8

Biotechnology 8
(Science Elective)
Quarter 2 (Week 3-4)
Module 2: INTRODUCTION TO BIOTECHNOLOGY
 Biotechnology 8
(Science Elective)
Quarter 2 (Week 3-4)
Module 2: Introduction to Biotechnology

Note:
This material is locally developed by select writers for educational
purposes only. Although, the writer and the division office have made every
effort to ensure that the information and content in this module are accurate,
the materials are still subject for continuous quality assurance for DepEd
Learning Resources Standards compliance. The circulation of the learning
material shall be limited to public schools within the jurisdiction of the Division
of Tagbilaran City. Reproduction for commercial purposes is prohibited.
Feedback, comments and suggestions are welcome for the improvement of this
learning material.
cid-lrmds
Biotechnology – Grade 8
Alternative Delivery Mode
Quarter 2 – Module 2: Introduction to Biotechnology
First Edition, 2020

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Published by the Department of Education- Tagbilaran City Division

Schools Division Superintendent: Joseph Irwin A. Lagura
Assistant Schools Division Superintendent: Marcelo K. Palispis

Development Team of the Module

Writers: Manilyn A. Maninantan and Marjorie G. Gantalao
Management Team:
Chairperson: Dr. Joseph Irwin A. Lagura
Schools Division Superintendent
Co-chairperson: Dr. Marcelo K. Palispis
Assistant Schools Division Superintendent
Reviewers:
Dr. John Ariel A. Lagura, CID Chief
Dr. Vida A. Encarquez , EPS-Science
Dr. Neolita S. Sarabia, Division EPS In Charge of LRMS

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Introductory Message
For the facilitator:

Welcome to the Science 8- Biotechnology Alternative Delivery Mode (ADM)

Module on Introduction to Biotechnology.

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.

For the learner:

Welcome to the Biotechnology Alternative Delivery Mode (ADM) Module on

Introduction to Biotechnology.

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 enabled 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

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

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!

What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the on Introduction to Biotechnology.

The scope of this module permits it to be used in many different learning

situations. The language used recognizes the diverse vocabulary level of students.
The lessons are arranged to follow the standard sequence of the course. But the order
in which you read them can be changed to correspond with the textbook you are now
using.

The module contains these lessons as follows:

 Lesson 1: Traditional Biotechnology vs. Modern Biotechnology

 Lesson 2: Commonly Used Microbes in Biotechnology

After going through this module, you are expected to:

1. Differentiate traditional biotechnology and modern biotechnology
2. Discuss techniques or practices used in traditional biotechnology (cheese,
toyo, vinegar making, nata de coco production etc,)
3. Identify commonly used microbes in biotechnology.
 What I Know
Read each item carefully and choose the letter of the correct answer.

1. What is the use of living organisms and systems to manufacture useful products
or to perform an industrial task?
A. Biotechnology B. Microbiology
C. Genetic engineering D. Genetics
2. Which refers to ancient ways of using living organisms to make new products or
modify existing ones?
A. biotechnology B. micro biotechnology
C. Traditional biotechnology D. microtechnique
3. Which is NOT a product of traditional biotechnology?
A. Fermentation B. Gene splicing
C. Food processing D. Tissue culture
4. Which technology involves the use of Genetic Engineering techniques?
A. Micro technique B. Traditional Biotechnology
C. Modern biotechnology D. Traditional Biotechnology
5. Which one below is/are examples of modern biotechnology?
A. recombinant DNA B. functional and structural genomics
C. DNA diagnostic probes D. all of these
6. Who is the Scottish scientist who ushered the jump from antimicrobial compounds
to antibiotics when he accidentally discovered Staphylococcus growth suppression by
penicillin mold in 1928?
A. Robert Hooke B. Alexander Fleming
C. Charles Darwin D. Rudolf Virchow
7. What type of biotechnology is concentrated on microbes used for food and drink
production?
A. blue biotechnology B. red biotechnology

C. yellow biotechnology D. green biotechnology

8. Why is biotechnology used in medical and pharmaceutical industries known as

red biotechnology?

