6.2.1 Cloning and biotechnology Flashcards

1
Q

Define clone.

A

An exact copy.

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2
Q

What is vegetative reproduction?

A

A natural form of asexual reproduction in which new plants develop via meristematic regions.

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3
Q

How can we produce natural clones of plants?

A

Vegetative propagation.

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4
Q

List some methods of vegetative propagation in plants.

A

-Rhizomes
-Runners
-Suckers
-Tubers
-bulbs

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5
Q

What are rhizomes?

A

Stem structures that grow horizontally underground away from the parent plant. They have nodes from which new shoots and roots can develop.

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6
Q

What are runners?

A

Similar to rhizomes only different is that they grow above the ground. New shoots and roots can either develop from nodes or at the end of the runner.

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7
Q

What are suckers?

A

Suckers are shoots that grow from sucker buds (undeveloped shoots) present on the shallow roots of a parent plant.

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8
Q

What are tubers?

A

large underground plant structures that act as a food store for the plant. They’re covered in ‘eyes’. Each eye is able to sprout and form a new plant.

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9
Q

What are bulbs?

A

Bulbs are also underground food stores used by some plants. New bulbs are able to develop from the original bunk and form new individual plants.

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10
Q

How do we produce a clone from a cutting?

A

1) Use a scalpel or sharp secateurs to take a cutting from the end of a stem on a parent plant.
2) Remove leaves from lower end of cutting and leave one at top.
3) Dip the lower end of the cutting into rooting powder.
4) Plant your cutting in a pot with a suitable growth medium e.g compost.
5) Provide with a warm and moist environment.
6) When your cutting has formed its own roots, transfer it somewhere else.

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11
Q

How can we produce artificial clones of plants?

A

-Micropropagation
-Tissue culture

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12
Q

What is the difference between micropropagation and tissue culture?

A

Tissue culture describes the starting process of growing plants on a nutrient-rich medium.
Micropropagation is when tissue culture is used to produce lots of cloned plants very quickly.

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13
Q

Explain the process of tissue culture.

A

1) Cells are taken from the original plant which is going to be cloned using sterile forceps.
2) The cells are sterilised. Bacteria and fungi compete for nutrients with plant cells which will decrease their growth rate.
3) The cells are transferred onto an agar medium which contains nutrients such as glucose and amino acids and growth hormones such as auxins.
4) A callus will form.
5) The callus is subdivided into smaller balls and moved into another growth culture containing shoot stimulating hormones.
6) Shoots will grow and then they will be transferred into a root stimulating hormone growth medium.
7) After roots have formed, the plantlets will be transferred out of the medium and planted into soil.

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14
Q

What is a callus?

A

A ball of undifferentiated cells.

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15
Q

Give some arguments FOR artificial plant cloning.

A

-Desirable genetic characteristics are always passed onto the clones. This does not always happen when plants reproduce sexually.
-Tissue culture allows plants to be reproduced in any season because the environment is controlled.
-Less space is required by tissue culture than It would be needed to produce the same number of plants by conventional growing methods.
-Produces lots of plants very quickly.

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16
Q

Give some arguments against artifical plant cloning.

A

-Undesirable genetic characteristics are always passed on to clones.
-Cloned plant populations have no genetic variability so a single disease could kill them all.
-Production costs of tissue culture are very high due to high energy use and training of skilled workers.
-Contamination by microorganisms during tissue culture can be disastrous and result in complete loss of the cultured plants.

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17
Q

Give an example of natural animal cloning.

A

Monozygotic twins (identical twins)

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18
Q

Name two types of artificial animal cloning.

A

-Artificial embryo twinning
-Somatic cell nuclear transfer

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19
Q

Explain how artificial embryo twinning works.

A

1) An egg cell is extracted from a female cow and fertilised in a Petri dish.
2) The fertilised egg is left to divide at least one forming an embryo.
3) The individual cells from the embryo are separated and each put into a separate Petri dish. Each cell divides and develops normally so an embryo forms in each Petri dish.
4) The embryos are then implanted into female cos which act as surrogate mothers.
5) The embryos continue to develop inside the surrogate cows and eventually offspring are born that are all genetically identical to each other.

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20
Q

What is the result of artificial embryo twinning?

A

All of the siblings created are genetically identical.

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21
Q

Explain how somatic cell nuclear transfer works.

