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Biology > 5) Use of biological resources > Flashcards

5) Use of biological resources Flashcards

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1
Q

Glasshouses

A

-conditions can be manipulated to increase the rate of photosynthesis:
-artificial heating
-artificial lighting
-increased CO2 content of the air
-regular watering

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2
Q

Polythene tunnels

A

-large plastic tunnels that cover crops
-protect crops grown outside from the effects of the weather - excessive wind, rain, extreme temperatures
-also increase the temperature slightly inside
-prevent the entry of pests

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3
Q

Fertilizers

A

Contain minerals that plants require to grow - nitrates, phosphates, potassium
-nitrates - make proteins (what plant cells are made of)
-phosphates - involved in respiration and growth
-potassium - must be present for enzymes to work (plants carry out reactions)

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4
Q

Threats to crop yield

A

-pests - damage crops by eating them
-weeds - outcompete crop plants for space, water and soil nutrients
-fungi - infect crop plants and spread disease
–can be controlled by pesticides (chemical control) or by introducing another species (biological control)

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5
Q

Advantages to chemical control

A

-efficient
-immediate effect
-targets and kills the whole population

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6
Q

Disadvantages to chemical control

A

-pests can develop resistance
-may kill other organisms - non specific chemicals
-toxic to food chain - bioaccumulation
-need for continuous application

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7
Q

Advantages of biological control

A

-natural method
-no resistance
-ability to target specific species
-long lasting
-efficient as minimal effort is required

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8
Q

Disadvantages of biological control

A

-may kill other organisms - non specific
-time lag in effect
-cannot kill the entire population
-organism may be unadaptable to new environment and die

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9
Q

Yeast

A

Yeast - a single celled fungus that can carry out both aerobic and anaerobic respiration.

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10
Q

Yeast - anaerobic respiration

A

-When yeast carries out anaerobic respiration, it produces an alcohol (ethanol) and carbon dioxide
-Yeast will respire anaerobically if it has access to plenty of sugar, even if oxygen is available
-This is taken advantage of in bread making, where the yeast is mixed with flour and water
glucose –> ethanol + carbon dioxide
C6H12O6 –> 2C2H5OH + 2CO2

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11
Q

Process of making bread

A
  1. Yeast produce enzymes, break down starch in flour to sugar for respiration
  2. CO2 produced is trapped in air pockets in dough, rise, increase in volume
  3. Dough baked in hot oven
  4. Ethanol evaporates, yeast killed - no further respiration
  5. Cooled, eaten
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12
Q

Investigating how temperature affects yeast

A
  1. Mix yeast + sugar solution
  2. Add oil (prevent O2, aerobic respiration)
  3. Connect boiling tube with capillary tube into another bt with limewater
  4. Place bt 1 into water bath at set temp
  5. Count bubbles produced in fixed time in limewater
  6. Change temp, repeat
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13
Q

Bacteria in food production

A

-bacteria are useful -they are capable of producing complex molecules
-reproduce rapidly - the amount of chemicals they can produce can also rapidly increase
-used to make yoghurt - lactobacillus

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14
Q

Process of making yoghurt

A
  1. all equipment is sterilised
  2. Milk pasteurised (heated) at 85-95°C to kill unwanted bacteria - other bacteria slows production by competing with the Lactobacillus for the lactose in the milk
    -It could also spoil the taste of the yoghurt
  3. The milk to 40-45°C, bacteria is added
  4. The mixture is incubated at temp for several hours,bacteria digest milk proteins, ferment (digest) the lactose
  5. convert the lactose into lactic acid, increased acidity, sours, thickens milk - yoghurt
    -This lowering of the pH helps to prevent the growth of other microorganisms that may be harmful - preservative - kept for longer time
  6. The yoghurt stirred, cooled to 5°C, stop activity of lactobacillus
  7. Flavourings, colourants and fruit may be added before packaging
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15
Q

Industrial fermenters

A

Containers used to grow (culture) microorganisms like bacteria and fungi in large amounts
-used for brewing beer, making yoghurt, mycoproteins, producing genetically modified bacteria and moulds that produce antibiotics (penicillin)
-conditions can be carefully controlled to produce large quantities of the exact right type of microorganism:
-aseptic precautions, nutrients, temperature, pH, oxygenation, agitation

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16
Q

Industrial fermenters - aseptic precautions

A

-fermenter is cleaned by steam to kill microorganisms and prevent chemical contamination
-ensures only desired microorganisms

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17
Q

Industrial fermenters - nutrients

A

-nutrients are needed for respiration to release energy for growth
-ensure the microorganisms are able to reproduce

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18
Q

Industrial fermenters - optimum temperature

A

-temperature is monitored using probes and maintained using the water jacket to ensure an optimum environment for enzymes to increase enzyme activity
-if temp is too high - enzymes denature
-if temp is too low - enzyme activity is too slow

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19
Q

Industrial fermenters - optimum pH

A

-pH is monitored using a probe to check if it is at the optimum value for the microorganism being grown
-pH can be adjusted if necessary using acids, alkalis

20
Q

Industrial fermenters - oxygenation

A

-needed for aerobic respiration to take place

21
Q

Industrial fermenters - agitation

A

-Stirring paddles
-ensures that microorganisms, nutrients, oxygen, temperature and pH are evenly distributed throughout the fermenter

22
Q

Methods of fish farming

A

-maintaining water quality
-controlling intraspecific
-controlling interspecific predation
-controlling disease
-removing waste products
-controlling the quality and frequency of feeding
-selective breeding

23
Q

Fish farming - maintaining water quality

A

-water filtered to remove waste and harmful bacteria to prevent diseases
-water cleaned to maintain high levels for aerobic respiration