A. because of the association with blood

B. because of its relation to the symbols of medicine

C. both a and b

D. none of the above

9. What is the first human protein produced in Escherichia coli in 1978?

A. amino acid B. peptidase
C. insulin D. lactic acid
10. Which microbes are most commonly associated with cheese and wine
production?

A. bacteria B. fungi
C. viruses D. algae
 Lesson
Traditional vs. Modern
1 Biotechnology

What is biotechnology? Biotechnology is the use of living organisms and

systems to manufacture useful products or to perform an industrial task.

Most of us are already enjoying the benefits of biotechnology. What products

you are enjoying at present are results of biotechnology? Cheese, yogurt, bread, beer
and wine are some of the examples of biotechnology. Biotechnology encompasses
both traditional biotechnology and modern biotechnology.

What’s In

Traditional biotechnology, as the name suggests, refers to the

traditional methods of using living organisms to yield new products or modify foods
or other useful products for human use. Traditional biotechnology is based on active
techniques which have great efficiency and accuracy. Without the traditional
biotechnology, there won’t be modern biotechnology. The modern biotechnology
shares the same foundation, but it refers to biotechnological techniques for the
manipulation of genetic material, cells and living tissues in a controlled environment.
Modern biotechnology involves making products from whole organisms or parts of
organisms. In this module we will look at the products or examples of both tradional
and modern biotechnology.
 What’s New

Figure 1.1 Comparing Traditional from Modern Biotechnology

Source:http://www.differencebetween.net/technology/difference-b-etween-traditional-and-modern-
biotech/

What is it
What is Traditional Biotechnology?
Traditional biotechnology refers to the traditional techniques of using living
organisms to yield new products or modify foods or other useful products for human
use. The early examples of biotechnology include breeding animals and crops to
make cheese/yoghurt, bread, beer and wine. Some traditional techniques such as
selective breeding, hybridization and mutagenesis, are used in current applications
of biotechnology. Other technologies include fermentation, selective breeding, food
processing, tissue culture and more. The diversity of microorganisms and
development of genetics expanded the potential of traditional biotechnology, and
ultimately led to the development of modern biotechnology.

What is Modern Biotechnology?

Modern biotechnology involves the use of Genetic Engineering techniques,
such as recombinant DNA, functional and structural genomics, DNA diagnostic
probes, and other methods for genetic modification. The development of recombinant
DNA technology has marked the beginning of so-called modern biotechnology.
Modern biotech has contributed significantly to enhancing our knowledge of
biological systems. Modern biotechnology techniques are currently being used in
many areas such as food, agriculture, forestry, healthcare, environment, minerals,
and industrial processes to develop new products and processes. One of the most
extensive applications of modern biotech is in agriculture. Recombinant DNA
techniques and mutagenesis are used to develop plants with novel traits. Biotech
diagnostics have been used to detect a wide variety of diseases and genetic
conditions.

What’s more
Method
Traditional biotechnology may include the products of tissue culture, micro-
propagation, or various strategies used to eliminate disease, while modern
biotechnology incorporates a specific focus on industrial usage of rDNA (
Recombinant Deoxyribonucleic Acid), cell fusion and novel bioprocessing techniques.
Recombinant DNA technology is the foundation of modern biotechnology. Modern
biotechnology uses Genetic Engineering techniques, such as DNA diagnostic probes,
recombinant DNA, functional and structural genomics for genetic modification.
Traditional biotechnology is based on active techniques which have great efficiency
and accuracy, and are cheaper.

Applications
Traditional biotechnology remains the technology of choice for the most
important agronomic traits. Early examples include breeding animals and crops to
make cheese, yoghurt, bread, beer and wine. Microorganisms are also used to
produce various products such as enzymes for use in laundry detergents.

Modern biotechnology is applied in medicine and healthcare in therapeutics,

mainly for the discovery, development and production of novel drugs, and in
diagnostics, for protein and nucleic acids based tests. Biotechnology applications in
the environment focus primarily on using living organisms to treat waste and prevent
pollution.
Potential Benefits:

There are many potential benefits of Biotechnology. In the field of agriculture,

it help achieve the productivity gains needed to feed a growing global population by
introducing crops that are resistance to pests and diseases thereby increasing crop
yields as well as tolerance to adverse weather and soil conditions. For consumer
products, biotechnology improve the nutritional value of foods in the field of
medicine biotechnology.

