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Genetic modification (genetic engineering)

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Paul Sheffield

on 18 March 2015

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Transcript of Genetic modification (genetic engineering)

using Biological resources
L.O
Brewing Beer
Fermenter
Genetic engineering

Starter
What is a micro-organism?
What is a pathogen?
Are all micro-organisms pathogenic?
Whic conditions do micro-organisms prefer?
Making Yoghurt
Brewing beer
Genetic modification
Genetic modification (genetic engineering)
Students will be assessed on their ability to:
5.12 describe the use of restriction enzymes to cut DNA at specific sites and ligase enzymes to join pieces of DNA together
5.13 describe how plasmids and viruses can act as vectors, which take up pieces of DNA, then insert this recombinant DNA into other cells
5.14 understand that large amounts of human insulin can be manufactured from genetically modified bacteria that are grown in a fermenter
5.15 evaluate the potential for using genetically modified plants to improve food production (illustrated by plants with improved resistance to pests)
5.16 understand that the term ‘transgenic’ means the transfer of genetic material from one species to a different species.

Micro-organisms
5.5 understand the role of yeast in the production of beer
5.6 describe a simple experiment to investigate carbon dioxide production by yeast, in different conditions
5.7 understand the role of bacteria (Lactobacillus) in the production of yoghurt
5.8 interpret and label a diagram of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of micro-organisms

Write a brewing time line of each of the stages
Grain
Malting
Mash
Hops
add Yeast
Fermentation
Yeast dies due to ethanol content
Different varieties give different strengths
Syphon or tap off
clarifying agents
Pasteurisation
Casked
Sterilisation
Pasteurisation (72 degrees Celsius for 15 seconds)
Lactobacillus 40 degrees Celsius.
In a vessel called a fermenter
used to ferment milk
Lactose sugar converted to lactic acid
Lactic acid makes the milk clot
add flavours
Restriction enzymes
Ligases
Plasmid (vector)
Recombinant DNA
Insertion
Fermenter
Fermenter
Nutrients
pH
Temperature
paddles
oxygen
sterilisation=aseptic
transgenic crops
Insect resistance
herbicide resistance
Starter
Link the following pictures
TASKS

Make a list of the arguments for and against genetic modification
make a list of the arguments for and against Cloning
what do you think?
Full transcript