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economic importance of anaerobic respiration

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by

Kevin Mifsud

on 3 March 2013

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Transcript of economic importance of anaerobic respiration

What is the economic Importance of Anaerobic Respiration? Breadmaking Dairy Products Production Groupwork What is yeast?
Why do we use yeast to make bread?
Experiment: 1/2 the class produce a dough with yeast while the other 1/2 without.
If we would like to test for temperature difference as well how would we carry out the experiment? Alcohol Production Anaerobic respiration for alcohol production is called fermentation.

Do you know of any product of fermentation? 4 groups: each group decide on what product to present.

Imagine you want your product to be sold; describe to the rest of the class how the product is made; and why should they buy this product. Fuel and energy Production Biogas and Silage Wine Production How would you produce wine? Beer Brewing Beer is made from Barley
Malt sugar within the grain is mashed up and added to yeast and water.
Yeast ferments sugar into alcohol and carbon dioxide.
Flavor added when boiling with hops. Vinegar Production What is Vinegar?
How is Vinegar made? Biogas What is Biogas?
From what is it produced?
For what is it used? Silage Silage is made from grasses and animal food (cereals, alfalfa, oats and other crops)
After harvesting; crops are shredded into small pieces.
They are placed in the silo evenly and left to settle and to heat uniformly.
The silo provides Anaerobic conditions and so grass is prevented from decaying further.
This results in silage: a high energy material. Yoghurt Production Fermentation of pasteurized milk by LACTOBACILLUS.
This microorganism digests Lactose (a sugar) producing Lactic Acid.
Optimum temperature is 44 degrees Celsius.
The Lactic acid thickens and sours the milk.
The yoghurt is then refrigerated for a week at 7 degrees Celsius. Butter Production How do you think is butter made?
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