FermentersCultures ofyeast can begrown in hugenumbers intheseLacticacidThis helps tothickenyoghurt andgive it tasteBacteriaType oforganismused tomakeyoghurtBrewingThis industryuses yeastto make beerKefirA drinkmade fromfermentedmilkCarbondioxideThis isproducedwhen yeastrespiresSkimmedType of milkwhich hashad almostall fatremovedDetergentThis wordmeans"somethingwhichcleans"CurdsandwheyThese areproducedduring thecheesemakingprocessPinkThe colourof the fleshof wildsalmonRennetEnzyme usedincheesemakingYeastflavouringThis can beadded to foodssuch as soups,crisps and othersavoury snacksGreyThe colourof the fleshof farmedsalmonHightemperaturesThese willdestroyenzymesUHTThe processwhere milk isheated tobetween 135Cand 142C for 2to 5 secondsYeastThisorganismis a simplefungusEnzymesBiologicalwashingpowderscontaintheseResazurinThis test cantell us if milkis safe todrinkFermentersCultures ofyeast can begrown in hugenumbers intheseLacticacidThis helps tothickenyoghurt andgive it tasteBacteriaType oforganismused tomakeyoghurtBrewingThis industryuses yeastto make beerKefirA drinkmade fromfermentedmilkCarbondioxideThis isproducedwhen yeastrespiresSkimmedType of milkwhich hashad almostall fatremovedDetergentThis wordmeans"somethingwhichcleans"CurdsandwheyThese areproducedduring thecheesemakingprocessPinkThe colourof the fleshof wildsalmonRennetEnzyme usedincheesemakingYeastflavouringThis can beadded to foodssuch as soups,crisps and othersavoury snacksGreyThe colourof the fleshof farmedsalmonHightemperaturesThese willdestroyenzymesUHTThe processwhere milk isheated tobetween 135Cand 142C for 2to 5 secondsYeastThisorganismis a simplefungusEnzymesBiologicalwashingpowderscontaintheseResazurinThis test cantell us if milkis safe todrink

Biotechnology Bingo - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
  1. Cultures of yeast can be grown in huge numbers in these
    Fermenters
  2. This helps to thicken yoghurt and give it taste
    Lactic acid
  3. Type of organism used to make yoghurt
    Bacteria
  4. This industry uses yeast to make beer
    Brewing
  5. A drink made from fermented milk
    Kefir
  6. This is produced when yeast respires
    Carbon dioxide
  7. Type of milk which has had almost all fat removed
    Skimmed
  8. This word means "something which cleans"
    Detergent
  9. These are produced during the cheesemaking process
    Curds and whey
  10. The colour of the flesh of wild salmon
    Pink
  11. Enzyme used in cheesemaking
    Rennet
  12. This can be added to foods such as soups, crisps and other savoury snacks
    Yeast flavouring
  13. The colour of the flesh of farmed salmon
    Grey
  14. These will destroy enzymes
    High temperatures
  15. The process where milk is heated to between 135C and 142C for 2 to 5 seconds
    UHT
  16. This organism is a simple fungus
    Yeast
  17. Biological washing powders contain these
    Enzymes
  18. This test can tell us if milk is safe to drink
    Resazurin