21 Biotechnology and genetic modification Flashcards
why is bacteria useful in biotechnology and genetic modification
- rapid reproduction
- ability to make complex molecules
- few ethical concerns over their manipulation and growth
- the prescence of plasmids
how are some biofuels made
the ethanol produced by yeast during fermentation can be used as a bio fuel
how is fermentation required for bread making
the carbon dioxide produced by yeast when making bread causes bread to rise as it creates air bubbles
how to produce fruit juice
add pectinase to chopped of fruit to release more juice when squeezed
- pectinase breaks down pectin that is a chemical found in plant walls
- once pectin is broken, the cell walls break down more easily and more juice can be squeezed out
- also makes juice clearer as pollysaccharides that make it cloudy are broken down into smaller molecules
describe the use of biological washing powders that contain enzymes
most stains consist of organic molecules (fat, protein, lipids). detergents contain enzymes to break down large food molecules
- quickly digests food to be soluble in washing water
- effective at lower temps, less energy and money needs to be used
- can clean delicate fabrics that would not be suitable for high temps
how to produce lactose free milk
add the enzyme lactase to milk to break down the lactose into 2 simple sugars (galactose and glucose)
what is lactose intolerant?
lactose is a sugar. people who are lactose intolerant cannot produce lactase to digest lactose. resulting in nausea, flatulence and diarrhoea.
how can fermenters be used for large scale production of useful products
involves the growth of microorganisms in a controlled environment to produce desired products
useful products made by fermenters
bacteria, fungi, insulin, penicillin and mycoprotein
Fermenter condition: Nutrients (how and why is it controlled)
Microorganisms require an energy source - usually carbohydrates. They also require growth materials such as amino acids for protein synthesis
Fermenter condition: Temperature probe & acidity probe (how and why is it controlled)
Correct any changes to maintain the optimum conditions for fermentation
Fermenter condition: Water jacket (how and why is it controlled)
To control temperature to ensure that it is high enough to promote enzyme activity but not too high that enzymes and other proteins in the microbes are denatured
Fermenter condition: Gas outlet (how and why is it controlled)
Gas may be evolved during fermentation. This must be released to avoid pressure build up. It may be a valuable by product e.g. CO2 can be collected and sold for use in fizzy drinks
Fermenter condition: Stirrers (how and why is it controlled)
These continuously mix the contents of the bioreactor to:
1. Ensure the microbes are always in contact with nutrients
2. Ensures an even temperature throughout
In aerobic mixing may be carried out by an air stream
Fermenter condition: Acid/alkai inlet (how and why is it controlled)
Correct any changes to maintain the optimum pH conditions for fermentation