A

1) A somatic cell is taken from sheep A. The nucleus is extracted and kept.
2) An oocyte (immature egg cell) is taken from sheep B. Its nucleus is removed to form an enucleated oocyte.
3) The nucleus from sheep A is inserted into the enucleated oocyte from sheep B.
4) The nucleus and the enucleated oocyte are fused together and stimulated to divide e.g by electrofusion. This produces an embryo.
5) The embryo is implanted into a surrogate mother and eventually a lamb is born that is the clone of sheep A.

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22
Q

Give some uses of animal cloning.

A

1) scientists use cloned animals for research purposes e.g they can test new drugs on cloned animals. They are all genetically identical so the variables that come from genetic differences are removed.
2) Cloning can be used to save endangered animals.
3) Cloning can be used in agriculture so farmers can increase the number of animals with desirable characteristics to breed from.
4) Animals that have been genetically modified to produce a useful substance that they wouldn’t normally produce can be cloned to produce lots of the same animals.
5) Cloning can be used to make embryonic stem cells which can become any cell type. This could help to replace damaged tissues. If replacing tissue is made from. The persons own embryonic stem cells, they won’t be rejected by the immune system.

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23
Q

What are some arguments FOR artificial animal cloning.

A

-Desirable characteristics are always passed on to clones.
-Infertile animals can be reproduced.
-Increasing the population of endangered species helps to preserve biodiversity.
-Animals can be cloned at any time and you don’t need to wait until breeding season.
-Can develop new treatments for diseases.

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24
Q

Arguments against artificial animal cloning.

A

-Very difficult, time consuming and expensive.
-No genetic variability in cloned populations- disease can wipe out a whole population.
-Clones may not live as long as nautral offspring.
-Using cloned embryos as a source of stem cells is controversial.

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25
Q

What is biotechnology?

A

Biotechnology is the industrial use of living organisms to:
-Produce useful products e.g foods and medicines
-Carry out useful services e.g sewage treatment, composting, bioremediation.

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26
Q

Why are microorganisms used to carry out biotechnological processes.

A

-simple growth requirements
-occupy very little space
-short-life cycle
-inexpensive
-rapid growth over small periods.
-Their ideal growth conditions are easily created

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27
Q

List some common processes that use biotechnology to produce useful products.

A

-Brewing and distilling
-Baking bread
-Cheesemaking
-Yoghurt production
-Penicillin production
-Insulin production
-Mycoprotein production

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28
Q

Explain how biotechnology is used in brewing.

A

Add yeast to a type of grain. The yeast respires anaerobically using the glucose from the grain and produces ethanol and CO2. When aerobic respiration produces ethanol (this is fermentation)

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29
Q

What is fermentation?

A

When aerobic respiration produces ethanol.

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30
Q

How is biotechnology used to bake bread?

A

Yeast is added to flour, salt and water and mixed. The yeast enzymes begin hydrolysing the starch in flour to maltose. Maltose produces monosaccharides used for aerobic respiration. When oxygen runs out, yeast respires anaerobically. Both anaerobic and aerobic respiration produce Co2 in bubbles through the dough and cause it to rise. Baking kills the yeast.

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31
Q

How is biotechnology used in the process of cheesemaking?

A

Two species of bacteria are added to milk and between them they ferment the lactose in the milk to lactic acid. Chymosin lowers the pH of the milk which causes the proteins in the milk to denature. Chymosin and pepsin (enzymes) are added to cause the milk proteins to coagulate forming curds (solid lumps) and whey (liquid).

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32
Q

Explain how biotechnology is used in the process of yoghurt production.

A

Two species of bacteria are added to milk. They ferment the lactose in milk to lactic acid. This causes the milk proteins to clump together and results in the sour taste of yoghurt.

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33
Q

Explain how biotechnology is used in the process of penicillin production.

A

In times of stress, fungi from the penicillium genus produces an antibiotic, penicillin, to stop bacteria growing and competing for resources. Penicillin is grown under stress in industrial fermenters and collated and processed to be used in medicine.

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34
Q

Explain how biotechnology is involved in the process of producing insulin.

A

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 batch fermenters and each bacterial cell expresses insulin. The insulin is released into the batch medium and can be purified.

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35
Q

Explain how biotechnology is involved in mycoprotein production.

A

Mycoprotein is a meat substitute used to make vegetarian meat like products. The microorganism used is a filamentous fungus. A source of glucose is added to the tank. Oxygen is supplied to ensure aerobic respiration can occur. Nitrogen is introduced in the form of ammonia.

