Biology - 4BI1 PearsonEdexcel

Food Production

Muhtasari

From the bread on your table to the salmon on your plate, humans have developed ingenious ways to harness living organisms for food production. Farmers manipulate growing conditions in glasshouses, add fertilisers, deploy biological pest control, and raise fish in carefully managed enclosures - all to feed a growing population more reliably.

This topic takes you through modern food production methods: how glasshouses boost crop yields, why biological control can outperform pesticides, how yeast and bacteria transform raw ingredients into bread and yoghurt, and what makes industrial fermenters so effective. You will also explore the principles behind fish farming and why it has become an important protein source worldwide.

Malengo

  1. Describe how glasshouses and polythene tunnels can be used to increase the yield of certain crops
  2. Understand the effects on crop yield of increased carbon dioxide and increased temperature in glasshouses
  3. Understand how the use of fertiliser can increase crop yield
  4. Understand the reasons for pest control and the advantages and disadvantages of using pesticides and biological control with crop plants
  5. Understand the role of yeast in the production of food including bread
  6. Investigate the role of anaerobic respiration by yeast in different conditions
  7. Understand the role of bacteria (Lactobacillus) in the production of yoghurt
  8. Understand the use of an industrial fermenter and explain the need to provide suitable conditions in the fermenter
  9. Understand the methods used to farm large numbers of fish to provide a source of protein

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Maelezo ya Somo

A single hectare of land inside a modern glasshouse can produce ten times the crop yield of the same area in an open field. Meanwhile, fish farms now supply over half the fish eaten globally. The biology behind these advances is surprisingly straightforward: control the limiting factors of photosynthesis, manage pests without harming ecosystems, and put microorganisms to work in sealed fermenters.

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Hongera kwa kukamilisha somo la Food Production. Sasa kwa kuwa umechunguza dhana na mawazo muhimu, ni wakati wa kuweka ujuzi wako kwa mtihani. Sehemu hii inatoa mazoezi mbalimbali maswali yaliyoundwa ili kuimarisha uelewaji wako na kukusaidia kupima ufahamu wako wa nyenzo.

Utakutana na mchanganyiko wa aina mbalimbali za maswali, ikiwemo maswali ya kuchagua jibu sahihi, maswali ya majibu mafupi, na maswali ya insha. Kila swali limebuniwa kwa umakini ili kupima vipengele tofauti vya maarifa yako na ujuzi wa kufikiri kwa makini.

Tumia sehemu hii ya tathmini kama fursa ya kuimarisha uelewa wako wa mada na kubaini maeneo yoyote ambapo unaweza kuhitaji kusoma zaidi. Usikatishwe tamaa na changamoto zozote utakazokutana nazo; badala yake, zitazame kama fursa za kukua na kuboresha.

  1. Which gas is added to a glasshouse to increase crop yield? A) Oxygen B) Nitrogen C) Carbon dioxide D) Methane Answer: C
  2. Which bacterium is used in the production of yoghurt? A) E. coli B) Lactobacillus C) Streptococcus D) Salmonella Answer: B
  3. What is the role of carbon dioxide produced by yeast in bread making? A) It flavours the bread B) It kills bacteria in the dough C) It causes the dough to rise D) It preserves the bread Answer: C
  4. Why does an industrial fermenter have a water-cooled jacket? A) To speed up the reactions B) To provide water for the microorganisms C) To prevent the temperature rising too high D) To sterilise the contents Answer: C
  5. Which of the following is an advantage of biological control over pesticides? A) It works faster B) It eliminates the pest completely C) It does not cause chemical pollution D) It is cheaper to set up Answer: C

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Vitabu Vinavyopendekezwa

Pearson Edexcel International GCSE (9-1) Biology Student Book
Pearson Edexcel International GCSE (9-1) Biology Student Book
Manukuu: First edition
Mchapishaji: Pearson Education
Mwaka: 2017
ISBN: 978-0-435-18426-5
Maelezo: Endorsed student book covering the full 4BI1 specification.

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