Biotechnology Notes PDF

Biotechnology \*This may result in the condition called Klinefelter syndrome. (22X + 22XY) \*Mutation refers to the change in the DNA sequence or genes. \*Down syndrome is condition that is characterized by a flattened face, especially the bridge of the nose, almond-shaped eyes that slant up, a...

Biotechnology \*This may result in the condition called Klinefelter syndrome. (22X + 22XY) \*Mutation refers to the change in the DNA sequence or genes. \*Down syndrome is condition that is characterized by a flattened face, especially the bridge of the nose, almond-shaped eyes that slant up, a short neck, small ears, and a tongue that tends to stick out of the mouth. \*What probably marked the beginning of biotechnology? (When man started to have a sedentary lifestyle and began to domesticate animals and propagate plants.) \*What do you call the complex set of enzymes in the stomach of ruminant animals that are used in cheese-making to separate the milk into solid curds and liquid whey? (Rennet) \**Pseudomonas aeruginosa, Acinetobacter baumanii,* and many other types of bacteria were discovered to have potential use in solving oil spills. \*Aging is the process in which the cheese undergoes continuous fermentation or ripening over a period of time. \* Avery and his colleagues' experiment proved that the transforming agent in Griffith\'s experiment was DNA, whereby proteinase, RNase, and DNase enzymes were used. \*Erwin Chargaff analyzed the base composition of DNA from different organisms and later determined the complementary base pairing in which adenine always paired with thymine and cytosine with guanine. According to him, a DNA molecule contains the same number of adenine and thymine and the same number also of cytosine and guanine. \*The process of making an exact copy of DNA involves unzipping/breaking of the double strands of nucleotides. The enzymes responsible for this event is DNA helicase. \*In the 20^th^ century, there was faster development or progress in biotechnology. This faster development could be attributed to the: (1)discovery of the structure and composition of DNA; (2) invention of sophisticated instruments and equipment; and (3) discovery of enzymes that can be used in the manipulation of DNA through genetic engineering. \*Acidification is a step in cheese making which is done by adding a starter culture to milk and changing the sugar lactose of milk into a substance that causes the milk to turn from liquid to solid. \*Edward Jenner was credited for discovering the process of vaccination which is used in providing acquired immunity against pathogens. Vaccine production falls under Red Biotechnology. \*DNA is often referred to as the code of life because it contains the information needed to form and control the physical makeup and chemical processes of an organism. \* In making coco vinegar, you have to cover the transparent bottle with a cheesecloth instead of an ordinary bottle cap to allow gas to pass through to make the process easier. \*DNA replication needs to occur to continuously pass the genetic information from generation to generation. *\*Aspergillus oryzae*, is a fungus which serves as natural culture starter for the fermentation process of soy sauce. \* Cloning is another biotechnology process used in the reproduction of new organisms from tissues or genetic material. Dolly, the Sheep is name of the first cloned mammal and Ian Wilmut performed cloning process to produced it. \*Bacteriophage is a spidery-looking virus that specifically infects and replicates within a bacterial cell. \* *Bacillus thuringiensis* is a bacterium that has been developed into microbial pesticides to control pests and insect-carrying disease- causing organisms. \*The correct sequence of steps in making white cheese is Acidification -- Coagulation - Curds and Whey -- Salting -- Shaping -- Ripening. \*Alcoholic fermentation begins with the breakdown of glucose into pyruvate. It is performed by yeasts and produced alcohol and released carbon dioxide. \*Nucleic acid is described as an informational macromolecule because DNA carries the set of codes needed for protein synthesis. \*Cheese and soy sauce are called slow food because they take a longer period of time of fermentation before they are produced. \* Yeasts are microbes that are commonly used in biotechnology. They are used in baking as a leavening agent, degrade heavy metals and other explosive materials, and genetically engineered to use in agricultural residues, paper wastes, and wood chips. \* Yeasts are used in the baking and brewing industries. Baker\'s yeasts focused more on carbon dioxide, while brewer's yeasts on alcohol & carbon dioxide. \* Herbert Boyer and Stanley Cohen started the age of modern biotechnology by introducing recombinant DNA Technology. \* Karl Ereky is a Hungarian Agricultural engineer who coined the term \"biotechnology\" in 1919 to describe the merging of biology and technology in the production of goods and services that are valuable to man. \*Deoxyribonucleic acid (DNA) is the genetic material of the cell. The double helix nature of DNA was discovered by Watson and Crick. \*Hershey and Chase\'s experiment proved that viral DNA takes over the cellular function of the host cell once the DNA is injected into the cell. \*DNA has a double helix structure. With two strands of nucleotides that are antiparallel. Its nitrogen bases are adenine, thymine, cytosine, and guanine, and its building unit nucleotide is composed of phosphate, deoxyribose sugar, and a nitrogenous base. \*Biotechnology is the use of living organisms or compounds obtained from living organisms to produce products