Prepared

repared By: Mr. Simon Solomon

Grade 10 Biology
UNIT 1
Email:simonlidya1234@gmail.com
 Unit One: Biotechnology

What is biotechnology?
Biotechnology is the use of micro-organisms
organisms to make things that people want, often
involving industrial production.
The word biotechnology come from Greek words bios meaning life and technikos
meaning involving human knowledge and skills..
Any technique that uses living organisms or substances from those organisms to make or
modify a product, to improve plants or animals, or to develop microorganisms for
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specific uses.
Define biotechnology. biotechnology?
Describe the significance of biotechnology.
Explain some of the traditional uses of biotechnology, for example, in preparing bread, yoghurt,
cheese and beer.
 Identify new applications of biotechnology in agriculture, food production, medicine and energy
production
Explain biogas and other biofuel
Describe Ethanol-based fuels
List the main component of biogas

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 Biotechnology is based on microbiology.
 microbiology is the study of micro-organisms – tiny living organisms including bacteria, viruses,
fungi and protoctista, which are usually too small to be seen with the naked eye.
 Some micro-organisms cause disease; others are enormously useful to people
 Not all types of micro-organism are used in biotechnology.
biotechnology The main groups are bacteria and fungi,
although viruses are being used more and more for genetic engineering.
 We can distinguish between traditional and modern biotechnology
 Traditional applications of biotechnology involve brewing beers, making wines, making bread.
making cheese and yoghurt.
 Modern applications of biotechnology include using genetic engineering to change crops and
animals, producing new medicines and helping to provide new energy sources.
 It has enormous significance in helping people to improve and control their lives.

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The use of biotechnology categories into two application
Traditional application of biotechnology
 Involving brewing beers
Making wines
Making bread
Making cheese and yogurt
Modern application of biotechnology
 genetic engineering to change crops and animals
Producing new medicine such as penicillin
Providing new energy sources

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 What are the applications of biotechnology?
 Production of new and improved crops/foods, industrial chemicals, pharmaceuticals and livestock
 Diagnostics for detecting genetic diseases
 Gene therapy
 Vaccine development (recombinant vaccines)
 Environmental restoration
 Protection of endangered species
 Conservation biology
 Bioremediation
 Forensic applications
 Food processing (cheese, beer)
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Traditional biotechnology using yeast
 Traditional biotechnology: refers to the traditional (ancient ways) of techniques of using living
organism to yield new products or modify foods or other useful products for human use. People have
been making beverages, curd, cheese, cider, wine, and bread without recognizing that microorganisms
were involved in the process since the ancient period.
period
 One of the most useful micro-organisms is yeast.
Yeast
•Yeasts are eukaryotic single cell (unicellular) fungi.
•Each yeast cell has a nucleus, cytoplasm and membrane surrounded by a cell wall.
•One gram of yeast contains about 25 billion cells!
•The main way in which yeast reproduce is by asexual budding that is splitting in to two form new yeast
cells.
•Yeast used to make many traditional Ethiopian fermented foods such as injera, alcoholic drink as tej and
tella.
•Yeast cells can respire aerobically and anaerobically.

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Yeast can respire aerobically in bread making, but must respire anaerobically to make alcoholic drinks.
As the bacteria break down the lactose in the milk, they produce lactic acid, which gives the yoghurt
its sharp, tangy taste.This is known as lactic fermentation.
fermentation
The lactic acid produced by the bacteria causes the milk to clot and solidify into yoghurt.
The action of the bacteria also gives the yoghurt a smooth, thick texture.
Once the yoghurt forming bacteria have worked on the milk, they also help prevent the growth of
other bacteria that normally send the milk bad.
Aerobically respiration
When yeasts have plenty of oxygen they respire aerobically.
aerobically
Breaking down sugar to provide energy for the cells and producing water and carbon dioxide as waste
products.
Aerobic respiration provides more energy than anaerobic respiration, allowing yeast cells to grow and
reproduce

