8

Biotechnology
Quarter 2 – Module 2:
Traditional Biotechnology
Techniques
Biotechnology – Grade 8
Alternative Delivery Mode
Quarter 2 – Module 2: Traditional Biotechnology Techniques
First Edition, 2020

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 8

Biotechnology
Quarter 2 – Module 2:
Traditional Biotechnology
Techniques
Introductory Message
For the facilitator:

Welcome to the Biotechnology – Grade 8

Alternative Delivery Mode (ADM) Module on Traditional Biotechnology

Techniques!

This module was collaboratively designed, developed, and reviewed by

educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12 Curriculum
while overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them
to manage their own learning. Furthermore, you are expected to encourage and
assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to the Biotechnology – Grade 8 Alternative Delivery Mode (ADM) Module

on Traditional Biotechnology Techniques!

The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action, and purpose. Through our hands we may learn, create
and accomplish. Hence, the hand in this learning resource, signifies that you as a
learner, is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be able to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank sentences

/ paragraphs to be filled in to process what
you learned from the lesson.

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 What I Can Do This section provides an activity which will
help you transfer your new knowledge or
skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written to help you familiarize and be able to
discuss the different processes or techniques in traditional Biotechnology such as
in making cheese, soy sauce, vinegar, nata de coco and more.

At the end of the module, you will be able to:

1. discuss the techniques or practices used in traditional biotechnology;
2. identify some cell activities applied in food production; and
3. give the importance of traditional biotechnology

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 What I Know

Choose the letter of the correct answer. Write your answer in a separate sheet of
paper.

1. Which of the following does NOT occur in fermentation?

a. Energy is released. c. Oxygen is formed.
b. Sugar is broken down d. Carbon dioxide is produced.

2. It is the process by which traits are handed down over time.

a. Plant selection c. Animal selection
b. Selective breeding d. Natural selection

3. Why is yeast added to dough of bread?

a. to preserve the dough c. to produce gases
b. to inhibit the growth of bacteria d. to produce lactic acid

4. Who introduced the concept of natural selection?

a. Charles Darwin c. Gregor Mendel
b. Alexander Fleming d. Louis Pasteur

5. Which organism undergoes alcoholic fermentation?

a. yeast c. bacteria
b. animals d. lactobacillus

For number 6-7, refer to the figure to answer the questions below.

6. Which is the pathway for lactic acid fermentation?

a. A b. B c. C d. B and C

7. Which is the pathway for alcoholic fermentation?

a. A b. B c. C d. B and C

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8. What is the scientific name of the first fungi used for the isolation of antibiotics?
a. Penicillium notatum c. mold
b. Penicillin d. Staphylococcus bacteria

9. Which of the following methods is used to selectively breed desirable traits in a

population of crops?
a. Natural selection c. Hybridization
b. Mutation d. Genetic modification

10. Which is NOT TRUE about cross-breeding?

a. Cross-breeding includes two different species.
b. Cross-breeding includes two the same species.
c. Cross-breeding produces offspring.
d. Cross-breeding includes two different breeds.

11. What was the first name of antibiotic penicillin?

a. juice b. mold c. green mold d. mold juice

12. Which animal do you think was first domesticated?

a. dog b. cat c. sheep d. pig

13. The domestication of plants and subsequent breeding has given rise to different
familiar crops, even they came from the same species. This is possible because of
1. Genetic modification
2. Vertical selection
3. Traditional breeding
4. DNA transfer

a. 1 and 2 b. 2 and 3 c. 3 and 4 d. 1 and 4

14. How does livestock differ from other domesticated animals?

a. Livestock are raised for food and legally cannot be labeled as pets.
b. Livestock are raised for food and other consumer products
c. Livestock must always be housed in pens on farms, ranches, or in zoos.
d. Livestock have less commercial value compared to pets.

