21. Biotechnology and genetic modification
- Syllabus
- 0610–2026–2027
- Section
- 21
- Level
- —
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Topic 21.1
21.1 Biotechnology and genetic modification
Objectives in this topic
21.1.1—Bacteria are useful in biotechnology
- State that bacteria are useful in biotechnology and genetic modification due to their rapid reproduction rate and their ability to make complex molecules
21.1.2—Discuss why bacteria are useful
- Discuss why bacteria are useful in biotechnology and genetic modification, limited to: (a) few ethical concerns over their manipulation and growth (b) the presence of plasmids
Topic 21.2
21.2 Biotechnology
Objectives in this topic
21.2.1—Role of anaerobic respiration in yeast
- Describe the role of anaerobic respiration in yeast during the production of ethanol for biofuels
21.2.2—Role of anaerobic respiration in yeast
- Describe the role of anaerobic respiration in yeast during bread-making
21.2.3—Use of pectinase in fruit juice
- Describe the use of pectinase in fruit juice production
21.2.4—Use of biological washing powders that
- Investigate and describe the use of biological washing powders that contain enzymes
21.2.5—Use of lactase to produce lactose-
- Explain the use of lactase to produce lactose- free milk
21.2.6—Fermenters can be used
- Describe how fermenters can be used for the large-scale production of useful products by bacteria and fungi, including insulin, penicillin and mycoprotein
21.2.7—Conditions that need to be controlled
- Describe and explain the conditions that need to be controlled in a fermenter, including: temperature, pH, oxygen, nutrient supply and waste products
Topic 21.3
21.3 Genetic modification
Objectives in this topic
21.3.1—Genetic modification as changing
- Describe genetic modification as changing the genetic material of an organism by removing, changing or inserting individual genes
21.3.3—Process of genetic modification using
- Outline the process of genetic modification using bacterial production of a human protein as an example, limited to: (a) isolation of the DNA making up a human gene using restriction enzymes, forming sticky ends (b) cutting of bacterial plasmid DNA with the same restriction enzymes, forming complementary sticky ends (c) insertion of human DNA into bacterial plasmid DNA using DNA ligase to form a recombinant plasmid (d) insertion of recombinant plasmids into bacteria (specific details are not required) (e) multiplication of bacteria containing recombinant plasmids (f) expression in bacteria of the human gene to make the human protein
21.3.2—Genetic modification: (a)
- Outline examples of genetic modification: (a) the insertion of human genes into bacteria to produce human proteins (b) the insertion of genes into crop plants to confer resistance to herbicides (c) the insertion of genes into crop plants to confer resistance to insect pests (d) the insertion of genes into crop plants to improve nutritional qualities
21.3.4—Advantages and disadvantages
- Discuss the advantages and disadvantages of genetically modifying crops, including soya, maize and rice