Biotechnology Grade 8 - Traditional Biotechnology Techniques PDF

# Biotechnology - Grade 8 ## Quarter 2 - Module 2: Traditional Biotechnology Techniques **Alternative Delivery Mode** **First Edition, 2020** **Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the...

# Biotechnology - Grade 8 ## Quarter 2 - Module 2: Traditional Biotechnology Techniques **Alternative Delivery Mode** **First Edition, 2020** **Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.** **Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.** **Published by the Department of Education** **Secretary: Leonor Magtolis Briones** **Undersecretary: Diosdado M. San Antonio** ## Junior HS Module Development Team **Author** : Olga S. Medina **Co-Author - Content Editor:** : Cristina C. Samaniego **Co-Author - Language Reviewer:** : Ma. Katherine C. Rivero **Co-Author - Illustrator** : Olga S. Medina **Co-Author - Layout Artist** : Neri D. Mangalindan **Co-Author - Team Leader** : Cristina C. Samaniego ## Division Management Team **Schools Division Superintendent** : Romeo M. Alip, PhD, CESO V **OIC-Asst. Schools Division Superintendent** : William Roderick R. Fallorin, CESE **Chief Education Supervisor, CID** : Milagros M. Peñaflor, PhD **Education Program Supervisor, LRMDS** : Edgar E. Garcia, MITE **Education Program Supervisor, AP/ADM** : Romeo M. Layug **Education Program Supervisor, Learning Area** : Edwin Riel Bermillo **Project Development Officer II, LRMDS** : Joan T. Briz **Division Librarian II, LRMDS** : Rosita P. Serrano **Printed in the Philippines by Department of Education - Schools Division of Bataan** **Office Address:** Provincial Capitol Compound, Balanga City, Bataan **Telefax:** (047) 237-2102 **E-mail Address:** [email protected] # What I Need to Know This module was designed and written to help you familiarize and be able to discuss the different processes or techniques in traditional Biotechnology such as in making cheese, soy sauce, vinegar, nata de coco and more. 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. # What I Know Choose the letter of the correct answer. Write your answer in a separate sheet of paper. 1. Which of the following does **NOT** occur in fermentation? * Energy is released. * Sugar is broken down * Oxygen is formed. * Carbon dioxide is produced. 2. It is the process by which traits are handed down over time. * Plant selection * Selective breeding * Animal selection * Natural selection 3. Why is yeast added to dough of bread? * to preserve the dough * to inhibit the growth of bacteria * to produce gases * to produce lactic acid 4. Who introduced the concept of natural selection? * Charles Darwin * Alexander Fleming * Gregor Mendel * Louis Pasteur 5. Which organism undergoes alcoholic fermentation? * yeast * animals * bacteria * lactobacillus For numbers 6-7, refer to the figure to answer the questions below. *A* Glucose -> Pyruvic acid -> Carbon dioxide *B* Glucose -> Pyruvic acid -> Lactic acid -> 2 ATP *C* Glucose -> Pyruvic acid -> Carbon dioxide + Ethyl alcohol -> 2 ATP. 6. Which is the pathway for lactic acid fermentation? * A * B * C * B and C 7. Which is the pathway for alcoholic fermentation? * A * B * C * B and C 8. What is the scientific name of the first fungi used for the isolation of antibiotics? * Penicillium notatum * Penicillin * Mold * Staphylococcus bacteria 9. Which of the following methods is used to selectively breed desirable traits in a population of crops? * Natural selection * Mutation * Hybridization * Genetic modification 10. Which is **NOT** TRUE about cross-breeding? * Cross-breeding includes two different species. * Cross-breeding includes two the same species. * Cross-breeding produces offspring. * Cross-breeding includes two different breeds. 11. What was the first name of antibiotic penicillin? * juice * mold * green mold * mold juice 12. Which animal do you think was first domesticated? * dog * cat * sheep * pig 13. The domestication of plants and subsequent breeding has given rise to different familiar crops, even they came from the same species. This is possible because of * Genetic modification * Vertical selection * Traditional breeding * DNA transfer 14. How does livestock differ from other domesticated animals? * Livestock are raised for food and legally cannot be labeled as pets. * Livestock are raised for food and other consumer products * Livestock must always be housed in pens on farms, ranches, or in zoos. * Livestock have less commercial value compared to pets. 15. What processes of conventional breeding for crop plants involve? * Vertical selection * Use of pesticides * Controlled crosses * Use of organic farming techniques # Lesson 1: Traditional Biotechnology Techniques ## What's In In the previous module 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. **Compare and contrast traditional biotechnology with modern biotechnology.** **Traditional Biotechnology** * It involves manipulation of genes and living tissues in controlled environment * It involves use of natural organisms to create or modify food for human use **Modern Biotechnology** * Breeding animals * Genome analysis * DNA profiling * Breeding of crops # What's New 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. **Can you identify and name some of these domesticated and bred plants and animals? Write your answer in a sheet of paper.