15. What processes of conventional breeding for crop plants involve?

1. Vertical selection
2. Use of pesticides
3. Controlled crosses
4. Use of organic farming techniques
a. 1 and 2 b.1 and 3 c. 3 and 4 d. 2 and 4

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Lesson
Traditional Biotechnology
1 Techniques

What’s In

In the previous module you have traced the historical application of

biotechnology throughout time. You have learned that there are discoveries,
inventions and modifications which served as evidence of the evolution of
biotechnology since before the common era. You also learned that the discoveries in
1953 by James Dewey Watson and Francis Harry Compton Crick about the DNA as
a genetic material paved the path for modern biotechnology to its current status.
Let’s see if you can still recall some differences between traditional and modern
biotechnology.

Compare and contrast traditional biotechnology with modern biotechnology. Copy

and answer the Venn diagram. Choose your answer from the data below.

a. It involves manipulation of genes d. Breeding animals

and living tissues in controlled
environment
b. It involves use of natural e. Genome analysis
organisms to create or modify food for
human use
c. Include DNA profiling f. Breeding of crops

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 Notes to the Teacher
This module prepares the leaners to
discuss the techniques or processes in
traditional biotechnology.

What’s New

Between 8000-4000 B.C.E. (Before the Common Era) people learned to domesticate
animals and cultivate the soil for the growing of crops. Most plants and animals are
used for food while some are domesticated and selectively bred for desired
characteristics.

Can you identify and name some of these domesticated and bred plants and
animals? Write your answer in a sheet of paper.

1.________________________________ 2._______________________________

3.________________________________
4.________________________________

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5.________________________________ 6._________________________________

7.________________________________ 8._________________________________

9.________________________________ 10.________________________________

What is It

A. According to National Geographic Society Encyclopedia “Domestication is the

process of adapting wild plants and animals for human use. Domestic species
are raised for food, work, clothing, medicine, and many other
uses. Domesticated plants and animals must be raised and cared for by
humans.”

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 As humans discovered more plant varieties and traits or characteristics, they
gradually became adept at breeding specific plant varieties over several years
and sometimes generations, to obtain desired traits such as disease resistance,
better taste and higher yield. With the domestication of animals, ancient
farmers applied the same breeding techniques to obtain desired traits among
animals over generations.

B. Charles Darwin, a British naturalist who lived in the 19th century, is best
known for his book On the Origin of Species. In it, Darwin established the idea
of evolution that is widely accepted today. This idea proposes that all species
alive have resulted from an adaptation to their surroundings. Natural
selection, the process by which traits are handed down over time, is probably
the most famous principle from the book. The process of artificial selection,
however, is perhaps not as well known. And yet it remains one of the most
important concepts in our understanding of human, plant and animal behavior.
Today artificial selection is more often called selective breeding. Selective
breeding involves breeding animals or plants for a specific, typically desirable
trait. By doing so, the desired genes from the plant or animal will be passed
onto its offspring.

B.1 Plant Selective Breeding

Every living thing passes down its genes from parent to offspring, and plants are
no different. However, all offspring look slightly different from the parent, a
phenomenon known as variation. Scientists can take advantage of this by
using a process called hybridization. Variants of a plant can be selected for
desirable traits, like bigger fruit or stronger stems. These variants are then
mated together to produce the best traits. Scientists repeat this process over
many generations, trying to cultivate plants with the best traits.

Artificial selection in plants or plant breeding is defined as identifying and

selecting desirable traits in plants and combining these into one individual
plant. Since 1900, Mendel's laws of genetics provided the scientific basis for
plant breeding. As all traits of a plant are controlled by genes located on
chromosomes, conventional plant breeding can be considered as the

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 manipulation of the combination of chromosomes. In general, there are three
main procedures to manipulate plant chromosome combination. First, plants of
a given population which show desired traits can be selected and used for
further breeding and cultivation, a process called pure line selection. Second,
desired traits found in different plant lines can be combined together to obtain
plants which exhibit both traits simultaneously, a method termed
hybridization. Heterosis, a phenomenon of increased vigor, is obtained by
hybridization of inbred lines. Third, polyploidy (increased number of
chromosome sets) can contribute to crop improvement. Finally, new genetic
variability can be introduced through spontaneous or artificially induced
mutations.

