(a(i))[1]
Name the type of microorganism used to make yoghurt.
(a(ii))[1]
Name the type of cell division that leads to an increase in the population of this microorganism over the 48-hour period.
(a(iii))[1]
Name the acid produced by this microorganism during yoghurt formation.
(a(iv))[2]
Draw a line on the graph to illustrate how the concentration of this acid changes during the 48-hour period.
(b(i))[3]
Name this kind of genetic change and explain how it can cause a person to be unable to make molecules of the correct enzyme.
(b(ii))[2]
Outline the health benefits to some people with lactose intolerance of keeping a dairy food such as yoghurt in the diet.