8

Biotechnology
Quarter 2– Module 1
Traditional and Modern Biotechnology

SA RTY
R OPE
LE
FO T PR
T MEN
NO VERN
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Biotechnology – Grade 8
Alternative Delivery Mode
Quarter 2 - Module 1: Traditional and Modern Biotechnology
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall

subsist in any work of the Government of the Philippines. However, prior
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owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education - Region III

Secretary : Leonor M. Briones
Undersecretary : Diosdado M. San Antonio

Development Team of the Module

Author: Anacel P. Figuracion

Language Reviewer: Dina F. Vendivil
Content Editor: Flordeliza R. Hilario, Fe Levy A.
Jallores and Sonia C. Belga
Illustrator: Alyssa R. Lopez
Layout Artist: Melanie A. Bernardo

Management Team
Gregorio C. Quinto, Jr., EdD
Chief, Curriculum Implementation Division
Rainelda M. Blanco, PhD
Education Program Supervisor - LRMDS
Agnes R. Bernardo, PhD
EPS-Division ADM Coordinator
Marinella P. Garcia Sy, PhD
EPS – Science
Glenda S. Constantino
Project Development Officer II
Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 8

Biotechnology
Quarter 2 - Module 1
Traditional and Modern
Biotechnology
 Introductory Message

For the Facilitator

Welcome to the Biotechnology STE 8 Alternative Delivery Mode (ADM) Module on
Traditional and Modern Biotechnology.

This module was collaboratively designed, developed and reviewed by educators from
public 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 STE 8 Alternative Delivery Mode (ADM) Module on
Traditional and Modern Biotechnology.
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:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to check

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

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 This is a brief drill or review to help you link the
What’s In
current lesson with the previous one.

In this portion, the new lesson will be introduced to

What’s New you in various ways; a story, a song, a poem, a
problem opener, an activity or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.
This comprises activities for independent practice to
solidify your understanding and skills of the topic.
What’s More
You may check the answers to the exercises using
the Answer Key at the end of the module.
This includes questions or blank sentence/
What I Have Learned paragraph to be filled in to process what you learned
from the lesson.
This section provides an activity which will help you
What I Can Do transfer your new knowledge or skill into real life
situations or concerns.

This is a task which aims to evaluate your level of

Assessment
mastery in achieving the learning competency.

In this portion, another activity will be given to you to

Additional Activities
enrich your knowledge or skill of the lesson learned.

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 introduces you to Biotechnology and how it is applied to

various sectors of industry (i.e. food and livestock propagation, food production,
pharmaceuticals and health care). This will also help you to differentiate
between traditional biotechnology from modern biotechnology through the
various examples presented. You will also conduct an activity that will help you
apply the concept you have learned.

At the end of this module, you are expected to:

1. define biotechnology;
2. identify the different branches of biotechnology;
3. trace the historical events that paved way to the development of
Biotechnology as a branch of Biology;
4. differentiate traditional biotechnology from modern biotechnology; and
5. familiarize one’s self with the key personalities involved in the propagation of
the field of Biotechnology.

What I Know

Select the letter which corresponds to your answer. Write your answers on a
separate sheet of paper.

1. It refers to any metabolic process in which a microorganism’s activity creates a

desirable change in food and beverages by breaking down sugar and starch in
the absence of oxygen.
a.) Biotransformation c.) Fermentation
b.) Cellular Respiration d.) Pasteurization
2. These are molecules that are constructed outside of the living cells by
joining natural or synthetic DNA segments into DNA molecules that can
replicate in a living cell.
a .) Clone c.) Transgenic organism
b.) Recombinant DNA d.) Viral vector

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3. It refers to the manipulation of a species’ attributes, structures and composition
to make them more useful to humans.
a.) Breeding c.) Domestication
b.) Cloning d.) Mutation
4. He was credited for coining the term “biotechnology” which is used to describe
the use of living organisms to obtain products which are valuable to mankind.
a.) H. Boyer c.) A. Justin
b.) K. Ereky d.) J. Watson
5. It refers to the technique used in altering the chemistry of a genetic material and
introducing it to a host organism and changes its phenotype.
a.) Genetic engineering c.) Molecular cloning
b.) Mutation breeding d.) Tissue culture
6. This refers to the use of biotechnology for medical procedures such as the use
of microorganisms for the production of novel drugs or the use of stem cells for
organ regeneration.
a.) Blue biotechnology c.) Red biotechnology
b.) Green biotechnology d.) White biotechnology
7. Which of the following are products formed using the process of fermentation?
a.) Acetic acid, ethanol and lactic acid c.) Lactic acid, oxygen and methane
b.) Ethanol, glucose and oxygen d.) All of the above
8. This refers to the process of adapting wild plants and animals for human use.
a.) Biotransformation c.) Mutation
b.) Domestication d.) Traditional selection
9. This was considered as the first antibiotic used by people in the ancient
civilization for treating infections and ailments.
a.) Cheddar cheese c.) Moldy bread
b.) Heated wine d.) Raw honey
10. This refers to the use of biotechnology for agricultural processes such as the
development of pest-resistant grains and disease-resistant animals.
a.) Blue biotechnology c.) Red biotechnology
b.) Green biotechnology d.) White biotechnology
11. He was credited for discovering the process of vaccination which is used in
providing acquired immunity against pathogens.
a.) Alexander Fleming c.) Frederick Banting
b.) Edward Jenner d.) Stanley Cohen

