Biotechnology and Genetic Modification

Explain how the features of the fermenter shown in Fig. 8.1 provide suitable conditions for the growth of fungi.

In an experiment, scientists added pectinase made by the fungi to a sample of crushed fruit.

They measured changes in:

• the sugar content of the sample of crushed fruit
• the thickness of the sample of crushed fruit.

The scientists' results are shown in Fig. 8.2.

Use your knowledge of the action of pectinase to explain the scientists' results.

Outline the role of a named type of microorganism in the production of each of the following products:

yoghurt ______

bread ______

Describe how a named type of microorganism can be used to produce human insulin on a commercial scale.

Identify what enters or leaves through each of W, X, Y and Z in Fig. 7.1.

W ______
X ______
Y ______
Z ______

Explain the importance of the substance entering through Y in the production of the antibiotic.

Explain why it is important to detect and to control the pH and temperature of the contents of the fermenter.

Suggest one advantage of the motor being located outside, rather than inside, the reaction vessel of the fermenter.

Describe the industrial manufacture of single cell protein.

Suggest problems of using viruses in biotechnology.

Outline the role of a named type of microorganism in the production of each of the following products.

bread
type of microorganism ______
role ______

yoghurt
type of microorganism ______
role ______

Describe and explain how a fermenter is used to produce the antibiotic penicillin from a named microorganism.

State the term for the manufacture of antibiotics using a fermenter.

______

State the purpose of the water which enters the fermenter at G.

______

Explain the importance of controlling the pH and temperature of the contents of the fermenter.

______

Describe the function of part H and part J.

part H ______

part J ______

Describe and explain how microorganisms are used to produce a hormone commercially.

State the advantages of obtaining hormones by this method.

Describe how the location and organisation of genetic material in the human cell shown in stage K of Fig. 4.1 is different from that in the bacterial cell shown.

State the type of reproduction that takes place in stage M of Fig. 4.1. Use your knowledge of the process of cell division to explain why it is important that this type of reproduction occurs.

type of reproduction ______
explanation ______

Name the condition in humans that is treated using insulin produced by the bacteria in stage N of Fig. 4.1.

______

Stage N of Fig. 4.1 may take place in a container similar to that used in the large-scale production of antibiotics.

State the name of this type of container.

______

Genetic engineering can also be used to produce crop plants for humans to eat.

Discuss the potential advantages and dangers of using genetic engineering to produce crop plants for humans to eat.

advantages ______
dangers ______

Explain the importance of the production of carbon dioxide in bread-making.

The diagram shows a flow chart for some of the chemical reactions that occur during bread-making.

$\text{starch} \xrightarrow{\quad} \text{maltose} \xrightarrow{\quad} \text{glucose} \xrightarrow{\quad} \text{carbon dioxide} + \text{ethanol}$

where $\text{starch} \rightarrow \text{maltose} \rightarrow \text{glucose}$ is labelled G, and $\text{glucose} \rightarrow \text{carbon dioxide} + \text{ethanol}$ is labelled H.

Name the processes occurring at G and H.

G = ______
H = ______

Explain what is causing the changes at G.

State the name of the microorganism used in bread-making and the group of organisms to which it belongs.

name = ______
group = ______