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

1. discuss the techniques or practices used in

traditional biotechnology;
2. identify some cell activities applied in food
production; and
3. give the importance of traditional
biotechnology

B A L A O A N G N A T I O N A L H I G H S C H O O L
 The following are jumbled letters with hidden words.
Arrange the letters to form a word that has
something to do with biotechnology. Use an answer
sheet to write your answer.
1. INWE = W_______________________
2. L T U A K Y = Y_______________________
3. M C I I H K = K_______________________
4. A D N _ T S I G E T N = D_______________________
5. R M N A I N F E E T T O = F______________________
6. E H E S C E = C_______________________
7. N I N L C G O = C_______________________

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Multiple Choices: In an answer sheet, write the
Capital letter of the correct answer.

10. A ______________ is a special instrument that

measures how much light a substance absorbs.
A. Speedometer C. Galvanometer
B. Spectrophotometer D. Thermometer

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Traditional Biotechnology
Techniques

B A L A O A N G N A T I O N A L H I G H S C H O O L
 In the previous lesson you have traced the historical
application of biotechnology throughout time. You have
learned that there are discoveries, inventions and
modifications which served as evidence of the evolution of
biotechnology since before the common era. You also
learned that the discoveries in 1953 by James Dewey
Watson and Francis Harry Compton Crick about the DNA as
a genetic material paved the path for modern
biotechnology to its current status. Let’s see if you can still
recall some differences between traditional and modern
biotechnology.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Compare and contrast traditional biotechnology with
modern biotechnology. Copy and answer the Venn
diagram. Choose your answer from the data below.

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

B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
 A. According to National Geographic
Society Encyclopedia “Domestication” is the
process of adapting wild plants and animals
for human use. Domestic species are raised
for food, work, clothing, medicine, and
many other uses. Domesticated plants and
animals must be raised and cared for by
humans.”

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

B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
 B. Charles Darwin, a British naturalist who lived in
the 19th century, is best known for his book On the
Origin of Species. In it, Darwin established the idea
of evolution that is widely accepted today. This idea
proposes that all species alive have resulted from
an adaptation to their surroundings. Natural
selection, the process by which traits are handed
down over time, is probably the most famous
principle from the book.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 The process of artificial selection, however, is
perhaps not as well known. And yet it remains one of
the most important concepts in our understanding of
human, plant and animal behavior. Today artificial
selection is more often called selective breeding.
Selective breeding involves breeding animals or
plants for a specific, typically desirable trait. By doing
so, the desired genes from the plant or animal will be
passed onto its offspring.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 PLANT Selective
Breeding

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

B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
 Artificial selection in plants or plant breeding is
defined as identifying and selecting desirable traits in
plants and combining these into one individual plant.
Since 1900, Mendel's laws of genetics provided the
scientific basis for plant breeding. As all traits of a
plant are controlled by genes located on
chromosomes, conventional plant breeding can be
considered as the manipulation of the combination
of chromosomes.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 In general, there are three main procedures to
manipulate plant chromosome combination. First,
plants of a given population which show desired
traits can be selected and used for further breeding
and cultivation, a process called pure line selection.
Second, desired traits found in different plant lines
can be combined together to obtain plants which
exhibit both traits simultaneously, a method termed
hybridization.

B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
 Heterosis, a phenomenon of increased vigor, is
obtained by hybridization of inbred lines. Third,
polyploidy (increased number of chromosome
sets) can contribute to crop improvement.
Finally, new genetic variability can be introduced
through spontaneous or artificially induced
mutations.

