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A level Bio OCR A > 6.2.1 Biotechnology > Flashcards

6.2.1 Biotechnology Flashcards

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1
Q

what is biotechnology

A

the industrial use of living organisms to produce food, drugs and other product s

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2
Q

what is used in biotechnology and why?

A

microorganisms

  1. ideal growth conditions can be easily created - microorganisms will generally grow successfully as long as they have the right nutrients, temperature, pH, moisture levels and availability of gases
  2. because of their short life cycle, they grow rapidly under the right conditions, so products can be made quickly
  3. they can be grown on a range of inexpensive materials - this makes them economical to use
  4. they can be gown at any time of the year

enzymes also used

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3
Q

biotechnology - brewing

A

to make beer, yeast is added to a type of grain (barley) and other ingredients

the yeast respires anaerobically using the glucose from the grain and produces ethanol (and co2)
- fermentation

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4
Q

biotechnology - baking

A

yeast makes bread rise due to the co2 produced during fermentation

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5
Q

biotechnology - cheese making

A

old way - used to rely on rennet from the lining a claves stomachs, contains enzyme chymosin which clots milk

new way - chymosin can be obtained from genetically modified yeast cells

also involves lactic acid bacteria –> convert lactose in milk to latic acid which turns it sour and contributes to it solidifying

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6
Q

biotechnology - yoghurt production

A

uses lactic acid bacteria to clot milk so it thickens

then any flavours and colours are added

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7
Q

biotechnology - penicillin production

A

in times of stress, fungi from the penicillium genus produce an antibody, penicillin to stop bacteria from growing and competing for resources

one of the most common antibiotics used in medicine and is produced on a massive scale

the fungus is grown under stress in industrial fermenters and the penicillin produced is collected and processed to be used in medicine

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8
Q

biotechnology - insulin production

A

insulin is a hormone crucial for treating people with type 1 diabetes

insulin is made by genetically modified bacteria, which have had the gene for human insulin production inserted into their DNA

these bacteria are grown in an industrial fermenter on a massive scale and the insulin produced is collected and purified

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9
Q

biotechnology - bioremediation

A

using organisms to remove pollutants, oil and pesticides from contaminated sites

most commonly pollutant-removing bacteria that occur naturally at a site are provided with extra nutrients and enhanced growing conditions to allow them in multiply and thrive

these bacteria break down the pollutants into less harmful products, cleaning up the area

eg. oil spills

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10
Q

using microorganisms in food production - why?

A

microorganisms can also be grown as a source of protein (single celled protein) which can act as a valuable food source for humans and other animals
- quorn

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11
Q

advantages of using microorganisms in food production

A
  1. microorganisms used to make single cell protein can be grown using many different organic substances, including waste materials - a way of getting rid of waste products
  2. can be grown quickly, easily, and cheaply
    - production costs are low because microorganisms have simple growth requirements
    - can be grown on waste products
    - less land required in comparison to growing crops
  3. can be cultured anywhere if you have right equipment - means a food source could be readily produced in places where growing crops and rearing livestock is difficult. could help tackle malnutrition
  4. single cell protein is often considered a healthier alternative to animal protein
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12
Q

disadvantages of using microorganisms in food production

A
  1. conditions needed to grow the desired microorganisms are also ideal for other organisms - a lot of effort has to go into making sure the food doesn’t get contaminated with unwanted bacteria which could be dangerous to humans or spoil the food
  2. people may not like the idea of eating food that has been grown using waste products
  3. single cell protein doesn’t have the same texture or flavour as real meat
  4. is single cell protein is consumed in high quantities, health problems caused due to high levels of uric acid release when large amounts of amino acids are broken down
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13
Q

what are microorganisms grown in?

A

fermentation vessels

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14
Q

culturing microorganisms - two ways

A

batch

continuous

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15
Q

batch fermentation

A

microorganisms are grown in individual batches in a fermentation vessel

when one culture ends it is removed

then a different batch is grown in the vessel

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16
Q

continuous fermentation

A

where microorganisms are continually grown in a fermentation vessel without stopping

nutrients are put in and waste products are taken out at a constant rate

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17
Q

how can you maximise yield of desirable products?

A

conditions inside the fermentation vessel kept at optimum for growth

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18
Q

conditions in fermentation vessel favourable - pH

A

constatly mointered by a pH probe and kept at the optimum level

allow enzymes to work efficiently so the rate of reaction is kept as high as possible

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19
Q

conditions in fermentation vessel favourable - temperature

A

kept constant by a water jacket surrounding fermentation vessel

allow enzymes to work efficiently so the rate of reaction is kept as high as possible

20
Q

conditions in fermentation vessel favourable - access to nutrients

A

paddles constantly circulate fresh nutrient medium around the vessel

ensures that the microorganisms always have access to their required nutrients

21
Q

conditions in fermentation vessel favourable - volume of oxygen

A

sterile air is pumped into the vessel when needed

makes sure that the microorganism always have oxyegn for respiration

22
Q

conditions in fermentation vessel favourable - vessel kept sterile

A

superheated steam sterilises the vessel after each use

kills any unwanted organisms that may compete with the ones being cultured

23
Q

what are the phases of a growth curve? - batch

A
  1. lag
  2. exponential
  3. stationary
  4. decline
24
Q

growth curve - lag phase

A

the population size increases slowly

microoorganisms have to make enzymes and other molecules before they can reproduce

reproduction rate is low

25
Q

growth curve - exponential phase

A

population size increases quickly

culture contitions most favourable for reproduction (lots of food and little competition)

no. of organisms doubles at regular intervals

26
Q

growth curve - stationary phase

A

pop. size stays level

death rate = growth rate

microorganisms die because not enough food and waste products build up

27
Q

growth curve - decline phase

A

pop. size falls

death rate greater than reproduction rate

food scarce and waste products at toxic levels

28
Q

growth curve - how many individuals present in a population after a certain number of division?

