Biotechnology

Name : Effendy
Class : 9a
No. : 13





Biotechnology is a field of applied biology that involves the use of living organisms and
bioprocesses in engineering, technology, medicine and other fields requiring bioproduct.
Biotechnology also utilizes these products for manufacturing purpose. Modern use of similar
terms includes genetic engineering as well as cell- and tissue culture technologies. The concept
encompasses a wide range of procedures (and history) for modifying living organisms according
to human purposes - going back to domestication of animals, cultivation of plants, and
"improvements" to these through breeding programs that employ artificial
selection and hybridization.

î ‘CONVENTIONAL BIOTECHNOLOGY
Traditional biotechnology refers to a number of ancient ways of using
living organisms to make new products or modify existing ones. In its broadest
definition, traditional biotechnology can be traced back to human's transition
from hunter-gatherer to farmer. As farmers, humans collected wild plants and
cultivated them and the best yielding strains were selected for growing the
following seasons. 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.

á ‘ Tempe
is a traditional soy product
originally from Indonesia. It is made
by a natural culturing and
controlled fermentation process
that binds soybeans into a cake
form, similar to a very firm
vegetarian burger patty. Tempe is
unique among major traditional
soy-foods in that it is the only one
that did not originate in the East
Asian Cultural Sphere.
 ‘ Tapai
is a traditional fermented food found throughout much of East-
and Southeast Asia. It is a sweet or sour alcoholic paste and can be
used directly as a food or in traditional recipes. Tapai can be made
from a variety of carbohydrate sources, but typically from cassava,
white rice, or glutinous rice. Fermentation is performed by a variety
of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces
rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae,
and Saccharomycopsis
fibuliger, Endomycopsis
burtonii and others, along
with bacteria. Tapai is also
used to make alcoholic
beverages.

R ‘ Bread
Bread is a staple food prepared
by cooking a dough of flour and water and often, additional
ingredients. Dough is usually baked, but in some cuisines breads
are steamed, fried, or baked on an unoiled skillet. It may
be leavened or
unleavened. Salt, fat and leavening
agents such as yeast and baking
soda are common ingredients, though
bread may contain other ingredients,
such
as milk, egg, sugar, spice, fruit (such
as raisins), vegetables (such
as onion), nuts (such as walnuts)
or seeds (such as poppy).
] ‘ Yoghurt
Yoghurt, yogurt or yogourt is a dairy product produced by bacterial
fermentation of milk. The bacteria used to make yoghurt are known
as "yoghurt cultures". Fermentation of lactose by these bacteria
produces lactic acid, which acts on
milk protein to give yoghurt its texture and its
characteristic tang. Dairy yoghurt is produced
using a culture of a




subsp.  
 and 



   subsp.  bacteria. In
addition, a




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 and a


 are also
sometimes used in culturing yoghurt.

u ‘ Cheese
Cheese is a generic term for a diverse group of milk-
based food products. Cheese is produced throughout the world in
wide-ranging flavors, textures, and forms. Cheese consists of proteins
and fat from milk, usually the milk
of cows, buffalo, goats, or sheep. It is
produced by coagulation of the milk
protein casein. Typically, the milk is
acidified and addition of the
enzyme rennet causes coagulation.
The solids are separated and pressed
into final form.[1] Some cheeses
have molds on the rind or
throughout. Most cheeses melt at
cooking temperature.
º ‘Fermented Vegetable
Vegetables and plums are salted and allowed to ferment with the
help of Lactic acid bacteria. Depending on the desired product, the
vegetable may also be fermented with Chinese wine and spices. Some
types of these preserved vegetables are produced through being
repeatedly dried after the fermentation.

