Exercise 1

MODERN TRENDS IN ANIMAL AND PLANT TECHNOLOGY

I. Introduction:
Organisms commonly reproduce sexually or asexually. In this
technological era, organisms are replicated in some other means other than their
natural reproductive systems.
This activity focuses on animal or plant reproduction through the bio-
technological advancement of propagation or reproduction such as artificial
insemination, tissue culture types of pollination.

II. Objective(s): Students will:

a. Expose the students on the vicarious experience in animal and plant
technology
b. Inculcate the value of conservation of endemic and endangered species
c. Appreciate the value of recent technology in reproduction of species

III. Site to be visited:

 Search in youtube (or any websites) the different species of animals,
recent technology in reproduction of species and the latest techniques
used to reproduce animals.

IV. Questions:

1. What are the latest techniques used to reproduce animals? Describe these
techniques.

2. Will these techniques affect our environment and economy? Why?

3. How do the traditional techniques in reproduction differ from the latest

technological techniques? Cite the advantages and disadvantages of both.
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 4. Why there is a need of research in animal and plant improvement?

Conclusion:

V. Reference:

Melchor, M., Israel, G., Acledan, M., & Flores, J. (2008). Laboratory Manual in
Biology. Rex Bookstore.

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 Exercise 2
CRISPY ANCHOVIES

I. Introduction:
The food that we eat is the basic source of our own energy. It contains
nutrients that are essential in the perpetuation of life. When cooking, we need to
consider the nutritional value of the dish we are preparing.
This recipe contains the biological molecules such as minerals,
carbohydrates, water, protein and other nutrients essential for life.

II. Objective(s): Students will:

a. Identify the nutritional value of the food substances
b. Demonstrate the principle of chemistry in cooking

III. Ingredients:
 ¼ tbsp. salt
 1 pc. Egg
 ¼ tsp. momosodium glutamate (MSG)
 1 cup flour
 ¼ tbsp. powdered silling labuyo
 2 cups cooking oil
 ¼ kg. dried dilis

IV. Materials:
 Frying pan
 Measuring cup
 Teaspoon and Tablespoon

V. Procedure:
1. Mix the salt, MSG and beaten egg in a bowl.
2. Put the anchovies (dried dilis/bulinao) in the mixture. Drain.
3. Coat the anchovies with flour.
4. Deep fry until golden brown.
5. Pack in a tight container to preserve crispiness.

Questions:

1. What nutrients can you get from this food?

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 2. How does our system absorb these nutrients?

Conclusion:

VI. References:

Melchor, M., Israel, G., Acledan, M., & Flores, J. (2008). Laboratory Manual in
Biology. Rex Bookstore.
Klugs, W.S., M.R. Cummings & Spencer, C.A.. (2006). Concepts of Genetics 8th
ed. San Francisco, CA.: Benjamin Cummings Publishing Co., Inc.

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