(a(i))[1]
State the kind of respiration in yeast that leads to ethanol production.
(a(ii))[1]
State the name of the substance in apple juice that yeast changes into ethanol.
(b(i))[2]
Define enzyme.
(b(ii))[1]
State the name of the gas given off by the yeast in Fig. 6.1.
(b(iii))[1]
Calculate how much the reaction rate rises from 20 ^{\circ}C to 25 ^{\circ}C in Fig. 6.2.
(b(iv))[1]
State the optimum temperature for the reaction in Fig. 6.2.
(c)[2]
Suggest why slices B and C failed to turn brown after 30 minutes.
(d)[3]
Explain why pectinase is used in apple juice production.
(e)[3]
Describe three precautions workers should take to ensure that good food hygiene is kept up in the apple juice factory.