Over the last century, artificial selection has been successfully used to create
new hybrids of crops and fruit. For instance, corn can be bred to be larger and
thicker in the cobs to increase grain yield from a single plant. Other notable
crosses include broccoflower (a cross between broccoli and cauliflower) and a
tangelo (the hybrid of a tangerine and a grapefruit). The new crosses create a
distinctive flavor of the vegetable or fruit that combines the properties of their
parent plants.

What’s More

Your task is to design a plant that will give fruit and will be able to live in the desert
or tropic country. Specify where the traits come. Write your answer in a separate
sheet of paper.

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B. 2 ANIMAL SELECTIVE BREEDING

Selective breeding in agriculture and animal husbandry is usually based on

selection of parents with desirable traits to produced improved offspring. In
conventional breeding, offspring inherit genes for both desirable and undesirable
traits from both parents. Breeders conserve desired characteristics and suppress
undesirable ones by repeatedly selecting worthy individuals from each generation
to be the parents of the next. This process leads to a population expressing a
combination of inherited traits that distinguishes it from the rest of the species. In
livestock, such a population is described as a variety of breed.

Breeding Systems:
1. Pure breeding or also known as true breeding is a kind of breeding wherein
the parents would produce offspring that would carry the same phenotype
(observable characteristics or traits). This means that the parents are
homozygous (having two identical alleles of a particular gene) for every trait.
An example of true breeding is that of the Aberdeen Angus cattle. The cattle
have been black for many generations, which is an indication that such trait
passed on from many generations remains pure. Another example is the
mating between two dogs of the same breed. The traits of the resulting
offspring would therefore be more predictable.
2. Crossbreeding involves the mating of animals from two breeds. Normally,
breeds are chosen that have complementary traits that will enhance the
offspring’s’ economic value. An example is the crossbreeding of Angus
and Charolais beef cattle. Angus produce high-quality beef and Charolais are
especially large, so crossbreeding produces an animal with acceptable
quality and size
3. Mating animals that are related causes inbreeding. Inbreeding is often
described as “narrowing the genetic base” because the mating of related
animals’ results in offspring that have more genes in common. Inbreeding is
used to concentrate desirable traits. Mild inbreeding has been used in some
breeds of dogs and has been extensively used in laboratory mice and rats.
For example, mice have been bred to be highly sensitive to compounds that
might be detrimental or useful to humans. These mice are highly inbred so
that researchers can obtain the same response with replicated treatments.

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 What’s More

From the illustrations below of cow and bull, identify the organisms the farmer
would mate to produce desirable characteristics.

https://www.tes.com/teaching-resource/cow-selective-breeding-6033322

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Guide Questions: (Write your answer in a sheet of paper)
Which cow and bull would the farmer mate together to get:

1. Lots of meat and not much milk. Animal should be able to survive in hot dry
climates.
2. Lots of milk with vitamins and minerals and can survive well in hot dry
climates.
3. Extremely delicious meat. No need to produce milk for drinking.
4. Lots of milk and meat and can survive in temperate climate.

Do you like to eat pan desal? Have you wondered what makes this favorite morning
bread light, airy and fluffy? To find out the answer, let’s do this simple activity
under adult supervision.

Activity 3: Sugar and Yeast Experiment

Materials:

Sugar
Two empty glass bottles with the same size at least 250 ml (empty glass bottle of
cooking oil/vinegar/ fish sauce)
Two balloons with the same size
Yeast
Funnel
Hot water

Procedure:
1. Label the bottles as follows A and B.

2. Mark the half of the bottle.

3. Pour warm water to the bottles using funnel until it reaches the half markings.
4. Add1 teaspoon of yeast to bottle A using funnel and 1 teaspoon of sugar.

5. Add 1 teaspoon of sugar to bottle B by using funnel.

6. Cap each bottle and shake them up well.

7. Remove the caps and stretch the mouth of a balloon over the mouth of each
bottle.

8. Set aside the bottles with spaces between them.

9. Observe what will happen in a few minutes to hours.

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 What is It

C. A biological leaver is a substance used to make baked products to become

lighter. They make the baked product to expand or rise. A leaver can be baking
soda, baking powder or yeast. A leaver is what the dough needs to begin to rise.
According to Webster’s New World Dictionary, the word “leaven” comes from the
Latin word “levare,” a word that means “lift up, to make light and rise.”

