IM

5aFood production

Syllabus objectives

Glasshouses, polythene tunnels and fertilisers

Why grow crops under cover?

Glasshouses (glass, permanent) and polythene tunnels (plastic sheeting over hoops, cheap and moveable) both create a controlled environment around a crop. Both increase yield because the farmer controls the factors that normally limit growth.

What they do:

  • Trap heat — light energy enters, warms the air and soil inside; the structure stops warm air escaping, so the temperature is higher than outside.
  • Extend the growing season — crops can be grown earlier, later, or out of season.
  • Protect from frost, wind and heavy rain, which would damage or kill seedlings.
  • Keep out pests (insects, birds) so less crop is eaten; any pesticide used stays inside.
  • Control watering — irrigation systems give the exact amount of water needed.
  • Allow carbon dioxide enrichment — CO₂ can be added to the enclosed air.

5.2 Increased carbon dioxide

Carbon dioxide is normally a limiting factor for photosynthesis (only about 0.04% of air).

Burning a paraffin heater or piping in CO₂ raises the concentration → rate of photosynthesis increases → more glucose made → more glucose converted to new plant tissue (starch, cellulose, protein) → greater biomass and higher yield.

Eventually CO₂ stops being limiting and something else (light, temperature) limits the rate, so the yield stops rising.

5.2 Increased temperature

Photosynthesis is controlled by enzymes.

TemperatureEffect
LowMolecules have little kinetic energy; few enzyme–substrate collisions; slow photosynthesis, slow growth
Rising to optimumRate of photosynthesis increases; faster growth; higher yield
Above optimumEnzymes are denatured — the active site changes shape, substrate no longer fits — rate falls sharply; plants may also wilt as transpiration increases

So glasshouses are heated in cold weather, but ventilated or shaded when too hot. The extra fuel and equipment cost money, so the increase in yield has to be worth more than the running cost.

5.3 Fertilisers

Harvesting removes plants — and the mineral ions in them — from the field, so the soil becomes depleted. Fertiliser (natural manure or artificial NPK) puts those mineral ions back.

Plants absorb mineral ions dissolved in water, through the root hair cells, and use them to make the molecules they need:

Mineral ionUsed by the plant for
NitrateMaking amino acids, which are joined to make proteins for growth
PhosphateDNA and cell membranes; root growth
PotassiumHelping enzymes of photosynthesis and respiration work
MagnesiumMaking chlorophyll

More mineral ions → more protein and chlorophyll → more growth, greener leaves, more photosynthesis → higher crop yield. Without nitrate, plants are stunted with yellow older leaves; without magnesium, leaves are yellow (chlorosis) so photosynthesis is slow.

Common mistake: plants do not absorb protein, and they do not "need nitrate for protein" the way you might describe a human diet. Say: nitrate ions are absorbed and used to make amino acids, which are built into proteins. Confusing plant mineral requirements with human dietary requirements loses marks.

Examiner tip. Watch the command word. Describe how a glasshouse increases yield = say what it does (traps heat, adds CO₂). Explain = give the reason (higher CO₂ concentration means CO₂ is no longer the limiting factor, so the rate of photosynthesis increases, so more glucose is made for growth). Also, more photosynthesis means more oxygen released, never less — examiners report candidates writing the opposite.

Pest control: pesticides and biological control

Why control pests?

A pest is an organism that damages a crop. Pests include insects that eat leaves, roots or fruit, fungi that rot the plant, and weeds that compete with the crop for light, water and mineral ions.

Reasons for control:

  • Pests reduce yield — less crop to sell or eat.
  • Pests reduce quality — damaged, holed or rotten produce cannot be sold.
  • Some pests spread plant diseases.
  • Weeds compete for light, water and mineral ions, so the crop grows more slowly.

Pesticides

Chemicals sprayed on the crop: insecticides kill insects, herbicides kill weeds, fungicides kill fungi.

AdvantagesDisadvantages
Act quickly — pest numbers fall almost immediatelyMay be non-specific — also kill harmless or useful species such as bees and other pollinators, and the pest's natural predators
Easy to apply over large areasMust be reapplied, so there is a repeated cost
Very effective — can kill nearly all of the pestPests can become resistant through natural selection, so the pesticide stops working
Increase yield and profitPesticide is persistent — it does not break down, so it accumulates along a food chain and poisons top predators
May be washed into rivers and lakes; may remain on food

Biological control

Instead of a chemical, a natural predator, parasite or pathogen of the pest is introduced. Example: ladybirds released into a glasshouse to eat aphids.