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Anaerobically respiration
 Yeasts can also respire anaerobically when yeast cells break down sugar in the absence of oxygen they
produce ethanol (commonly referred to as alcohol) and carbon dioxide and provide energy for cells.
 Anaerobic respiration of yeast is sometimes referred to as fermentation.
 yeast was used to make bread in Egypt in 4000BC BC
 Some ancient wine found in Iran date back 5400-5000BC
5400
 Ethiopia yeast (known locally as ersho) has been used to make injera (bread)
. Injera
 Is a sour fermented flatbread with slightly spongy texture, traditionally made by teff flour.
 Teff flour is mixed with water the fermentation process is triggered by adding ersho a clear yellow
liquid that accumulates on the surface of fermenting teff flour batter and is collected from previous
fermentation.
 At first the yeast respires aerobically, although this may change to anaerobic respiration.
 The yeast produces carbon dioxide, making the mix rise a little and giving it a tangy flavour.
 Its aerobic yeast caused by the fermentation process.
process it is the traditional route of relying on wild yeast
a naturally fermented product.The yeasts are killed during the cooking process.
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Bread
 Bread is a staple food prepared from a dough of flour and water usually by baking when it comes to
baking bread mostly use active dry yeast (saccharomyces
saccharomyces Cerevisiae) or sugar eating fungus
 This Yeast feeds on the sugar contained with the dough, producing carbon dioxide and alcohol, in a
process called fermentation.
 The yeast purpose of any leavened is to produce the gas that make bread rise and It provides flavor,
aroma and contributes to the nutritional value of bread.
bread
 During bread making the dough is left in warm place the warmth causes fermentation to take place and
the carbon dioxide expands and causes the bread rise further.
 The alcohol produced during fermentation evaporates during the bread baking process.
Beer
 Produced by the fermentation of malted grain and water the brewer creates a sugary liquid called
Wort and then adds yeast.That yeast then eat the sugar and creates alcohols.
 Malted grain: Grain that has been allowed to germinate, then dried in a kiln & perhaps roasted
 Germinating the grain causes the production of a number of enzymes, most notably α- and β-amylase
 Malted grains that may be used are barley, rye, or wheat.
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Tej
 Tej is one of the oldest drinks known to the human race – it has been known since at least 400 BC.
 When you make tej, it need honey, water and gesho leaf or gesho stick.
 Gesho gives a bitter edge to the brew, and wild yeasts found on the plant start the fermentation
going. The yeasts use the honey as a source of food.
food As the yeast colonies grow they start to respire
anaerobically, and this produces ethanol and carbon dioxide.
 The alcohol content of tej varies from about 6 to 11%. Tej and tella are the most commonly
consumed alcoholic drinks in Ethiopia
Wine
 Produced from the fermentation of fruit juice, usually from grapes, The grapes are crushed to form a
“must”
 Natural yeasts on the skins of the grapes may be used, but in commercial production cultured yeast is
often used to give more predictable results
 press the fruit and mix the juice with yeast and water.
water You then let the yeast respire anaerobically
until most of the sugar has been used up. At this stage, you filter the wine to remove the yeast and put
it in bottles, where it will remain for some time to mature before it is sold.
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 Food production using bacteria
Yoghurt (irgo)
 Yoghurt is formed by the action of bacteria on the lactose (milk sugar) in the milk.
 Milk is fermented by a mixture of Streptococcus salivarius spp. thermophilus and Lactobacillus
bulgaricus (official name Lactobacillus delbrueckii ssp. bulgaricus).
 The bacteria break down the lactose in the milk, they produce lactic acid, which gives the yoghurt its
sharp, tangy taste.This is known as lactic fermentation.
fermentation
 Acid produced from the fermentation causes the protein in the milk (casein) to coagulate into a
semisolid curd,
 The lactic acid produced by the bacteria causes the milk to clot and solidify into yoghurt.
 The action of the bacteria also gives the yoghurt a smooth, thick texture. Once the yoghurt forming
bacteria have worked on the milk, they also help prevent the growth of other bacteria that normally
send the milk bad.
 If you want strawberries or peaches, you must add them after the yogurt is made

