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cloning and biotechnology > introduction to biotechnology > Flashcards

introduction to biotechnology Flashcards

1
Q

Who is karol ereky

A

The person who created the term biotechnology

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2
Q

What was the oldest record of biotechnology

A

Production of ale and beer

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3
Q

What is the definition of biotechnology

A

LARGE SCALE Use of living organisms or parts of living organism in industrial processes

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4
Q

What enzyme is used in cheese making

A

Chymosin

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5
Q

What organism is used to make beer

A

Yeast- S.Cerevesiae

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6
Q

What organism makes yogurt and cheese

A

Lactobacillus bacteria

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7
Q

What makes insulin

A

GM bacteria

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8
Q

What is the name of the fungus which makes mycoproteins

A

Fusarium

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9
Q

What is the name of the organism which makes pencillin

A

Penicillium

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10
Q

How are protease enzymes used in biotechnology

A

Used in washing powder
Tenderise meat

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11
Q

What are the advantages of biotechnology

A

Microorganisms are cheap to grow
Production processes are cheaper

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12
Q

How come the production process of bioengineering of microorganisms

A

Low temperature
Low atmospheric pressure
Quick reproductive rate

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13
Q

What is the name of the reaction vessel that microorganism are kept in for biotechnology

A

Fermenter- reaction vessel

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14
Q

what is penicillium

A

fungus

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15
Q

what is beneficial about the product harvesting of microorganisms

A

so much easier to harvest/ separate products from microorganisms

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16
Q

what is fusarium

A

a fungus used to make mycoproteins

17
Q

what is similar between fusarium and penicillium

A

both fungi

18
Q

what is immobolisation

A

technique which makes enzymes more thermostable and they can be reuused

19
Q

what is aseptic

A

a sterile technique used to prevent growth of undesirable microorganisms

20
Q

what is continuous culture fermentation

A

microbial culture method- nurients are added and the product is harvested throughout the fermentation process

21
Q

why is it crucial to maintain aseptic conditions when making penicillin by fermentation

A

to avoid undesired microbe entry
prevent contamination
batch would be unusable if contamination occurred
no yield decrease
conditions remain unchanged
no competition for nutrients

22
Q

in a fermenter why does temperature need to be controlled

A

as it could affect enzymes.

23
Q

why must ph be controlled in a fermenter

A

can affect enzymes

24
Q

why is making cheese biotechnology process (2)

A

uses microbes/ microorganisms
creates a product for human benefit
industrial large scale process

cloning and biotechnology (6 decks)

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