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1、4苏教版初中生物八年级下册必记知识点（4juniorhighschoolgradeeightbiologicalknowledgepointstoremember）GradeeightwillremembertheknowledgepointsTheclass__________groupname__________________EighthunitBiotechnologyThetwentiethchapter:Biotechnologyindailylife1.Fermentationiscausedbymicroorganisms.Fermentationtechnolog
2、yreferstotheuseofmicrobialfermentation,large-scaleproductionoffermentationproductstechnology.2,wine(wine),bread,SteamedBunsisaproductofyeastfermentation;fruitwineisplacedforalongtimewillhavetheresultofyeastfermentation;wineisexposedintheairisacidaceticacidfermentationresults;themilkintoyogurt,
3、sourpickledcabbagevegetablesintobacterialacticacidbacteria.3,whenthewinebrewed,addingyeastcontainingyeast;washsteamedglutinousricewithcoldboilingwater,inordertopreventthehightemperatureinhibitsthegrowthandreproductionofyeasts.Suitabletemperatureof25~30DEGCforbrewingfermentedglutinousrice.4,und
4、eraerobicconditions,theyeastcanbeaerobicdecompositionofglucosetoproducecarbondioxideandwater,SteamedBunsspongyyeastfloursugarinthedecompositionofcarbondioxideproducedbythermalexpansionresults;underanaerobicconditions,anaerobicrespirationyeastcandecomposesugarsandproducealcoholandcarbondioxide,
5、thisprincipleistobrewfermentedglutinousrice.5,thetraditionalfermentationtechnologycanonlyusetheoriginalmicroorganismsinnaturetoferment,thetraditionalfermentedproductsaresoysauce,vinegar,Sufuandsoon.Modernfermentationtechnologyhasenteredintoanewstageoffermentationproductsforhumanbeingsaccording
6、tothewishesofhumanbeingstoproducespecialmicroorganisms,andmodernfermentationproductsincludeantibiotics,vitaminsandsoon.6.Foodspoilageiscausedbythegrowthandreproductionofmicroorganisms.Thebasicprincipleoffoodpreservation:usingcertainmethodstoinhibitthegrowthandreproductionofmicroorganismsinfood
7、.7,thetraditionalmethodsoffoodpreservationaredried,dried,salted,smoked,sugarandwinebubble;canning,freezing,dehydration,vacuumpackaging,addpreservativesandotherfoodpreservationmethodsofthemodern.Atpresent,enzymeshavebeenwidelyusedforfood
