Biotechnology : It is an important branch of biology which makes use of the knowledge of biochemistry, molecular biology, microbiology, and genetic engineering for the benefit of the mankind.
The word, Biotechnology, was used for the first time in the Leeds Council in United Nations in 1920.
The results of biotechnology were used for the first time in 1980’s.
Recent advances in biotechnology have opened new fields useful for mankind.
Applications of Biotechnology
1. Alcoholic Beverages : Biotechnology helps in the preparation of wine, whisky etc.
2. Dairy Products : The preparation of curd, cheese, butter, etc. is dependent on micro-organisms.
3. Sewage Treatment : Different micro-organisms like bacteria, algae, etc. are used in the removal of organic matter in the sewage.
4. Bio-fertilizers : Nitrogen fixing micro-organisms play an important role in increasing the fertility of the soil.
5. Enzymes : Through microbial activity enzymes are produced which are used in industries and medicines.
6. Hormones : By using microbes and genetic engineering hormones like insulin, growth hormones, etc. are produced in industries.
7. Vitamins : B2, B12 vitamins, etc. are produced by using biotechnology.
8. Antibiotics : A number of antibiotics are derived by fermenting organic compounds.
9. Monoclonal Antibodies : From the clonal culture of microbes monoclonal antibodies are produced.
10. Vaccines : Vaccines are used in the production of immunity for diseases in human beings and domesticated animals.
Bio-Engineering : The application of engineering knowledge to the fields of medicine and biology to assist defective body functions, e.g. hearing aids, limbs for thalidomide victims.
Bio-informatics : Covers fields such as the use of computers in protein engneering, software for DNA sequence analysis, automated DNA synthesizers, automated process control, etc.
Bioprocessing : Involves conversion of a raw material into a product using microbial fermentation of enzyme.
Biosynthesis : The method of synthesis of complex molecules within the living organism.
Biotechnology : The application of engineering and technological principles to the life sciences.
Cheese biotechnology : Cheese is made from fat free milk. Clean milk is heated at 60OC for 30 minutes and for about 15 seconds at 72OC temperature. Later, it is cooled to 30OC. Lactobacillus bacteria and a minute quantity of an enzyme renin is added to it. Within about 45 minutes casein becomes solid. This is cut into small pieces. These pieces are heated in warm water for about an hour. After pressing the pieces carefully these are dipped in light salt solution.
Yoghurt biotechnology : Yoghurt is also a kind of cheese which is a milk product. It is manufactured on a commercial scale. In its production, first the milk is heated and cooled. In cooled state the cultures of Streptococus thermophillus and Lactobacillus vulgaris are added. As a result of this the milk becomes semisolid. By the process of churning the fatty substance, yoghurt is obtained from it.
Alcohol biotechnology : With the help of biotechnology, ethyl alcohol is manufactured. There are two methods—
(i) Production of alcohol from sugary substances by fermentation: The raw material in this process is sugarcane juice. 8-10% sugar solution is taken. A little quantity of H2SO4 and later on little ammonium phosphate is added. In this solution a small quantity of yeast is added and the solution is filled in big tanks and kept at a temperature of 20-30OC. At this stage yeast produces invertase and sucrase enzymes. These enzymes convert sugarcane juice into glucose or fructose. Another enzyme zymase produced by yeast converts glucose and fructose into ethyl alcohol.
(ii) Production of alcohol from starchy substances : In this process the raw material is potato, barley, maize, and rice, which are rich in starch. First of all an enzyme diastase is obtained from germinating barley seeds in the form of malt extract.
Malt extract is added to boiled starchy material and is kept at a temperature of 53OC. Diastase enzyme converts starch into maltose.
Maltose is boiled to make it free from diastase. Later on, it is cooled and to this yeast is added. This is kept at a temperature of 25-37OC. At this temperature, enzyme maltose present in yeast converts maltose into glucose and another enzyme zymase converts glucose into ethyl alcohol.
Some Facts about biotechnology
1. Biotechnology has emerged as a new technology in 1970.
2. Leeds city Council in U.K. established the institute of biotechnology for the first time in 1920.
3. In 1982 Indian government set up an official agency—The National Biotechnology Board (NBTB).
4. In 1986 NBTB had become a fullfledged Department of biotechnology (DBT).
5. International Centre for Genetic Engineering and Biotechnology (ICGEB) has two centres—1. New Delhi, 2. Trieste (Italy).
6. Part of DNA of one chromosome replaced by the other chromosomal DNA forms recombinant DNA.
7. The true copy of mRNA is called DNA.
8. Plasmids are the extra chromosomal, self replicating and double stranded closed and circular DNA molecules present in the bacterium.
9. PBR322 is a clonning vector constructed from the plasmids of E. coli.
10. Bacteriophage is a virus which eats upon bacteria.
11. Pre-grown desirable micro-organism is called inoculum.
12. A single type of antibody which is specific for a specific antigen is called monoclonal antibodies.
13. Our blood produces polyclonal antibodies.
14. Production of hybrid cells by using B–lymphocytes and tumour cells is called hybridoma.
15. ‘T’ lymphocytes do not produce antibodies. They produce lymphokines which attract the neutrophils to destroy antigens.
16. ‘B’ lymphocytes produce antibodies or immunoglobulins.
17. Monoclonal antibodies are used to diagnose blood groups, cancer, pregnancy, viral diseases.
18. Monoclonal antibodies are used to treat tumours.
19. Vaccines are backbones of health to all.
20. Vaccines are the chemicals prepared from proteins (antigens).
21. Diabetes mellitus is caused due to the deficiency of insulin.
22. Toxic metabolites are antibodies.
23. There are four major groups of anti biotics—1. Penicillins, 2. Cephalanins, 3. Tetracyelins, 4. Erythromycins.
24. Alexander Flemming (1929) coined the name penicillin.
25. The significance of penicillin was realised at the time of World War-II.
26. Americans gave high priority to antibiotic production.
27. Enzymes are biocatalysts.
28. Enzymes produced through microbes are used to control cancerous growth.
29. Enzymes are used to analyse the purity and activity of the antibodies.
30. For cutting the DNA molecules, enzymes are used.
31. Microbe synthesised enzymes are used in leather industry, dairy industry, and in the production of detergents.
32. Fermentation of sugars by micro-organisms were first demonstrated by Louis Pasteur.
33. In aerobic condition biomass of the yeast increases.
34. In anaerobic condition fermentation increases.
35. Oxygen suppresses the fermentation. This is referred to as Pasteur’s effect.
36. ‘Sarcina ventriculi’ is the only bacterium that produces ethanol through fructose 1-6-diphosphate pathway.
37. In our country ethanol is produced by fermentation of molasses.
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