EDEXCEL Biotechnology Booklet

Note: I also scanned and converted this material to HTML as it is in a sense public domain material, helpfully supplied by EDEXCEL; My action is neither intended as underhand plagiarism nor a small scale emulation of Project Guttenburg!
Rather than chaining this lot together with return buttons, I have broken this up into smaller sections which should overlay on top of the normal browser window; you will have to close that window after reading.

INTRODUCTION

General introduction, Sequencing

CONTENT - FOUNDATION TIER

DEFINITION OF BIOTECHNOLOGY

FERMENTATlON
YEAST
PRODUCTION OF BEER AND WINE
ADVANTAGES OF USING MICROORGANISMS FOR FOOD PRODUCTION
PRODUCTION OF YOGHURT
MYCOPROTEIN
SOY SAUCE

CONTENT - HIGHER TIER

PLASMIDS AS VECTORS
VIRUSES AS VECTORS
GENETICALLY MODIFIED MICROORGANISMS AND FOOD PRODUCTION
Fruit ripening and subsequent spoilage
Transgenic animals
Manipulation of reproduction in cattle
The artificial insemination (AI) of cattle
Superovulation (Multiple Ovulation) and Embryo Transfer

PRACTICAL WORK

What happens when yeast and glucose are mixed?
Making your own wine.
Making your own yoghurt
Can yeast respire without air?
Does temperature change affect the respiration rate of yeast?

LITERATURE

OTHER RESOURCE MATERIALS