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5.12

• The restriction enzyme is able to cut the DNA.
• A cut in the DNA in a particular spot creates a restriction to the enzyme. 
• The DNA ligase joins them together. 
• The restriction enzyme cuts and the ligase enzyme joins

5.11

• Farmers collect the milk but leaves part of it to breed more cows.
• A few cows would produce 50 ml but other can produce 150 ml but the average for a cow is 100 ml.
• Cows produce high yield so the breeding population can become selective.
• The next generation of cows will produce more milk.
• The milk yield would be genetic which means that the farmer will select one with good characteristics to breed.

5.10

• Farmer harvests grain but 10 of those are chosen for breeding. 
• Plants either have 6,8 or 10 grains per stem which is chosen for breeding. 
• The amount of grains will increase to 8,10 or 12 in time for breeding. 
• If the amount of rice increases so does the yield. 
• The harvest would select 12 grains for breeding.

5.8

The reaction vessel is where the fermentation occurs. Fermenters are used to give the reaction optimum conditions.

5.7

• The milk sugar are converted into lactic acid which is brought about by 45-46 degrees and to add the lactobacillus. 
• Lactobacillus produces enzymes and which then becomes milk protein. 
• The cow produces the milk. 
• Milk is pasteurized which kills and pathogens that could possibly affect the milk. 
• This then solidifies and becomes yoghurt. 

5.5

• Yeast is made from starch, amylase, maltose, maltase and glucose.
• Starch comes from barleys seeds, wheat seeds and rice.
• Glucose comes from starch.
• Starch is converted from maltose and from maltose to glucose.
• This is the process of sugar.