** ## Domestication Timeline | Time period | Species | | :--- | :--- | | 10,000 BC | Dog, Chick, Peas, Beans | | 9,800 BC | Wheat | | 8,500 BC | Barley | | 7,000 BC | Cattle, Sheep, Goats | | 6,800 BC | Rice | | 3,000 BC | Horse, Cat | ## What is it 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." 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. 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. 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.1 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. 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. 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**. 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**. 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. # What's More 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. 2 Animal Selective Breeding 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. 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. ### 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. 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. 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 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. 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. # What's More 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. ## 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 **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. Add 1 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. # What is It C. 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." 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. 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. 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. 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. When bakers add yeast to bread dough, the yeast breaks down the sugars in the dough. While this happens, carbon dioxide gas is released. The escaping carbon dioxide makes the bread rise. When winemakers add yeast to grape juice, the yeast changes the juice's sugar into alcohol. Beer is another drink made through the fermentation caused by yeast. People eat many other fermented foods. Cheese comes from milk or cream that has been fermented by bacteria. Soy sauce is made from fermented soybeans. As meat ages it becomes more tender. This is also due to fermentation. In addition, scientists use fermentation to make certain drugs and vitamins. The drug penicillin is made through fermentation caused by mold. # What's More ## Leavening of bread Look at the table below. Can you identify some common ingredients of the three different brands of loaf breads? | Bread Type | Ingredients | | :--- | :--- | | Dave's Killer Bread: Cracked Wheat | Organic Whole Wheat (Organic Whole Wheat Flour, Organic Whole Cracked Wheat), Water, Organic Dried Cane Syrup (sugar), Organic Vital Wheat Gluten, Organic Oat Fiber, Organic Expeller-pressed Canola Oil, Organic Molasses, Yeast, Sea Salt, Organic Cultured Wheat. | | Rudi's Organic 100% Whole Wheat | Organic Whole Wheat Flour, Water, Organic Cracked Wheat, Organic Brown Sugar, Organic Wheat Gluten, Organic Wheat Bran, Yeast, Organic High Oleic Sunflower and/or Safflower Oil, Sea Salt, Organic Vinegar, Organic Oat Flour, Organic Molasses, Cultured Organic Wheat Starch, Organic Barley Malt, Ascorbic Acid, Natural Enzymes. | | Ezekiel Sesame Sprouted Bread | Organic Sprouted 100% Whole Wheat, Filtered Water, Organic Sprouted Barley, Organic Sprouted Millet, Organic Malted Barley, Organic Sprouted Lentils, Organic Sprouted Soybeans, Organic Sprouted Spelt, Fresh Yeast, Organic Wheat Gluten, Sea Salt, Organic Sesame Seeds. | ## 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. # What is It 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. # D. Pasteurization 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. 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). 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. 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. 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. 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. 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. Examples of newer commercial pasteurization processes include high-pressure processing (HPP or pascalization), microwave volumetric heating (MVH), and pulsed electric field (PEF) pasteurization. ## Alcoholic and Lactic Acid Fermentation Based from the data above "A CHEESE AND A WINE PARTY", complete the table below. | Raw Material | Microorganism | End Product | Type of Fermentation | | :--- | :--- | :--- | :--- | | Milk | Bacteria | Amasi | Lactic acid fermentation | | Plant Sugars | Yeast | Alcohol | Alcoholic fermentation | | Grapes | Yeast | Wine | Alcoholic fermentation | | Maize or Sorghum | Yeast | Traditional Beer | Alcoholic fermentation | ## 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? * Chinese people * Lazzaro Spallanzani * Nicolas Appert * Peter Durand 5. Give 3 examples of newer commercial pasteurization processes. # E. Antibiotic Production Read the selection PENICILLIN: THE TRUTH and answer the questions below. ### Penicillin: The Truth Sir Alexander Fleming discovered penicillin (in 1928) after leaving some petri dishes with bacteria on, in a sink in his laboratory, whilst he went on a 2-week holiday. When he returned, he noticed a clear halo surrounding the yellow-green growth of a mold that had accidentally contaminated the plate. 