Biology Class 10 Notes Chapter 17 Biotechnology Short Questions

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Biotechnology Biology Class 10 Notes Chapter 17 Short question

Table of Contents

Q.1) Write about any four products developed through fermentation.

Answer:
Fermentation products:
The following are the most consumed fermentation products worldwide:
1. Alcohol:
Alcohol is made as a result of the fermentation of a natural source of sugar with a catalyst, which is usually yeast. During fermentation, carbohydrates (starch and sugars) are the main source that is converted into carbon dioxide and ethyl alcohol. Alcohol is widely used in medicines.
2. Yoghurt:
Yogurt is lactic acid-containing milk fermented by bacteria. Lactose present in milk is converted to lactic acid during fermentation.
3. Bread:
Wheat dough is fermented to make bread. Fermentation plays an important role in softening the bread and is also responsible for its aroma. This fermentation is mainly carried out by yeast and sometimes by bacteria.
4. Cheese:
Cheese is formed when bacteria convert milk lactose into lactic acid due to which milk proteins are also coagulated. In this way, the milk changes into cheese.

Q.2) Name any four microorganisms used in biotechnology. Also, name the process in which they are used.

Answer:

1. Lactic acid fermentation is done by bacteria Lactobacillus and streptococcus which converts milk into yoghurt.
2. Saccharomyces cerevisiae (yeast) is used in the fermentation of alcohol which is used to make alcoholic products, ethanol fuel and bread.
3. Aspergillus is used in making formic acid which is used in dyeing, leather treatment and electroplating.
4. Bacillus is used in the production of acrylic acid which is used in the production of plastics.

Q.3) Why are vectors used in genetic engineering?

Answer:
Role of a vector in making recombinant DNA:
“In molecular cloning, a vector is a DNA molecule used as a vehicle to artificially carry foreign genetic material into another cell, where it can be replicated.”
The gene of interest is attached to a suitable vector (cloning vehicle), to carry the gene to the host organism. The most common vector used in genetic engineering is a plasmid. It is the extra-chromosomal circular DNA of E.coli.
Bacteriophages (viruses that can enter bacteria) are also used as vectors. The DNA of the vector is cut into fragments by the restriction endonucleases. Using the enzyme DNA ligase, the DNA fragments of the donor and vector are joined together. As a result, recombinant DNA is obtained.

Q.4) Write any five advantage of biotechnology in the field of agriculture.

Answer:
Advantage of biotechnology in the field of agriculture:
Some useful benefits of genetically modified plants are:

1. Improved nutritional quality
2. Better nitrogen fixation
3. Virus-resistance, herbicidal resistance, insect resistance and disease resistance varieties are developed
4. Enhanced efficiency to use minerals.
5. Transgenic (organism with modified genetic make-up) are developed, resulting in new species.

Q.5) How is yogurt produced through the use of biotechnology?

Answer:
Yoghurt is a product of lactic acid containing milk fermented by bacteria. Lactose present in milk is converted to lactic acid during fermentation.
Procedure:
The first step in the fermentation of lactic acid is similar to alcoholic fermentation. The glucose molecule is broken down into two molecules of pyruvic acid. In the second step, hydrogen is added to pyruvic acid which changes into lactic acid. This fermentation occurs in bacteria Lactobacillus and Streptococcus. Lactic acid fermentation done by bacteria is used in turn into yoghurt.

Q.6) The following diagram shows how a gene is transferred to the bacterial cell. Identify the structure labelled as 1 to 5.

Answer:
1: Piece of Chromosome
2: Donor’s Gene
3: Plasmid
4: Recombinant DNA
5: Genetically Modified Bacteria

bio — Biology Class 10 Notes Chapter 17 Biotechnology Short Questions 4

Biology 10 Notes to chapter 17 Long question

Biology Class 10 Notes Chapter 17 Biotechnology Short Questions

Q.1) Write a comprehensive note on the procedure of recombinant DNA technology.

