Question 6:
(a) Diagram 6 shows the use of microorganism P in the process of food production.
(i) state one of the groups of microorganism. [1 mark]
(ii) state how microorganism P reproduces. [1 mark]
(b) Explain how microorganism P raised the bread dough in Process 2. [2 marks]
(c) Based on Diagram 6, state two differences between the products from Process 1 and Process 2. [2 marks]
Answer:
(a)(i) Fungi
Explanation:
Microorganism P is used in the fermentation of foods such as cooked glutinous rice and bread dough. This indicates that microorganism P is yeast. Yeast is in the group of fungi.
(a)(ii) Budding
Explanation:
Yeast, as a microorganism, typically reproduces by budding, where a new cell forms from the parent cell.
(b)
– Microorganism P raises the bread dough in Process 2 through the process of fermentation.
– During fermentation, microorganism P (yeast) breaks down the sugars in the dough into ethanol and carbon dioxide.
– The carbon dioxide produced causes the formation of gas bubbles in the dough, which in turn raises the dough, making it lighter and fluffier.
Explanation:
Fermentation is a process where microorganisms such as yeast (a type of fungus) break down sugars into other substances like alcohol, carbon dioxide gas, or acids in the absence of oxygen.
(c)
– Process 1 takes a longer time ( 3 days), while Process 2 only takes about 1 hour.
– Process 1 involves alcoholic fermentation that produces alcohol from glutinous rice and sugar, while Process 2 involves the production of carbon dioxide gas to make bread dough rise.
– In Process 1, alcohol is the main product and is used in making traditional fermented food like tapai, whereas in Process 2, gas is the main product used in baking bread.
(any two answers)
Explanation:
The differences between Process 1 and Process 2 are due to the different purposes and end products of the fermentation process. In Process 1, the main goal is to produce alcohol through for making traditional fermented foods like tapai. Meanwhile, Process 2 focuses on producing carbon dioxide gas to make bread dough rise, which happens more quickly and usually starts with aerobic conditions. The type of fermentation, the time needed, and the products formed are all adapted to suit the specific food being prepared.
(a) Diagram 6 shows the use of microorganism P in the process of food production.
(i) state one of the groups of microorganism. [1 mark]
(ii) state how microorganism P reproduces. [1 mark]
(b) Explain how microorganism P raised the bread dough in Process 2. [2 marks]
(c) Based on Diagram 6, state two differences between the products from Process 1 and Process 2. [2 marks]
Answer:
(a)(i) Fungi
Explanation:
Microorganism P is used in the fermentation of foods such as cooked glutinous rice and bread dough. This indicates that microorganism P is yeast. Yeast is in the group of fungi.
(a)(ii) Budding
Explanation:
Yeast, as a microorganism, typically reproduces by budding, where a new cell forms from the parent cell.
(b)
– Microorganism P raises the bread dough in Process 2 through the process of fermentation.
– During fermentation, microorganism P (yeast) breaks down the sugars in the dough into ethanol and carbon dioxide.
– The carbon dioxide produced causes the formation of gas bubbles in the dough, which in turn raises the dough, making it lighter and fluffier.
Explanation:
Fermentation is a process where microorganisms such as yeast (a type of fungus) break down sugars into other substances like alcohol, carbon dioxide gas, or acids in the absence of oxygen.
(c)
– Process 1 takes a longer time ( 3 days), while Process 2 only takes about 1 hour.
– Process 1 involves alcoholic fermentation that produces alcohol from glutinous rice and sugar, while Process 2 involves the production of carbon dioxide gas to make bread dough rise.
– In Process 1, alcohol is the main product and is used in making traditional fermented food like tapai, whereas in Process 2, gas is the main product used in baking bread.
(any two answers)
Explanation:
The differences between Process 1 and Process 2 are due to the different purposes and end products of the fermentation process. In Process 1, the main goal is to produce alcohol through for making traditional fermented foods like tapai. Meanwhile, Process 2 focuses on producing carbon dioxide gas to make bread dough rise, which happens more quickly and usually starts with aerobic conditions. The type of fermentation, the time needed, and the products formed are all adapted to suit the specific food being prepared.