Factors

Affecting
Photosynthesi
s
Watch this video clip
Factors Affecting
Photosynthesis
 The rate of photosynthesis
throughout the day
What will happen to the rate of
photosynthesis when the sun rises and
sunset?
What will happen to the rate of
photosynthesis when in sunny day or
cloudy day?
ould photosynthesis process stop? If can, when? Why?
A Caring Attitude Towards
Plants
Why must we take care of
plants? Or what are the
importances of good
caring attitude towards
plants? What are the
importances of
photosynthesis?
 SPM Clone Question
• Why do we need to take good care of
plants?
• Plants supply food for us.
• Plants absorb CO2 from the air and prevent
the greenhouse effects
• Plants are important in the water cycle.
• Plants prevent soil erosion

G.I, II and III only

H.I and IV only
I. II, III and IV only
J. I, II, III and IV
 Methods used to improve the
quality and quantity of food
production

Direct Hydroponics
Breeding
seeding & aeroponics

Tissue Genetic Soil Biological

culture engineering management control
 DR CPU CPF
D – Drying
R – Refrigerating

C – Cooking
P – Pickling
U – UHT

C – Canning
P – Pasteurisation
F - Fermentation
 D - Drying
The process Principles

•Drying the food •Causing dehydration

under the sun or use in food so that the
specific machine to microorganism cannot
drive water out of the survive
food •Without water,
microorganism will be
killed or becomes
spore which are
inactive.
 R - Refrigeration
The Process Principles

Applying low Cold storage causes

temperature to the microorganism
food to make the become inactive and
food lasts longer keeps the food fresh
 C - Cooking
The process Principles

•Providing heat or High temperature can

high temperature to kill the
the food microorganisms in the
•Frying, boiling, food which can cause
baking, steaming and food spoilage
grilling
 P - Pickling
The process Principles

Immersing the food in •Makes the food

saline solution, become hypertonic
concentrated sugar causing
solution or vinegar. microorganisms to
lose water by osmosis
and die of
dehydration.
•Acetic acid of vinegar
(low pH) can kill the
microorganisms.
 U – UHT (Ultra Heat
Treatment)
The process Principles

•Applying heat to milk High temperature will

until 132oC for 1 kill all the bacteria
second, and then and their spores in
package it into the food.
airtight containers
instantly.
 C - Canning
The process Principles

•Using a high •High temperature

temperature (121oC) can kill the
to sterilize the food. microorganisms
•Forms a vacuum seal •The vacuum created
through heating and in the sealed can may
cooling process. prevent the food in
the can from
contamination.
 P -Pasteurisation
The process Principles

•Applying heat to milk •High temperature will

at temperature 72oC kill most of the
for 15 seconds, or bacteria and maintain
63oC for 30 minutes. the taste of milk.
•Then, cool the milk •Pasteurisation can
immediately to below preserve the nutrient
5oC. of milk.
 F - Fermentation
The process Principles

•Using the enzymes of •Fermentation

certain bacteria or produces ethanol
yeast to break up the which can kill the
food, as well as to microorganism
change the •Water will be
appearance and absorbed by the
flavour of the food. concentrated ethanol
from food and
microorganisms
through osmosis
 SPM Clone Question
• Why do foods need to be processed?
II.To ensure sufficient food supply
III.To avoid food wastage
IV.To preserve the food
V.To create a variety of food

G.I and II only

H.II and III only
I. I, II and III only
J. I, II, III and IV