What I Have Learned

Below are results of biotechnology. Write TG if it is a product of Traditional

Biotechnology and MB if it is a product of Modern Biotechnology.

____1.) breeding animals

____2.) brewing of wine
____3.) fermentation of milk to produce cheese
____4.) development of medicines/drugs
____5.) development of PCR test for COVID-19
____6.) medical and diagnostic test for various diseases
____7.) treatment facilities for water waste
____8.) bioremediation
____9.) crossbreeding of crops
____10.)development of vaccines

What I Can Do
Collage making.(Choose your own design)
Procedure. Research pictures of the different products of biotechnology.Make a
collage out of the pictures you have researched. Paste it on the answer sheet and
describe it briefly.
 Lesson
Commonly Used Microbes in
2 Biotechnology

Microbes are living things that must be greatly magnified to be seen. Microbes
can be bacteria, fungi and viruses. In biotechnology and biomanufacturing, these
tiny, living cells are like miniature chemical factories that produce products such as
amino acids, medicines, enzymes and food additives. In this lesson, students will
learn the conditions that are required for yeast cells to grow and how significant
these living organisms are to improving our daily living.

What’s In
Biotechnology is the use of biological organisms in technological processes. It
is almost as old as the civilization itself, although it wasn’t called “biotechnology”
until the 20th century. Far from abandoning it in the 21st century, we are developing
new uses for biological organisms.

What is it
WHY ARE MICROBES IMPORTANT IN BIOTECHNOLOGY?

1. Beer, Bread, and Wine

Biotechnology used for food and drink production is called yellow
biotechnology. Simple fungi in yeast forms were likely the first “domesticated”
organisms used to make edible products through the process of fermentation. The
consumption of glucose by yeast yields a by-product of ethanol and carbon dioxide,
which can be exploited for generating bread, beer, and wine. Likewise, the popular
hipster drink kombucha and fermented cabbage (kimchi) are made through the
fermentation of yeast with lactic acid bacteria and acetic acid bacteria.
The most famous yeast is brewer’s and baker’s yeast Saccharomyces
cerevisiae. It was first used by ancient Egyptians to make beer – even the pyramids
builders had beer rations. S. cerevisiae are harmless and easy to culture, and its
culturing method was eventually refined by Louis Pasteur. In 1996, the genome of
baker’s yeast become the first sequenced eukaryotic genome. It is no wonder that it
was the first eukaryotic organism used as a model for the production of various
metabolites, from isopropanol to menthol.
Beyond yeast genetics, yeasts are used as a model to study protein-protein
and protein-nucleic acid interactions, both of which are handy in drug discovery,
with the help of various hybrid assays.
2. Milk Products
Fermenting milk using microorganisms is as old as domesticating herd animals,
which began around 14,000 years ago in the Fertile Crescent. Milk is fermented
by Lactobacillus; however, some cheeses, like blue cheese are made with a fungi
Penicillium. Similarly, certain dessert wines are made from the “noble rot” of the
fungus Botrytis cinerea.

Figure 1.2 Cheese Making Process

Source: Savory and Sour Test Kitchen https://images.app.goo.gl/aqDfD5j1B5uxhGsX9
3. Antibiotic Production
Red biotechnology is the use of biotechnology in the medical and
pharmaceutical industries. It is called red because of the association with blood and
symbols of medicine – red cross and crescent.
Fungi are most commonly associated with cheese and wine production. However,
they have a long history in traditional medicine as moldy bread, overgrown with the
fungi Penicillum and Aspegillum, would regularly be applied to wounds for their
antimicrobial effect. The jump from antimicrobial compounds to the antibiotics we
know now was ushered in by Scottish scientist Alexander Fleming, who accidentally
discovered Staphylococcus growth suppression by penicillin mold in 1928. However,
it took another 12 years and a world war to start mass-producing penicillin using
deep fermentation techniques.
4. Restriction Enzymes
It had been known since the 1950s that certain bacteriophages demonstrated poor
growth on different bacterial strains, but the reason was unknown. In 1970, US
researchers characterized an enzyme from bacteria Haemophilus influenzae that can
cut DNA in specific places with the purpose of protecting the bacteria from foreign
DNA. The enzyme was Hind III, the first type II restriction endonucleases, or
restriction enzymes, that scientists adore. Today we know more than 3000 restriction
enzymes recognizing 230 DNA sequences.

