DP Biology Questionbank
B.1 Microbiology: organisms in industry
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Description
| Nature of science: Serendipity has led to scientific discoveries—the discovery of penicillin by Alexander Fleming could be viewed as a chance occurrence. (1.4) |
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Understandings:
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Theory of knowledge:
Syllabus and cross-curricular links: Biology Topic 2.1 Molecules to metabolism Topic 4.3 Carbon cycling Topic 6.3 Defence against infectious disease |
Directly related questions
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- 17N.3.HL.TZ0.12a: Beans contribute to flatulence. Alpha-galactosidase, derived from the fungus Aspergillus niger,...
- 17N.3.SL.TZ0.08d: Explain the process of penicillin production in the fermenter.
- 17N.3.SL.TZ0.08c: Identify the waste gas produced.
- 17N.3.SL.TZ0.08b: Suggest a reason that the fermenter is surrounded by a water jacket.
- 17N.3.SL.TZ0.08a: State two conditions in the fermenter that would be monitored by the probes.
- 17M.3.HL.TZ2.9d: Aspergillus niger is used to produce citric acid by continuous fermentation. Glucose is converted...
- 17M.3.HL.TZ2.9c: Distinguish between batch fermentation and continuous fermentation.
- 17M.3.HL.TZ1.8c: Distinguish between the structure of Gram-positive and Gram-negative bacteria.
- 17M.3.SL.TZ1.8b: Outline the principles of fermentation by continuous culture.
- 17M.3.SL.TZ1.8a.ii: Suggest reasons based on the data in the graph for increases in biogas production at Svensk Biogas.
- 17M.3.SL.TZ1.8a.i: Biogas production in a fermenter requires a substrate. State another requirement for this process.
- 17M.3.SL.TZ1.16a: Calculate the diversity of site C. Working should be shown.
- 17M.2.HL.TZ1.1f.ii: Suggest a reason for the greater expression of the gene for the urea transporter after an...
- 16N.3.HL.TZ0.9c: Predict the results obtained with disc 1 in a Gram-positive bacterial lawn.
- 16N.3.HL.TZ0.9b: Outline the effect of mutating the LpxC inhibitor.
- 16N.3.HL.TZ0.9a: Outline the effect of disc 3 on the bacterial lawn.
- 16N.3.SL.TZ0.8d: State two uses of the citric acid produced.
- 16N.3.SL.TZ0.8c: Suggest reasons for the changes in mass of sugar and citric acid after day 6.
- 16N.3.SL.TZ0.8b: Suggest a reason that fermentation is most successful at 30°C.
- 16N.3.SL.TZ0.8a: State a suitable fungus for the production of citric acid in the fermenter.
- 16M.3.HL.TZ0.9b: Predict one metabolite other than succinate that will be produced in greater amounts if the...
- 16M.3.HL.TZ0.9a: Using the diagram, suggest a reason for high concentrations of NADH favouring the production of...
- 16M.3.SL.TZ0.9c: State the binomial name of an organism used in continuous culturing to produce citric acid used...
- 16M.3.SL.TZ0.9b: Other than temperature and pH, state one variable that should be monitored during continuous...
- 16M.3.SL.TZ0.9a: State the general term for the reaction, involving microorganisms, that takes place in the...
- 15M.3.HL.TZ1.8a (ii): List two roles for microbes in ecosystems.
- 15N.3.HL.TZ0.7b(ii): Suggest two reasons for these changes.
- 15N.3.HL.TZ0.7b(i): Compare the outbreaks of food poisoning in 1989 and 1994.
- 15N.3.HL.TZ0.7c: Explain how pasteurization may have prevented food poisoning by dairy products.
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- 13M.3.HL.TZ2.7d: The results suggest that there may be a relationship between the water flow rate and the minimum...
- 13M.3.HL.TZ2.7e: Evaluate pasteurization as a method of controlling microbial growth.
- 13M.3.HL.TZ2.9: Explain how methane can be generated from biomass.