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

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Your task is to design a plant that will give fruit and will be able
to live in the desert or tropic country. Specify where the traits
come. Write your answer in a separate sheet of paper.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 ANIMAL Selective
Breeding

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Selective breeding in agriculture and animal
husbandry is usually based on selection of parents
with desirable traits to produced improved offspring.
In conventional breeding, offspring inherit genes for
both desirable and undesirable traits from both
parents. Breeders conserve desired characteristics
and suppress undesirable ones by repeatedly
selecting worthy individuals from each generation to
be the parents of the next.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 This process leads to a population expressing a
combination of inherited traits that distinguishes it
from the rest of the species. In livestock, such a
population is described as a variety of breed.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 BREEDING SYSTEMS
1. Pure breeding or also known as true breeding is a kind
of breeding wherein the parents would produce offspring
that would carry the same phenotype (observable
characteristics or traits). This means that the parents are
homozygous (having two identical alleles of a particular
gene) for every trait. An example of true breeding is that of
the Aberdeen Angus cattle.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 The cattle have been black for many
generations, which is an indication that such
trait passed on from many generations remains
pure. Another example is the mating between
two dogs of the same breed. The traits of the
resulting offspring would therefore be more
predictable.

B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
 2. Crossbreeding involves the mating of animals
from two breeds. Normally, breeds are chosen
that have complementary traits that will enhance
the offspring’s’ economic value. An example is
the crossbreeding of Angus and Charolais beef
cattle. Angus produce high-quality beef and
Charolais are especially large, so crossbreeding
produces an animal with acceptable quality and
size

B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
 3. Mating animals that are related causes
inbreeding. Inbreeding is often described as
“narrowing the genetic base” because the mating
of related animals’ results in offspring that have
more genes in common. Inbreeding is used to
concentrate desirable traits. Mild inbreeding has
been used in some breeds of dogs and has been
extensively used in laboratory mice and rats.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 For example, mice have been bred to be highly
sensitive to compounds that might be
detrimental or useful to humans. These mice are
highly inbred so that researchers can obtain the
same response with replicated treatments.

B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
 From the illustrations below of cow and bull,
identify the organisms the farmer would
mate to produce desirable characteristics.

B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
B A L A O A N G N A T I O N A L H I G H S C H O O L
 From the illustrations below of cow and bull,
identify the organisms the farmer would
mate to produce desirable characteristics.
Guide Questions: (Write your answer in a sheet of paper)
Which cow and bull would the farmer mate together to get:
1. Lots of meat and not much milk. Animal should be able to survive in hot dry
climates.
2. Lots of milk with vitamins and minerals and can survive well in hot dry climates.
3. Extremely delicious meat. No need to produce milk for drinking.
4. Lots of milk and meat and can survive in temperate climate.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Activity 3: Sugar and Yeast Experiment

Materials:
Sugar
Two empty glass bottles with the same size at least 250 ml (empty
glass bottle of cooking oil/vinegar/ fish sauce) Two balloons with
the same size.
Yeast
Funnel
Hot water
B A L A O A N G N A T I O N A L H I G H S C H O O L
 Procedure:
1. Label the bottles as follows A and B.
2. Mark the half of the bottle.
3. Pour warm water to the bottles using funnel until it reaches the half
markings.
4. Add1 teaspoon of yeast to bottle A using funnel and 1 teaspoon of
sugar.
5. Add 1 teaspoon of sugar to bottle B by using funnel.
6. Cap each bottle and shake them up well.
7. Remove the caps and stretch the mouth of a balloon over the mouth of
each bottle.
8. Set aside the bottles with spaces between them.
9. Observe what will happen in a few minutes to hours.
B A L A O A N G N A T I O N A L H I G H S C H O O L
 QUESTIONS:
1. What does the yeast represents?
2. Why did we use hot water?
3. What is the purpose of sugar?
4. What did you observe of the sugar solution after
putting the yeast?
5. What did you notice to the two balloons after
attaching it to the mouths of the bottles?
6. What do you think is the gas filled in the balloon?
Explain your observation?
B A L A O A N G N A T I O N A L H I G H S C H O O L
 FERMENtation
B A L A O A N G N A T I O N A L H I G H S C H O O L
 FERMENTATION
A biological leaver is a substance used to make baked
products to become lighter. They make the baked
product to expand or rise. A leaver can be baking soda,
baking powder or yeast. A leaver is what the dough
needs to begin to rise. According to Webster’s New
World Dictionary, the word “leaven” comes from the
Latin word “levare,” a word that means “lift up, to
make light and rise.”

