Topic 15 Biological resources

Question 1

The Process of Genetic engineering? (6)

Answer 1

1. Cut open the bacteria and take out the plasmid. Insulin is removed from a human gene using restriction enzymes.
2. The plasmid is cut open by restriction enzymes and the insulin is placed inside.
3. Then it is glued back up using DNA ligase. This cell is now called recombinant DNA.
4. The recombinant DNA is placed back into the bacteria to form a transgenic organism.
5. The transgenic organism is carrying a vector (the insulin).
6. The transgenic organism is then placed in a fermenter so the transgenic organism can carry out mitosis. The conditions needed is optimum temp, oxygen, PH.

Question 2

3 factors that affect the yield? (3)

Answer 2

1. light
2. temp
3. CO2

Question 3

How can this Factor be Controlled?
(light)

Answer 3

A greenhouse allows sunlight to enter and tap heat via light radiation from
infrared rays. At night time when there is no sunlight the lights can go on (only at night to save energy) so that the plants can photosynthesis

Question 4

How can this Factor be Controlled?
(CO2)

Answer 4

The greenhouse, can have automated windows so that when the CO2 concentration is low the windows can open and CO2 can enter allowing the plants to continue to photosynthesis

Question 5

How can this Factor be Controlled?
(temp)

Answer 5

The greenhouse allows heat energy to be trapped inside as it is made out of all glass so the plants can photosynthesis at optimum temp.

Question 6

Reason for control (light)

Answer 6

So that the owners aren’t using too much of the power so that the electrical bill isn’t to might

Question 7

Reason for control (temp)

Answer 7

So it doesn’t go over the optimum temp and the plants start to enzymes don’t denature

Question 8

Reason for control (CO2)

Answer 8

So that the plants can still photosynthesis when the plants are low on CO2 so the plants can grow and yield can increase

Question 9

Biological control (4)

Answer 9

• Uses a natural predator, parasite, or pathogen to reduce the pest population
• For example, ladybirds eat aphids, and parasitic wasps control whitefly
• Biological control can happen naturally or by introducing a species specifically to prey on the pest
• Biological control avoids the introduction of harmful chemicals

Question 10

Chemical control?

Answer 10

• Uses chemical pesticides to kill organisms that can reduce plant growth, such as weeds, insects, and fungi
• For example, crops are sprayed with a chemical fungicide to reduce the risk of infection

Question 11

What are pesticides?

Answer 11

a chemical that kills pests (anything that eats your crops), but does not harm the crop

Question 12

What are biological control?

Answer 12

Biological control is an alternative to using pesticides and involves using one species or biological agent to control the population size of another species.

Question 13

What are chemical pesticides?

Answer 13

chemical compounds used to kill pests like insects, rodents, and weeds

Question 14

Advantages of Chemical Pesticides (4)

Answer 14

• mass scale
• fast action
• easy to apply
• cheap to produce

Question 15

Disadvantages of Chemical Pesticides (5)

Answer 15

• leaches
• enter the food chain and eventually humans will digest them
• unknown effects on other humans
• enter the food chain and harms wildlife
• resistance to chemicals develop

Question 16

Advantages of Biological Control (5)

Answer 16

• specific to particular pest
• no chemicals or harmful effects on the environment
• crops safer to eat
• no resistance
• long lasting

Question 17

Disadvantages of Biological Control (4)

Answer 17

• predator could take over
• organism may eat useful species
• requires though and monitoring to be successful
• slower acting

Question 18

Yeast in Food Production

Answer 18

Microorganisms can be used by humans to produce foods and other useful substances

Question 19

talk about the process of Making bread (8)

Answer 19

• The yeast produces enzymesthat break down thestarchinflour, releasingsugarsthat can be used by the yeast in respiration
• The yeast begin to respire aerobically but willswitch to anaerobic respirationwhen oxygen runs out
• When yeast carries outanaerobic respirationit producesalcohol (ethanol)andcarbon dioxide
• Thecarbon dioxideproduced by the yeast is trapped in small air-pockets in the dough, causing the dough torise(increase in volume)
• The dough is thenbakedin a hot oven to form bread
• During baking any ethanol produced by the yeastisevaporatedin the heat, so bread doesn’t contain any alcohol
• The yeast is killed by the high temperatures used during baking
• This ensures there is no further respiration by the yeast

Question 20

How to test for yeast production?