The yeast love to eat their favorite sugar in a warm, moist environment
where they will multiply in numbers. As the yeast munch away on their sugar, a
process called anaerobic fermentation begins to take place. The by-products
of this process are alcohol and carbon dioxide. Fermentation or anaerobic
respiration is a process by which the living cell is able to obtain energy through
the breakdown of glucose and other simple sugar molecules without requiring
oxygen.

There are two important types of fermentation: lactic acid fermentation

and alcohol fermentation. The first step in these two processes is glycolysis.
Glucose breaks into pyruvate through the enzyme of yeast and bacteria,
producing 2 ATP. Yeast splits pyruvate into alcohol and carbon dioxide, while
bacteria change pyruvate to lactic acid.

Fermentation is a chemical change that happens in vegetable and animal

substances. For thousands of years people have used fermentation to make
bread, wine, beer, cheese, and other foods.

Fermentation often happens through the work of tiny living things called
yeasts, bacteria, and mold. These living things create substances
called enzymes. The enzymes break down food into chemicals.

When bakers add yeast to bread dough, the yeast breaks down the sugars in
the dough. While this happens, carbon dioxide gas is released. The escaping
carbon dioxide makes the bread rise.

When winemakers add yeast to grape juice, the yeast changes the juice’s
sugar into alcohol. Beer is another drink made through the fermentation caused
by yeast.

People eat many other fermented foods. Cheese comes from milk or cream
that has been fermented by bacteria. Soy sauce is made from fermented

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 soybeans. As meat ages it becomes more tender. This is also due to
fermentation.

In addition, scientists use fermentation to make certain drugs and vitamins.

The drug penicillin is made through fermentation caused by mold.

What’s More

Leavening of bread

Look at the table below. Can you identify some common ingredients of the three
different brands of loaf breads?

Guide Questions:
1. What are the common ingredients of the three bread samples?
2. What is the leavening agent used in the three brands of bread loafs?
3. Why is leavening done in baked product?
4. How does leavening agent make the product rise or expand?
5. Give another example of leavened product in your locality.

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 https://www.pub.ac.za/cartoons

Alcoholic and lactic acid fermentation

Based from the data above “A CHEESE AND A WINE PARTY”, complete the table
below.

Raw Material Microorganism End Product Type of

Fermentation

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Louis Pasteur first described the scientific basis for fermentation in the late 1860.
Pasteur’s hypothesis, called the germ theory, showed the existence of
microorganisms and their effect on fermentation. Pasteur’s work gave birth to the
branches of Science.

D. Pasteurization

Pasteurization is named in honor of French chemist Louis Pasteur. In 1864,

Pasteur developed a technique to heat wine to 50–60 °C (122–140 °F) before aging it
to kill microbes and reduce acidity.

However, the technique had been in use since at least 1117 AD in China to
preserve wine. In 1768, Italian scientist Lazzaro Spallanzani demonstrated heating
meat broth to boiling and immediately sealing the container kept the broth from
spoiling. In 1795, French chef Nicolas Appert sealed foods in glass jars and
immersed them in boiling water to preserve them (canning). In 1810, Peter Durand
applied a similar method to preserve foods in tin cans. While Pasteur applied his
process to wine and beer, it wasn't until 1886 that Franz von Soxhlet suggested
pasteurization of milk.

The basic premise behind pasteurization is that heat kills most pathogens and
inactivates some proteins, including enzymes responsible for food spoilage. The
exact process depends on the nature of the product.

Early pasteurization of wine and beer was intended to improve flavor. Canning
and present-day pasteurization of food primarily target food safety. Pasteurization
kills yeast, mold, and most spoilage and pathogenic bacteria. The effect on food
safety has been dramatic, particularly regarding milk. Pasteurization greatly
reduces the risk of food poisoning and extends shelf life by days or weeks.