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12. Biotechnology has been used in healthcare through the production of
medicines such as human insulin. This is used for which type of disease?
a.) Cancer c.) Pneumonia
b.) Diabetes d.) Tuberculosis
13. One of the breakthroughs in biotechnology is the creation of the first plant-
based vaccine. Which of these diseases can be treated by this vaccine?
a.) Alkaptonuria c.) Influenza
b.) Cystic fibrosis d.) Huntington’s disease
14. In 1996, the first mammal was cloned using cells from an adult sheep. What
was the name given to this cloned sheep?
a.) ADA c.) Dolly
b.) Cumulina d.) Synthia
15. He was credited for coining the term “genetic engineering” which refers to the
technique involving the transfer of a genetic material from one organism to
another.
a.) H. Boyer c.) A. Justin
b.) K. Ereky d.) J. Watson

What’s In

Recall what you have learned from the previous module on Biological Procedures
and Methods 2 by supplying the missing information on the chart shown below.

Question Category Characteristics

What is sterilization?

STERILIZATION is Physical Process

Question Category Characteristics

What is disinfection?
It is used to eliminate or
inhibit the growth of bacte-
DISINFECTION is
ria and other pathogens
that causes diseases

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 What’s New

Read carefully the informational comic story published by the Public Understanding of
Biotechnology by the Department of Science and Technology in South Africa which is
shown below and try to answer the guide questions based on what you have learned
from it. Place your answer on a separate sheet of paper.

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 BIOTECHNOLOGY is the use of living organisms or compounds obtained
from living organisms to produce products that are valuable to man. These
processes make use of raw materials that are converted into products with the aid
of living organisms.

From the given definition and comic story you have just read, answer
the following questions:

Question No. 1: How do you think did the concept of biotechnology started?

Question No. 2: What are the different products of biotechnology mentioned in the
comic story? What living organisms were used to aid in the creation of these
products?

Question No. 3: Based on what you have read, what do you think is the
importance of biotechnology to humans?

What is It

What do you think do these objects have in common?

bread beer wine

THESE ARE ALL PRODUCTS OF BIOTECHNOLOGY!

Biotechnology started long before Karl Ereky, a Hungarian

agricultural engineer coined the term in 1919 to describe the
merging of biology and technology in the production of goods and
services that are valuable to man.

Biotechnological processes have been employed during

Fig. 1 Karl ancient times in the production of cheese, bread, beer, wine and
Ereky
in the selective breeding of animals and plants. This has been re-
ferred to as traditional biotechnology.

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 Traditional biotechnology refers to the conventional techniques that
have been applied for centuries to produce beers, wines, cheeses and
associated other foods using microorganisms and in recent times with the
production of antibiotics and solvents of many types. An example of
traditional biotechnology is fermentation.

Historical records have shown that in 6000 BC,

Sumerians and Babylonians were already drinking
beer and were the first to apply direct fermentation in
product development.
Egyptians also made use of the process of
fermentation in baking leavened bread in 4000 BC.
Fig. 2 Court Bakery of
Ramesses III

Fermentation is a metabolic process in which a microorganism’s

activity creates a desirable change in food and beverage. It occurs in the absence
of oxygen (anaerobic cellular respiration) and in the presence of beneficial
microorganisms such as yeasts, molds, and bacteria. These beneficial microbes
break down sugars and starches into alcohols and acids (acetic and lactic acids)
and allows the food to be stored for a longer period of time without spoiling.

Types of Fermentation

Lactic Acid Fermentation

It occurs when yeast strains and bacteria convert starches or sugar into
lactic acid via anaerobic chemical reaction. This type of fermentation process is
used when making sauerkraut, pickles, kimchi, yogurt, and sourdough bread.
Have you ever experienced muscle cramps during exercise?
The muscles cramps are caused by the build-up of lactic acid in your
muscle cells.

Ethanol or Alcohol Fermentation

It occurs when yeast breaks down pyruvic acid molecules in starches and
sugars into alcohol and carbon dioxide. This is used in making beer or wine.

Acetic Acid Fermentation

It occurs when microbes and yeasts break down the starches and
sugars from grains and fruits forming a sour-tasting vinegar. This is used in
making apple cider vinegar, wine vinegar and kombucha.

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 Aside from fermentation, there are other processes which can be considered
as examples of traditional biotechnology. Some of them are mentioned below. Let
us now take a look at the works of these scientists who have made significant
contributions to Biotechnology.

Studies on the process of fermentation led Louis Pasteur to

develop a process that can remove the sour taste in beer and
wine as a result of the conversion of alcohol into acetic acid by
gradually heating and rapidly cooling the liquids. This experiment
conducted by Pasteur in 1864 led to the discovery of
Fig. 3 Louis pasteurization which is a process of mildly heating food prod-
Pasteur ucts (juices and dairy products) to kill disease-causing bacteria.

The shift in our ancestors’ mode of living from

Fig. 4 Ancient Agricultural
Practices
the nomadic lifestyle of hunting and gathering to a
more sedentary form of life paved the way to the
creation of methods that will help them in sustaining
their needs thus they began to domesticate wild
animals and propagate plants. Domestication
refers to the process of adapting wild plants and
animals for human use.

