IB Questionbank

User interface language: English | Español

Date	November 2020	Marks available	1	Reference code	20N.3.SL.TZ0.8
Level	Standard level	Paper	Paper 3	Time zone	TZ0 / no time zone
Command term	Describe	Question number	8	Adapted from	N/A

Question

The diagram shows an aerated fermenter commonly used in biotechnology.

[Source: Adapted from GYassineMrabetTalk, CC BY-SA 3.0
https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons.]

Outline a reason for inserting steam into the fermenter before fermentation.

[1]

Describe how optimal temperature is maintained inside the fermenter.

[1]

Explain how penicillin can be produced in a fermenter.

[3]

Markscheme

sterilizes/kills unwanted microorganisms in the fermenter;

cold water is added to the jacket if the temperature is too high;

a. takes place in (deep-tank) batch fermenters;

b. Penicillium (fungus) is grown on sugar/starch/nutrients;

c. penicillin is produced when the nutrients are used up;

d. penicillin secreted by the fungus is separated and purified;

e. occurs under aerobic conditions/Penicillium is an obligate aerobe;

Examiners report

[N/A]

Syllabus sections

Option B: Biotechnology and bioinformatics » Option B: Biotechnology and bioinformatics (Core topics) » B.1 Microbiology: organisms in industry