In the modern era, pasteurization refers to any process used to disinfect food
and inactivate spoilage enzymes without significantly diminishing nutrient levels.
These include non-thermal as well as thermal processes. Examples of newer
commercial pasteurization processes include high-pressure processing (HPP or
pascalization), microwave volumetric heating (MVH), and pulsed electric field (PEF)
pasteurization.

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Guide Questions:
1. What is pasteurization?
2. The term “pasteurization” was named after?
3. Why would someone benefit from consuming pasteurized foods?
4. How did the following use the pasteurization technique?
a. Chinese people
b. Lazzaro Spallanzani
c. Nicolas Appert
d. Peter Durand
5. Give 3 examples of newer commercial pasteurization processes.

E. Antibiotic Production

Read the selection PENICILLIN: THE TRUTH and answer the questions below.

Penicillin: The Truth

Sir Alexander Fleming Howard Florey Ernst Chain

https://www.tes.com/teaching-resource/penicillin-comprehension-task-6033322

Sir Alexander Fleming discovered penicillin (in 1928) after leaving some petri
dishes with bacteria on, in a sink in his laboratory, whilst he went on a 2-week
holiday.

When he returned, he noticed a clear halo surrounding the

yellow-green growth of a mold that had accidentally
contaminated the plate.

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Luckily, Fleming had not stored his culture in a warm incubator. London was then
hit by a cold spell, giving the mold a chance to grow.

Later, as the temperature rose, the Staphylococcus bacteria grew, covering the
entire plate, except for the area surrounding the moldy contaminant.
Fleming correctly deduced that the mold must have released a substance that had
inhibited the growth of the bacteria.

He discovered that the antibacterial substance was not produced by all molds, only
by strain of Penicillium notatum.

Although he could not isolate it without killing the mold, he named the active
substance “penicillin”.
It wasn’t until 1940 that penicillin started to be made in large enough quantities to
treat ill patients. It was because of these two scientists, Howard Florey and Ernst
Chain that found Fleming’s work with penicillin and discovered a way to make
enough of the chemical to treat patients. Florey deliberately injected eight mice with
deadly bacteria. 4 of the mice were given penicillin and 4 were not. The 4 mice that
had been given penicillin survived, the others died after 15 hours.
The first human to be treated was Albert Alexander, a policeman who was dying of
a very serious bacterial infection. He started to improve after being given penicillin;
however, supplies of the drug ran out and the man eventually died.
The 2 scientists eventually worked out a way to make large amounts of penicillin
and, as a result, it saved many soldiers’ lives during World War II. Fleming, Florey
and Chain, all received the Nobel Prize for Medicine in 1945 for their work with
Penicillin.

Guide Questions:

1. Give the definition or meaning of the underlined words in the story of

penicillin.
2. What is the active substance produced by the mold that killed or inhibit the
growth of the bacteria?
3. What type of microorganism made the chemical that killed the bacteria on
the plate?
4. What is the Scientific name of the mold that grew on the plate?
5. In the laboratory experiment performed by Florey, what happened to the four
mice that were not given penicillin?
6. Who was the first person to receive penicillin?
7. Why do you think the discovery of penicillin was so important?

17
 What I Have Learned

Elaborate on the vocabulary words that we learned today. Choose one Elaboration
Strategy to explain the word’s meaning. Copy the table below in a sheet of paper.

Words Elaboration

Traditional Biotechnology

Domestication

Selective Breeding

Fermentation

Pasteurization

Antibiotic Production

Elaboration Strategies:
➢ Give an example of the word
➢ Give a non‐example of the word
➢ Create clues about attributes of the word
➢ Create a question about the word
➢ Create a simile or metaphor using the word
➢ Use the word in a different way from the original text
➢ Give synonyms for the word
➢ Give antonyms for the word
➢ Create a short story together using the words
➢ Draw a quick picture or symbol of the word
➢ Explain how the word relates to your life
➢ Give additional information about the word (more facts)
➢ Paraphrase what the word means
➢ Create a different sentence for the word
➢ Explain how this word relates to the world currently

18
 What I Can Do

Read different materials to gain more insights on the different techniques of

traditional biotechnology. Work with a family member and fill in the table
below.