Breeding refers to the manipulation of a species’ attributes, structure and

composition to make them more useful to humans. The most ancient and basic
procedure in breeding is called selection. The traits that the breeders had
selected improve a species’ suitability for food.

A better understanding of how the hereditable traits of

plants and animals can be transmitted from parents to offspring
came as a result of the experiments conducted by Gregor
Mendel on pea plants in 1854. This paved the way for the
creation of the study in heredity and the variation of inherited
characteristics called genetics. Mendel later on became known
Fig. 5 Gregor
Mendel as the Father of Genetics.

Biotechnology is also used in healthcare through the

development of antibiotics. During ancient times, Egyptians
had already been using moldy bread in the treatment of
infections. The Chinese also made use of moldy soybeans in
the treatment of carbuncles 2,500 years ago. By 1928,
Alexander Fleming discovered penicillin by accident when
a fungus, Penicillum notatum had contaminated a culture of
Fig. 6 Alexander
Fleming Staphylococcus bacteria that he was studying.

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 The eradication of diseases such as smallpox can also
be attributed to advances in biotechnology. Vaccination or the
injection of a killed microbe in order to stimulate the immune sys-
tem against the microbe thereby preventing the disease was in-
troduced in 1796 by Edward Jenner when he inoculated a small
Fig. 7 Edward
boy with cow pox.
Jenner

How does traditional and modern biotechnology differ?

Modern Biotechnology involves all methods of genetic modification by

recombinant DNA and cell fusion techniques together with the further
developments of the old biotechnology processes.

The term genetic engineering was first coined by

A. Justin in 1941 to refer to the technique of involving
the transfer of a select piece of genetic material from one
organism to another. It is a technique that is used to alter
the chemistry of a genetic material and introduce this to
the host organism and changes its phenotype.
Fig. 8 Recombinant
DNA technology

Recombinant DNA refers to the molecules that are constructed outside of

the living cells by joining natural or synthetic DNA segments to DNA molecules
that can replicate in a living cell or molecules.

Recombinant DNA Technology also known as in vitro recombination is a tech-

nique that is involved in the creation and purification of a desired gene. This tech-
nology makes use of the modification of the patterns of genetic expression, gene
manipulation for the production of clones, DNA sequencing and creation of
transgenic organisms.

In 1973, Stanley Cohen and Herbert Boyer

developed the recombinant DNA technology. Their first
successful experiment in genetic engineering occurred
when they inserted a gene from a toad into a bacterial
DNA. This was considered as the birth of modern
biotechnology.
Fig. 9 Herbert Boyer and Herbert Boyer and his colleagues were also
Stanley Cohen
credited in producing the first human insulin from E. coli
bacteria. Insulin is used to lower the blood glucose
level of persons with diabetes.

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 The C O L O R S of Biotechnology

These are the branches of Biotechnology:

RED Biotechnology which includes all medical procedures such as

utilizing organisms for the production of novel drugs or employing stem
cells to regenerate whole organs. This is also called medical
biotechnology.

GREEN Biotechnology which is applied to agriculture and involves

such processes as the development of pest-resistant grains and
accelerated evolution of disease-resistant animals.

BLUE Biotechnology encompasses processes in the marine and

aquatic environments such as controlling the proliferation of noxious
water-borne organisms.

GRAY or WHITE BIOTECNOLOGY that involves various industrial

processes such as the production of new chemicals or the
development of new fuels for vehicles.

What’s More

INDEPENDENT ACTIVITY NO. 1

TRAVEL BACK IN TIME

You are tasked to create a timeline that would showcase the important event that helped
shape the field of biotechnology. Aside from the information given in this module, you are
strongly encouraged to do some research work on the internet or other book references.

A word bank containing the list of dates, key personalities and their respective
achievements will be given to guide you on your task.

Place your answers on a separate sheet of paper.

SIGNIFICANT DATES IN BIOTECHNOLOGY

2009 8000 BC 1973 1796 1953 1922 1861

2000 BC 1865 1928 1941 1997 1999 1865

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 KEY PERSONALITIES IN BIOTECHNOLOGY

Ingo Primitive Gregor Frederick Early Louis

Karl Ereky
Potrykus Humans Mendel Banting Egyptians Pasteur

Edward James Alexander Stanley Ian

Medicago
Jenner Justin Watson Fleming Cohen Wilmut

MILESTONES IN BIOTECHNOLOGY

Influenza vaccine from Domestication of plants and Vaccination against small

tobacco leaves animals pox
Established rules on
Insulin for diabetes Brewing of beer
transmission of traits
Coining of the term Dolly the 1st cloned
Penicillin
biotechnology mammal
Coining of the term Double helix structure of
Pasteurization
genetic engineering the DNA
Recombinant DNA
Golden Rice
technology

Use this as a guide in answering your activity. Take note that you can be creative in
presenting your timeline.

ple
Sam onse
p
Re s

8000 BC
Primitive human beings began to domesticate plants and ani-
mals to become their main sources of food.

Fig. 10 Sample Response to Independent Assessment 1

NOTES TO TEACHER
You can make use of the set of rubrics found at the end of this module to help you
in grading the activities of your students.