A

N = N0 x 2^n

number of individuals prestent = initial number of cells x 2^n (where n=no. of divisions)

double at regular intervals

29
Q

how do you culture microorganisms?

A
  1. cultures can be grown in a lab
  2. on a agar plate - a sterile perti dish containing agar jelly
  3. microorganisms are transferred to the plate from a sample using a sterile wire incolulation loop and spreader
  4. incybate the plates and allow the microorganisms to grow
  5. nutrients can be added to the agar to help improve the growing conditions
30
Q

aseptic techniques - why?

A

to prevent contamination by unwanted organisms which may affect growth

in laboratory experiments - imprecise results and may to hazourdous to health

industrial scale - costly as entire cultures may have to be thrown away

31
Q

aseptic techniques - what?

A
  1. regurarly disinfect work surfaces
  2. work near a bunsen flame –> microorganisms in air drawn away
  3. sterilse the instrument used to transfer cultures before and after each use
    - wire inoculation loop by passing it through a hot bunsen flame
  4. minimise time agar plate is open - put lid on as soon as possible —> reduces chance of airborne microorganisms contaminating the culture (incoulation cabinet)
  5. sterilise all glassware before and after use (eg. autoclave)
  6. lab coat, gloves, hair ties back
32
Q

factors affecting growth rate - investigation

A
  1. put a set vol. of sample on to an agar plate
  2. spread broth across entire surface of the agar using a sterile spreader
  3. put the lid on the agar plate and tape it shut
  4. repeat so have 6 plates

change variable investigating - have negative controls with no bacteria on plate
- upside down so no condensation falls on bacteria!!!

  1. leave all the plates the same amount of time then observe the results
  2. count the no. of colonies that have formed on each plate - record in a table
  3. work out mean no. of colonies
33
Q

factors affecting growth rate - temperature

A

incubate at different temperatures

2 at each temp. w/ a control

34
Q

factors affecting growth rate - pH

A

adding buffers at different pH levels to broth

35
Q

factors affecting growth rate - nutrient availability

A

using different preperations of agar

36
Q

what is too many colonies to count?

A

serial diution

- more manageable no. of colonies

37
Q

how can you investigate growth of microorganisms in broth

A

spectrophotometer

- measures cloudiness (turbidity) of broth

38
Q

what are immobilised enzymes

A

when enzymes that are attatched to an insoluble material so they cant become fixed with the products

39
Q

how are enzymes immobilised?

A
  1. encapsulation in jelly like alginate beads, which act as a semi-permeable membrane
  2. trapped in a silica gel matrix
  3. covalently bonded to cellulose or collagen fibres
40
Q

how are immobilised enzymes used in industry

A

the substrate soltuion is run through a column of immobilised enzymes

the active sites of the enzymes are still available to catalyse the reaction but the solution flowing out of the column will only contain the desired product

41
Q

advantages of using immobilised enzymes

A
  1. column of immobilised enzymes can be washed and resused - this reduces costs of running a reaction on an industrial scale because don’t have to keep buying new enzymes
  2. product isn’t mixed with enzymes - no money or time is spent separating them out
  3. immobalised enzymes are more stable than free enzymes - less likely to denatre in high temps or extreme pHs
42
Q

disadvantages of using immobilised enzymes

A
  1. extra equipment is required, which can be expensive to buy
  2. immobilised enzymes are more expensive than free enzymes so not always economical for smaller-scale production
  3. immobilisation of enzymes can lead to a reduction in the enzyme activity because they can’t freely mix with their substrate
43
Q

uses of immobilised enzymes - conversion of lactose

A

to glucose and galactose

some people are unable to digest lactose (a sugar in milk) –> they don’t have the enzyme lactase

lactatse breaks down lactose into glucose and galatose by hydrolysis

industrially, fresh milk can be passed over immobalised enzymes to produce lactose free milk for use in the production of lactose-free dairy products

44
Q

uses of immobilised enzymes - penicillins

A

penicillin is a useful antibiotic, but some bacteria have become penicillin resistant

semi-synthetic peneicillins can now be produced - have the same antibiotic properties as natural penicillin, but are effective against penicillin resistant bacteria

immobalised penicillin acylase enzymes is ised in their production

45
Q

uses of immobilised enzymes - conversion of dextrins

A

to glucose

glucose and glucose syrup are used in massive amounts in industry - food industry to sweeten and thicken foods

gluose can be derived from starchy foods, corn and potatoes, using immobilised enzymes

starch breaks down into dexrins, which are broken down into glucose by the immobilised enzyme glucoamylase

46
Q

uses of immobilised enzymes - conversion of glucose

A

to fructose

fructose is much sweeter than glucose

used as a sweetener in food - less is needed for the same level of sweetness

immobalised glucose isomerase is used

47
Q

uses of immobilised enzymes - production of pure samples of L-amino acids

A

amino acids have two isomers - L or D

most amino acids utilised by the body need to be in L form

scientists able to chemically synthesis amino acids, but end up with a mix of L and D, the enzyme aminoacylase separates then

immobilised aminoacylase is used for the industrial production of animal and human food, and dietary supplements

A level Bio OCR A (12 decks)

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