Ñ ‘ Alcoholic Drink
An alcoholic beverage is a drink containing ethanol, commonly known
as alcohol. Alcoholic beverages are divided into three general
classes: beers, wines, and spirits. They are legally consumed in most
countries, and over 100 countries have laws regulating their
production, sale, and consumption. In particular, such laws specify
the minimum age at
which a person may
legally buy or drink them.
This minimum age varies
between 16 and 25
years, depending upon
the country and the type
of drink. Most nations
set it at 18 years of age.
 ‘ MODERN BIOTECHNOLOGY

Modern biotechnology refers to a number of techniques that involve the

intentional manipulation of genes, cells and living tissue in a predictable and
controlled manner to generate changes in the genetic make-up of an organism
or produce new tissue. Examples of these techniques include: recombinant DNA
techniques (DNA or genetic engineering), tissue culture and mutagenesis.
Modern biotechnology began with the 1953 discovery of the structure of
deoxyribonucleic acid (DNA) and the way genetic information is passed from
generation to generation. This discovery was made possible by the earlier
discovery of genes (discrete, independent units that transmit traits from parents
to offspring) by Gregor Mendel. These discoveries laid the groundwork for the
transition from traditional to modern biotechnology. They made it possible to
produce desired changes in an organism through the direct manipulation of its
genes in a controlled and less time-consuming fashion in comparison to
traditional biotechnology techniques. These discoveries, coupled with advances
in technology and science (such as biochemistry and physiology), opened up the
possibilities for new applications of biotechnology which were unknown with
traditional forms.

1.‘Reproductive Technology
÷ ‘ Cross Marriage
is making a great impact on the lives of people
around the world, it could not be denied that marriage between
cultures is an undeniable result of the merging of cultures around the
world .This is more likely known as the cross-cultural marriage . The
meeting of two people of different cultures is not as impossible at
present times anymore compared to the past years of the human
history. This is the reason why the rate of people giving into marriage
although they are from different cultures increases in number every
year. Most of the ones engaging in this kind of marriage who are most
likely more involved in cross-cultural employments whereas they are
often granted the opportunity of meeting other people from other
countries.
m ‘ Tissue Culture
Tissue culture is the growth of tissues and/or cells separate from the
organism. This is typically facilitated via use of a liquid, semi-solid, or
solid growth medium, such as broth or agar. Tissue culture commonly
refers to the culture of animal cells and tissues, while the more
specific term plant tissue culture is being named for the plants.

p ‘ Artificial Insemination
Artificial insemination, or AI, is the process by which sperm is placed
into the reproductive tract of a female for the purpose of
impregnating the female by using means other than sexual
intercourse or natural insemination. In humans, it is used as assisted
reproductive technology, using either sperm from the woman's male
partner or sperm from a sperm donor (donor sperm) in cases where
the male partner produces no sperm or the woman has no male
partner (i.e., single women, lesbians). In cases where donor sperm is
used the woman is the gestational and genetic mother of the child
produced, and the sperm donor is the genetic or biological father of
the child.

‘ In Vitro Fertilization
J  fertilization (IVF) is a process by which egg
cells are fertilised by spermoutside the body,  . IVF is a major
treatment in infertility when other methods of assisted reproductive
technology have failed. The process involves hormonally controlling
the ovulatory process, removing ova (eggs) from the
woman's ovaries and letting sperm fertilise them in a fluid medium.
The fertilised egg (zygote) is then transferred to the
patient's uterus with the intent to establish a successful pregnancy.
The first successful birth of a "test tube baby", Louise Brown,
occurred in 1978. Robert G. Edwards, the doctor who developed the
treatment, was awarded the Nobel Prize in Physiology or Medicine in
 2010. Before that, there was a transient biochemical pregnancy
reported by Australian Foxton School researchers in 1953 and an
ectopic pregnancy reported by Steptoe and Edwards in 1976.

Y ‘ Cloning
Cloning in biology is the process of producing similar populations of
genetically identical individuals that occurs in nature when organisms
such as bacteria, insects or plants reproduce asexually. Cloning
in biotechnology refers to processes used to create copies
of DNA fragments (molecular cloning), cells (cell cloning), or
organisms. The term also refers to the production of multiple copies
of a product such as digital media or software.