Traditional Two examples Useful Harmful

biotechnology (at least one local)
techniques

Fermentation 1.

2.

Plant selective 1.
breeding
2.

Animal selective 1.
breeding 2.

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 Assessment

Choose the letter of the correct answer.

1. What does it mean for something to be anaerobic?

a. It requires CO2 c. It does not require oxygen
b. It does not require CO2 d. It requires oxygen

2. Which is an example of selective breeding?

a. A giraffe's long neck.
b. Clipping a horse's tail so it's not too long.
c. Training a horse to run faster.
d. Cross breeding a Labrador retriever with a poodle

3. Why is yeast added to dough of pandesal?

a. to preserve the dough c. to produce gases
b. to inhibit the growth of bacteria d. to produce lactic acid

4. Selective breeding is where _____________ decides which traits should be passed

on.
a. nature b. a human c. traits d. evolution

5. Fleming had discovered the first antibiotic. Antibiotics prevent the growth of ...
a. mold b. bacteria c. fungi d. viruses

6. Which of the following is NOT made by fermentation

a. Gas containing ethanol c. Yogurt
b. Bread d. Lotion

7. Which animal do you think was first domesticated?

a. dog b. cat c. sheep d. pig

8. How can farmers best use selective breeding to increase mango production?
a. By limiting the number of trees growing so they can have more space.
b. By choosing trees that are the largest in size.
c. By increasing the amount of water and fertilizer the trees receive.
d. By choosing trees that consistently have the most mangoes.

9. What process was used to arise all of the varieties of corn we have today?
1. Genetic modification 2. Vertical selection
3. Traditional breeding 4. DNA transfer
a. 1 b. 2 c. 3 d. 1 and 4

10. _______________ is the name of the process invented by Louis Pasteur for the
preservation of milk.
a. Refrigeration c. Canning
b. Pasteurization d. Pickling
11. What does it take for plant to be domesticated?

20
a. produce small seed c. produce small number of seed
b. must grow in specific climate d. must taste good

12. What is/are the purpose/s of domestication?

1. to produce food 2. for work 3. for companion
a. 1 only b. 1 and 2 c. 2 and 3 d. 1, 2 and 3

13. Fleming named the chemical that prevented bacterial growth penicillin because
...
a. that was the name of the bacteria it killed
b. it was his mother's maiden name
c. His son chose that name for it
d. It was the name for the mold that produced it

14. The mayonnaise you brought at the store says it was made with pasteurized
eggs. What is pasteurization?
a. Pasteurization able to kill all bacteria.
b. Pasteurization gets rid of all microorganisms.
c. Pasteurization is not useful method of preventing food spoilage.
d. Pasteurization uses heat to kills most pathogens responsible for food spoilage.

15. What are the basic premise behind pasteurization?

1. Heat kills most pathogens
2. Inactivates proteins
3. Inactivates enzymes for food spoilages
a. 1, 2, and 3 b. 1 and 2 c. 2 and 3 d. 1 and 3

21
 Additional Activities

Flower Power
This organizer aims to enumerate the topics that have learned about traditional
biotechnology techniques. Write the main topic at the center with description and
put the subtopics or information on the petals of the flower.

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 23
Additional Activities: Assessment:
- depends on the 1.C 11. D
students answer 2.D 12.D
3.C 13. A
4.C 14. C
5.B 15. A
6.D
7.C
8.D
9.B
10.B What’s More
Raw Microorganism End Type of
material Product fermentation
What I Can Do Milk Bacteria Cheese Lactic acid
Wha I Have Learned
Grapes/ Yeast Wine Alcoholic
- depends on the students
other
answer
- depends on the fruits
students answer Maize Yeast Beer Alcoholic
or
sorgium
D. Depends on the students answer
E.
1. depends on the student answer
2. Mold/fungi 3. Penicillium notatum
4. Dies 5. Albert Alexander
6. Depends on the students answer
What’s More What’s New: What’ What I
s In: Know:
A-depends on the student’s answer 1. Lamb
2. Corn Mode 1. B
B-1. Gertrude and Rufus 3. Pig rn 2. D
4. Horse biotec
2. Penelope and Rufus 3. B
5. Chicken / hnolo 4. A
3. Betsy and Boris roaster gy
chcken 5. A
6. Green beans 6. B
4. lma and Donald A, C, E
/baguio 7. C
C neans Tradit 8. A
7. Snow beans / ional 9. C
1. yeast, water, sea salt sitsaro biotec 10. A
8. Goat hnolo 11. B
2. yeast 9. cow / cattle gy 12. A
10. rice 13. B
3. to make light and rise
B, D, F 14. B
4 and 5 -depends on the student’s 15. B
answer
Answer Key
References
"Public Understanding Of Biotechnology | Cartoons". Pub.Ac.Za, 2020.
https://www.pub.ac.za/cartoons/.

