• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

The first aspect I have chosen to investigate is the asexual reproduction of yeast within the brewing process. Yeast asexually reproduced during the sixth process of brewing. Asexual reproduction

Extracts from this document...


Biology report Introduction The main purpose of this report is to identify two aspects of biology with are closely linked with the brewing industry and chose one to explain in detail. The audience to which this report is targeted at is A level students who have a good understanding of biology. The first aspect I have chosen to investigate is the asexual reproduction of yeast within the brewing process. Yeast asexually reproduced during the sixth process of brewing. Asexual reproduction is very important within the brewing industry. Without it yeast could not reproduce with an identical genetic make up and without the identical genetic make up brewers could not control the taste of the quality of their beer. With asexual reproduction brewers can genetically modify the yeasts in search of a new/better taste and then reproduce them to the trillions needed without variation occurring. [3, 4, 5] The second and major characteristic of the brewing process I have chosen is the fermentation of yeast, Saccharomyes ceivevisia in particular, within the brewing business to release ethanol. Fermentation is the anaerobic conversion of sugar to carbon dioxide and ethanol by yeast, this is another important process because without fermentation breweries could not exist as they would have no product to sell. I chose these topics after my visit to bass brewery in Stoke on Trent where I found some of my information. ...read more.


Instead they collect the gas and convert it into liquid for the use of making drinks fizzy. This is also economically efficient for the brewery as they can use the carbon dioxide they collect to make their own beer fizzy without having to pay for it. [2, 4] Social issues = the main products of the brewing process are beers, spirits, and wines. Alcoholic drinks are harmful when consumed in excess. Excess alcohol can alter judgment and can lead to dependency and other health related problems. "Taking more than one drink per a day for women or two drinks per a day for a man can raise the risk of breast cancer, motor vehicle crashes, high blood pressure, a stroke, and violence" etc. "Alcohol consumption during pregnancy increases the risk of birth defects." One could say that these reasons alone are enough evidence to claim that the process of fermentation shouldn't take place. [1] Ethical = as yeast is a living organism some might say that allowing yeast to die after it has completed its task is unethical. However I do not agree with this as yeast is a single celled organism and is therefore not complex enough to feel pain. Fermentation vessels The biology behind the fermentation process The process of malting releases enzymes such as alpha amylase from the germination of barley seeds which breaks down the starch to sugars for fermentation in the mashing process. ...read more.


[4, 5] . Future developments One future development that the scientists who work at the Coors brewery are working on is the huge amount of space it takes to grow the barley needed to produce the glucose, and the pesticides sprayed on the land to make them grow. One was they are trying to overcome these problems is obtaining glucose from cellulose instead of starch. Cellulose can be obtained from other industries waste products e.g. sawdust and straw. The implication for the world of this development would be less production of waste as using other businesses waste products would be environmentally friendly and economically advantageous as well as also not using pesticides on the land which can cause havoc to natures balance. However this could drive the cost of alcohol down which could lead to an even bigger binge culture in Britain. [4] Another future development of fermentation involves scientists in America trying to produce yeast which will allow glucose to break down faster into the ethanol wanted. This means more ethanol can be produced in a smaller amount of time. This means a brewery can produce more alcohol without investing more money in new machinery. The implications of this could have serious affects on the world. If more alcohol can be produced more quickly, this would cut the price of alcohol. People would drink more and would most certainly lead to more health problems within Britain. This inevitably would lead to major health problems and a crisis within the NHS. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Investigation to find the effect of glucose concentration on fermentation of yeast.

    In order to make sure that the variable being manipulated is the one making the difference, other possible variables need to be controlled. Temperature affects both the times required to attain maximum activity and the maximum rate of gas production and the time taken for the color change to take place.

  2. The investigation to find the effect of glucose concentration on fermentation of yeast.

    These include Glycolysis, the link reaction, the Krebs cycle and oxidative phosphorylation and the electron transport chain. * (OCR Biology 1 respiration AS) Glycolysis is the splitting of glucose.

  1. Investigating the Effect of Temperature on the Fermentation of Yeast

    length of collection time * the range of temperatures For the range, it was obvious that I wanted as many results as possible in the fairly short time limit, but I also wanted them over a large temperature range to fully investigate the effect of temperature.

  2. Investigation into the Effect of Temperature on the Rate of Fermentation by Yeast.

    This is why the release of carbon dioxide did not level off after a while, like the 30 oC experiment did. The results from the 60 oC experiment have been recorded in Table 6. For the 60 oC experiment, the initial reading on the gas syringe was 4 cm3, and

  1. A Level Biology revision notes

    Immediate recognition and distraction by memory cells - faster and larger response usually prevents harm B-Lymphocytes: Humoral Response * Production of antibodies in response to antigens found on pathogens not entering cells (bacteria) * Each B-lymphocyte (B cell) recognizes one specific antigen * Primary response o Antigen binds to specific

  2. Investigating the Effect of Glucose Concentration On the Rate of Reproduction of Yeast Cells

    Anaerobic respiration (ii) Aerobic respiration (i) Anaerobic respiration showing recycling of the end product- which in yeast is done by converting pyruvate to acetaldehyde rather than lactate and reducing this to ethanol. (ii) Aerobic respiration for comparison are usually ethyl alcohol and carbon dioxide, as in yeast cells, or "file:///C:/WINDOWS/TEMP/Contents.asp%3Fz=2%26search=anaerobic+respiration%26pg=2%26br=0%26ti=014DA000", as in muscle cells.

  1. Should homeopathy be available on the NHS?

    These results were taken from the "Clinical Research Evidence in Homeopathy prepare by the BHA. Control group Summary trial finding: no. of RCTs (%) Total Positive Negative Statistically non-conclusive Placebo 52 (43%) 3 (3%) 65 (54%) 120 Other than placebo 11 (50%) 8 (36%) 3 (14%) 22 TOTAL 63 (44%)

  2. Spreadsheet report

    went back on to the format cells window where from the category I selected number for the rest of the cells in the tables were going to contain numbers. I highlighted the cells that were going to contain currency, went back on the format cells window, number and from the category selected currency I began entering data into the tables.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work