HYDROPONIC and AEROPONIC SYSTEM

÷ ‘ Sand Culture Method
Sand is cheap and easily available. However, it is heavy, does not hold water very
well, and it must be sterilized between uses.‘

m ‘ Water Culture Method

Hydroponics (From the Greek hydro, Ú ,
and ponos,  ) is a method of
growing plants using mineral nutrient solutions, in
water, without soil. Terrestrial plants may be grown
with their roots in the mineral nutrient solution
only or in an inert medium, such
as perlite, gravel, mineral wool, or coconut husk.
 p ‘ Porous Material Culture Method
Porosity of subsurface soil is lower than in surface soil due to compaction by
gravity. Porosity of 0.20 is considered normal for unsorted gravel size material at
depths below the biomantle. Porosity in finer material below the aggregating
influence of pedogenesis can be expected to approximate this value. Soil
porosity is complex. Traditional models regard porosity as continuous. This fails
to account for anomalous features and produces only approximate results.
Furthermore it cannot help model the influence of environmental factors which
affect pore geometry. A number of more complex models have been proposed,
including fractals, bubble theory, cracking theory, Boolean grain process, packed
sphere, and numerous other models. See also Characterization of pore space in
soil.

RADIATION
÷ ‘ Food Preservation
Food preservation is the process of treating and handling food to stop or slow down
spoilage (loss of quality, edibility or nutritional value).Preservation usually involves
preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although
some methods work by introducing benign bacteria, or fungi to the food), as well as
retarding the oxidation of fats which cause rancidity. black preservation also includes
processes which inhibit natural discoloration that can occur during food preparation,
such as the enzymatic browning reaction in apples after they are cut. Many processes
designed to preserve food will involve a
number of food preservation methods.
Preserving fruit, by turning it into jam, for
example, involves boiling (to reduce the fruit͛s
moisture content and to kill bacteria, yeasts,
etc), sugaring (to prevent their re-growth) and
sealing within an airtight jar (to prevent
recontamination). There are many traditional
methods of preserving food that limit the
energy inputs and reduce carbon footprint.
 m ‘ Retard Budding and Ripeness of Fruit
Ripening is a process in fruits that causes them to become more palatable. In general, a
fruit becomes sweeter, less green,
and softer as it ripens. Even though
the acidity of fruit increases as it
ripens, the higher acidity level does
not affect its flavor, which can lead
to the misunderstanding that the
riper the fruit the Ú. This
curious fact is attributed to
the Brix-Acid Ratio.

p ‘ Mutant Producer
In biology and especially genetics, a mutant is an individual, organism, or new genetic
character, arising or resulting from an instance of mutation, which is a base-pair
sequence change within the DNA of a gene or chromosome of an organism resulting in
the creation of a new character or trait not found in the wild type. The natural
occurrence of genetic mutations is integral to the process of evolution. The study of
mutants is an integral part of biology, by understanding the effect that a mutation in a
gene has it is possible to establish the normal function of that gene. In some organisms
mutants can be created by gene targeting to assess the function of any given gene. This
experimental approach is called reverse genetics. For example, a collection of knockout
moss mutants can be used to identify genes with so far unknown functions.

GENE RECOMBINATION
a.‘The Making of Insulin
Insulin is a hormone that is central to regulating carbohydrate and fat metabolism in the
body. Insulin causes cells in the liver, muscle, and fat tissue to take up glucose from the
blood, storing it as glycogen in the liver and muscle. Insulin stops the use of fat as an
energy source by inhibiting the release of glucagon. When insulin is absent, glucose is
 not taken up by body cells and the body begins to use fat as an energy source or glucose
genesis; for example, by transfer of lipids from adipose tissue to the liver for
mobilization as an energy source. As its level is a central metabolic control mechanism,
its status is also used as a control signal to other body systems (such as amino
acid uptake by body cells). In addition, it has several other anabolic effects throughout
the body.

b.‘The Making of Transgenic Organism

Genetic modification involves the insertion or deletion of genes. When genes are
inserted, they usually come from a different species, which is a form of horizontal gene
transfer. In nature this can occur when exogenous DNA penetrates the cell membrane
for any reason. To do this artificially may require
attaching the genes to a virus or just physically
inserting the extra DNA into the nucleus of the
intended host with a very small syringe, or with
very small particles fired from a gene
gun. However, other methods exploit natural
forms of gene transfer, such as the ability
of î
 to transfer genetic material to
plants, or the ability of lent viruses to transfer
genes to animal cells.