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Biotecnnology and the Envoronment
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Enzyme:Protein which speeds up a reaction.
Rennet:Added to pasteurised milk to cause protein to clot.
Calves:Where rennet is extracted.
Fungi:Mould to flavour cheese.
Fermenter:Container where the bacteria act on milk
Pasteurised:Milk free of all bacteria
Curds:Solidified proteins.
Whey:Liquid waste of the cheese industry.
Mould:Cntainer to give shape to the curds.
Mature:What happens when cheese is left to develop.
Salt:To give flavour and preserve.
Flavour:Taste dependent on the type of bacteria used.
Preserve:To stop the cheese decaying.
Fruit:May be added to enhance the flavour.
Bacteria:Increase when whey added to a river.
Oxygen:Falls when whey added to a river.
Fish:Die through lack of oxygen in a polluted river.
Acidrain:Made in the atmosphere from oxides of sulphur and nitrogen
Biodegradable:Capable of being decomposed by microbes
Bloodworm:Indicator species that contains a red pigment to absorb oxygen
Decay:Process by which microbes break down organic waste
Fertiliser:Chemical used to improve the mineral content of soil
Fossilfuel:Made from prehistoric plants and animals
Indicatorspecies:Living thing that thrives under certain environmental conditions
Lichens:Made of fungi and algae living together
Lime:An alkaline used to neutralise loch water
Mayflynymph:Indicator of clean, oxygen rich water
Organicwaste:Unwanted products of living things that are acted on by decomposers
Pesticide:Used to control the number of insects by a farmer
Pollutant:Substance present to a harmful level in the environment
Nuclear:Industry that produces radioactive waste
Sewage:Organic waste containing urine and faeces
Oxygen:Gas that is used up when sewage enters a water way.
Bacteria:Organism that uses up oxygen in a river polluted by organic waste
Biotecnnology and the Envoronment
Across:3. | Where rennet is extracted. | 4. | Mould to flavour cheese. | 5. | Substance present to a harmful level in the environment | 6. | Process by which microbes break down organic waste | 7. | Capable of being decomposed by microbes | 10. | Unwanted products of living things that are acted on by decomposers | 13. | Indicator species that contains a red pigment to absorb oxygen | 14. | Milk free of all bacteria | 15. | Cntainer to give shape to the curds. | 20. | To stop the cheese decaying. | 22. | Indicator of clean, oxygen rich water | 23. | Made of fungi and algae living together | 24. | Liquid waste of the cheese industry. | 25. | Protein which speeds up a reaction. | 26. | Made in the atmosphere from oxides of sulphur and nitrogen | 28. | Organic waste containing urine and faeces | 30. | What happens when cheese is left to develop. |
| | Down:1. | Chemical used to improve the mineral content of soil | 2. | An alkaline used to neutralise loch water | 4. | Taste dependent on the type of bacteria used. | 8. | Living thing that thrives under certain environmental conditions | 9. | Solidified proteins. | 11. | Made from prehistoric plants and animals | 12. | Used to control the number of insects by a farmer | 13. | Increase when whey added to a river. | 16. | Falls when whey added to a river. | 17. | Container where the bacteria act on milk | 18. | Added to pasteurised milk to cause protein to clot. | 19. | May be added to enhance the flavour. | 21. | Die through lack of oxygen in a polluted river. | 27. | Industry that produces radioactive waste | 29. | To give flavour and preserve. |
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Biotecnnology and the Envoronment
Across:3. | Where rennet is extracted. | 4. | Mould to flavour cheese. | 5. | Substance present to a harmful level in the environment | 6. | Process by which microbes break down organic waste | 7. | Capable of being decomposed by microbes | 10. | Unwanted products of living things that are acted on by decomposers | 13. | Indicator species that contains a red pigment to absorb oxygen | 14. | Milk free of all bacteria | 15. | Cntainer to give shape to the curds. | 20. | To stop the cheese decaying. | 22. | Indicator of clean, oxygen rich water | 23. | Made of fungi and algae living together | 24. | Liquid waste of the cheese industry. | 25. | Protein which speeds up a reaction. | 26. | Made in the atmosphere from oxides of sulphur and nitrogen | 28. | Organic waste containing urine and faeces | 30. | What happens when cheese is left to develop. |
| | Down:1. | Chemical used to improve the mineral content of soil | 2. | An alkaline used to neutralise loch water | 4. | Taste dependent on the type of bacteria used. | 8. | Living thing that thrives under certain environmental conditions | 9. | Solidified proteins. | 11. | Made from prehistoric plants and animals | 12. | Used to control the number of insects by a farmer | 13. | Increase when whey added to a river. | 16. | Falls when whey added to a river. | 17. | Container where the bacteria act on milk | 18. | Added to pasteurised milk to cause protein to clot. | 19. | May be added to enhance the flavour. | 21. | Die through lack of oxygen in a polluted river. | 27. | Industry that produces radioactive waste | 29. | To give flavour and preserve. |
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