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INDEPENDENT ASSESSMENT NO. 1
FERMENTATION CONCEPT MAP

Trace how the process of fermentation happens by completing this concept map.
Glucose and Starch from Plants and Other Food
Undergoes the process of

That converts glucose and starch into

It then undergoes the process of

Which happens in the absence of oxygen and produces

With the aid of microorganisms such as

INDEPENDENT ACTIVITY NO. 2

TRADITIONAL AND MODERN BIOTECHNOLOGY
SCAVENGER HUNT
You are tasked to look for items or products that are created using traditional or
modern biotechnological processes. You may cut and paste the pictures/product
labels in your notebook to accomplish the given list.

Find 2 local food items Find 2 examples of green Find 2 examples of genet-
produced using traditional biotechnology ically modified crops
fermentation process (GMOs)

Find 2 organisms that Traditional and Modern Find 2 animal breeds that
were cloned Biotechnology improved by means of do-
mestication
Find 2 products that are Find 2 examples of red Find 2 examples of white/
made to address air pollu- biotechnology gray biotechnology
tion problems

NOTES TO TEACHER
You can make use of the set of rubrics found at the end of this module to help you
in grading the activities of your students.

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INDEPENDENT ASSESSMENT NO. 2
UNSCRAMBLE!

Solve for the mystery word by unscrambling the set of words given below. Clues will be
given to guide you in solving this puzzle. Take note that the letters falling on the square
boxes will be used in solving for the mystery word.

S E Y A T
This is an example of unicellular fungi that helps in the conversion of sugar and starch
into energy through the process of fermentation.

L A R K R E E K Y

He coined the term “biotechnology” to describe the interaction between biology and
technology in creating products that are useful to man.

C O M E D S T A N I I T O

It refers to the process of adapting wild plants and animals for human use.

N A H O L E N
This is the specific type of alcohol produced during the process of fermentation.

Z E N S T A R P A T I O U I

It refers to the process used to protect foods by killing dangerous microbes

MYSTERY
WORD

Clue: In 2010, the J. Craig Venter Institute created the first fully synthetic,
self-replicating bacterial cell. What was the name given to this bacterial cell?

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Let us now frame what we have understood from our lesson!

FRAMING SCIENCE CONCEPTS

I have learned that biotechnology is ________________________. It

can be broadly categorized into ______________________ which involves
____________________ and ______________________ which pertains to
_________________________.

The process of fermentation is an example of __________________.

It involves ________________ such as __________, ____________ and
___________ in creating products such as _________________,
_________________ and ______________.

Shown below is a sample response that can guide you in answering the activity:

I have learned that biotechnology is the use of living organisms or

compounds obtained from living organisms in order to obtain products that are
valuable to man.

Let us now apply what we have learned about biotechnology by observing the
process of fermentation in this experiment. We will be using yeast as our agents of
fermentation.
For this activity, you will be needing the following materials:
 Warm water
 Sugar You may ask your parents or
 Yeast TAKE guardian to assist you in
CARE making this experiment.
 Flour
 Oil
 Measuring cups
 Measuring spoons
 Mixing bowl or any plastic container where you can mix your bread dough
 Glass jar or plastic bag to store your specimen

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 BREAD DOUGH CHALLENGE
E
E CIP
R
DIRECTIONS

INGREDIENTS 1. In a bowl, mix together the yeast, warm

 1/3 cup warm water
 1 tablespoon sugar
 1 teaspoon yeast
 1 cup flour
 1 teaspoon oil
water and sugar.
2. Add the oil and flour. Stir to combine all
the ingredients.
3. Knead the dough for 2 minutes.

4. Roll the dough into a ball and place it in a

glass jar for observation

Shown above is the basic recipe for making dough. Your challenge it to
modify this recipe to make the dough rise faster as compared to this dough
recipe then answer the questions given below.

Question No. 1: List as many variables which you think can affect the rising time
of the dough.

Question No. 2: From the list that you have created, which of these variables
would you like to experiment on?

Question No. 3: How would you revise the recipe to test this variable?

Question No. 4: Make a hypothesis on how manipulating this variable can affect
the final outcome of the bread dough.

Question No. 5: Provide a scientific analysis for the recommendation that you
made and an explanation why you consider it as the best procedure in making
the bread dough rise quicker.

Were you able to identify the variables that can affect the rising time of the
dough? Were you able to connect the results of this experiment as to how yeast
acts as an agent of fermentation?

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 17

Select the letter which corresponds to your answer. Write your answers on a
separate sheet of paper.