- 13M.3.HL.TZ2.7b: Calculate the maximum volume of safe drinking water that could be produced by the chulli purifier...
- 13M.3.SL.TZ1.16a: State the concentration of glucose at 20°C after 110 hours of incubation, giving the units.
- 13M.3.SL.TZ1.16b: State the effect of increasing temperature from 20°C to 30 °C on the rate of production of ethanol.
- 13M.3.SL.TZ1.16c (ii): Deduce one reason why the concentration of ethanol and acetic acid at 35°C does not rise after...
- 13M.3.SL.TZ1.16d: Discuss the idea of producing wine using a lower temperature range to avoid economic losses due...
- 13M.3.HL.TZ2.7a: State the highest temperature at which bacteria were found in water that had passed through the...
- 13M.3.HL.TZ2.8b: Outline how bacteria can be classified by Gram staining.
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- 13M.3.SL.TZ2.16e: In 2003, the Integrated Approach to Community Development (IACD) organization introduced the...
- 13M.3.SL.TZ2.17b: Explain how Gram staining is used in microbiology.
- 13N.3.SL.TZ0.16a: State the mean luminescence per squid 11.5 hours after colonization by parental V. fischeri.
- 13N.3.SL.TZ0.16b: Between 8.5 and 10.5 hours after colonization with the parental bacterial strain, luminescence...
- 13N.3.SL.TZ0.16d: Bioluminescence only happens when V. fischeri becomes part of a population with high density, for...
- 13N.3.SL.TZ0.16c: Using the data in the graph, distinguish between luminescence in squid colonized by the parental...
- 11M.3.HL.TZ2.7b: Analyse the overall effects of the veratryl alcohol concentration and fermentation time on the...
- 11M.3.HL.TZ2.7c: Suggest two other conditions that might affect the production of laccases.
- 11M.3.HL.TZ1.8a: Outline the diversity of Eubacteria according to cell wall structure.
- 11M.3.HL.TZ2.7a (i): Identify the amount of laccases produced when the veratryl alcohol concentration is at its...
- 11M.3.HL.TZ2.7a (ii): Identify the amount of laccases produced when the veratryl alcohol concentration is at its lowest...
- 11M.3.SL.TZ2.16b: Analyse the overall effects of the veratryl alcohol concentration and fermentation time on the...
- 11M.3.SL.TZ2.16c: Deduce from the graph the optimal conditions for maximizing the biotechnological production of...
- 11M.3.SL.TZ2.16a (i): Identify the amount of laccases produced when the veratryl alcohol concentration is at its...
- 11M.3.SL.TZ2.16a (ii): Identify the amount of laccases produced when the veratryl alcohol concentration is at its lowest...
- 12M.3.HL.TZ1.8b: The diagram below represents the cell walls of two different bacteria. State, with a reason,...
- 12M.3.HL.TZ2.7b: Distinguish between the changes in concentration of xylose and arabinose in phase II.
- 12M.3.HL.TZ2.7a: State the maximum concentration of glucose reached during the two phases, giving the units.
- 12M.3.HL.TZ2.7c: Explain the changes in concentration of glucose and xylose during phase II.
- 12M.3.HL.TZ2.7d: Suggest an advantage of the use of wheat straw as a source of energy.
- 11N.3.HL.TZ0.8a (i): The electron micrograph below shows a thin section of the Gram-positive bacterium Micrococcus...
- 11N.3.HL.TZ0.8b: Outline the role of saprotrophic bacteria in the treatment of sewage using reed bed systems.
- 10N.3.SL.TZ0.17b: Label the parts of the cell walls in Gram-positive Eubacteria and Gram-negative Eubacteria shown...
- 09N.3.HL.TZ0.8a: Distinguish between the cell walls of Gram-positive and Gram-negative bacteria using the table...
- 09N.3.SL.TZ0.18a: State two fuels that can be produced from biomass using microbes.
