explain the methods which are used to farm large numbers of fish to provide a source of protein, including maintenance of water quality, control of intraspecific and interspecific predation, control of disease, removal of waste products, quality and frequency of feeding
and the use of selective breeding.
FISH FARMING:
they are attractive to farmers for there low fat and high protein
and also efficient in turning nutrient into fish mass.
PROS:
Fish farming allows us to control:
quality of water (clean)
preditors
reduce pests
other forms of disease
These all contribute to the yield of fish
When you have a high density of fish then transmission of disease is high
Some fish farmers have taken to using Antibiotics, which is a danger to human health
OR pesticides, which is also a concern to human health
Saturday, February 18, 2012
5.8
interpret and label a diagram of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of microorganisms:
Industrial fermenter
The reaction vessel in which fermentation occurs:
Steel jacket (1 inside the other)
- in between the space is water "cooling jacket"
- to clean the fermenter there is a tube for steam to sterilise it.
- Heating Plate - to raise temperature (cooling jacket and heater allows us to control optimum conditions)
- Tap/Pipe to insert nutrients (food for microorganisms)
- Temperature Probe (deploy heater or cooling jacket)
- Addition of microorganisms is needed for the reaction (another tap)
- pH probe (asymetrical graph - trying to keep the optimum rate so we can get max. rate of reaction)
- Motor to stir - to adjitate the mixture, stop it clumping, spreading the microorganisms
The whole point of the fermenter is to create a reaction center of which we control the optimum growth conditions for the microorganism so it is able to produce the product that we are looking for.
- tap to drain of product
- then goes through DOWNSTREAM PROCESSING which involves purification.
Industrial fermenter
The reaction vessel in which fermentation occurs:
Steel jacket (1 inside the other)
- in between the space is water "cooling jacket"
- to clean the fermenter there is a tube for steam to sterilise it.
- Heating Plate - to raise temperature (cooling jacket and heater allows us to control optimum conditions)
- Tap/Pipe to insert nutrients (food for microorganisms)
- Temperature Probe (deploy heater or cooling jacket)
- Addition of microorganisms is needed for the reaction (another tap)
- pH probe (asymetrical graph - trying to keep the optimum rate so we can get max. rate of reaction)
- Motor to stir - to adjitate the mixture, stop it clumping, spreading the microorganisms
The whole point of the fermenter is to create a reaction center of which we control the optimum growth conditions for the microorganism so it is able to produce the product that we are looking for.
- tap to drain of product
- then goes through DOWNSTREAM PROCESSING which involves purification.
5.6
describe a simple experiment to investigate carbon dioxide production by yeast, in different conditions:
5.5
Understand the role of yeast in the production of beer
Beer is mostly Ethanol (an alcohol molecule) which is produced from glucose.
Glucose -> Ethanol + Carbon Dioxide (anaerobic respiration)
The microorganism that does this is YEAST which supplies the enzymes to bring around this conversion
The Ethanol is flavoured by HOPS
The glucose comes from starch (converted into maltose (by amylase) -> glucose (by moltase)
The source of the starch is barly seeds/ wheat seeds (could include rice)
Starch broken down by AMYLASE through the germination of the seed called: 'malting'
Beer is mostly Ethanol (an alcohol molecule) which is produced from glucose.
Glucose -> Ethanol + Carbon Dioxide (anaerobic respiration)
The microorganism that does this is YEAST which supplies the enzymes to bring around this conversion
The Ethanol is flavoured by HOPS
The glucose comes from starch (converted into maltose (by amylase) -> glucose (by moltase)
The source of the starch is barly seeds/ wheat seeds (could include rice)
Starch broken down by AMYLASE through the germination of the seed called: 'malting'
5.4b)
understand the reasons for pest control and the advantages and disadvantages of using biological control with crop plants.
Biological control of pests:
In Australia to the norther american prickly pear (Cactus) fluroished.
No natural herbivore that ate the cactus in Australia so the introduced a new species = Moth
The moth ate away at the cactus, thus removing it from the agricultural land of Australia.
PROS: There are no toxic chemicals involved
Less impact on man/ wildlife
CONS: Not 100% effective
Difficult to control (always a danger that introduced species will find alternative prey and will not die out once pest has been removed)
Difficult to match a preditor to the prey
Biological control of pests:
In Australia to the norther american prickly pear (Cactus) fluroished.
No natural herbivore that ate the cactus in Australia so the introduced a new species = Moth
The moth ate away at the cactus, thus removing it from the agricultural land of Australia.
PROS: There are no toxic chemicals involved
Less impact on man/ wildlife
CONS: Not 100% effective
Difficult to control (always a danger that introduced species will find alternative prey and will not die out once pest has been removed)
Difficult to match a preditor to the prey
5.4a)
Understand the reasons for pest control and the advantages and disadvantages of using pesticides with crop plants.
The pesticides:
large fields of crops (all the same) = monoculture = pests
Pests will use the crop as there food source which will reduce productivity of farming = loss of food and finance
1. use pesticides- chemicals - designed to kill the pest
PROS : chemicals = easy to obtain
easy to apply
very effective
CONS : many of them are toxic (will kill other things/ maybe humans)
Bio accumilation
Mutation in the pest leads to resistance therefore more pesticide is needed and it will be more toxic or may not work
The pesticides:
large fields of crops (all the same) = monoculture = pests
Pests will use the crop as there food source which will reduce productivity of farming = loss of food and finance
1. use pesticides- chemicals - designed to kill the pest
PROS : chemicals = easy to obtain
easy to apply
very effective
CONS : many of them are toxic (will kill other things/ maybe humans)
Bio accumilation
Mutation in the pest leads to resistance therefore more pesticide is needed and it will be more toxic or may not work
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