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21. Biotechnology and genetic modification

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  1. 21.1 Biotechnology and genetic modification

    1. 21.1.1Bacteria 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

    2. 21.1.2Discuss 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

  2. 21.2 Biotechnology

    1. 21.2.1Role of anaerobic respiration in yeast

      • Describe the role of anaerobic respiration in yeast during the production of ethanol for biofuels

    2. 21.2.2Role of anaerobic respiration in yeast

      • Describe the role of anaerobic respiration in yeast during bread-making

    3. 21.2.3Use of pectinase in fruit juice

      • Describe the use of pectinase in fruit juice production

    4. 21.2.4Use of biological washing powders that

      • Investigate and describe the use of biological washing powders that contain enzymes

    5. 21.2.5Use of lactase to produce lactose-

      • Explain the use of lactase to produce lactose- free milk

    6. 21.2.6Fermenters 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

    7. 21.2.7Conditions 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

  3. 21.3 Genetic modification

    1. 21.3.1Genetic modification as changing

      • Describe genetic modification as changing the genetic material of an organism by removing, changing or inserting individual genes

    2. 21.3.3Process 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

    3. 21.3.2Genetic 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

    4. 21.3.4Advantages and disadvantages

      • Discuss the advantages and disadvantages of genetically modifying crops, including soya, maize and rice