"Ancient Biotechnology". Science Learning Hub, 2020.

https://www.sciencelearn.org.nz/resources/1204-ancient-biotechnology.

"Ancient Biotechnology". Science Learning Hub. Accessed 1 October 2020.

https://www.sciencelearn.org.nz/resources/1204-ancient-biotechnology.

"Penicillin Comprehension Task". TES Resources. Accessed 1 October 2020.

https://www.tes.com/teaching-resource/penicillin-comprehension-task-
6033322.

"Cow Selective Breeding". TES Resources, 2020. https://www.tes.com/teaching-

resource/cow-selective-breeding-6033322.

Behan, Conan. "The Domestication Of Animals". Slideserve. Accessed 1 October

2020. https://www.slideserve.com/conan/the-domestication-of-
animals#ssShare.

Society, National. "Domestication". National Geographic Society. Accessed 1

October 2020.
https://www.nationalgeographic.org/encyclopedia/domestication/.

"Plant Breeding | History, Applications, & Methods". Encyclopedia Britannica.

Accessed 1 October 2020.

"Applications Of Biotechnology". Allaboutbiotechnology.Blogspot.Com. Accessed 1

October 2020.
https://allaboutbiotechnology.blogspot.com/2008/06/applications-of-
biotechnology.html.

Literacymn.Org. Accessed 1 October 2020.

https://www.literacymn.org/sites/default/files/curriculum/unit_4.7_geneti
cs__selective_breeding.pdf.

Turngren, H. GED Science Curriculum. Reprint, Minnesota Literacy Council, 2014.

Chemistry On Your Table: Image". Chemtable.Files.Wordpress.Com. Accessed 1

October 2020. https://chemtable.files.wordpress.com/2014/04/healthy-
bread-ingredients.jpg.

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Helmenstine, Anne Marie. "Pasteurization: What It Means And How It Changes
Food". Thoughtco. Accessed 24 September 2020.
https://www.thoughtco.com/what-is-pasteurization-4177326.

Accessed 1 October 2020. https://pxhere.com/en/photo/1027610.

Accessed 1 October 2020. https://pxhere.com/en/photo/1449601.

Accessed 1 October 2020. https://pxhere.com/en/photo/1324769.

Accessed 1 October 2020. https://pxhere.com/en/photo/1604999.

Accessed 1 October 2020. https://pxhere.com/en/photo/1453851.

Accessed 1 October 2020. https://pxhere.com/en/photo/904434.

Accessed 1 October 2020. https://pxhere.com/en/photo/1606717.

Accessed 1 October 2020. https://pxhere.com/en/photo/543423.

Accessed 1 October 2020. https://pxhere.com/en/photo/1330781.

Accessed 1 October 2020. https://pxhere.com/en/photo/544001.

Accessed 1 October 2020. https://pxhere.com/en/photo/27687.

Accessed 1 October 2020. https://pxhere.com/en/photo/27687.

Accessed 1 October 2020. https://pxhere.com/en/photo/498437.

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For inquiries or feedback, please write or call:

Department of Education – Region III,

Schools Division of Bataan - Curriculum Implementation Division
Learning Resources Management and Development Section (LRMDS)

Provincial Capitol Compound, Balanga City, Bataan

Telefax: (047) 237-2102

Email Address: bataan@deped.gov.ph