5. Protein Production
Protein production in Escherichia coli was the new stage in biotechnology because it
used recombinant DNA technology instead of traditional selection techniques. The
first human protein produced in E. coli in 1978 was insulin, followed by human
growth hormones.

6. Eukaryotic Viruses
Using E.coli to express eukaryotic proteins has challenges. Firstly, the proteins
expressed in bacteria lack post-translational modifications that decorate many of the
eukaryotic proteins – from glycosylation, to assembly of protein complexes.
Secondly, E. coli reluctantly produce large proteins common in eukaryotic cells. No
wonder that the first therapeutic proteins expressed in E. coli were relatively short
and simple. For more complex proteins, such as antibodies, the production shifted
to eukaryotic cells – Chinese hamster ovary and human cell cultures.
But even in eukaryotic cells, biotechnology cannot work without the help of microbes,
e.g. viruses. While the expression vectors in E.coli are based on bacterial plasmids,
the vectors for eukaryotic cells are viral vectors.

7. Microalgae
Blue biotechnology uses sea resources to create products and industrial
applications.
The leading application of blue biotechnology is producing renewable bio-oils with
photosynthetic microalgae to replace oil extraction. Working with algae is not much
different working with other microorganisms.
To genetically modify your microalgae, use the familiar method of DNA introduction
into a cell- transformation.
8. Agrobacterium Tumefaciens
Green biotechnology is biotechnology involving the genetic engineering of plants.
It’s based on a neat trick by the microbe Agrobacterium tumefaciens. It has a
plasmid, Ti, that transfers some of its genes into the plant genome. The transfer
requires only T-DNA border sequences, and you can insert foreign DNA between them
that will be integrated and expressed in a plant genome. Several cereal crop plants
were modified using this method, as well as HeLa cells.

What’s more
Fermentation is the metabolic process by which organic molecules are
converted into acids, gases or alcohol in the absence of oxygen.
Types of Fermentation
1. Lactic acid fermentation.
2. Alcoholic fermentation.

VINEGAR
Vinegar is an aqueous solution of acetic acid and trace chemicals that may include
flavoring. The residual ethanol content must be less than 0.5 % in wine vinegar and
less than 1% in other vinegar.
 The word “vinegar” is derived from French ‘vinaigre’ a word that simply means
“sour wine”.
 Although acetic acid is the primary constituent of vinegar aside from water,
acetic acid is not vinegar.
 Vinegar contains many vitamins and other compounds not found in acetic acids
such as riboflavin, vitamin B-1 and mineral salts from the starting material that
impart vinegar with its distinct flavor.
Substrates
 Wine (white, red, sherry wine)
 Apple cider
 Fruits
 Musts
 Malted barley
Microorganisms used in Fermentation of Vinegar
 Species of Acetobacter and Gluconobacter.
 Acetobacter oxidizes vinegar to CO2 and H2O, hence differs from Gluconobacter.
 But Acetobacters are better acid producers.
Types of Vinegar
The main types of vinegar are as follows:
 White vinegar:
It is prepared from grain-based ethanol or laboratory-produced acetic acid and
then diluted with water. It is used for pickling and household cleaning.
 Apple Cider Vinegar:
It is prepared from apple cider. It has a golden brown color. Apple cider vinegar
is best for salads, dressings, marinades, condiments, and most general vinegar
needs.0.03% ethanol.
  Balsamic Vinegar:
It is prepared from Trebbiano. It has a dark brown appearance. Balsamic’s flavor
is so intricate that it brings out the best in salty foods such as goat cheese,
astringent foods such as spinach, and sweet foods such as strawberries.
 Cane Vinegar:
It is prepared from sugar cane juice. It is dark yellow to golden brown color.
 Coconut Vinegar
prepared from coconut water. It is cloudy white in appearance with a sharp,
acidic, slightly yeasty taste. It is used in South Asian cooking and is essentially
important to Thai and Indian dishes.0.42% ethanol.
 Rice Vinegar:
Clear or very pale yellow, rice vinegar originated in Japan, where it is essential
to sushi preparation, popular in Asian cooking and is great sprinkled on salads
and stir-fry dishes.0.68%
 Date Vinegar:
prepared from dates.
 Distilled Vinegar:
prepared by fermentation of distilled alcohol.
 Fruit Vinegar:
made from fruit wines.
 Sherry Vinegar:
It is mature under the full heat of the sun in wooden barrels and has a nutty
sweet taste.
Other are potato vinegar, malt vinegar, molasses vinegar, honey vinegar, special
vinegar, etc.
Methods of Vinegar Fermentation
Vinegar is a product of two-stage fermentation. In the first stage, yeast converts
sugars into ethanol anaerobically. In the second ethanol is oxidized to acetic acid
aerobically by bacteria of genera Acetobacter and Gluconobacter.