1. . Which of the following can be considered as an example of modern

biotechnology?
a.) Baking bread made from whole wheat flour.
b.) Inserting a section of frog DNA in a bacterium
c.) Making beer using barley and hops
d.) Selecting the appropriate rice variety that can tolerate severe drought

2. Patricia wants to bake bread and decided to add yeast for the dough to rise.
What could be the reason for the rising of the dough?
a.) The release of alcohol c.) The release of lactic acid
b.) The release of carbon dioxide d.) All of these are correct

3. Jose selected a breed of corn that can withstand dry weather and mated it with
a breed of corn that is resistant to pests. What is Jose doing with his crops?
a.) Breeding c.) Recombinant DNA technology
b.) Domestication d.) Selection

4. This refers to the conventional techniques used in making food products with
the aid of microorganisms.
a.) Genetic engineering c.) Recombinant DNA technology
b.) Modern biotechnology d.) Traditional biotechnology

5. Arrange these historical events from the oldest to the most recent
I. Cloning III. Pasteurization
II. Domestication IV. Vaccination

A. II, III, IV C. III, II. I, IV

B. IV, III, I D. IV, III, I, II

6. Which of the following food items is NOT a product of lactic acid fermentation?
a.) Kimchi c.) Pickles
b.) Kombucha d.) Yogurt

17
7. This refers to the molecule constructed outside of the living cells by joining
natural or synthetic DNA segments to DNA molecules that can replicate in living
cells.
a.) Cloned cell c.) Mutant organism
b.) Hybrid plant d.) Recombinant DNA

8. Who are the scientists that started the age of modern biotechnology by
introducing recombinant DNA technology?
a.) Herb Boyer and Stanley Cohen
b.) James Watson and Francis Crick
c.) Martha Chase and Alfred Hershey
d.) Walter Gilbert and Allan Maxam

9. What type of microorganism is responsible for the creation of penicillin?

a.) Bacteria c.) Yeast
b.) Fungi d.) None of these is correct

10. Which of the following statements is TRUE about biotechnology?

a.) It started in 1919 when Karl Ereky coined the term to describe the
interaction between biology and technology.
b.) It started in 1865 when Gregor Mendel conducted a study to determine
the transmission of traits.
c.) It started in 1972 when Stanley Cohen inserted a desired DNA into a
bacterium.
d.) It started when the early human beings domesticated wild plants and
animals for their daily use.

11. Which of the following items serve as the yeast’s food supply during the
process of fermentation?
a.) Oil c.) Sugar
b.) Salt d.) Water

12. Marcus is celebrating his birthday with his friends. He opened a bottle of wine
and noticed that bubbles suddenly fizzled out. What could have caused this re-
action?
a.) Carbon dioxide c.) Nitrogen
b.) Helium d.) Oxygen

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13. It refers to the process that is used protect the food from dangerous
microorganisms through heating.
a.) Domestication c.) Selection
b.) Pasteurization d.) Vaccination

14. It refers to the methods of genetic modification by the use of recombinant

DNA and cell fusion techniques.
a.) Traditional biotechnology c.) Genetic engineering
b.) Modern biotechnology d.) Recombinant DNA technology

15. It refers to the metabolic processes whereby microorganisms convert sugar

and start into alcohol and acid in the absence of oxygen.
a.) Aerobic respiration c.) Pasteurization
b.) Fermentation d.) Vaccination

SELF - ASSESSMENT

Before you move on to your final task in this module, pause for a
moment of reflection and assess what you have learned so far by
answering the following set of questions.

Rate yourself on how much you have learned from this module using the scale shown
below. Place your answers on a separate sheet of paper or on your reflection journal.

5 POINT LIKERT SCALE

5 4 3 2 1
Awesome Really Fair Not Very Awful
I learned a Good Good I didn’t
lot I learned
learn
something anything

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 SITUATION RESPONSE

I am able to differentiate traditional

1
from modern biotechnology.
5 4 3 2 1

I am able to sequentially arrange

2 the significant events that shape
the field of biotechnology. 5 4 3 2 1

I am able to name significant

personalities/scientist that
3
contributed to the field of
5 4 3 2 1
biotechnology.

I am able to identify products that

4 are made using traditional
biotechnological processes. 5 4 3 2 1

I am able to apply traditional

biotechnological processes such as
5
fermentation in making food 5 4 3 2 1
products that I can use at home.

For your final task, you will be introduced to other products that can be
formed using the fermentation. You will be asked to study the infographic shown
below to answer the questions given. You are allowed to research about the topic
on the internet or use other reference materials to support your answers.

SCIENTIFIC INQUIRY

CELLULOSIC ETHANOL3

In 2015, the Bioenergy Technologies Office conducted a competition

entitled “BioenergizeMe Infographic Challenge” which was open to all high
school students in the United States to help them learn about bioenergy.

Cellulosic ethanol is an example of a biofuel that is produced mainly by

fermentation and combustion. It is derived directly from plants or indirectly from
agricultural, commercial, domestic or industrial wastes. It is a renewable source
of energy.

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 To learn more about cellulosic ethanol, you will be analyzing the winning
infographic created by a team of students from Williamsburg High School for
Architecture and Design which is located in Brooklyn, New York. Be prepared to
answer questions about the infographic.

21
3
Office of Energy Efficiency and Renewable Energy. Ethanol Producer Magazine. (2015). http://
ethanolproducer.com/articles/12413/students-win-infographic-challenge-with-cellulosic-ethanol-design

Data (Observation):
What have you observed from the illustration shown ?

Claim:
What message is being emphasized by the illustration?

