Transcript early biotech E

EARLY USES OF
BIOTECHNOLOGY
Fermentation of Bread
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• Began around 6000 BC
• Yeast cells turn carbohydrates into
alcohol and CO2
• Balance: sugar versus salts and fats
• Egypt first place to use yeast (bread
seen as a luxury)
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Fermentation of Bread cont.
• 3 stages: alcoholic, acetic, putrefactive
• Yeast: collection of living organisms in
fungi family; requires warmth, moisture,
and food
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Fermentation of Bread cont.
• Fermentation: process of making
energy in a cell with no oxygen present
• Main Purposes:
1. Enrich diet
2. Preserve food
3. Detoxify food
4. Decrease cooking times and fuel
requirements
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Penicillin
•Discovered by Alexander Fleming in 1928.
•A blue-green mold on a Staphylococcus
plate culture was inhibiting bacterial growth
and lysing the bacteria.
•He discovered that it was a Penicillium mold.
•Most effective against Gram-positive
bacteria.
•Fleming didn’t think it could last long enough
in the human body to be effective in killing off
bacteria.
• Sir Flemming
Uses in World War II
• Saved and estimated 12-15% of lives.
• There was difficulty in manufacturing it in large numbers
so the availability was limited.
• During that time 80% of penicillin was secreted during
the first 3 or 4 hours so doctors would collected the urine
of patients being treated so the penicillin could be
isolated and reused.
• The molecule Probenecid increased concentration and
prolonged the activity of the penicillin.
Mass Produce
• A team research scientists at Oxford University led by Howard
Florey, including Ernst Boris Chain and Norman Heatley
discovered a method of mass producing penicillin.
• By 1945 producing penicillin was an industrial process for the
allies in World War II.
• 'People sometimes think that I and the others worked on
penicillin because we were interested in suffering humanity. I
don¹t think it ever crossed our minds about suffering humanity.
This was an interesting scientific exercise, and because it was
of some use in medicine is very gratifying, but this was not the
reason that we started working on it.’ - Florey
Moldy bean curds as
antibiotics to treat boils
By Carl Erik Hagen
Boils
• What is a boil?
• How are boils formed?
• Who is at risk of getting boils?
Moldy bean curds
• Antibiotics
• The Chinese
• Penicillin
First Vaccines Developed
Rabies and Smallpox
By: Lexi Walston
Biotechnology
Rabies
• Louis Pasteur began experimenting and developed the first
vaccine.
• He was born December 27th 1822
• Rabies is spread by a bite or scratch from an infected animal, or
it can be passed by saliva
• He tested his first treatment on a boy named Joseph Meister
who had been bitten.
• He used a weak virus of rabies and injected it into the boy
hoping that it would fight off the rabies. It had worked the boy
lived a long healthy life after.
• After this success vaccinations were made they consisted of a
series of 23 shots in the abdomen. Now it is 6 shots and they
are less painful and they are injected in the arm.
Smallpox
• Smallpox is a highly contagious viral disease that is
sometimes fatal if not treated.
• Edward Jenner developed the vaccine by using
cowpox fluid.
• To prevent this a small amount is injected into your
body creating anti bodies. Then when you come in
contact with the virus your body will create more anti
bodies at a fast rate.
• There is no cure for smallpox. Once in your system
you can only use supportive medical care
• Smallpox
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Rabies
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Fuel-Alcohol
• The same general
method as
producing alcohol
for beverages
• The use of enzymes
are to ferment the
starch’s sugars into
ethanol
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Enzymes
• Newly developed liquefaction enzymes from
Novozymes (Termamyl SC or Liquozyme SC)
are able to work at lower calcium ion and pH
levels, making them much more robust.
• This allows them to work efficiently under the
conditions found in dry-milling whereas
previous generations of enzymes often
resulted in inconsistent starch conversion.
Yogurt and Cheese
Delicious examples of
fermentation
What is Cheese? How do you
make it?
• Cheese is made of three main ingredients:milk,
vinegar, and salt.
• In order to make cheese, you need to curdle the milk
to turn it into whey. Bacterial cultures are used to
speed up the curdling process. Swiss and Italian
cheeses are made with these bacterial cultures,
which make the holes in the cheeses. The pH of the
milk changes, which causes it to solidify and become
acidic.
YOGURT!
• Yogurt is made basically the same way as cheese. It
is soured milk that becomes solid. Yogurt bacteria
such as Lactobacillus bulgaricus and
Streptococcus thermophilus ferment the
lactose present in the milk. Because of this
fermentation, lactic acid is formed. The acid
lowers the pH, which causes the tartness of
yogurt and causes the milk to thicken.
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-Founded in 1914 in Manchester, England
-aerobic (oxygen requiring)
-the bacteria feeds on organic material in
the sewage, decomposing it.
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-to reduce the oils, grease, fats, sand, grit, and
Coarse solds
-process is done with machinery
-point where the bacteria is used to break
down biodegradable organic materials
-the bacteria is water-born
-Final sand filtration
-Lagooning for further settlement in man made ponds
Or lagoons.
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Fermentation:
Beer and Wine
Fermentation to Create
Alcohol
• Fermentation is responsible for creating
all types of Alcohol:
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Beer
Wine
Vodka
Etc.
• There are no genetically modified
ingredients needed in the fermentation
to produce alcohol
Fermentation Process and
Ingredients
• Fermentation Process
– A chemical change created by enzymes from
bacteria, microorganisms, or yeast.
