Life Science Grade 11

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Grade 11 Life Sciences Lesson PlansGRADE 11 SUBJECT Life Sciences WEEK 3 TOPIC Micro-organisms in traditional technology LESSON 4LESSON SUMMARY FOR: DATE STARTED:LESSON OBJECTIVESDATE COMPLETED:Content:• Micro-organisms are useful in the processes of making beer, wine and cheese• Traditional African beers are mostly made from sorghum and maize• Wine is produced from fermented fruit juice• Cheese and yoghurt may be produced from micro-organisms and milk•The learner must be able to:• Describe how micro-organisms are used traditionally to produce beer and wine• Discuss the process of making cheese and yoghurt• Complete questions on micro-organisms and their importance in traditional biotechnologyTEACHER ACTIVITIES LEARNER ACTIVITIES TIMING RESOURCES NEEDED1.1 Introduction• Ask learners if any of their relatives make beer or wine• Discuss with learners how this process occurs and how long it takes to produce afinished product10 min2.2 Main Body (Lesson presentation)• The following must be highlighted by use of blackboard/transparencies and classdiscussion:• Micro-organisms are useful in the processes of making beer, wine and cheese• The process of using fermented foods has been used for thousands of years• The roots of plants such as khadi and Mestoklema tuberosum (donkievygie) arecommonly used in South Africa for fermenting traditional beers• These roots contain yeasts and moulds that help with the fermentation process• Sugars from sorghum or maize provide the yeast with the means to make alcoholduring the fermentation process• Wine is produced from fermented fruit juice• Grapes are usually used but in Japan and China rice is used to make wine• The grapes are crushed to form a juice which is left to ferment• After a couple of weeks the juice turns into wine• Cheese and yoghurt may be produced from micro-organisms and milk• Milk contains a sugar known as lactose and a protein called casein• A bacterium called Lactobacillus ferments the lactose sugar changing it into lacticacid• Lactic acid causes the casein to curdle and separate from the liquid called whey15 min • Solutions for all Life Sciences Gr.11 pp. 48 – 49; Oxford SuccessfulLife Sciences Gr. 11 pp. 27Term 1 Page 24© Gauteng Department of Education (CAPS version)
Grade 11 Life Sciences Lesson Plans• The solid curds are moulded into cheeses after being washed and salted• Yoghurt is made in a similar way• Some cheese is made using moulds• Spores of Penicillium roqueforti are used to make the blue-vein cheeses.• Some spores of fungi are sprayed onto the surface of cheeses such as brie andcamembert and give the cheeses their characteristic flavours• Bread rises while baking because of the carbon dioxide that is released by yeastduring this process and is another example how micro-organisms are useful• The process of fermentation is a type of anaerobic respiration where sugars areconverted into ethanol and carbon dioxide by the action of micro-organisms• Have learners complete the activity on micro-organisms and traditional technology• Alternatively have learners bring samples of products such as various cheeses ,yoghurt and bread that are produced locally1. Learners complete theactivity by answeringquestions in theirworkbook15 min• Solutions for all Life Sciences Gr.11 Classroom Activity 18 pp. 503.2 Conclusion• Consolidate the information on micro-organisms and traditional means of makingbeers, wines and cheeses• If time allows have learners bring samples of cheeses and breads that have beenmade locally• The activities may be completed for homework5 minReflection/Notes:Name of Teacher:HOD:Sign:Sign:Date:Date:Term 1 Page 25© Gauteng Department of Education (CAPS version)
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Life Science Grade 11

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