Evidence No. 1:
Write evidences from your observation that can support your claim

Reasoning:
Provide basis to support your evidence

Evidence No. 2:
Write evidences from your observation that can support your claim

Reasoning:
Provide basis to support your evidence

Evidence No. 3:
Write evidences from your observation that can support your claim

Reasoning:
Provide basis to support your evidence

22
 23
What’s More (Independent Activity No. 1 Travel Back in Time)
Date Key Personalities Events
8000 BC Primitive human beings Domestication of Plants and Animals
2000 BC Egyptians Brewing of Beer and Bread Making
1796 Edward Jenner Process of Vaccination
1861 Louis Pasteur Process of Pasteurization
1865 Gregor Mendel Established rules on the transmission of traits
The term biotechnology was used for the first
1919 Karl Ereky
time
Frederick Banting and Charles
1922 Discovery of Insulin as treatment for diabetes
Best
1923 Alexander Fleming Discovery of Penicillin
1941 Justin Coined the term genetic engineering
Described the double helix structure of the
1953 James Watson and Francis Crick
DNA
1973 Stanley Cohen and Herbert Boyer Developed the recombinant DNA technology
1997 Ian Wilmut and colleagues Creation of Dolly, the 1st closed mammal
Development of Golden Rice which is fortified
1999 Ingo Potrykus and Peter Beyer
with Vitamin A
Creation of the first plant based influenza
2009 Medicago
vaccine from tobacco leaves
What’s New
1. The concept of biotechnology started when our early ancestors utilized the process of
selection in improving the qualities and traits of their domesticated livestock and plants.
Breeding created animals and crops that are more palatable and has a higher yield.
2. Biotechnology helped in the creation of products that are useful to man such as food and
beverages. Cheese and wine are examples of food items that are created through
biotechnology. Antibiotics such as penicillin are also products of biotechnology. These are
created through the aid of microorganisms such as yeast, molds and bacteria.
3. Biotechnology helps in improving the quality of life through food production, health care and in
the industrial sectors.
What’s In
Sterilization is a physical Sunlight or UV radiation, exposure to
What I Know
process used to completely high temperature, use of dry heat
destroy all forms of such as flaming, incineration or hot
1. C 9. C
microorganisms present in air oven or use of autoclave
2. B 10. B
a medium using:
3. A 11. B
Disinfection is a chemical Alcohol with 70% aqueous solution, 4. B 12. B
process used to eliminate aldehydes with 40% aqueous 5. A 13. C
or inhibit the growth of solution, phenols with 5% aqueous 6. C 14. C
bacteria and other solution, halogens, soaps and 7. A 15. C
pathogens that can cause detergents. 8. B
infectious diseases using:
Answer Key
 24
What’s More (Independent Assessment No. 2 Unscramble!)
1. Yeast
2. Karl Ereky
3. Domestication
4. Ethanol
5. Pasteurizatiion
Mystery word: Synthia
What’s More (Independent Activity No.2 Traditional and Modern Biotechnology Scavenger Hunt)
1. Examples of local food items produced using traditional fermentation process
Atchara, burong mangga, burong mustasa, kesong puti, balao-balao, burong isda, tinabal,
bagoong,guinamos, dayok, longganisa, agos-os, basi, suka, sinamak, pinakurat, tuba, lambanog
and toyo
2. Examples of products using green biotechnology
Blight resistant rice, golden rice, Bt corn, Bt cotton, bioethanol, biogas, biodiesel
3. Examples of genetically modified crops
Bt cotton, golden rice, flood resistant rice, Flavr Savr tomatoes, aqua advantage salmon,
Bt corn, glow in the dark animals, rainbow papaya
4. Examples of organisms that were cloned
Asian carp; Dolly the sheep; Cumulina the mouse; Noto and Kaga the cows; Mira the goat;
Millie, Alexis, Christa, Dotcom, and Carrel a family of pigs; Ombretta the mouflon, Tetra the
Rhesus monkey; Noah the gaur; Copy Cat a domestic cat; and Ralph the rat.
5. Examples of animal breed improved because of domestication
Dogs, horses, cats, sheep, goat, cattle, and pig
6. Examples of biotechnological products used to address air pollution
Renewable biofuels from algae and cellulosic materials, pest-resistant plants that reduces the use
of harmful pesticides, biofilters.
7. Examples of products using red biotechnology
Insulin, gene therapy, different types of vaccines (hepatitis, DPT, polio), 3D bioprinting of organs
for organ transplant, new born screening, forensics, antibiotics like penicillin.
8. Examples of products using white or gray biotechnology
Biocatalysts, biofuels, cellulosic ethanols
What’s More (Independent Assessment No. 1 Fermentation Concept Map)
1. Glycolysis
2. Pyruvic acid
3. Fermentation
4. Acetic acid, lactic acid and ethyl alcohol (ethanol)
5. Bacteria, mold and yeast
 25
What I Can Do (Bread Dough Challenge)
Here are some information that can help you in checking for your students’ answers for this activity:
Variables Possible Actions Taken Rationale
Instant yeast or rapid rise yeast has
Active Dry Yeast smaller particles than active dry
The type of yeast used yeast so it works more quickly than
on the dough active dry yeast making the dough
Rapid Rise Yeast rise faster as compared to active
dry yeast
Kneading develops the gluten by
making it more elastic and stronger
The amount of knead- Double the Kneading Time for better volume and gas retention.
ing time given on the Doubling the kneading time devel-
dough ops more gluten and this will help
the dough rise by trapping more
Shorten the Kneading Time
gas bubbles during fermentation
Dough that is made with whole
wheat flour will ferment faster than
The type of flour that White flour a dough made with white flour be-
will be used for the
cause whole wheat flour contains
dough
more nutrients for the yeast to feed
Whole Wheat Flour on than on white flour.
Natural sugar source Artificial sweeteners do not provide
food for the yeast so this cannot
Type of sugar used in
make the dough rise faster. Yeast
the dough
needs sugar to produce carbon
Artificial sweetener dioxide causing the dough to rise
What I Have Learned (Framing Science Concepts)
I have learned that biotechnology is the use of living organisms or compounds obtained from
living organisms in order to obtain products that are valuable to man.
It can be broadly categorized into traditional biotechnology which involves the use of
conventional techniques to produce beer, wine, cheese, antibiotics, and solvents using
microorganisms; and modern biotechnology which pertains to the use of methods of genetic
modification by recombinant DNA and cell fusion techniques.
The process of fermentation is an example of traditional biotechnology. It involves the
anaerobic breakdown of sugar and starch using microorganisms such as yeast, molds, and
bacteria in creating products such as beer, bread, and wine.
The birth of biotechnology started when Stanley Cohen and Herbert Boyer were able to
insert a gene from a toad to a bacterium’s DNA.
This started the science of recombinant DNA technology that refers to a technique involved
in creating and purifying desired genes.
 26
Additional Activity: (Scientific Inquiry)
Data (Observation)
 The infographic is about the creation of cellulosic ethanol.
 Cellulosic ethanol is a kind of green fuel.
 Cellulosic ethanol comes from the collected biomass that was treated by enzymes and acids
to break down cellulose into usable sugar.
 Cellulosic ethanol makes use of the process of fermentation for its production.
 Cellulosic ethanol is a form of renewable energy source.
 It is an example of clean fuel since it can reduce the amount of greenhouse gas emission by
86%
Claim
 Cellulosic ethanol is an alternative source of renewable energy that can be used as means to
reduce the effects of global warming.
 Cellulosic ethanol is an example of green energy that can be used to address problems of
increased greenhouse gas emissions brought about by vehicles.
 Cellulosic ethanol is a product of biotechnology.
Evidence 1:
 Cellulosic ethanol comes from biomass.
Reasoning 1:
 Biomass is an organic material that comes from plants and animals.
 Since it comes from plants and animals, it is an example of a renewable form of energy.
Evidence 2: Assessment
Cellulosic ethanol is produced using the process of fermentation.
Reasoning 2: 1.B 9. B
Cellulose from plants is acted by the enzymes and acids to convert 2.B 10. D
it into usable sugar. 3.A 11. C
Yeast acts on the sugar to produce ethyl alcohol in the absence of 4.D 12. A
oxygen. 5.B 13. B
6.B 14. B
Evidence 3: 7.D 15. B
Fuels made from biomass reduce greenhouse gas emissions. 8.A
Reasoning 3:
There is an 86% reduction in the greenhouse gas emission with the
use of cellulosic ethanol.
Variables Possible Actions Taken Rationale
Warm water speeds up the fer-
The temperature of Cold water mentation process and would
the water used allow the dough to rise faster as
Warm water compared to cold water.
Since yeast feeds on sugar, a
Small amount of sugar greater concentration of sugar
The amount of sugar
can enhance the process of
used in the dough
High amount of sugar fermentation and thus makes the
dough rise faster
Salt regulates the rate of yeast
activity and provides the dough
Low amount of salt with a slow, steady rise allowing
the yeast to develop the
The amount of salt
characteristic bread flavor. Too
used in the dough
little salt will result to a dough that
rises too fast and a bread that
High amount of salt lacks structure, flavour and crust
color
 RUBRICS FOR INDEPENDENT ACTIVITY NO. 1: TRAVEL BACK IN TIME