Answer:
Recombinant DNA technology:
“Recombinant DNA technology involves the selection of DNA of one organism (donor) and its introduction to combine with the DNA of another organism (recipient). As a result, the recipient organism acquires the genetic abilities of the donor and is called the Genetically Modified Organism (GMO). The DNA that is a combination of genes from two different sources is called recombinant DNA.”
Bacterial cells have different kinds of enzymes. Some of these can cut DNA into fragments and others can join such fragments.
Example:
Restriction endonucleases:
Restriction endonucleases are involved in cutting DNA at specific sites. Hence they are called molecular scissors.
Ligase:
The enzyme DNA ligase acts like a paste molecule to join DNA fragments. Thus the restriction endonuclease and the DNA ligase are the basic tools required for genetic engineering.
Basic techniques of genetic engineering:
Basic techniques of genetic engineering are as follows.
1. Isolation of gene of interest:
The gene (DNA) of a donor organism or gene of interest is identified. It is then isolated from the chromosome of the donor by using restriction endonucleases.
2. Making recombinant DNA:
The gene of interest is attached to a suitable vector (cloning vehicle), to carry the gene to the host organism. The most common vector used in genetic engineering is a plasmid. It is the extra-chromosomal circular DNA of E.coli.
Bacteriophages (viruses that can enter bacteria) are also used as vectors. The DNA of the vector is cut into fragments by the restriction endonucleases. Using the enzyme DNA ligase, the DNA fragments of the donor and vector are joined together. As a result, recombinant DNA is obtained.
3. Gene cloning:
The recombinant DNA is introduced into the host bacterial cell. The host cell is treated with enzymes so that their cell wall becomes permeable for the recombinant DNA. The host bacterial cell continues to multiply with the foreign DNA or gene of interest. After a short time, this results in a colony of bacteria having the recombinant DNA. Each colony is grown separately to get a number of colonies having identical copies of recombinant DNA. This is called gene cloning.
As a result of the transfer of the donor’s gene into the bacteria, the bacteria are genetically modified. They start preparing the product by using the donor’s gene.

Q.2) How are single-cell proteins produced and what is their significance?

Answer:
Single-cell protein:
“The isolated protein or the total cell material from microorganisms like bacteria, yeast, filamentous fungi and algae used as food or feed is called single-cell protein (SCP).”
For centuries microorganisms have been widely used for the preparation of a variety of fermented foods. e.g. cheese, butter etc. Some microorganisms have long been used as food e.g. the blue-green alga, spirulina and fungi-like yeasts. Most recently, efforts have been made to produce microbial biomass using low-cost substrates. These are used as a portion of supplementary food for humans or as feed for animals.
Major source of single-cell protein:
Some of the major uses of SCP are as follows:

1. It is a rich source of protein (60 to 72%), vitamins, amino acids, minerals and crude fibres.
2. It is a popular healthy food.
3. It provides a valuable protein-rich supplement in the human diet.
4. It lowers the blood sugar level of diabetics and prevents the accumulation of cholesterol in the human body.

In many countries, however, people hesitate to use SCP as a major food source because of the following:

1. The high nucleic acid content (4 to 6% in algae, 6 to 10% in yeast of SCP) can cause health problems like uric acid formation and kidney stones.
2. Toxic or carcinogenic (cancer-causing) substances absorbed from microbial growth substrate may be present.
3. The slow digestion of microbial cell in the digestive tract may cause vomiting, indigestion and allergic reaction.

Q.3) What is a fermenter and how does it work?

Answer:
Fermentation:
In modern biotechnology, the term fermentation means the large-scale production of any product by the massive culture (population) of microorganisms.
Fermenter:
“A fermenter is an enclosed and sterilised vessel that maintains optimal conditions for the growth of a microorganism.”
Or
“Fermenter is a large container in which populations of microorganisms are grown to produce large quantities of products.”
Advantages of fermenter:
1. Fermenters (bioreactors) provide a suitable environment (temperature and pH etc.) for quick metabolism in microorganisms.
2. It provides a specialized medium in which all essential nutrients of microorganisms are present. When the raw material is added to the medium, microorganisms carry out metabolic reactions to make products.
3. Fermenters are used for the manufacture of many products e.g. medicines (Antibiotics), vaccines, interferons, hormones etc.
Types of fermenters:
1. Discontinuous (Batch) fermentation:
Procedure:
In this fermentation, the whole process is divided into batches. The tank of the fermenters is filled with raw materials and nutrients. The populations of microorganisms are added which performs fermentation and makes the products. During the reactions occurring in the fermenter, no microorganisms or nutrients are added or removed from the culture. The contents of the fermenter are taken out for further processing after the required time has elapsed. The fermenter is cleaned and the process is repeated.
2. Continuous fermentation:
Procedure:
In continuous fermentation, the exponential growth of microbes is maintained in the fermenter for prolonged periods of time. While the population of microorganisms is added to the fermenter once, raw material and nutrients are added continuously at regular intervals. Thus unlike batch fermentation (above) the continuous fermentation process never stops in between and it continues to run for a longer period. The fermentation products are also taken out continuously.