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. Later, as the temperature rose, the Staphylococcus bacteria grew, covering the entire plate, except for the area surrounding the moldy contaminant. Fleming correctly deduced that the mold must have released a substance that had inhibited the growth of the bacteria. He discovered that the antibacterial substance was not produced by all molds, only by strain of Penicillium notatum. Although he could not isolate it without killing the mold, he named the active substance "penicillin". 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. 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. 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. 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. ## 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? # What I Have Learned 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 | | ### Elaboration Strategies: * Give an example of the word * Give a non-example of the word * Create clues about attributes of the word * Create a question about the word * Create a simile or metaphor using the word * Use the word in a different way from the original text * Give synonyms for the word * Give antonyms for the word * Create a short story together using the words * Draw a quick picture or symbol of the word * Explain how the word relates to your life * Give additional information about the word (more facts) * Paraphrase what the word means * Create a different sentence for the word * Explain how this word relates to the world currently # What I Can Do Read different materials to gain more insights on the different techniques of traditional biotechnology. Work with a family member and fill in the table below. | Traditional biotechnology techniques | Two examples (at least one local) | Useful | Harmful | | :--- | :--- | :--- | :--- | | Fermentation | | | | | Plant selective breeding | | | | | Animal selective breeding | | | | # Assessment Choose the letter of the correct answer. 1. What does it mean for something to be anaerobic? * It requires CO2 * It does not require CO2 * It does not require oxygen * It requires oxygen 2. Which is an example of selective breeding? * A giraffe's long neck. * Clipping a horse's tail so it's not too long. * Training a horse to run faster. * Cross breeding a Labrador retriever with a poodle 3. Why is yeast added to dough of pandesal? * to preserve the dough * to inhibit the growth of bacteria * to produce gases * to produce lactic acid 4. Selective breeding is where \_\_\_\_\_ decides which traits should be passed on. * nature * a human * traits * evolution 5. Fleming had discovered the first antibiotic. Antibiotics prevent the growth of * mold * bacteria * fungi * viruses 6. Which of the following is NOT made by fermentation * Gas containing ethanol * Bread * Yogurt * Lotion 7. Which animal do you think was first domesticated? * dog * cat * sheep * pig 8. How can farmers best use selective breeding to increase mango production? * By limiting the number of trees growing so they can have more space. * By choosing trees that are the largest in size. * By increasing the amount of water and fertilizer the trees receive. * By choosing trees that consistently have the most mangoes. 9. What process was used to arise all of the varieties of corn we have today? * Genetic modification * Vertical selection * Traditional breeding * DNA transfer 10. \_\_\_\_\_ is the name of the process invented by Louis Pasteur for the preservation of milk. * Refrigeration * Pasteurization * Canning * Pickling 11. What does it take for plant to be domesticated? * produce small seed * must grow in specific climate * produce small number of seed * must taste good 12. What is/are the purpose/s of domestication? * to produce food * for work * for companion 13. Fleming named the chemical that prevented bacterial growth penicillin because * that was the name of the bacteria it killed * it was his mother's maiden name * His son chose that name for it * It was the name for the mold that produced it 14. The mayonnaise you brought at the store says it was made with pasteurized eggs. What is pasteurization? * Pasteurization able to kill all bacteria. * Pasteurization gets rid of all microorganisms. * Pasteurization is not useful method of preventing food spoilage. * Pasteurization uses heat to kills most pathogens responsible for food spoilage. 15. What are the basic premise behind pasteurization? * Heat kills most pathogens * Inactivates proteins * Inactivates enzymes for food spoilages # Additional Activities ## Flower Power This organizer aims to enumerate the topics that have learned about traditional biotechnology techniques. Write the main topic at the center with description and put the subtopics or information on the petals of the flower.