AdvantagesDisadvantages
Specific to the pest — other species are not harmedSlow — the pest population takes time to fall, so some damage still occurs
No chemicals accumulate in the food chain or remain on the cropThe pest is never completely removed — numbers are only reduced to an acceptable level
Long-lasting — the control organism breeds and keeps the pest down, so it need not be reappliedThe control organism may become a pest itself, or eat other species and upset the food web
Pests do not become resistant to itOnly works well in a closed environment such as a glasshouse

Common mistake: biological control reduces the pest population, it does not wipe it out — if the pest disappeared entirely the control organism would have no food. Never write "biological control kills all the pests".

Examiner tip. Questions here are usually evaluate or discuss, which means you must give points on both sides and reach a conclusion — a one-sided list of disadvantages of pesticides scores badly. Examiners repeatedly report candidates confusing 'describe', 'explain', 'evaluate' and 'discuss'. Learn what each demands before the exam.

Yeast, bread making and the anaerobic respiration practical

Yeast

Yeast is a single-celled fungus. Given sugar and no oxygen it carries out anaerobic respiration (fermentation):

glucose → ethanol + carbon dioxide (+ energy released)

With plenty of oxygen it respires aerobically instead, releasing much more energy and producing carbon dioxide and water — that is how yeast is grown in bulk.

5.5 Making bread

  1. Yeast is mixed with flour, water and sugar to make a dough, then kneaded.
  2. The dough is left in a warm place ('proving'). Warmth is close to the optimum temperature for the yeast's enzymes, so respiration is fast.
  3. Yeast respires anaerobically using sugars in the dough, producing carbon dioxide. The gas bubbles are trapped by the stretchy gluten in the dough, so the dough rises and the bread becomes light and full of holes.
  4. During baking, the trapped gas expands further, the ethanol evaporates (so bread does not contain alcohol), and the high temperature kills the yeast cells, stopping the dough rising any more.

Common mistake: anaerobic respiration in yeast produces ethanol and carbon dioxide only — no water. Examiners specifically report candidates inventing water as a product.

5.6 Practical: anaerobic respiration by yeast

Aim: investigate how a factor (usually temperature, or sugar concentration/type of sugar) affects the rate of anaerobic respiration in yeast.

Apparatus and method

  1. Mix a known volume of yeast suspension with a known volume of glucose solution in a boiling tube or small conical flask.
  2. Add a layer of oil on top of the liquid — this excludes oxygen so respiration is anaerobic.
  3. Fit a bung and delivery tube leading either to a gas syringe / inverted measuring cylinder of water (to collect the gas) or to a tube of limewater (to count bubbles and confirm the gas is carbon dioxide — limewater turns milky).
  4. Place the tube in a water bath at the first temperature and leave for several minutes to equilibrate.
  5. Start a stopwatch and measure the volume of carbon dioxide collected in a fixed time, or count bubbles per minute.
  6. Repeat at a range of temperatures, e.g. 10, 20, 30, 40, 50, 60 °C.

Variables

Independent variableTemperature of the water bath
Dependent variableVolume of CO₂ per minute (or bubbles per minute) — this is what you measure
Control variablesVolume and concentration of yeast suspension; volume and concentration of glucose; pH; time allowed; same volume of oil

Reliability: repeat each temperature at least three times and calculate a mean; results are reliable if repeats are close together. Run a control with boiled (dead) yeast to show gas comes from living yeast.

Results: the rate rises as temperature increases (more kinetic energy, more enzyme–substrate collisions), peaks at the optimum (around 35–40 °C), then falls sharply above it because the yeast's enzymes are denatured — the active site changes shape so glucose no longer fits.

Examiner tip. Two traps here. (1) Never write that high temperature 'kills enzymes' — enzymes are not alive, they are denatured; it is the yeast cells that are killed. Examiners flag this exact wording error. (2) Do not mix up the variables: the temperature you set is the independent variable, the gas you measure is the dependent variable. Candidates lose easy marks naming the wrong one, and 'reliable' means repeats agree, not 'the result looks right'.

Yoghurt production and industrial fermenters

5.7 Making yoghurt with Lactobacillus

  1. Sterilise all the equipment with steam or very hot water — this kills unwanted micro-organisms that would compete with, or contaminate, the culture.
  2. Pasteurise the milk (heat to about 85–95 °C, then cool) to kill any bacteria already present.
  3. Cool the milk to about 40–46 °C — the optimum for the bacteria's enzymes.
  4. Add the starter culture of Lactobacillus and incubate at that temperature for several hours.
  5. The bacteria respire the milk sugar, lactose, anaerobically and produce lactic acid.
  6. The lactic acid lowers the pH. The acid coagulates (clots) the milk proteins, so the mixture thickens and develops a sour taste. The low pH also preserves the yoghurt by preventing the growth of spoilage bacteria.
  7. The yoghurt is cooled to stop further fermentation; flavours or fruit are added and it is packaged.

