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FOOD SCIENCE EVENT (Fermentation)
Wisconsin Science Olympiad
2016 West Regional-Division C
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School ID #:
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Total 28 questions, 85 points- 3 point/(#1-27), 4 point (#28)
To be completed at any time during the event.
1. Which of the following statements is FALSE?
a.
b.
c.
d.
glycolysis can occur with or without oxygen
glycolysis occurs in the mitochondria
glycolysis is the first step in both aerobic and anaerobic respiration
glycolysis produces 2 ATP, 2 NADH, and 2 pyruvate
2. This process uses NADH and FADH2 to produce ATP
a.
b.
c.
d.
oxidative phosphorylation
fermentation
glycolysis
krebs cycle
3. This process begins with the production of Acetyl-CoA:
a.
b.
c.
d.
chemiosmosis
glycolysis
fermentation
krebs cycle
4. Cramps during exercise are caused by:
a.
b.
c.
d.
alcohol fermentation
glycolysis inhibition
lactic acid fermentation
chemiosmosis
5. Oxidative phosphorylation is also known as:
a.
b.
c.
d.
chemiosmosis
glycolysis
fermentation
electron transport chain
1
Department of Food and Nutrition, University of Wisconsin-Stout
6. The final electron acceptor during oxidative phosphorylation is:
a.
b.
c.
d.
oxygen
water
carbon dioxide
ATP
7. Which of the following processes produces the most ATP?
a.
b.
c.
d.
glycolysis
oxidative phosphorylation
fermentation
krebs cycle
8. Which of the following is necessary for oxidative phosporylation to occur?
a.
b.
c.
d.
ATP
oxygen
carbon dioxide
lactic acid
9. What medicine is produced using fermentation?
a. morphine
b. Penicillin
c. Cough Mixture
d. Paracetamol
10. During malting, barley and other grains are broken down by
a.
b.
c.
d.
heating to 95oC
lagering
amylases
yeasts
11. Milk fermentation to produce cheese is done initially by inoculating with
a.
b.
c.
d.
Saccharomyces cerevisiae
Streptococcus lactis and Lactobacillus spp.
Acetobacter and Gluconobacter
Lactobacillus bulgaricus and Streptococcus thermophiles
12. Biotechnology, the practical application of microorganisms in making products for
human use, is a relatively new science, begun since Pasteur's time.
a. True
b. False
2
Department of Food and Nutrition, University of Wisconsin-Stout
13. Bacteria that can grow with or without oxygen are called:
a.
b.
c.
d.
anaerobes
facultative anaerobes
aerobes
yeasts
14. Pickles and sauerkraut share a common inoculum, which is
a.
b.
c.
d.
Lactobacillus plantarum
Lactobacillis bulgaricus
Lactobacillis acidophilus
Saccharomyces cerevisiae
15. What enzymes can be used for juice clarification processing? Name two enzymes.
16. What bacteria and yeast are typically used to prepare kombucha?
17. How does maltose differ from other sugars during a fermentation process?
18. Describe the biological and biochemical components of a starter for sourdough
19. Draw the biochemical pathway for conversion of lactose to lactic acid?
3
Department of Food and Nutrition, University of Wisconsin-Stout
20. What are the products of alcoholic fermentation?
21. What is the name of the enzyme responsible for transforming pyruvate into lactate?
And what is the name of this anaerobic process?
22. How many molecules of ATP are produced during the second stage of glycolysis?
23. What is heterolactic fermentation?
24. Equation for the complete oxidation of glucose in aerobic respiration
25. Where does glycolysis take place in a cell?
26. What is the name of the enzyme that catalyzes the phosphorylation of a glucose
molecule in the first step of glycolysis?
4
Department of Food and Nutrition, University of Wisconsin-Stout
27. In glycolytic steps one and three, what is the source of the phosphate groups that are
added to glucose and fructose-6-phosphate, respectively?
28. Which of the following microscopic images contain lactobacillus? (4 points)
5
Department of Food and Nutrition, University of Wisconsin-Stout
Part 2- Lab Activity (15 points)
1.
2.
3.
4.
You are given 2 unknown solutions (A and B).
Add 3-4 drops each solution to the individual tube containing
milk.
Observe results on each tube
Which solution precipitated milk and describe the reason for
precipitation.
6
Department of Food and Nutrition, University of Wisconsin-Stout