Figure 1.3 Vinegar and Wine Production

Source: https://thebiologynotes.com/fermentation-of-vinegar/
https://images.app.goo.gl/DKwZo2mAQAE2fuYa9
Soy Sauce/Toyo
Soy sauce is one of the world's oldest condiments and has been used in China
for more than 2,500 years. It is made from fermenting a mixture of mashed soybeans,
salt, and enzymes. It is also made artificially through a chemical process known as
acid hydrolysis.

History
The prehistoric people of Asia preserved meat and fish by packing them in
salt. The liquid byproducts that leeched from meat preserved in this way were
commonly used as liquid seasonings for other foods. In the sixth century, as
Buddhism became more widely practiced, new vegetarian dietary restrictions came
into fashion. These restrictions lead to the replacement of meat seasonings with
vegetarian alternatives. One such substitute was a salty paste of fermented grains,
an early precursor of modern soy sauce. A Japanese Zen priest came across this
seasoning while studying in China and brought the idea back to Japan, where he
made his own improvements on the recipe. One major change the priest made was
to make the paste from a blend of grains, specifically wheat and soy in equal parts.
This change provided a more mellow flavor which enhanced the taste of other foods
without overpowering them.

By the seventeenth century this recipe had evolved into something very similar to the
soy sauce we know today. This evolution occurred primarily as a result of efforts by
the wife of a warrior of one of Japan's premier warlords, Toyotomi Hideyori. In 1615
Hideyori's castle was overrun by rival troops. One of the warrior's wives, Maki Shige,
survived the siege by fleeing the castle to the village of Noda. There she learned the
soy brewing process and eventually opened the world's first commercial soy sauce
brewery. News of the tasty sauce soon spread throughout the world, and it has since
been used as a flavoring agent to give foods a rich, meaty flavor.

Methods of Soy Sauce Making

Today soy sauce is made by two methods: the traditional brewing method, or
fermentation, and the non-brewed method, or chemical-hydrolyzation. The
fermentation method takes up to six months to complete and results in a
transparent, delicately colored broth with balanced flavor and aroma. The non-
brewed sauces take only two days to make and are often opaque with a harsh flavor
and chemical aroma. Soy sauce has been used to enhance the flavor profiles of many
types of food, including chicken and beef entrees, soups, pasta, and vegetable
entrees. Its sweet, sour, salty, and bitter tastes add interest to flat-tasting processed
foods. The flavor enhancing properties, or umami, of the soy extract are recognized
to help blend and balance taste. The condiment also has functional preservative
aspects in that its acid, alcohol, and salt content help prevent the spoilage of foods.
Figure 1.5 How to Produce Soy Sauce
Source: http://www.madehow.com/Volume-3/Soy-Sauce.html#ixzz6jFtQolu6
https://images.app.goo.gl/66cjrbD9xsaPW5Cf9

NATA DE COCO
Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like
food produced by the fermentation of coconut water, which gels through the
production of microbial cellulose by Komagataeibacter xylinus. It is most commonly
sweetened as a candy or dessert, and can accompany a variety of foods, including
pickles, drinks, ice cream, puddings, and fruit cocktails.

