21.2 Biotechnology
- Syllabus
- 0610–2026–2027
- Topic
- 21.2
- Level
- —
21.2.1—Role of anaerobic respiration in yeast
- Describe the role of anaerobic respiration in yeast during the production of ethanol for biofuels
21.2.2—Role of anaerobic respiration in yeast
- Describe the role of anaerobic respiration in yeast during bread-making
21.2.3—Use of pectinase in fruit juice
- Describe the use of pectinase in fruit juice production
21.2.4—Use of biological washing powders that
- Investigate and describe the use of biological washing powders that contain enzymes
21.2.5—Use of lactase to produce lactose-
- Explain the use of lactase to produce lactose- free milk
21.2.6—Fermenters can be used
- Describe how fermenters can be used for the large-scale production of useful products by bacteria and fungi, including insulin, penicillin and mycoprotein
21.2.7—Conditions that need to be controlled
- Describe and explain the conditions that need to be controlled in a fermenter, including: temperature, pH, oxygen, nutrient supply and waste products
Objective notes
7 learning objectivesConceptIGCSE Biology