that are valuable to man. Based on this definition, wild animals are NOT products of biotech. \*Traditional biotechnology refers to the conventional techniques that have been applied for centuries to produce beers, wines, cheeses, and bread. Fermentation is a traditional biotech process that is used to produce the said products. \* Plant breeding, production of cheese, bread, beer, and wine, and domestication of animals are processes that belong to traditional biotechnology, while insertion of a portion of a gene into a bacterium is an example of modern biotech process. \*Alcoholic fermentation is used in the bread-making process. Carbon dioxide is responsible for making bread rise. \*Fermentation is a metabolic process of converting carbohydrates into acid or alcohol. *\*Acetobacter xylinum* is a microbe that is involved in nata de coco making. \*The historical events in the development of biotechnology from the oldest event to the most recent. is : domestication - vaccination -- Pasteurization -- cloning \* In soy sauce making, dried chili is added to the brine solution in order to prevent the formation of excessive molds. \*Given below are the steps in making coco vinegar from the first to the last step. I. Filter the coconut water using a cheesecloth then place it in a cooking pan. IV. Cool the heated mixture and then add yeast. II\. Dissolve sugar into the filtered coconut water. V. Transfer the mixture to a clear transparent bottle, cover it, III\. Heat the mixture of coconut water and sugar for 20 minutes. and place it in a safe place for 2 to 4 weeks. \*The following are the preliminary steps in cheese making from the first to the last step. I. Heat the milk and add salt. II\. Add vinegar and lemon to the mixture. III\. Remove the mixture from the stove and let it cool for 15-30 minutes. IV\. Strain the mixture to separate the curd from the whey. V. Put and shape/mold the cheese on the banana leaves. VI\. Wrap the cheese with the banana leaves and refrigerate it for a day. \*Bacteriophages are microbes that are used as alternatives to antibiotics and biocontrol agents in agriculture and petroleum industries? \*Below are complementary strands of DNA (Take note of the base-pairing in DNA: A pairs with T and C pairs with G. The 2 strands are antiparallel, one strand runs in 5' to 3' direction, while the other strand runs in 3' to 5' direction.) 3\' -TTACTAAGCCGA- 5\' 5\' -AATGATTCGGCT- 3\' \*DNA contains the information required in protein synthesis. During transcription, this information is copied by the mRNA. If the information stored in the DNA strand is TACGCTAATCCT, below is the mRNA that copied that information. AUGCGAUUAGGA The genetic Code Chart +-----------+-----------+-----------+-----------+-----------+-----------+ | | **Second | **Third** | | | | | | Base** | | | | | | | | **Base** | | | | +===========+===========+===========+===========+===========+===========+ | | **U** | **C** | **A** | **G** | | +-----------+-----------+-----------+-----------+-----------+-----------+ | **U** | Phenylala | Serine | Tyrosine | Cysteine | **U\ | | | nine | (Ser) | (Tyr) | (Cys) | C\ | | | (Phen) | | | | A** | | | | Serine | Tyrosine | Cysteine | | | | Phenylala | | | | **G** | | | nine | Serine | Ochre | Opal | | | | | | (Stop) | (Stop) | | | | Leucine | Serine | | | | | | (Leu) | | Amber | Tryptopha | | | | | | (Stop) | n | | | | Leucine | | | (Trp) | | +-----------+-----------+-----------+-----------+-----------+-----------+ | **C** | Leucine | Proline | Histidine | Arginine | **U** | | | | (Pro) | (His) | (Arg) | | | | Leucine | | | | **C** | | | | Proline | Histidine | Arginine | | | | Leucine | | | | **A** | | | | Proline | Glutamine | Arginine | | | | Leucine | | (Glu) | | **G** | | | | Proline | | Arginine | | | | | | Glutamine | | | +-----------+-----------+-----------+-----------+-----------+-----------+ | **A** | Isoleucin | Threonine | Asparagin | Serine | **U** | | | e | (Thr) | e | (Ser) | | | | (Ile) | | (Asn) | | **C** | | | | Threonine | | Serine | | | | Isoleucin | | Asparagin | | **A** | | | e | Threonine | e | Arginine | | | | | | | ( Arg) | **G** | | | Isoleucin | Threonine | Lysine | | | | | e | | (Lys) | Arginine | | | | | | | | | | | Methionin | | Lysine | | | | | e | | | | | | | (Met) | | | | | | | | | | | | | | START | | | | | +-----------+-----------+-----------+-----------+-----------+-----------+ | **G** | Valine | Alanine | Aspartic | Glycine | **U** | | | (Val) | (Ala) | acid | (Gly) | | | | | | (Asp) | | **C** | | | Valine | Alanine | | Glycine | | | | | | Aspartic | | **A** | | | Valine | Alanine | acid | Glycine | | | | | | | | **G** | | | Valine | Alanine | Glutamic | Glycine | | | | | | acid | | | | | | | (Glu) | | | | | | | | | | | | | | Glutamic | | | | | | | acid | | | +-----------+-----------+-----------+-----------+-----------+-----------+ \*The cells need to make protein to continuously perform their activities. If the strand of mRNA that carries the information in making a protein is AUGGCAUUUACGUGA, what is the sequence of amino acids in the synthesized protein molecule? (Note: Use the attached Genetic Code Chart) \*The correct sequence of the three strands of DNA from the beginning strand, middle strand, and end strand. (Please refer to the Genetic Code Chart above.) DNA strand 1. ACC (Middle) DNA strand 2. ATT (End segment) DNA strand 3. TAC (Beginning) \*Statement that is true for transcription and translation. (Transcription involves the synthesis of mRNA while translation involves the synthesis of proteins.) \* Based on the Central Dogma of Molecular Genetics, the correct sequence of expression of genetic information is from DNA to RNA to protein