SKILL 5 4 3 2 1

The timeline contains all the 14 The timeline contains at least

significant events including the
Documentation of
dates, names of key personalities
Events
and complete description of each
event
The timeline contains at The timeline contains 5
10 significant events including The timeline contains less than
least 7 significant events significant events with
dates, name of personalities 5 significant events with dates
with dates and name of dates and name of person-
and brief description of each and names of personalities
personalities alities
event

At least 7 of the entries in At least 5 of the entries in

Accuracy of His- At least 10 of the entries in the Less than 5 of the entries in the
All entries are in the correct order. the timeline is in the correct the timeline is in the correct
torical Events timeline is in the correct order timeline is in the correct order
order order
Timeline is presentable. Effort
Highly attractive timeline that There are some evidences The output is difficult to The output is hard to read and it
exerted is clearly visible and
Appearance stands out and is creatively com- of erasure. Output is easy read and the contents are is clearly evident that it is unfin-
shows that time is given to
pleted to read not clearly organized ished
complete the output

All the images used are effective

At least 10 of the images used At least 7 of the images At least 5 of the images There was less than 5 or no
Graphics and and is related to the items in the
are related to the items in the used are related to the used are related to the images were used in making
Pictures timeline. It is balanced with the
timeline. items in the timeline items in the timeline the timeline
texts used

