Biology - 0610 CIE

Biotechnology

Gbogbo ọrọ náà

Long before anyone understood DNA, humans were using living organisms to make food: yeast to raise bread and brew alcohol, microbes to make cheese and yoghurt. Today the same idea, harnessing enzymes and microbes in industry, produces biofuels, clearer fruit juice, cleaner laundry and lactose-free milk, often in giant steel fermenters.

In this lesson you will describe the role of anaerobic respiration in yeast for biofuels and bread, the use of pectinase, lactase and the enzymes in biological washing powders, and (for [Supplement]) how fermenters mass-produce insulin, penicillin and mycoprotein under carefully controlled conditions.

Ebumnobi

Describe the role of anaerobic respiration in yeast during the production of ethanol for biofuels
Describe the role of anaerobic respiration in yeast during bread-making
Describe the use of pectinase in fruit juice production
Investigate and describe the use of biological washing powders that contain enzymes
[Supplement] Explain the use of lactase to produce lactose- free milk
[Supplement] Describe how fermenters can be used for the large-scale production of useful products by bacteria and fungi, including insulin, penicillin and mycoprotein
[Supplement] Describe and explain the conditions that need to be controlled in a fermenter, including: temperature, pH, oxygen, nutrient supply and waste products

Akọmọ Ojú-ẹkọ

Biotechnology turns biology into industry. Each example here is an enzyme or a microbe doing a precise, useful job, and the exam expects you to name the organism or enzyme, the substrate it acts on, and the product. Get those three right and the marks follow.

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Ayẹwo Ẹkọ

Ekele diri gi maka imecha ihe karịrị na Biotechnology. Ugbu a na ị na-enyochakwa isi echiche na echiche ndị dị mkpa, ọ bụ oge iji nwalee ihe ị ma. Ngwa a na-enye ụdị ajụjụ ọmụmụ dị iche iche emebere iji kwado nghọta gị wee nyere gị aka ịmata otú ị ghọtara ihe ndị a kụziri.

Ị ga-ahụ ngwakọta nke ụdị ajụjụ dị iche iche, gụnyere ajụjụ chọrọ ịhọrọ otu n’ime ọtụtụ azịza, ajụjụ chọrọ mkpirisi azịza, na ajụjụ ede ede. A na-arụpụta ajụjụ ọ bụla nke ọma iji nwalee akụkụ dị iche iche nke ihe ọmụma gị na nkà nke ịtụgharị uche.

Jiri akụkụ a nke nyocha ka ohere iji kụziere ihe ị matara banyere isiokwu ahụ ma chọpụta ebe ọ bụla ị nwere ike ịchọ ọmụmụ ihe ọzọ. Ekwela ka nsogbu ọ bụla ị na-eche ihu mee ka ị daa mba; kama, lee ha anya dị ka ohere maka ịzụlite onwe gị na imeziwanye.

Anaerobic respiration in yeast produces: A. ethanol and carbon dioxide B. oxygen and water C. lactic acid only D. glucose and oxygen Answer: A
In bread-making, the useful product of yeast fermentation is: A. ethanol B. carbon dioxide C. lactic acid D. oxygen Answer: B
Pectinase is used in fruit-juice production to: A. add sugar B. break down pectin to release and clarify juice C. kill bacteria D. add colour Answer: B
Biological washing powders work poorly in very hot water because the enzymes are: A. diluted B. denatured C. frozen D. used up as fuel Answer: B
[Supplement] Lactase is used to make milk suitable for lactose-intolerant people by: A. removing all sugar B. breaking lactose into glucose and galactose C. adding lactose D. killing bacteria Answer: B