Show 65 related questions

17M.3.HL.TZ2.9d: Aspergillus niger is used to produce citric acid by continuous fermentation. Glucose is...
18M.3.SL.TZ1.8c: Citric acid can be produced by either batch fermentation or continuous fermentation....
18N.3.HL.TZ0.10d: State the main component of biogas.
17N.3.SL.TZ0.08a:
State two conditions in the fermenter that would be monitored by the probes.
17M.3.SL.TZ1.16a: Calculate the diversity of site C. Working should be shown.
17N.3.HL.TZ0.12b: Temperature is a variable that needs to be continually monitored in deep-tank batch...
18M.3.SL.TZ2.8a.i: A. aceti is a Gram-negative bacterium. If a Gram staining procedure were carried out on a...
18M.3.SL.TZ2.8b.iii: Distinguish between batch fermentation and continuous fermentation.
18M.3.SL.TZ2.8b.ii: Describe one way in which microorganisms in this fermenter could be limited by their own...
18M.3.HL.TZ2.10c: Escherichia coli, a Gram-negative bacterium, is a common cause of urinary tract infections....
18M.3.SL.TZ1.8a: Identify the nitrogen source that results in the highest yield of citric acid.
18N.3.HL.TZ0.10b: Deduce, with a reason, whether X is a continuous fermenter or a batch fermenter.
18M.3.HL.TZ1.9c: The diagram represents the cell walls of Gram-positive and Gram-negative bacteria. Label...
19M.3.HL.TZ1.9a.iii:
Suggest a reason for the result with disc X.
16N.3.SL.TZ0.8b: Suggest a reason that fermentation is most successful at 30°C.
17N.3.SL.TZ0.08b:
Suggest a reason that the fermenter is surrounded by a water jacket.
17N.3.SL.TZ0.08d:
Explain the process of penicillin production in the fermenter.
19N.3.HL.TZ0.10b: Identify the ideal temperature and oxygen conditions inside the fermenter for efficient...
18N.3.HL.TZ0.10e: Inside Y there are rotating paddles. Outline two reasons for these paddles being needed.
18N.3.HL.TZ0.10a: State a group of organisms that will be active in the fermenter labelled X.
19M.3.HL.TZ2.9a.i: State one industrial use of citric acid.
19M.3.HL.TZ2.9a.ii:
State the scientific name (binomial) of the microorganism usually used in this process.
18N.3.HL.TZ0.10c: Probes are used to monitor significant variables within the fermenter. List three significant...
17M.3.HL.TZ2.9c: Distinguish between batch fermentation and continuous fermentation.
17M.3.SL.TZ1.8b: Outline the principles of fermentation by continuous culture.
17M.3.HL.TZ1.8c: Distinguish between the structure of Gram-positive and Gram-negative bacteria.
16N.3.HL.TZ0.9b: Outline the effect of mutating the LpxC inhibitor.
16N.3.SL.TZ0.8a: State a suitable fungus for the production of citric acid in the fermenter.
17N.3.SL.TZ0.08c: Identify the waste gas produced.
18M.3.SL.TZ2.8b.i: List two abiotic variables that would need to be monitored during this fermentation process.
16N.3.SL.TZ0.8d: State two uses of the citric acid produced.
19N.3.SL.TZ0.8b: Identify the ideal temperature and oxygen conditions inside the fermenter for efficient...
19N.3.SL.TZ0.8c: Distinguish between batch and continuous culture fermentation.
19N.3.HL.TZ0.10a: Suggest one material that could be loaded into the biogas fermenter from which biogas can be...
19N.3.HL.TZ0.10c: Distinguish between batch and continuous culture fermentation.
16N.3.HL.TZ0.9c: Predict the results obtained with disc 1 in a Gram-positive bacterial lawn.
20N.3.HL.TZ0.10a.i: State in which numbered part of the process you would find the probes to detect changes in pH.
20N.3.SL.TZ0.8a: Outline a reason for inserting steam into the fermenter before fermentation.
19N.3.SL.TZ0.8a: Suggest one material that could be loaded into the biogas fermenter from which biogas can be...
19M.3.SL.TZ1.8b: E. coli and P. aeruginosa are both Gram-negative bacteria and S. aureus is Gram-positive....
19M.3.HL.TZ1.9a.ii: Distinguish between the action of tetracycline and penicillin on B. subtilis.
20N.3.HL.TZ0.10c: State one use of the citric acid produced.
20N.3.SL.TZ0.8c:
Explain how penicillin can be produced in a fermenter.
19M.3.HL.TZ1.9b: Explain how it could be determined that B. subtilis is a Gram-positive bacterium.
19M.3.SL.TZ2.8c:
Suggest one reason for the higher methane content in biogas in pre-treated rice straw waste.
19M.3.SL.TZ2.8b:
Using the graph, explain the trend in biogas production over time in the fermenter without pre-treatment.
17M.2.HL.TZ1.1f.ii: Suggest a reason for the greater expression of the gene for the urea transporter after an...
17N.3.HL.TZ0.12a:
Beans contribute to flatulence. Alpha-galactosidase, derived from the fungus Aspergillus niger, is an enzyme that breaks down the fibre usually fermented by bacteria, reducing intestinal gas. Describe how alpha-galactosidase would be produced using A. niger in a continuous fermenter.
20N.3.HL.TZ0.10b: Suggest, with a reason, whether this is a batch or a continuous fermentation.
20N.3.HL.TZ0.10a.ii:
Explain the possible causes of these changes in pH.
18M.3.SL.TZ1.8b:
State two uses for industrially produced citric acid.
19M.3.SL.TZ1.8c: The three species of bacteria are commonly found on skin. Explain why excessive handwashing...
18M.3.HL.TZ1.9a.i: State one fuel that can be produced in this fermenter.
18M.3.HL.TZ1.9a.ii: Outline one variable that must be controlled in an industrial fermenter
18M.3.SL.TZ2.8a.ii: A. aceti is a Gram-negative bacterium. If a Gram staining procedure were carried out on a...
16N.3.SL.TZ0.8c: Suggest reasons for the changes in mass of sugar and citric acid after day 6.
18M.3.SL.TZ1.8d: Explain the significance of pathway engineering in the industrial use of microorganisms.
17M.3.SL.TZ1.8a.ii: Suggest reasons based on the data in the graph for increases in biogas production at Svensk...
19M.3.SL.TZ1.8a: Estimate the diameter of the zone of inhibition around the disc containing OPP in the S....
19M.3.HL.TZ1.9a.i: Estimate the diameter of the zone of inhibition of chloramphenicol.
19M.3.SL.TZ2.8a:
Suggest reasons for the use of a batch culture for the first fermentation and a continuous fermenter for the second fermentation.
17M.3.SL.TZ1.8a.i: Biogas production in a fermenter requires a substrate. State another requirement for this...
16N.3.HL.TZ0.9a: Outline the effect of disc 3 on the bacterial lawn.
19N.3.HL.TZ0.10d: Explain how conditions in the fermenters are maintained to maximize penicillin production.
18M.3.HL.TZ1.9b:
Explain factors that affect the rate of activity of microorganisms in fermenters.

Hide related questions

Option B: Biotechnology and bioinformatics » Option B: Biotechnology and bioinformatics (Core topics)

Option B: Biotechnology and bioinformatics

Question

Markscheme

Examiners report

Syllabus sections

View options