KNOWLEDGE AREA: Diversity,

change and continuity

TOPIC 1: Biodiversity and
Classification of Micro-
organisms
Penicillium fungal spores
The Use of Micro-
organisms
 Micro-organism such
as bacteria and fungi
are used to make
antibiotics.
 The antibiotic
penicillin is made
from the fungus
Penicillium notatum.
 This fungus is an
example of the blue-
green mould.
Penicillium notatum
 Bacteria can be used to make vitamins, proteins,
hormones or antibiotics.
 The above are made by a process called
recombinant DNA technology.
 The next slide shows this process.
 1. The bacterial cell is cut
open using a special
enzyme.
1
2. The DNA for the required
medicine is inserted into
the bacterial cell.
3. The bacterial cell is
2
tricked into producing
the vitamin or hormone etc
3 that is required.
4. This is an example of
genetic engineering.
This diagram is used to show the production of human
insulin using recombinant DNA technology.
 Since the virus is not living, the viral diseases
cannot be cured by antibiotics.
 Therefore health professionals try to prevent viral
diseases.
 They try to protect the patients using

immunizations.
IMMUNIZATION WORKS IN THE FOLLOWING WAY:
1. A weak form of the virus is given to the person.
2. This causes the body to produce antibodies.
3. If this virus enters the body, then the
antibodies destroy the virus before they can
reproduce, increase in number and cause
diseases.
 Yeast is a fungus.
 It is commonly used in baking.
 It respires anaerobically.
 During anaerobic respiration the yeast cells
converts the sugar in the bread mixture to
alcohol and carbon dioxide.
 The alcohol is burnt off in the baking process and
the carbon dioxide causes the bread to rise.
 This principle is also used to make beer and wine.
 The alcohol that is produced during anaerobic
respiration is used to make traditional and
commercial beer, wine, brandy and cider.

SIMILARITIES BETWEEN TRADITIONAL AND

COMMERICAL BEER MAKING:
1. Both processes need a source of glucose. They
use barely, sorghum malt or maize malt as a
source of glucose.
2. In both processes yeast is used in the
fermentation process.
3. Water forms the bulk of the beer in both
processes.
4. In both processes warmth is required for
fermentation.
Traditional
The grain is soaked in water. The
water is used to germinate the
seeds. The germinating seeds
release an enzyme. This enzyme
converts stored starch in the grain
into sugars, which is required for
the fermentation process.
Beer has a low alcohol contain
because the yeast cells are killed
when the alcohol concentration
reaches 12%.
Not distilled
Commercial
Malting stage is eliminated by using
genetically engineered yeast cells
that are able to convert starch into
maltose
Beer has much higher alcohol
concentration because they use
yeast cell that are able to survive in
higher alcohol concentration.
Distilled many times. The water is
evaporated, increasing the alcohol
content.
 Bacteria is used to make cheese and yoghurt.
 A type of bacteria called lactic acid bacteria is
used.
 These bacteria make lactic acid through a type of
anaerobic respiration.
 Lactic acid reduces the pH of the milk giving it a
sour taste.
 These bacteria are used to make cheese and
yoghurt.
 Other micro-organisms are also used in the
making of cheese.
CHEESE MAKING PROCESS:
 Lactic acid bacteria is added to the milk.
 This lowers the pH of the milk.
 Then an enzyme called rennin is added to the
mixture.
 Rennin causes the milk to curdle into a solid curd.
 The liquid that is left behind is called whey.
 The whey is drained away.
 The curd is compressed into blocks.
 These blocks are then placed on shelves.
 Here they are left to age/ripen.
 Micro-organisms cause them to ripen or age.
 The taste of the cheese is dependent on how
long it is left to ripen.
 The longer the cheese is left to ripen the more
acidic or tart the taste is.
 The texture or flavour of the yoghurt or cheese is
dependent on the type of bacteria used.
 Penicillium notatum: is an example of the
blue-green mould from which the antibiotic
penicillin is made.
 Recombinant DNA technology: is a process
during which bacteria is used to make
vitamins, proteins, hormones or antibiotics.
 Immunization: occurs when a weak form of
the micro-organism is given to the person this
causes the body to produce antibodies, which
are able to prevent an infection should micro-
organism enters the persons body.
 Barely, sorghum malt or maize malt: is a source
of glucose in the beer making process.
 Lactic acid bacteria: is a type of bacteria that is
used to make cheese and yoghurt.
 Lactic acid: reduces the pH of the milk giving it a
sour taste.
 Rennin: is an enzyme that causes milk to curdle
into a solid curd during the cheese making
process.
 Whey: is the liquid that is left behind when milk
curdles.
The enzyme that is added to milk, causing it to
curdle is called…
A. Pectin
B. Lactic acid
C. HCl
D. Rennin
The micro-organism used to make diary products
is…
A. Rennin
B. Lactic acid bacteria
C. Yeast
D. None of the above
The liquid that is formed when milk curdles is
called…
A. Whey
B. Curd
C. Yoghurt
D. rennin
The malting stage in the industrial beer making process is
eliminated because…