– Allows respiration to occur in a zero oxygen environment,
yeast converts carbohydrate sources into alcohol and carbon
dioxide.
• Wine
– Yeast converts grape juice into wine.
• Beer
– Yeast converts malted barley into beer, with water
and hop also.
Sauerkraut
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Traditional German, Polish, French, and Romanian food usually served with
bratwurst
Literally means “sour cabbage” in German
Although thought of as a German food, Chinese laborers discovered it over
2,000 years ago while constructing the Great Wall of China, made using a Rice
Wine ingredient
Today made of shredded cabbage, spices, and salt
Excellent source of Vitamin C and Vitamin B
Sauerkraut Continued…
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By definition, sauerkraut means “acidic cabbage”
Sauerkraut undergoes a fermenting process before it is complete
The production of sauerkraut begins with the shredded cabbage and mixed with
salt, which is then placed in a sealed bag or container
This container is sealed off from oxygen and other gases for 5 weeks, enough
time for fermentation to tale place
The salt on the cabbage leaves causes an osmotic imbalance which releases
water and nutrients from the cabbage
The bacteria Coliform begins the fermenting process, and is later replaced by a
bacteria called Leuconostoc
Product is Lactic Acid which gives Sauerkraut its flavor and texture
• By definition, sauerkraut means “acidic cabbage”
• Sauerkraut undergoes a fermenting process before it is
complete
• The production of sauerkraut begins with the shredded cabbage
and mixed
with salt, which is then placed in a sealed bag or container
• This container is sealed off from oxygen and other gases for 5
weeks, enough time for fermentation to tale place
• The salt on the cabbage leaves causes an osmotic imbalance
which releases water and nutrients from the cabbage
• The bacteria Coliform begins the fermenting process, and is
later replaced by a bacteria called Leuconostoc
• Product is Lactic Acid which gives Sauerkraut its flavor and
texture
Kimchi Continued…
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Fermentation carried out by many micro organisms found within the
ingredients (mostly vegetables of kimchi)
The Lactic Acid present prevents the growth of other bacterias
Important micro organsims found in Kimchi include be Lactobacillus
plantarum, L. Brevis, Streptococcus faecalis, Leuconostoc
mesenteroides, and Pediococcus pentosaceus.
Carbon Dioxide and Lactic Acid produced at the end of the process
Lactic Acid prevents the growth of other bacterias
Amount of salt and temperature greatly affects the rate of fermentation
Kimchi
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Traditional Korean Dish of fermented chili peppers and vegetables
Contains a strong and spicy taste and odor, rarely served by itself, but
rather used as an ingredient
Means steamed/submerged vegetable
Traditionally fermented in pots buried in the ground, and used as a
subsistence staple in the winter when fresh vegetables were not
available
Made of cabbage, onions, and garlic
According to Health Magazine, one of the five healthiest foods in the
world
Rich in vitamins, and could possibly prevent cancer
Lake Algae for Food?
How the Ancient Aztecs used
biotechnology in their day
How the Aztecs used BlueGreen Algae
• First, they would dispose of their waste in Lake
Texcoco. Over time, this would create the growth of
algae.
• The human waste would create nitrogen in the water,
which would help the algae to grow.
• Then, they would gather the Spirulina algae from the
surface of the lake and use it as food.
Blue-Green Algae in Medicine
• Algae has been used for medicinal purposes;
many types of algae can have anticancer,
anti-inflammatory, antiviral, and antioxidant
characteristics.
• Algae also seems to prevent chronic fatigue,
colds, arthritis, and chronic allergies.
Blue-Green Algae in Medicine
(con’t)
• Some studies have shown that Spirulina can
stop the growth of tumors and stop those that
are already present.
• In 1997, a study was conducted and
according to Wendy Priesnitz, “…reported a
newly discovered protein that inactivates HIV,
which was isolated from cultures of bluegreen algae”
Blue-Green Algae in Your Diet
• Blue-green algae can be found in foods
like hamburgers, yogurt, and cakes.
• Algae can be used as a dietary
supplement in the forms of Spirulina
and Aphanizomenon flosaquae.
Pictures of Blue-Green Algae
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COMPOSTING
Early Signs of Composting
• Composting was first
discovered by Albert
Howard
• Howard was trying to
come up with a solution
for farmers so that they
would not have to
spend as much money
on fertilizer
• He discovered this
technique in the 1880’s
What is a compost?
• Composting is a
natural way for
people to recycle
• A compost is used
to take organic
materials and make
them into fertilizers
by the process of
decomposition
Why make a compost?
• Improves soil
structure and texture
• Helps plants grow
and improves soil
fertility
• Compost is a cheap
way of helping the
environment
Chemical Warfare
• In WWI Britain used
more gas attacks than
any other combatant.
• Most effective gas used
in WWI was Mustard
Gas.First used by
Germany in Third Battle
of Ypres in 1917.
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Chemical Warfare Cont.
• Mustard gas did not need to
be inhaled to be effective,
even the smallest amount of
contact will give huge
blisters.
• However, mustard gas was
not considered the most
effective tactic.
• Only 2% actually died, 70%
were fit for battle 6 six weeks
later.
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Countermeasures
• Gas masks were soon a
necessity. Soldiers, if
not already wearing
them, would always
have one attached to
them at any given time.
• They would have
alarms to warn the
people of a gas attack.
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