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

B A L A O A N G N A T I O N A L H I G H S C H O O L
 There are two important types of fermentation:
lactic acid fermentation and alcohol
fermentation. The first step in these two
processes is glycolysis. Glucose breaks into
pyruvate through the enzyme of yeast and
bacteria, producing 2 ATP. Yeast splits pyruvate
into alcohol and carbon dioxide, while bacteria
change pyruvate to lactic acid.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Fermentation is a chemical change that
happens in vegetable and animal
substances. For thousands of years
people have used fermentation to
make bread, wine, beer, cheese, and
other foods.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Fermentation often happens through
the work of tiny living things called
yeasts, bacteria, and mold. These living
things create substances called
enzymes. The enzymes break down
food into chemicals.

B A L A O A N G N A T I O N A L H I G H S C H O O L
THANK YOU FOR YOUR
TIME !
GOD BLESS US ALL !
THANK YOU FOR YOUR
TIME !
GOD BLESS US ALL !
THANK YOU FOR YOUR
TIME !
GOD BLESS US ALL !
THANK YOU FOR YOUR
TIME !
GOD BLESS US ALL !
THANK YOU FOR YOUR
TIME !
GOD BLESS US ALL !
 Pasteurization
B A L A O A N G N A T I O N A L H I G H S C H O O L
 Pasteurization
Guide Questions:
1. What are the common ingredients of the three bread
samples?
2. What is the leavening agent used in the three brands of bread
loafs?
3. Why is leavening done in baked product?
4. How does leavening agent make the product rise or expand?
5. Give another example of leavened product in your
locality.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Pasteurization
Guide Questions:
1. What are the common ingredients of the three bread samples?
(water, organic wheat gluten, yeast, sea salt)
2. What is the leavening agent used in the three brands of bread loafs? (yeast)
3. Why is leavening done in baked product?
(Adds volume to your baked goods)
4. How does leavening agent make the product rise or expand?
(By releasing gas once mixed with acid or heat.)
5. Give another example of leavened product in your
locality. ((breads, donuts, cakes pastries) lahat na maalsang tinapay)

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Based from the data above “A CHEESE AND A
WINE PARTY”, complete the table below.

Raw Material Microorganism End Product Type of

Fermentation

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Based from the data above “A CHEESE AND A
WINE PARTY”, complete the table below.

Type of
Raw Material Microorganism End Product
Fermentation
milk bacteria cheese lactic
bacteria w/
milk rennet Hard cheese lactic
Grapes and other
fruits /
Maize and yeast wine alcoholic
sorghum
B A L A O A N G N A T I O N A L H I G H S C H O O L
 Pasteurization
Louis Pasteur first described the scientific basis
for fermentation in the late 1860. Pasteur’s
hypothesis, called the germ theory, showed the
existence of microorganisms and their effect on
fermentation. Pasteur’s work gave birth to the
branches of Science.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Pasteurization is named in honor of
French chemist Louis Pasteur. In 1864,
Pasteur developed a technique to heat
wine to 50–60 °C (122–140 °F) before
aging it to kill microbes and reduce
acidity.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 However, the technique had been in use since at
least 1117 AD in China to preserve wine. In
1768, Italian scientist Lazzaro Spallanzani
demonstrated heating meat broth to boiling and
immediately sealing the container kept the
broth from spoiling. In 1795, French chef Nicolas
Appert sealed foods in glass jars and immersed
them in boiling water to preserve them
(canning).

