[Maximum number: 7]

Penicillin is an antibiotic.

(a)

Penicillin is produced commercially in fermenters as shown in Fig. 1.1.

Fig. 1.1

[ 7 ]

(i)

Describe how a fermenter can be sterilised.

[ 2 ]

(ii)

Table 1.1 shows some names of the parts of the fermenter and their functions.

Complete Table 1.1.
One row has been done for you.

Table 1.1

[ 5 ]

[Maximum number: 3]

Bacteria are classified in the Prokaryote kingdom.

The bacterium Bacillus megaterium was grown in the laboratory fermenter shown in Fig. 1.1.

Fig. 1.1

Suggest why it is important to stir the contents of the fermenter continuously.

[Maximum number: 3]

Penicillin is produced by biotechnology industries.

(a)

Fig. 1.1 is a flow diagram of some of the steps in the production of penicillin.

Fig. 1.1

[ 3 ]

(i)

Explain why the nutrients are sterilised (step 2) before they are added to the fermenter (step 3).

[ 1 ]

(ii)

Explain why the fermenter has a gas outflow pipe.

[ 2 ]

[Maximum number: 4]

Yeast is used in bread-making. It respires anaerobically, producing carbon dioxide.

(a)

During the production of penicillin, large fermenters are used. Fig. 3.2 shows a fermenter.

Fig. 3.2

[ 4 ]

(i)

Explain the functions of the following parts of the fermenter:
stirrer
water-filled jacket
probes

[ 3 ]

(ii)

The air and nutrients that are added to the fermenter are sterile.

State why they must be sterile.

[ 1 ]

[Maximum number: 6]

Penicillin is an antibiotic produced by the fungus Penicillium chrysogenum.

Fig. 5.1 shows the process used to produce penicillin.

Explain why there is a water jacket around the fermenter and why acids or alkalis are added to the fermenter.

[Maximum number: 9]

Penicillin is an antibiotic produced by the fungus Penicillium chrysogenum.

Fig. 5.1 shows the process used to produce penicillin.

(a)

Explain why there is a water jacket around the fermenter and why acids or alkalis are added to the fermenter.

[ 6 ]

(b)

Fig. 5.2 shows the mass of fungus and the yield of penicillin during the fermentation process.

Fig. 5.2

[ 3 ]

(i)

Explain why the growth of the fungus slows down and stops.

[ 3 ]

[Maximum number: 1]

What is a requirement for the production of penicillin in a fermenter?

A

adding bubbles of nitrogen gas to mix the nutrients and Penicillium

B

adding the required amount of sugar as a nutrient

C

ensuring no oxygen enters the fermenter so only anaerobic respiration occurs

D

maintaining a constant temperature of $95^{\circ} \mathrm{C}$ to prevent other microorganisms growing

[Maximum number: 1]

The diagram shows a fermenter used to produce penicillin.

What is the function of part X ?

A

allow microorganisms to enter the fermenter

B

maintain an even temperature inside the fermenter

C

monitor the temperature inside the fermenter

D

sterilise the contents of the fermenter

[Maximum number: 1]

The graph shows how much penicillin is produced by the fungus Penicillium in a fermenter. It also shows the concentrations of sugars, ammonium ions and Penicillium. Penicillium uses sugars as a food source and needs ammonium ions.

What does the graph show about the conditions needed for penicillin production?

A

A high concentration of ammonium ions must be maintained.

B

Most penicillin is produced when nutrient concentrations are low.

C

Penicillium cannot produce penicillin when its concentration decreases.

D

Sugars must be added constantly to the fermenter.

[Maximum number: 1]

What does Penicillium need to grow in a fermenter?

amino acids

carbohydrates

oxygen

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Question 1

Question 1(c)

Question 1(c)(i)

Question 1(c)(ii)

Question 1(b)(ii)

Question 1

Question 1(b)

Question 1(b)(iv)

Question 1(b)(v)

Question 3

Question 3(d)

Question 3(d)(i)

Question 3(d)(ii)

Question 5(a)

Question 5

Question 5(a)

Question 5(b)

Question 5(b)(iii)

Question 36

Question 37

Question 37

Question 38