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Cheese
 Like yoghurt making, cheese making depends on the reactions of bacteria with milk changing the
texture and taste, and also preserving the milk.
 Cheese making is very successful in preserving milk, and some cheeses can survive for years without
decay.
 The bacteria in cheese making also convert lactose to lactic acid, but they make much more lactic
acid. As a result, the solid part (curds) is much more solid than in yoghurt. Enzymes are also added to
increase the separation of the milk.
 Milk is treated with lactic acid bacteria and an enzyme called rennin that partially hydrolyses the
protein and causes it to coagulate into “curds.” The liquid portion of the milk at this time is called
“whey.” (known as aguat here in Ethiopia).
 The whey is separated from the curds, and the curds are aged (“ripened”)
 In Ethiopia cheese is traditionally made by first making yoghurt from fresh milk, extracting the butter
by continuous agitation, and finally boiling the remaining part to make the cheese.

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New applications of biotechnology
What is genetic engineering?
 Genetic engineering is the process of using recombinant
DNA (rDNA) technology to alter genetic makeup of an
organism.
 It is changing of the genetic materials of an organism.
organism
 Genetic engineering involves the direct manipulation of
one or more genes.
 Most often a gen from another species is adding to an
organisms genome to give it desired phenotypes,
 For example: pesticide resistant rapeseed plants, faster
growing trees bigger, longer lasting tomatoes non crying
onion cloning (producing a genetically identical copy of an
organism), COVID vaccine

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 Fermenters
 Fermenters are containers used to grow bacteria and fungi in large amounts, e.g. Penicillium mold for
producing penicillin (an antibiotic).
 Fermenters are usually made from a metal that will not corrode, such as stainless steel. Some have the
capacity to hold thousands of liters.
 It can also be easily cleaned. Microbes and nutrients are put into the fermenter and air is bubbled
through so that the microbes can respire aerobically.
aerobically As carbon dioxide builds up the gas outlet releases
it to avoid build up of pressure.
 A water jacket surrounding the fermenter maintains an optimum temperature so the proteins do not
become denatured.
 Temperature, pH and oxygen probes are linked to a computer which monitors the conditions inside the
vessel.
 Paddle stirrers ensure that the microbes, nutrients and oxygen are well mixed and distribute the heat
evenly.
 The product is run off from the bottom. It is separated from the microbes and purified so that it can be
sold or distributed.
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Application of Biology
A. In Agriculture Engineering biology can be used in agriculture to produce transgenic seeds with
desirable traits to modify plants to produce specialty chemicals, bio fuels, or other industrial products
and to create novel pest control strategies.
B. In Medicine:- medicine is the science and practice of establishing the diagnosis, prognosis,
treatment, and prevention of disease.
 Biotechnology is extremely important in modern medicine. It is used to develop vaccines and to
create new medicines.The first medicine that really relied on microbiology was penicillin.
 Medical biotechnology is defined as the application of biotechnology tools for producing
medical products that can be used for the diagnosis, prevention, and treatment of diseases.
 The best-known products of medical biotechnology are antibiotics that are used to treat
bacterial infections.
 Biotechnology also makes it possible to develop vaccines more easily.

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C. In Food:- Biotechnology plays a big part in food production.
It has even been used to create a completely new food based on fungi, which has been developed in the
UK. It is known as mycoprotein, which means ‘protein
protein from fungus’.
It is produced using the fungus Fusarium, which grows and reproduces rapidly on a relatively cheap
sugar syrup in large, specialized fermenters.
 It is a high protein, low-fat meat substitute used by vegetarians, people who want to reduce the fat in
their diet, and people who just want to eat cheap protein.
protein
D. Energy Production
Economically feasible and eco-friendly renewable energy fuels are obtained from the utilization of
biomass of agricultural crops or microalgae or biological wastes which are good source of bio energies.
Now days, biofuels or biogases are main bio-energybio source, provided alternative option to
conventionally utilized (fossil fuel) energy which can fulfill increasing energy demand (in present and
future) for worldwide people with minimization of green house gases in our environment.