36
Q

What is bioremediation and how is bacteria used in this process?

A

Humans can contaminate land and water with toxic substances e.g oil spills, industrial accidents, acidic damage etc. Remediating this land removes the pollutants. Pollutant-removing bacteria that occur naturally at the site are provided with extra nutrients and enhanced growing conditions to allow them to multiply and thrive. These bacteria break down the pollutants into less harmful products to clean up the area.

37
Q

Give some advantages of using microorganisms to make food.

A

-Microorganisms reproduce more quickly than plants and animals.
-Growth is not seasonal.
-Inputs are cheap as microorganisms have simple growth requirements.
-Large amounts of land is not required.
-Fermenters can be set up anywhere in the world.
-Microorganisms can be grown on substrates that are waste products of other industries such as whey.

38
Q

Give some disadvantages of using microorganisms to make food.

A

-A lot of effort has to go into making sure food does not get contaminated.
-People may not like the idea of eating food that has been grown using waste products.
-If single-cell protein is consumed in high quantities, health problems could arise due to the high levels of uric acid released when amino acids break down.
-A fermenter contaminated by other bacteria leads to a ruined product.
-Microorganisms reproduce quickly and therefore mutate quickly.

39
Q

How are batches of microorganisms grown?

A

In fermenters.

40
Q

What are the two main methods used to culture microorganisms via fermentation?

A

Batch fermentation
Continuous fermentation

41
Q

What is batch fermentation?

A

When one culture ends its removed and then a different batch of microorganisms is grown in the vessel.

42
Q

What is continuous fermentation?

A

Microorganisms are continually grown and the products harvested without stopping. Nutrients are put in and waste products are taken out at a constant rate.
The fermenter must be monitored to maximise growth and productivity of the microorganisms.

43
Q

Give some examples of things which need to be controlled in a fermenter.

A

pH
Temperature
Oxygen avaliability
Nutrient supply
Agitation
Contamination
Waste removal.

44
Q

How is pH controlled in a fermenter?

A

By probes.

45
Q

Why does pH need to be monitored in a fermenter?

A

For enzymes to have their optimum efficiency.

46
Q

How is temperature controlled in fermenters?

A

A water jacket surrounds the entire vessel.

47
Q

Why does temperature need to be monitored in a fermenter?

A

So that the enzymes work efficiently.

48
Q

How is oxygen availability controlled in a fermenter?

A

Sterile air is pumped into the vessel.

49
Q

Why does oxygen availability need to be controlled in a fermenter?

A

Respiration.

50
Q

How is nutrient supply controlled in a fermenter?

A

Nutrients are added and circulated.

51
Q

Why does nutrient availability need to be controlled in a fermenter?

A

So microorganisms can access the nutrients required for maximum yield.

52
Q

How is agitation controlled in a fermenter?

A

Via paddles.

53
Q

Why does agitation need to be controlled in a fermenter?

A

To ensure that there is an even distribution of temperature, nutrients, pH, oxygen etc throughout the fermenter.

54
Q

Why do we need to control contamination in a fermenter?

A

To reduce competition between the harmful microorganisms for resources as this would reduce yield.

55
Q

How is contamination controlled in fermenters?

A

Fermenters must be steam cleaned between cultures.

56
Q

Why do we need to control waste removal in fermenters?

A

They can have a negative effect on growth and productivity.

57
Q

How is waste removal controlled in fermenters?

A

Waste products are constantly removed.

58
Q

List the four stages on a standard growth curve.

A

1) Lag phase
2) Log phase
3) Stationary phase
4) Decline phase

59
Q

What happens in the lag phase?

A

population size increases slowly because the microorganisms have to adjust to their surroundings e.g take in water, grow etc. The microorganisms are not reproducing. The reproduction rate is low.

60
Q

What is the reproduction rate like in the lag phase?

A

Low

61
Q

What is the reproduction rate like in the log phase?

A

Very high

62
Q

What is the reproduction rate like in the stationary phase?

A

Equal to the number of deaths.

63
Q

What happens in the log phase?

A

population multiplies rapidly because the culture conditions are at their most favourable for reproduction. The number of microorganisms doubles at regular intervals.

64
Q

What happens in the stationary phase?

A

the population size stays level as microorganisms stop reproducing and start to die due to a lack of resources. Waste or metabolites build up. The number of organisms dying equals the number being reproduced by binary fission.

