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Microbe growth
| Question | Answer |
|---|---|
| Name the two substance needed to be added to growth media to allow microbes to grow. | 1. energy source 2. raw materials |
| Give an example of an energy source | 1. carbohydrate/sugar 2. light (some) |
| Give an example of a raw material | fatty acids amino acids vitamins |
| Describe why amino acids are needed by microbes | For protein synthesis |
| Explain why some microbes do not need raw materials to be added to their growth media | They make their own raw materials. |
| State the domains of life microbes are found in | all three; 1. bacteria 2. archea 3. eukaryotes |
| Give one advantage of culturing microbial cells over mammalian cells. | 1. ease of cultivation 2. speed of growth 3. adaptability |
| Comment on the range of substrates a microbe can use and range of products it can make. | Wide range of substrates used and produces a wide range of products |
| Name the 4 phases of microbe growth | Lag, log, stationary, death |
| Describe what happens in the lag phase | Enzymes are being induced to metabolise substrates |
| Describe what happens during the log phase | Rapid growth due to plentiful nutrients |
| Describe what happens during the stationary phase | Growth slows as nutrients are running out |
| Describe what happens during the death phase | Microbes dying as nutrients have ran out |
| In what stage are secondary metabolites like antibiotics made | Stationary phase |
| Explain how secondary metabolites confer an ecological advantage to microbes in the stationary phase | Outcompete other microbes for nutrients |
| What is measuring in a total cell count | Living (viable) and dead cells |
| What is measuring in a viable cell count | Only living cell |
| From a graph how can it be determined if this is a viable cell count | It will have a death phase |
| Name the 4 environmental conditions that need to be controlled when culturing microbes | 1. sterility 2. temperature 3. oxygen concentration 4. pH |
| Describe how pH can be controlled | buffers |
| Describe how temperature can be controlled in a fermenter | thermostat OR water jacket |
| Describe how sterility can be controlled in a fermenter | air filter or steam cleaning between use |
| Describe how oxygen concentration can be controlled in a fermeter | air inlet and paddles for aeration |
| Explain why temperature/pH must be controlled | To keep enzymes at optimum activity. |
| Explain why oxygen concentrations must be controlled | to enable aerobic respiration |
| Explain why sterile conditions must be maintained | To prevent other microbes using up nutrients OR spoiling product |