For your biology exam you should be able to

• write a word equation for the fermentation of glucose by yeast
• be able to compare aerobic and anaerobic respiration
• describe how brewers provide the optimum conditions for yeast
• explain the need for malting
• name the products of fermentation that are useful in the brewing and baking industry and explain why they are useful
• state what yeast is and its food source
• explain what batch processing is
• explain bacterial fermentation and why it is useful in the cheese and yoghurt industries