing harm to the food source in the higher tropic levels (eg DDT)
3. Mutation in the pest often leads to resistance, so the pesticide must be applied in high concentrations – therefore more toxic.
5.3 Fertilisers
5.3 understand the used of fertilizer to increase crop Yield
Aim: To increase growth in plant
Growth is achieved by the application of fertilisers to the soil and these normally take the form of nitrates of phosphates (sometimes both)
These compounds go into the soil and into the root structure, then moved in the transpiration stream to the leaf and used in the leaf.
In leaf:
- Nitrates will form proteins
- Phosphates are involved in DNA and membrane structure
The fertilisers can be divided into two groups:
1. The organic fertilisers
- Produced from animal waste from farm (cow faeces) – through a process of decomposition and fermentation and forms a substance known as slurry. Slurry is supplied to the field giving them a supply of Nitrate and Phosphate to promote growth.
2. Artificial fertilisers
- Form of synthetically produced chemicals (i.e Potassium nitrate and Ammonium nitrate), which can be bought by the farmer and placed in a solution and applied to the farm. These will release the nitrates, which will promote growth.
Aim: To increase growth in plant
Growth is achieved by the application of fertilisers to the soil and these normally take the form of nitrates of phosphates (sometimes both)
These compounds go into the soil and into the root structure, then moved in the transpiration stream to the leaf and used in the leaf.
In leaf:
- Nitrates will form proteins
- Phosphates are involved in DNA and membrane structure
The fertilisers can be divided into two groups:
1. The organic fertilisers
- Produced from animal waste from farm (cow faeces) – through a process of decomposition and fermentation and forms a substance known as slurry. Slurry is supplied to the field giving them a supply of Nitrate and Phosphate to promote growth.
2. Artificial fertilisers
- Form of synthetically produced chemicals (i.e Potassium nitrate and Ammonium nitrate), which can be bought by the farmer and placed in a solution and applied to the farm. These will release the nitrates, which will promote growth.
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