B A L A O A N G N A T I O N A L H I G H S C H O O L
 In 1810, Peter Durand applied a similar
method to preserve foods in tin cans.
While Pasteur applied his process to
wine and beer, it wasn't until 1886 that
Franz von Soxhlet suggested
pasteurization of milk.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 The basic premise behind
pasteurization is that heat kills most
pathogens and inactivates some
proteins, including enzymes responsible
for food spoilage. The exact process
depends on the nature of the product.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Early pasteurization of wine and beer
was intended to improve flavor.
Canning and present-day
pasteurization of food primarily target
food safety. Pasteurization kills yeast,
mold, and most spoilage and
pathogenic bacteria.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 The effect on food safety has been
dramatic, particularly regarding
milk. Pasteurization greatly reduces
the risk of food poisoning and
extends shelf life by days or weeks.

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

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

B A L A O A N G N A T I O N A L H I G H S C H O O L
 AntibioticProduction
Penicillin: The Truth

Sir Alexander Fleming Howard Florey Ernst Chain

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Sir Alexander Fleming discovered
penicillin (in 1928) after leaving some
petri dishes with bacteria on, in a
sink in his laboratory, while he went
on a 2-week holiday.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 When he returned, he
noticed a clear halo
surrounding the yellow-
green growth of a mold
that had accidentally
contaminated the plate.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Luckily, Fleming had not
stored his culture in a
warm incubator. London
was then hit by a cold
spell, giving the mold a
chance to grow.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Later, as the temperature
rose, the Staphylococcus
bacteria grew, covering
the entire plate, except
for the area surrounding
the moldy contaminant.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Fleming correctly
deduced that the mold
must have released a
substance that had
inhibited the growth of
the bacteria.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 He discovered that the
antibacterial substance
was not produced by all
molds, only by strain of
Penicillium notatum.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Although he could not
isolate it without killing
the mold, he named the
active substance
“penicillin”.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 It wasn’t until 1940 that penicillin started
to be made in large enough quantities to
treat ill patients. It was because of these
two scientists, Howard Florey and Ernst
Chain that found Fleming’s work with
penicillin and discovered a way to make
enough of the chemical to treat patients.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Florey deliberately injected eight
mice with deadly bacteria. 4 of the
mice were given penicillin and 4
were not. The 4 mice that had been
given penicillin survived, the others
died after 15 hours.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 The first human to be treated was
Albert Alexander, a policeman who was
dying of a very serious bacterial
infection. He started to improve after
being given penicillin; however,
supplies of the drug ran out and the
man eventually died.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 The 2 scientists eventually worked out
a way to make large amounts of
penicillin and, as a result, it saved many
soldiers’ lives during World War II.
Fleming, Florey and Chain, all received
the Nobel Prize for Medicine in 1945
for their work with Penicillin.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 QUESTION:

Do all antibiotics come from penicillin?

NO, In 1940s and 1950s they discovered
other antibiotics such as streptomycin,
chloramphenicol, erythromycin, vancomycin
and others.

B A L A O A N G N A T I O N A L H I G H S C H O O L
 AntibioticProduction
Guide Questions:
1. Give the definition or meaning of the underlined words in the story of penicillin.
2. What is the active substance produced by the mold that killed or inhibit the
growth of the bacteria?
3. What type of microorganism made the chemical that killed the bacteria on the
plate?
4. What is the Scientific name of the mold that grew on the plate?
5. In the laboratory experiment performed by Florey, what happened to the four
mice that were not given penicillin?
6. Who was the first person to receive penicillin?
7. Why do you think the discovery of penicillin was so important?

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Elaborate on the vocabulary words that we
learned today. Choose one Elaboration
Strategy to explain the word’s meaning. Copy
the table below in a sheet of paper.
Words
Elaboration

Traditional Biotechnology

Domestication

Selective Breeding

Fermentation

Pasteurization

Antibiotic Production

B A L A O A N G N A T I O N A L H I G H S C H O O L
 Traditional Two examples Harmful
biotechnology (at least one local) Useful
techniques

1.
Fermentation
2.

1.
Plant selective
breeding
2.

1.
Animal selective
breeding
2.
B A L A O A N G N A T I O N A L H I G H S C H O O L
THANK YOU FOR YOUR
TIME !
GOD BLESS US ALL !