History
Nata de coco is the Spanish term for "cream of coconut" or "coconut milk-
skin”. It was invented in 1949 by Teódula Kalaw África, a Filipina chemist working
for the National Coconut Corporation (now the Philippine Coconut Authority). It was
originally conceived as an alternative to nata de piña, another gel-like Filipino dessert
produced since the 18th century. This was because though the demand was
high, nata de piña was seasonal, as it relied on pineapple harvests from the declining
Philippine piña fiber industry.

Nutritional Content
Nata de coco is mainly made from coconut water, so it has a modest nutritional
profile. One cup of it (118 grams) contains 109 calories, 1 gram of protein, and 7
grams of carbohydrates. It is often characterized as healthful since it contains dietary
fiber to aid digestion while carrying fewer calories compared to other desserts, gram
for gram.

Nata de Coco Production

The primarily coconut water dessert is produced through the following steps:

1. Extraction of the coconut water,

2. Fermentation of the coconut water with bacterial cultures,

3. Separation and cutting of the produced fat of the nata de coco,

4. Cleaning and washing off the acetic acid,

5. Cutting and packaging
Figure 1.6 Nata de Coco Production
Source: https://www.researchgate.net/figure/Schematic-representation-of-the-Nata-de-coco-
production-process_fig4_303132700 https://images.app.goo.gl/Ywv5ZN8woq2xtiYz5

Assessment
Read each item carefully and choose the best answer. Write the letter only.

1. Which is NOT a product of Tradional biotechnology?

A. Yogurt B. bread C. drugs/medicine D. beer and wine
2. The following products include modern biotechnology EXCEPT what?
A. Development of RT/PCR test for Covid-19
B. discover, develop and produce drugs/medicine
C. using of microorganism such as yeast in fermentation
D. develop plants thru recombinant DNA technology thereby producing
pest resistant crops
3. Which statement below describes modern biotechnology?
A. Breeding animals and crops to develop high quality animals and crops
B. It uses organisms to create or modify food and other useful products
C. It uses enzymes for use in products such as detergents
D. It involves DNA profiling, DNA cloning to produce genetically modified
organism
 4. What refers to the traditional methods of using living organisms to yield new
products or modify foods or other useful products for human use?
A. Traditional biotechnology
B. Recombinant DNA technology
C. Modern biotechnology
D. Gene splicing technique
5. Which statement correctly differentiate traditional biotechnology from modern
biotechnology?
A. Traditional biotechnology exploits the potential processes performed
by organisms, while modern biotechnology manipulates the genes of
such organism to acquire desirable trait.
B. Traditional biotechnology refers to the traditional method of using the
organism, while modern biotechnology is based on active techniques to
yield new products for human use.
C. Traditional biotechnology involves making of products from organisms,
while modern biotechnology uses microorganism to produce products
D. Traditional biotechnology involves products from modified organism,
while modern biotechnology make use of the whole organism to
produce new products.
6. Which of the ff. factors need to be carefully controlled to maintain the flavor and
texture of cheese?

A. pressure, temperature, time

B. freezing and boiling point, humidity
C. time, boiling point, humidity
D. time, temperature, humidity
7. What type of vinegar has a nutty sweet taste and is made to mature under the
full heat of the sun in wooden barrels?

A. Sherry Vinegar B. Balsamic Vinegar

C. Cane Vinegar D. Coconut Vinegar
8. On average, 10 lbs of milk can produce how much cheese?
A. 5 lb cheese B. 5 lb cheese
C. 1 lb cheese D. 5 lb cheese
9. What specific alcohol is produced during alcoholic fermentation?

