Trends in Biotechnology

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Trends in Biotechnology

• Week 1 - What is biotechnology?
• Summary

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• Biotechnology
• uses living organisms or substances from those
  organisms, to
• make or modify a product,
• improve plants or animals,
• develop microorganisms for specific uses.

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• Many things in organisms are affected by genes.

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• Biotechnology is multidisciplinary, covering many
  areas.

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• There are many applications of biotechnology.

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• In the past people used living organisms without
  really understanding why things happened.
• Eg selective breeding of plants and animals

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• Fermentation was widely used to make bread,
  kimchi, winie, beer, yoghurt, cheese, makgeolli,
  and soy sauce.
• It is a microbial process which enzymatically
  changes organic compounds.
• Fermentation was used for years without knowing
  the processes.

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• In 1680, Anton van Leeuwenhoek looked at samples
  of fermenting yeast under a microscope.
• Between 1866 and 1876, Pasteur finally showed
  that yeast and other microbes were responsible
  for fermentation.

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• Classical and modern biotechnology has improved
  fermentation. Many new and important compounds
  can be produced.
• The amount of fermentation products increased
  greatly from 1900 to 1940.

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• Industrial fermentation was developed to make
  glycerol, acetone, butanol, lactic acid, citric
  acid, and yeast biomass.
• Aseptic (???) techniques improved industrial
  fermentation by the 1940s, as well as the control
  of nutrients, aeration, methods of sterility, and
  product purification.
• The modern fermenter, also called a bioreactor,
  was developed to mass-produce antibiotics such as
  penicillin and others.

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• 4. Now, many chemicals are produced
• a) Amino acids.
• b) Pharmaceutical compounds such as
  antibiotics.
• Many chemicals, hormones, and pigments.
• Enzymes with a large variety of uses.
• e) Biomass for commercial and animal
  consumption (such as single-cell protein).

13

• Biotechnology
• uses living organisms or substances from those
  organisms, to
• make or modify a product,
• improve plants or animals,
• develop microorganisms for specific uses.

14

• Biotechnology
• uses living organisms or substances from those
  organisms, to
• make or modify a product,
• improve plants or animals,
• develop microorganisms for specific uses.

15
(No Transcript)
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(No Transcript)
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• Many things in organisms are affected by genes.

18

• Many things in organisms are affected by genes.

19

• Biotechnology is multidisciplinary, covering many
  areas.

20

• Biotechnology is multidisciplinary, covering many
  areas.

21

• There are many applications of biotechnology. Is
  is used in multiple ways.

22

• There are many applications of biotechnology.

23

• In the past people used living organisms without
  really understanding why things happened.
• Eg selective breeding of plants and animals

24

• In the past people used living organisms without
  really understanding why things happened.
• Eg selective breeding of plants and animals

25

• Fermentation was widely used to make bread,
  kimchi, winie, beer, yoghurt, cheese, makgeolli,
  and soy sauce.
• It is a microbial process which enzymatically
  changes organic compounds.
• Fermentation was used for years without knowing
  the processes.

26

• Fermentation was widely used to make bread,
  kimchi, winie, beer, yoghurt, cheese, makgeolli,
  and soy sauce.
• It is a microbial process which enzymatically
  changes organic compounds.
• Fermentation was used for years without knowing
  the processes.

27

• In 1680, Anton van Leeuwenhoek looked at samples
  of fermenting yeast under a microscope.
• Between 1866 and 1876, Pasteur finally showed
  that yeast and other microbes were responsible
  for fermentation.

28

• In 1680, Anton van Leeuwenhoek looked at samples
  of fermenting yeast under a microscope.
• Between 1866 and 1876, Pasteur finally showed
  that yeast and other microbes were responsible
  for fermentation.

29

• Classical and modern biotechnology has improved
  fermentation. Many new and important compounds
  can be produced.
• The amount of fermentation products increased
  greatly from 1900 to 1940.

30

• Classical and modern biotechnology has improved
  fermentation. Many new and important compounds
  can be produced.
• The amount of fermentation products increased
  greatly from 1900 to 1940.

31

• Industrial fermentation was developed to make
  glycerol, acetone, butanol, lactic acid, citric
  acid, and yeast biomass.
• Aseptic (???) techniques improved industrial
  fermentation by the 1940s, as well as the control
  of nutrients, aeration, methods of sterility, and
  product purification.
• The modern fermenter, also called a bioreactor,
  was developed to mass-produce antibiotics such as
  penicillin and others.

32

• Industrial fermentation was developed to make
  glycerol, acetone, butanol, lactic acid, citric
  acid, and yeast biomass.
• Aseptic (???) techniques improved industrial
  fermentation by the 1940s, as well as the control
  of nutrients, aeration, methods of sterility, and
  product purification.
• The modern fermenter, also called a bioreactor,
  was developed to mass-produce antibiotics such as
  penicillin and others.

33

• 4. Now, many chemicals are produced
• a) Amino acids.
• b) Pharmaceutical compounds such as
  antibiotics.
• Many chemicals, hormones, and pigments.
• Enzymes with a large variety of uses.
• e) Biomass for commercial and animal
  consumption (such as single-cell protein).

34

• 4. Now, many chemicals are produced
• a) Amino acids.
• b) Pharmaceutical compounds such as
  antibiotics.
• Many chemicals, hormones, and pigments.
• Enzymes with a large variety of uses.
• e) Biomass for commercial and animal
  consumption (such as single-cell protein).