21. Biotechnology and genetic engineering

21.1 Biotechnology and genetic engineering 

Core 

1. State that bacteria are useful in biotechnology and genetic modification due to their rapid reproduction rate and their ability to make complex molecules 

Supplement 

2. Discuss why bacteria are useful in biotechnology and genetic modification, limited to: 

(a) few ethical concerns over their manipulation and growth 

(b) the presence of plasmids.

21.2 Biotechnology

Core

1. Describe the role of anaerobic respiration in yeast during the production of ethanol for biofuels 

2. Describe the role of anaerobic respiration in yeast during bread-making 

3. Describe the use of pectinase in fruit juice production 

4. Investigate and describe the use of biological washing powders that contain enzymes 

Supplement 

5. Explain the use of lactase to produce lactose-free milk 

6. Describe how fermenters can be used for the large-scale production of useful products by bacteria and fungi, including insulin, penicillin and mycoprotein 

7. Describe and explain the conditions that need to be controlled in a fermenter, including: temperature, pH, oxygen, nutrient supply and waste products 

21.3 Genetic engineering

Core

1. Describe genetic modification as changing the genetic material of an organism by removing, changing or inserting individual genes Supplement 

2. Outline the process of genetic modification using bacterial production of a human protein as an example, limited to: 

(a) isolation of the DNA making up a human gene using restriction enzymes, forming sticky ends 

(b) cutting of bacterial plasmid DNA with the same restriction enzymes, forming complementary sticky ends 

(c) insertion of human DNA into bacterial plasmid DNA using DNA ligase to form a recombinant plasmid 

(d) insertion of recombinant plasmids into bacteria (specific details are not required) 

(e) multiplication of bacteria containing recombinant plasmids 

(f) expression in bacteria of the human gene to make the human protein 

3. Outline examples of genetic modification: 

(a) the insertion of human genes into bacteria to produce human proteins 

(b) the insertion of genes into crop plants to confer resistance to herbicides 

(c) the insertion of genes into crop plants to confer resistance to insect pests 

(d) the insertion of genes into crop plants to improve nutritional qualities 

Supplement

4. Discuss the advantages and disadvantages of genetically modifying crops, including soya, maize and rice