A. menthol B. ethanol
C. isopropyl D. methanol
10. What specific specie of yeast was first used by ancient Egyptians to make beer?

A. Escherichia coli B. Staphylococcus aureus

C. Komagataeibacter xylinus D. Saccharomyces cerevisiae
11. What by-products are yielded by the consumption of glucose by yeast?

A. lactic acid and carbon dioxide

B. methanol and carbon dioxide
C. menthol and oxygen
D. ethanol and carbon dioxide
12.Which is the metabolic process by which organic molecules are converted into
acids, gases or alcohol in the absence of oxygen?

A. Pasteurization B. Filtration
C. Homogenization D. Fermentation
13. Which vinegar has a dark brown appearance and is usually used to bring out
the best in salty foods such as goat cheese, astringent foods such as spinach, and
sweet foods such as strawberries?

A. Sherry Vinegar B. Balsamic Vinegar

C. Cane Vinegar D. Coconut Vinegar
14. Nata de coco is the Spanish term for what food?
A. fruit cream B. cream of tartar
C. coco mango D. coconut milkskin
15. What is one of the world's oldest condiments made from fermenting a mixture of
mashed soybeans, salt, and enzymes?
A. nata de coco B. vinegar
C. soy sauce D. fruit wine

Additional Activities
Research one product of biotechnology which you find interesting including the
picture of the product. Describe how the product is made, how it is used, who
discovered it, and when was it first discovered. Use a short bond paper for this.

Answer Key
What I know
1. A
2. D
3. B
4. C
5. D
6. B
7. C
8. C
9. C
10. B
References

http://www.differencebetween.net/technology/difference
b-etween-traditional-and-modern-biotech/

https://www.google.com/search?q=what+does+traditional+biotechnology+mean&rl
z=1C1CHBD_enPH918PH918&oq=what+is+traditional+biotechnology&aqs=chrome.
3.69i57j0i22i30l4.291

http://www.differencebetween.net/technology/difference-b-etween-traditional-and-
modern-biotech/

https://www.google.com/search?q=ttypes+og+traditional+biotechnology&rlz=1C1C
HBD_enPH918PH918&oq=ttypes+og+traditional+biotechnology&aqs=chrome..69i57
j0i13i457.13871j0j7&

https://www.slideshare.net/jannanaypes/traditional-vs-modern-biotechnology

https://thebiologynotes.com/fermentation-of-vinegar/
https://images.app.goo.gl/DKwZo2mAQAE2fuYa9

http://www.madehow.com/Volume-3/Soy-Sauce.html#ixzz6jFtQolu6
https://images.app.goo.gl/66cjrbD9xsaPW5Cf9

https://www.researchgate.net/figure/Schematic-representation-of-the-Nata-de-
coco-production-process_fig4_303132700
https://images.app.goo.gl/Ywv5ZN8woq2xtiYz5

Human Insulin: Seizing the Golden Plasmid. Science News. 114 (12): 195. 1978-09-
16. doi:10.2307/3963132.

Goeddel DV, et al. (1979). Direct expression in Escherichia coli of a DNA sequence
coding for human growth hormone. Nature. 281 (5732): 544–8.
doi:10.1038/281544a0.

Kunik, T., et al. (2001). Genetic transformation of HeLa cells by

Agrobacterium. PNAS. 98 (4): 1871–1876.. doi:10.1073/pnas.98.4.1871.

Savory and Sour Test Kitchen https://images.app.goo.gl/aqDfD5j1B5uxhGsX9

For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Rajah Sikatuna Avenue, Dampas District, Tagbilaran City, Bohol, Philippines 6300

Telefax: (038) 544-2147; 427-1702

Email Address: tagbilarancitydivision@yahoo.com

 BIOTECHNOLOGY 8 LEARNING WORKSHEET/ANSWER SHEET
Quarter 2 - Module 2: Introduction to Biotechnology
Name: __________________________________ Gr. & Section: _____________________

What I Can Do

Assessment
1.) 6.) 11.)
2.) 7.) 12.)
3.) 8.) 13.)
4.) 9.) 14.)
5.) 10.) 15.)