65
Q

What happens in the decline phase?

A

the population size falls because the death rate is greater than the reproductive rate. Resources have run out and toxic substances have built up. Food is scarce.

66
Q

What three methods can we use to measure bacterial colonies?

A

-Direct counting
-Viable counting
-Turbidity

67
Q

What is direct counting?

A

Take samples of all cells to count them.

68
Q

What is viable counting?

A

Culturing microorganism samples and counting the growing colonies.

69
Q

What is turbidity?

A

A measure of living and dead microorganisms in a solution by taking an absorbance reading on a colorimeter.

70
Q

Disadvantage of direct counting and turbidity.

A

Counts living and dead cells.

71
Q

Why is aseptic technique vital when working with microorganisms?

A

to ensure that the microbes being investigated do not escape or become contaminated and pathogenic

72
Q

Give some examples of how we can carry out an aseptic technique.

A

-Wash hands regularly
-Regularly disinfect work surfaces
-Work near a bunsen flame- hot air rises so microorganisms in the air should be drawn away.
-Sterilise equipment using a hot bunsen burner for five seconds. This will kill any microorganisms on instruments.
-Minimise the time that agar plates are open and put lids on as soon as possible as this reduces the chance of airborne microorganisms contaminating the culture.
-Sterilise all glass wear before and after use.
-Wear a lab coat and gloves.

73
Q

If working with broth how do we sterilize it before and after use?

A

briefly pass the neck of the container through a Bunsen flame just after it is opened and just before it is closed.

74
Q

How can we investigate the effects of different factors on the growth of microorganisms?

A

By growing them on an agar plate under different conditions e.g using pH buffers or different temperatures.

75
Q

Outline the method of how you would investigate the effect of temperature on the growth of microroganisms.

A

1) Using a sterile pipette, add a set volume of your sample onto an agar plate.
2) Spread the broth across the entire surface of the agar using a sterile plastic spreader.
3) Put the lid on the agar plate and lightly tape it shut.
4) Repeat these steps so that you have six plates in total.
5) Place three plates in the fridge at 4ºC and three in an incubator at 25ºC. The plates should be incubated upside down to stop any condensation forming on the lid and dropping onto the agar.
6) Put another lidded agar plate in each of the two different locations (these should be uncultured) so will act as controls.
7) Leave all the plates for the same amount of time.
8) if bacterial growth has occurred, you should see colonies of bacteria on the surface of the agar.

76
Q

Why would you use a serial dilution when counting bacterial colonies?

A

There may be too many colonies to count.

77
Q

What is an explant?

A

A small piece of tissue.

78
Q

What is a somatic cell?

A

Any cell of a living organism (other than reproductive cells)

79
Q

What is an immobilised enzyme?

A

Isolated enzymes attached to an insoluble materials to prevent them from mixing with products.

80
Q

Why are enzymes immobilised?

A

For use in industrial processes because the enzymes can be reused.

81
Q

List some advantages of immobilized enzymes.

A

-There is no enzyme in the product (it is uncontaminated) and therefore there is no need to filter the product.

-The immobilised enzyme can be reused multiple times which is both efficient and cost-effective.

-immobilised enzymes have a greater tolerance of temperature and pH changes.

82
Q

List some disadvantages of immobilised enzymes.

A

-Specialist expensive equipment is required.

-Immobilised enzymes are more costly to buy, so are unlikely to be financially worthwhile for smaller industries.

-The rate of reaction is sometimes lower when using immobilised enzymes as the enzymes cannot freely mix with the substrate.

83
Q

What are the four methods of immobilising enzymes?

A

-Adsorption
-Covalent bonding
-Entrapment
-Membrane seperation

84
Q

What is the adsorption method of immobilising enzymes?

A

Enzyme molecules are bound to immobilising support due to a combination of hydrophobic interactions and ionic links. Adsorbing agents include porous carbon, glass beads, clays and resins.

85
Q

What is the covalent bonding method of immobilising enzymes?

A

Enzyme molecules are covalently bonded to an insoluble material e.g clay.
A crosslinking agent can be used to form chains between the enzymes.

86
Q

What is the entrapment method of immobilising enzymes?

A

Enzymes may be trapped e.g in a gel bead.

87
Q

What is the membrane separation method of immobilising enzymes?

A

Enzymes are physically separated from the substrate mixture via a partially permeable membrane.