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 Biogas
 Biogas is a flammable mixture of gases, formed when bacteria break down plant material, or the waste
products of animals, in anaerobic conditions.
 It is mainly methane, but the composition of the mixture varies depending on what is put into the
generator and which bacteria are present.
 Biogas is a type of biofuel that is naturally produced from the decomposition of organic waste.
 When organic matter, such as food scraps and animal waste, break down in an anaerobic environment
(an environment absent of oxygen) they release a blend of gases, primarily methane and carbon
dioxide.
 Biogas differs from natural gas in that it is a renewable energy source produced biologically through
anaerobic digestion rather than a fossil fuel produced by geological processes.
 The systems that are used to create bio-energy can greatly contribute to reducing greenhouse gases as
they have the possibility of reducing the need to use fossil fuels. By providing a non-polluting energy
source which is also renewable, the earth is being kept clean of harmful emissions.
 Biogas is primarily composed of methane gas, carbon dioxide, and trace amounts of nitrogen,
hydrogen, and carbon monoxide.
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To produce biogas,
 you collect dung or plant material, which contains a high level of carbohydrates, and put it into a biogas
generator or digester.
 Biogas digesters receive organic matter, which decompose in a digestion chamber. The digestion
chamber is fully submerged in water, making it an anaerobic (oxygen-free) environment.
 Then you add a mixed population of many different types of bacteria which are needed to digest the
carbohydrate. The bacteria you use are similar to those in the stomachs of ruminants such as cows or
sheep.
 Some of the bacteria break down the cellulose in plant cell walls. Others break down the sugars
formed, to produce methane and other gases.
 The biogas produced is passed along a pipe into your home, where you burn it to produce heat, light or
refrigeration.
 The bacteria involved in biogas production work best at a temperature of around 30 °C, so biogas
generators tend to work best in hot countries. However, the process generates heat (the reactions are
exothermic).

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 Biogas is known as an environmentally-friendly
friendly energy source because it alleviates two major
environmental problems simultaneously:
i. The global waste epidemic that releases dangerous levels of methane gas every day
ii. The reliance on fossil fuel energy to meet global energy demand
More biofuels
Ethanol-based fuels
 If sugar-rich products from cane and maize are fermented anaerobically with yeast, the sugars are
broken down incompletely to give ethanol and water.
water
 You can extract the ethanol from the products of fermentation by distillation, distillation process of
purifying a liquid by boiling it and condensing its vapors and you can then use it in cars and other
vehicles as a fuel.
 Car engines need special modification to be able to use pure ethanol as a fuel, but it is not a major job.
 Many cars can run on a mixture of petrol and ethanol without any problems at all.

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Advantages and disadvantages of ethanol as a fuel
 In many ways, ethanol is an ideal fuel. It is efficient, and it does not produce toxic gases when you
burn it. It is much less polluting than conventional fuels, which produce carbon monoxide, sulphur
dioxide and nitrogen oxides.
 In addition, you can mix ethanol with conventional petrol to make a fuel known as gasohol. This is
increasingly being done, and reduces pollution levels considerably, although there is still some
pollution from the petrol part of the mix.
 The starch in maize needs to be broken down by enzymes before yeast can use it as fuel for anaerobic
respiration.Although it takes more steps to produce ethanol from maize than from sugar cane.
 Using ethanol as a fuel is a carbon-neutral activity.
activity This means there is no overall increase in carbon
dioxide in the atmosphere when you burn ethanol.
ethanol The original plants removed carbon dioxide from
the air during photosynthesis.When you burn the ethanol, you simply return it.
 The biggest difficulty with using plant-based fuels for our cars is that it takes a lot of plant material to
produce the ethanol.

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The starch in maize needs to be broken down by
enzymes before yeast can use it as fuel for anaerobic
respiration.
Although it takes more steps to produce ethanol
from maize than from sugar cane, maize can be
grown in many more countries around the world.

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