Q.4) Describe the advantages of using fermenters for getting products from a genetically modified organism.

Answer:
Advantages of a fermenter:

1. Fermenters have an auto control system so environmental changes cannot harm microbial growth.
2. Separation of products is easy and safe.
3. Inoculation of microbes is easy.
4. Wastage of materials in handling is minimized by fermenters.
5. They can be installed with ease and take up very little space.
6. Single fermenters can be used for the production of a wide range of products.
7. Fermenters enable the production of medical products, such as penicillin, Insulin, Erythromycin, Streptomycin, Griseofulvin (Antifungal antibiotic) and hundreds of other products from microbes.
8. Fermenters (bioreactors) provide a suitable environment (temperature and pH etc.) for quick metabolism in microorganisms.
9. It provides a specialized medium in which all essential nutrients of microorganisms are present. When the raw material is added to the medium, microorganisms carry out metabolic reactions to make products.
10. Fermenters are used for the manufacture of many products e.g. medicines (Antibiotics), vaccines, interferons, hormones etc.

Q.5) Describe how biotechnology is helping humankind in the fields of food and health.

Answer:
Achievements in the field of food and agriculture:
With respect to agriculture, modern biotechnology is seen as the second phase of the green revolution. Many genetically modified organisms (GMOs) have been produced. Some useful benefits of genetically modified plants are improved nutritional quality; better nitrogen fixation; virus-resistance; herbicidal resistance; insect resistance; disease resistance; and enhanced efficiency to use minerals. Details on some of these are provided below.
1. Resistance against herbicides:
Herbicide-resistant genes have been incorporated into many crops of soybean, corn, and cotton. Therefore, herbicides can be used around these plants to kill weeds without harming the crops.
2. Resistance against viruses:
Virus resistant traits have been introduced into many crops, including squashes, tomatoes, potatoes, tobacco etc. These plants are not affected by viruses and survive viral attacks.
3. Resistance against insects:
Widespread use of insecticides, fungicides and pesticides for crop protection has damaging effects on the environment. It is important to improve the control of pests by genetic means. Genetic engineers have introduced pest-resistant genes into several crops, including tomato and cotton. Such modified plants show resistance against pests. Achievements in health:
1. Human insulin:
Human insulin was the first genetic engineering product. In 1982, the human gene for insulin was inserted into a bacterium. Since then, the modified bacteria are providing large amounts of human insulin.
2. Hepatitis B vaccine:
A vaccine against hepatitis B virus has been produced from yeast through genetic modification.
3. Human growth hormone:
Human growth hormone was produced in genetically modified bacteria. It is used to treat dwarfism.
4. Interferon:
Interferon (anti-virus protein) is made in genetically modified bacteria.
5. Vaccine against foot and mouth disease:
A vaccine against foot and mouth diseases are being developed for foot-and-mouth disease, a highly contagious viral disease that infects cattle, sheep, and other animals.
6. Vaccine against coccidiosis:
A vaccine against coccidiosis (a parasitic disease of the intestinal tract of animals). This vaccine kills protozoan that causes coccidiosis.
7. Treatment of Trypanosomiasis:
Treatment of trypanosomiasis (sleeping sickness) may be possible through the use of biotechnological techniques. Trypanosomiasis is a parasitic infection transmitted by a fly in humans and other animals. Genetic engineers are doing research to develop such proteins which can kill the parasite of this disease.
8. Gene therapy:
Gene therapy enables the treatment of genetic disorders. Through this technique, genetic engineers treat genetic disorders by introducing a gene into the patient’s cells. It is being used to treat genetic disorders of the blood (e.g. thalassaemia).
9. Animal cloning:
Animal cloning has become possible due to biotechnology. Genetic engineers have successfully cloned mice, sheep, cows and other mammals. The basic idea behind the cloning of animals is to transfer the readymade DNA into the egg and create an identical organism. In this method, the genetic information from a cell of the animal to be cloned is transferred to an egg whose nucleus has been removed. Then the egg with the new genetic material is stimulated to divide and make a multicellular embryo. When this embryo is sufficiently developed, it is implanted into the uterus of a female host, who acts as its surrogate mother. The rest of the development of the embryo happens just like a normal organism. When the development is complete, the new animal is the exact clone of the parent whose nucleus was used. Dolly the sheep was cloned using this process by the Roslin Institute in Scotland in 1977.