M:6 S:5 Biotechnology Part One
- Created by: JessicaMPascoe
- Created on: 17-03-19 11:18
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- BiotechnologyPart One
- The industrial use of living organisms in industry
- Usually micro - organisms (bacteria and fungi)
- Can be grown on a range of inexpensive materials
- Makes them economic to use
- Short life cycle
- Grow rapidly under the right conditions
- Grow at any time of year
- Ideal growth conditions can be easily created
- They will grow successfully if they have the right nutrients, temperature, PH, moisture levels and availability of gases
- Can be grown on a range of inexpensive materials
- Also use parts of living organisms (enzymes)
- Intracellular
- Isolated
- Some are secreted naturally (extracelluar)
- Cheaper to use
- Some need to be extracted
- Expensive to extract from cells
- Some are secreted naturally (extracelluar)
- Usually micro - organisms (bacteria and fungi)
- Used in a wide variety of industrial processes
- Yoghurt
- Same as cheese making
- Bacteria is added to milk
- Flavours and colours added
- Cheese
- Traditionally in the lining of a calves stomach
- Now - GMed yeast cells
- Traditionally in the lining of a calves stomach
- Penicillin
- Most common antibiotic
- In times of stress, fungi produce the Penicillium genus
- Produce penicillin to stop bacteria growing & competing
- Grown in industrial fermenters
- Collected & purified
- Baking
- Yeast - bread
- Insulin
- Made by GMed bacteria
- Have the gene for human insulin inserted into DNA
- Hormone crucial for people with Type 1 diabetes
- Grown in a industrial fermenter
- Insulting collected & purified
- Made by GMed bacteria
- Brewing (making beer)
- Yeast, grain & other ingredients
- Yeast respires anaerobically
- Produces ethanol - Fermentation
- Yeast respires anaerobically
- Yeast, grain & other ingredients
- Bioremediation
- Bacteria break down pollutants
- Into less harmful substances
- Using organisms to remove pollutants from contaminated sites
- Bacteria break down pollutants
- Yoghurt
- Microorganisms in food production
- Fermentation vessels
- Uses cultures of microorganisms
- 'Culture' = popualtion of one type of microorganism that has been grown under controlled conditions
- 2 Methods:
- 1. Batch Fermentation
- Individual batches
- At the end, one culture is removed and another grown
- Seen as a 'closed culture' (see part 2)
- At the end, one culture is removed and another grown
- Individual batches
- 2. Continuous Fermentation
- Cultures grown continuously
- Nutrients are put in and waster products taken out at a constant rate
- Cultures grown continuously
- 1. Batch Fermentation
- In vessels to either...
- B) Collect losts of a useful product that the MO makes
- A) obtain list of the MO
- The conditions need to be kept at optimum for the growth
- Access to nutrients
- Paddles circulate fresh nutrient medium around vessel
- Ensures MOs always have access
- Paddles circulate fresh nutrient medium around vessel
- Temperature
- Water jacket around vessel
- Volume of oxygen
- Sterile air is pumped into vessel when needed
- Respiration
- Sterile air is pumped into vessel when needed
- PH
- Constantly monitored
- Allows enzymes to work efficiently, so ROR is kept ^
- Water jacket around vessel
- Allows enzymes to work efficiently, so ROR is kept ^
- Constantly monitored
- Vessel kept sterile
- Superheated steam sterilise vessel after every use
- Kills any unwanted organisms to reduce competiton
- Superheated steam sterilise vessel after every use
- Access to nutrients
- Uses cultures of microorganisms
- The industrial use of living organisms in industry
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