24
Q

Fish farming - control of intraspecific predation

A

Predation within the same species
-fishes separated by size and age so they don’t eat each other or fight

25
Q

Fish faming - control of interspecific predation

A

Predation between different species
-different species of fishes separated by fences, nets, tanks to prevent fighting

26
Q

Fish farming - control of disease

A

-Antibiotics are given to fish to prevent disease which might spread quickly due to close confinement, increasing chances of survival
-kept in small numbers to minimise the spread of diseases

27
Q

Fish farming - removal of waste products

A

-Water can be filtered to remove waste products such as faeces and sewage
-fences, nets, tanks are cleaned
-location of fish changed to ensure clean water

28
Q

Fish farming - quality and frequency of feeding

A

-fish are fed food that is high in nutrients to ensure fast growth
-fed frequently but in small amounts so they don’t overeat or start eating each other

29
Q

Fish farming - use of selective breeding

A

-fish are separated by gender so selective breeding can be used by farmers to only allow fish with desired characteristics to reproduce
-ensures fish is fast growing as genes passed on more frequently

30
Q

Selective breeding of plants

A

Plants are selectively bred by humans for development of many characteristics, including:
-Disease resistance in food crops
-Increased crop yield
-Hardiness to weather conditions (eg. drought tolerance)
-Better tasting fruits
-Large or unusual flowers

31
Q

Problems of selective breeding

A

-Selective breeding can lead to ‘inbreeding’
-results in a reduction in the gene pool
-increases chance of organisms inheriting harmful genetic defects
-Organisms being vulnerable to new diseases (there is less chance of resistant alleles being present in the reduced gene pool)

32
Q

Process of selective breeding

A
  1. Individuals with the characteristics you want are bred together
  2. Offspring that show the desired characteristics are selected and bred together
  3. This process is repeated for many successive generations until all offspring have desired characteristics
33
Q

Natural selection

A

-occurs naturally
-results in development of population with features that are better adapted to their environment and survival
-usually takes a long time to occur

34
Q

Artificial selection

A

-only occurs when humans intervene
-results in development of populations with features that are useful to humans, not necessarily to survival of the individual
-takes less time as only individuals with the desired features are allowed to reproduce

35
Q

Vectors

A

Plasmids and viruses can act as vectors for genetic engineering
-take up pieces of DNA and insert recombinant DNA into other cells
Virus: transfer DNA into human cells or bacteria
Plasmids: transfer DNA into bacteria or yeast

36
Q

Process of manufacturing insulin

A
  1. Restriction enzymes used to isolate human insulin gene, leaving it with ‘sticky ends’
  2. A bacterial plasmid cut by the same restriction enzyme leaving it with corresponding sticky ends
  3. enzyme + plasmid joined together by DNA ligase enzyme
  4. recombinant plasmid inserted into a bacterial cell
  5. When bacteria reproduce, plasmids copied as well, recombinant plasmid spread as the bacteria multiply
  6. all express the human insulin gene and make the human insulin protein
  7. placed in a fermenter to reproduce quickly in controlled conditions and make large quantities
37
Q

Why are bacteria useful for genetic engineering?

A

-They contain the same genetic code as the organisms we are taking the genes from, meaning they can easily ‘read’ it and produce the same proteins
-There are no ethical concerns over their manipulation and growth
-The presence of plasmids in bacteria makes them easy to remove and manipulate to insert genes into them and then place back inside the bacterial cells

38
Q

Genetically engineered plants

A

-resistant to insects
-improve crop yields
-resistant to herbicides
-produce additional vitamins
improve nutritional value

39
Q

Advantages of GM plants

A

-reduced use of chemicals such as herbicides/ pesticides - better for the environment
-cheaper/ less time-consuming for farmers
-increased yields from the crops as they are not competing with weeds for resources

40
Q

Disadvantages of GM plants

A

-increased dependency on certain chemicals
-reduced biodiversity
-some research has shown that plants that have had genes inserted into them do not grow as well as non-gm plants

41
Q

Genetic engineering definition

A

The manipulation of the DNA sequences of an organism

42
Q

Micropropagation

A

Tissue culture is a process where small (micro) pieces of plants (tissue) are grown (culture) using nutrient media
-grown in petri dishes on nutrient agar (in vitro) - outside living organism

43
Q

Process of micropropagation

A
  1. Cells scraped from parent plant (explants)
  2. Surface of explants sterilized
  3. Transferred to sterile petri dish containing nutrient agar
  4. Growth medium encourages explant cells to grow and divide into small masses of cells (callus)
  5. Callus transferred to fresh growth medium that contains a range of plant growth regulators (hormones) that causes callus to develop roots, stems, leaves (plantlets)
  6. Plantlets transferred to individual potting trays, develop into plants
44
Q

Advantages of micropropagation in commercial uses

A

-cheaply produced
-greater yield
-quicker yield
-at any time of the year
-identical to each other
-disease-free

45
Q

Disadvantages of micropropagation in commercial uses

A

-trained personnel and sterile laboratory needed
-all plants produced are genetically identical
-vulnerable to same diseases and pests

46
Q

Cloning animals (Dolly the Sheep)

A
  1. Nucleus removed from unfertilised egg cell (Sheep A)
  2. Nucleus from adult body cell inserted into egg cell (Sheep B)
  3. Electric shock stimulates egg cell to divide to form an embryo
  4. Embryo develop into a ball of cells, inserted into womb of adult female (Sheep C)
  5. Clone of A
47
Q

Transgenic definition

A

Organism which genome has been altered artificially by the introduction of foreign DNA sequences from another species

Biology (10 decks)

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