A. The yeast cells that are used can convert starch into glucose.

B. Water is used to start the germination process.

C. Genetically engineered cells are used.

D. Both A and C.
The micro-organism used to make beer or wine is…

A. Yeast

B. Lactic acid bacteria

C. Bacteria

D. A and C
Traditional beer does not have a high alcohol content
because…
A. The yeast cells are killed when the alcohol concentration
reaches 12%.
B. The beer is distilled many times.
C. It does not have a high water concentration.
D. None of the above.
The process that is responsible for the production of
beer is…
A. Respiration
B. Aerobic respiration
C. Anaerobic respiration
D. Recombinant technology
The process that is used in the manufacture of
cheese and yoghurt…
A. Respiration
B. Aerobic respiration
C. Anaerobic respiration
D. Recombinant technology
The process that uses bacteria to make vitamins is
called…
A. Respiration
B. Aerobic respiration
C. Anaerobic respiration
D. Recombinant DNA technology
The compound used to cut open the DNA of the micro-
organism in recombinant DNA technology is a/an…

A. Enzyme

B. Virus

C. Bacteria

D. Fungus
The chemical substance made from bacteria or fungi
that slows down or stop the growth of disease causing
organisms.

A. Antibodies

B. Antibiotics

C. Salicylic acid

D. Methyl salicylate
Drug resistance can be prevent by…
A. Completing the course of antibiotics
B. Taking a cocktail of drugs.
C. Stop taking the antibiotics as soon the patient feels
better.
D. Both A and B.
An example of acquired immunity through artificial
means is…
A. The HR response
B. Antibodies
C. Vaccination
D. Antibiotics
The body’s ability to produce antibodies are called…

A. Immunity

B. HR

C. SAR

D. Recombinant DNA technology

An example of passive immunity is…
A. Production of antibodies.
B. Vaccination
C. The waxy cuticle that prevents bacteria from
entering the plant
D. The HR response
The HR response is…
A. The human response when a disease attacks the
body
B. Hypersensitive response in plants
C. Immune response in animals
D. A type of antibiotic
The chemical that can be converted into an inactive
form and collects in the plant…
A. Methyl salicylate
B. Salicylate acid
C. Methyl acid
D. Salicylic acid
Makes the entire plant resistant to infection…

A. HR

B. SA

C. SAR

D. antibodies
The HR is an example of…

A. Artificial immunity

B. Natural immunity

C. Passive immunity

D. Active immunity
The chemical secretion of plants that have anti-
bacterial and anti-viral properties is…
A. Vitamin C
B. Bioflavonoid
C. Both A and B
D. None of the above
1. D 11. B
2. B 12. D
3. A 13. C
4. D 14. A
5. A 15. C
6. A 16. B
7. C 17. A
8. C 18. C
9. D 19. D
10. A 20. C