Many associate biotechnology with stern-looking scientists in white coats, performing peculiar experiments in advanced laboratories. However, it turns out you can also initiate biotechnological processes from the comfort of our own kitchen, no lab coats or expensive equipment required.
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Ethanol and CO2
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Ethanol and Oxygen
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Sugar and oxygen
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Sugar and CO2
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Receiving oxygen during aerobic respiration.
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Emission of CO2 during aerobic respiration.
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Emission of oxygen during aerobic respiration.
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Emission of CO2 during fermentation process (anaerobic respiration).
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C, B, E, D, A, F
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C, A, B, D, E, F
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C, E, D, B, A, F
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B, C, E, D, A, F
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It appears that the first discovery of the process of cheese-making occurred by accident, roughly 8,000 years ago. It is possible that the humans that first domesticated sheep were nomads, who used to store their milk and other foods in sacks made, among other things, from sheep stomachs. Apparently the stomach of sheep (especially lambs who were still being nursed) contains an enzyme named renin that breaks down the milk protein, casein, causing coagulation.
Read about this and more in the following link: What is cheese?
In this video the pupils will be introduced to the contribution of microorganisms (yeasts and bacteria) to the creation of food. The video explains how the processes of yeasts fermentation lead to the rising of bread dough, the production of alcohol required in manufacturing of wine and beer, the manufacturing of wine vinegar, the making of cheeses and yogurts and the process of pickling vegetables. The video contains three multiple-choice questions that can be answered based on the information in the video, in addition to a mix-and-match question and a “Did you know?” interaction.
Flavor, microorganisms, sugar, yeast, carbohydrates, Energy, fungi, oxygen, cellular respiration, anaerobic respiration, fermentation, alcohol, carbon dioxide, water, gluten, wine, bacteria, Acetic acid, Ethanol, vinegar, lactose, chemicals, milk, Acid, Protein, renin, mammals, cheese, mold, biotechnology, yogurt
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