27
RUBRICS FOR INDEPENDENT ACTIVITY NO. 2: SCAVENGER HUNT
Excellent Good Fair Poor
Criteria
4 3 2 1
Each scavenger hunt
Concept and object is well represented Most of the photos collected corre- Few of the photos collected corre-
Each scavenger object is the ob-
in a creative fashion as spond to the object being asked for spond to the object being asked for
Content ject being asked for each topic
the object being asked for each topic each topic
each topic

The work is presented in

a neat and organized
Organization
fashion with no correc-
tions or errors
The work is presented in a neat
and organized fashion with no
corrections or errors
The work is presented in an orga-
The work appears sloppy and unor-
nized fashion with few corrections or
ganized
errors

The work makes excellent

The work makes good use of The work makes occasional use of The graphics, effects and colors
use of graphics, effects
Creativity graphics, effects and colors to graphics, effects and colors that can used distracts the presentation of
and colors to enhance the
enhance the presentation sometimes distract the presentation the content
presentation

Output shows original Output shows some original

Uses other people’s ideas with little Uses other people’s ideas and has
Originality thought and ideas that is thought and shows new ideas and
evidence of original thinking no signs of original thinking
creative and innovative insights
 RUBRICS FOR BREAD DOUGH CHALLENGE
SKILL 4 3
Define Problem Demonstrates the ability to con-
struct a clear and insightful prob-
lem statement with evidence of all
relevant contextual factors
Identify Strategies Identifies multiple approaches for
solving the problem that apply
within a specific context
Propose Solutions/ Proposes 1 or more solution/
Hypotheses hypotheses that indicates deep
comprehension of the problem
28
Evaluate Potential Evaluation of solution is deep and
Solution elegant containing thorough and
insightful explanation
Implement Solution Implements the solution in a man-
ner that addresses thoroughly
and deeply multiple contextual
factors of the problem
Evaluate Outcomes Reviews results relative to the
problem defined with thorough,
specific consideration of need for
further work
Demonstrates the ability to construct a
problem statement with evidence of
most relevant contextual factors. Prob-
lem statement is adequately detailed
Identifies multiple approaches for solv-
ing the problem, only some of which
apply within a specific context
Proposes 1 or more solution/
hypotheses that indicates comprehen-
sion of the problem
Evaluation of solution is adequate and
contains a thorough explanation
Implements the solution in a manner
that addresses multiple contextual
factors of the problem in a surface
manner
Reviews results relative to the problem
defined with some consideration of
need for further work
2 1
Begins to demonstrate the ability to
construct a problem statement with
evidence of most relevant contextual
factors. The problem statement is su-
perficial
Identifies only a single approach for
solving the problem that does apply
within a specific context
Proposes 1 solution or hypothesis that
is off the shelf
Evaluation of the solution is brief and
the explanation lacks depth
Implements the solution in a manner
that addresses the problem statement
but ignores relevant contextual factors
Reviews results in terms of the problem
defined with little, if any, consideration
of need for further work
Demonstrates a limited ability in identi-
fying a problem statement or related
contextual factors
Identifies one or more approaches for
solving the problem that do not apply
within a specific context
Propose a solution or hypothesis that is
vague and difficult to evaluate
Evaluation of the solution is superficial
and provides surface level explanation
Implements the solution in a manner
that does not directly address the prob-
lem statement
Reviews results superficially in terms of
the problem defined with no considera-
tion of need for further work
References
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Biotechnological and Biological Sciences Research Council. “Practical Biofuel Activities for School
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Quezon City : Phoenix Publishing House, Inc. (2014).

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Godbey, W.T. An Introduction to Biotechnology The Science, Technology and Medical Applications.
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Keener, Kevin, Thomas Hoban, & Rekha Bakasubramanian. “Biotechnology and its Applications”.
NC State University College of Agriculture and Life Sciences. (n.d.). https://fbns.ncsu.edu//
extension_program/documents/biotech_applications.pdf

Mariano, Jan Jason M., and Estrellita A. Madriaga. Science Links II Biology. Manila : Rex Book
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Office of Energy Efficiency and Renewable Energy. Students win infographic challenge with
cellulosic ethanol design. Ethanol Producer Magazine, 2015. http://ethanolproducer.com/
articles/12413/students-win-infographic-challenge-with-cellulosic-ethanol-design

Raju, P. “World History of Modern Biotechnology and its Applications”. Trade Science, Inc. (2016).
https://tsijournals.com/articles/world-history-of-modern-biotechnology-and-its-applications.pdf

Red Star. The Science of Yeast. Red Star, 2014. https://redstaryeast.com/science-yeast/

San Diego Center for Molecular Agriculture. Foods from Genetically Modified Crops. (n.d.)
http:// ucanr.edu/sites/sbc/files/201176.pdf

Santos, Gil Nonato C., Afonso C. Danac, and Jorge P. Ocampo. E-Biology The Next Generation.
Manila : Rex Book Store, Inc. (2003).

Smith, John E. “A Concise History of Biotechnology – Some Key Determinants”. (n.d.).

https://www.eolss.net/Sample-Chapters/C17/E6-58-01-11.pdf

Zymanczyk-Duda, Ewa., Malgorzata Brzezinska-Rodak, Magdalena Klimek-Ochab, Maciej Duda,

and Agata Zerka. “Yeast as a Versatile Tool in Biotechnology”. IntechOpen. (2017). http://
dx.doi.org/10.5772/intechopen.70130

29
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