"Fermentation Technology with a Long History" PPT download

"Fermentation Technology with a Long History" PPT download

Part One: Introduction of New Course

Our country is an ancient civilization that stands out in the world and is the hometown of wine. Throughout the 5,000-year history of the Chinese nation, wine and wine culture have always occupied an important position. Do you know how wine is made?

learning target

1. Try to use fermentation technology to make wine and other foods;

2. Give examples of fermented products in daily life;

3. Give examples of the application of fermentation technology in daily life.

The long-established fermentation technology PPT, part 2: fermentation technology and food production

Definition of fermentation:

In a broad sense, fermentation is a process in which humans purposefully utilize the metabolic activities of microorganisms to convert some raw materials that can be utilized by microorganisms into products that people need;

Fermentation in a narrow sense refers to the process in which microorganisms use decomposed organic matter such as sugars to grow and reproduce and produce small organic compounds such as alcohol and lactic acid in the absence of oxygen.

homemade wine

Purpose and requirements: Try to apply fermentation technology to brew rice wine.

Materials and utensils: Steamed glutinous rice, koji, clean containers, microscope, glass slides, cover slips, absorbent paper, dilute iodine solution, etc.

Steps

1. Rinse the steamed glutinous rice with cold boiled water, crush the koji, stir evenly into the glutinous rice, and put it into a wide-mouth bottle.

2. Keep the temperature of the wine at 25-30℃;

3. After 2 days, take out a little of the brewed rice wine liquid, make a temporary slide specimen, and observe it with a microscope.

think

1. The purpose of cleaning utensils is ______________.

2. The purpose of steaming rice is___________.

3. Why do you use cold boiled water to rinse steamed glutinous rice?

Reduce the temperature of glutinous rice to prevent excessive temperature from inhibiting or killing yeast.

4. Why dig a hole in the center of the glutinous rice?

Increase oxygen to promote rapid reproduction of yeast;

5. Why do containers need to be sealed?

(1) Prevent bacterial contamination; (2) Provide an oxygen-free environment.

6. Why should the container be placed in an environment of about 25-30℃?

Provide a suitable temperature for yeast to live

The long-established fermentation technology PPT, the third part: fermentation technology and daily life

In the past hundred years, fermentation technology has undergone tremendous changes, from the use of natural microorganisms to the stage of using modified new varieties of microorganisms to produce fermented products.

Extract a small amount of insulin from the pancreas of pigs, cows and other animals

Introducing insulin genes from human cells into E. coli

Fermentation Technology and Daily Life—Food and Beverages

Fermented foods:

Yogurt, steamed buns, bread, soy sauce, rice wine, rice vinegar, etc.

The long-established fermentation technology PPT, the fourth part: feedback in class

1. When making kimchi, the mouth of the jar must be sealed, mainly for ( )

A. Isolate the air and prevent other bacteria from entering

B. Conducive to fermentation of lactic acid bacteria in an anoxic environment

C. Prevent dust pollution

D. Allow a variety of bacteria to rapidly increase in the jar

2. Yeast and lactic acid bacteria are two beneficial microorganisms that are closely related to our lives. Regarding the matching relationship between the two and their utilization, the incorrect one is ( )

A. Yeast-making wine

B. Lactobacillus - brewing vinegar

C. Yeast - making steamed buns

D. Lactobacillus-yoghurt

3. Which of the following does not belong to the application of fermentation technology in daily life ( )

A. Alcohol production B. Antibiotic production

C. Plastic production D. Sauce product production

Expand and extend

Kefir has high nutritional value and special flavor, is easily absorbed by the body, and is rich in nutrients, so it is popular. Do you want to make your own cup of yogurt? Start your production plan!

suggestion:

1. The raw materials for making yogurt must be fresh and pollution-free;

2. Lactic acid bacteria are anaerobic bacteria;

3. If the yogurt does not coagulate, it means the production failed and cannot be drunk;

4. Successfully made yogurt should be stored in the refrigerator.

Keywords: Jiangsu Education Edition eighth grade biology PPT courseware for the second volume free download, long-standing fermentation technology PPT download, .PPT format;

For more information about the PPT courseware "Fermentation Technology with a Long History", please click on the Fermentation Technology with a Long History ppt tab.

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