5.8 The industrial fermenter

A large stainless steel vessel used to grow micro-organisms on a huge scale (e.g. for antibiotics, mycoprotein, enzymes). Conditions must be kept at the optimum so the micro-organisms grow and reproduce as fast as possible and the yield of product is maximised.

ConditionHow it is providedWhy it is needed
Aseptic precautionsVessel sterilised with superheated steam before use; incoming air filtered; all inlets sterilePrevents contamination by unwanted micro-organisms, which would compete for nutrients and space, produce toxins and spoil the product
NutrientsA sterile nutrient medium added — a carbohydrate such as glucose or starch, plus a nitrogen source for amino acids, and mineral ionsRespiration (energy) and building new cells so the population grows
Optimum temperatureTemperature probe plus a water jacket or cooling coilsRespiration of the micro-organisms releases heat, so the fermenter usually needs cooling. Too cold → enzymes work slowly. Too hot → the micro-organisms' enzymes are denatured and the cells die
Optimum pHpH probe; acid or alkali added automaticallyEnzymes have an optimum pH; away from it the enzymes are denatured and the rate of growth and product formation falls
OxygenationSterile air bubbled in through the baseAllows aerobic respiration, which releases far more energy than anaerobic respiration, so growth is faster
AgitationMotor-driven paddles/stirrersKeeps the micro-organisms suspended and evenly distributed so all cells are in contact with nutrients and oxygen; spreads heat evenly to avoid hot spots

A tap at the base allows the culture to be drawn off and the product separated.

Common mistake: don't say high temperature 'denatures the bacteria' or 'kills the enzymes'. Bacteria (and yeast) are killed; enzymes are denatured.

Examiner tip. If asked to explain why a fermenter is cooled, do not stop at 'to keep the temperature at the optimum'. Go on: the micro-organisms respire, respiration releases heat, and if the temperature rises above the optimum the enzymes are denatured — the active site changes shape — so the rate of reaction and growth falls. Examiners report that candidates often fail to continue their answer to the effect on enzyme structure and function.

Fish farming (separate award only)Separate Biology only

Fish are farmed in tanks, ponds or floating cages in the sea to provide a reliable source of protein. The aim is to grow the maximum number of healthy fish, as quickly and cheaply as possible.

Maintaining water quality

  • Water must contain enough dissolved oxygen for the fish to respire — water is circulated, pumped or aerated.
  • Temperature and pH are monitored and kept suitable for the species.
  • Water is filtered and regularly replaced.

Removing waste products

Fish faeces and uneaten food collect on the bottom. If left, bacteria decompose them and use up oxygen, and the waste releases ammonia, which is toxic to fish.

So waste is removed by filters, by a flow of water through the tank, or by siting sea cages where currents carry waste away.

Controlling predation

TypeWhat it isHow it is controlled
IntraspecificFish of the same species eating each other (cannibalism) — big fish eat smaller onesSort fish by size/age into separate tanks or cages; keep stocking density sensible; feed adequately
InterspecificOther species eating the fish — birds, seals, otters, larger fishNets, mesh lids and cages keep predators out

Controlling disease

Fish are crowded, so parasites (e.g. sea lice) and infectious disease spread quickly.

  • Antibiotics added to the feed treat bacterial disease.
  • Pesticides treat parasites, or cleaner fish are added to eat them (biological control).
  • Dead and diseased fish are removed promptly.
  • Keeping stocking density lower reduces spread and stress.

Quality and frequency of feeding

  • Fish are given high-protein pellets of a controlled composition, so the energy and amino acids go into fast growth.
  • Pellet size is matched to the size of the fish.
  • Food is given little and often, at set times, so almost all of it is eaten. Overfeeding wastes money and the uneaten food pollutes the water and lowers the oxygen concentration.

Selective breeding

  1. Choose the parent fish with the desired characteristics — fast growth, large size, resistance to disease, tolerance of crowding.
  2. Breed them together.
  3. Select the best of the offspring and breed from those.
  4. Repeat over many generations, so the desired characteristics become more common and the yield improves.

Examiner tip. 'Describe the methods used' needs the method; 'explain why' needs the reason behind it. Get into the habit of pairing them: not just 'waste is removed', but 'waste is removed because decomposing waste uses up dissolved oxygen and releases toxic ammonia'. Examiners repeatedly note lost marks from confusing describe and explain, and from answers that lack depth or key terms such as intraspecific and interspecific.

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