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9.6 Option – Biotechnology: 2. Biotechnological practices

Syllabus reference (October 2002 version)
2. Biotechnology has come to be recognised as the use of living organisms to make or modify a product, to improve plants or animals or to utilise micro-organisms for specific uses	Students learn to: outline the key events that led to the use of biotechnological practices, including: yeast in the manufacture of bread yeast and fermentation for alcohol production the use of other micro-organism for the manufacture of yoghurt and cheeses	Students: plan, choose equipment or resources, perform a first-hand investigation to demonstrate the use of fermentation processes in bread or alcohol production

Syllabus reference (October 2002 version)

2. Biotechnology has come to be recognised as the use of living organisms to make or modify a product, to improve plants or animals or to utilise micro-organisms for specific uses

Students learn to:

outline the key events that led to the use of biotechnological practices, including:
- yeast in the manufacture of bread
- yeast and fermentation for alcohol production
- the use of other micro-organism for the manufacture of yoghurt and cheeses

Students:

plan, choose equipment or resources, perform a first-hand investigation to demonstrate the use of fermentation processes in bread or alcohol production

Extract from Biology Stage 6 Syllabus (Amended October 2002). © Board of Studies, NSW.

Prior learning: Stage 4-5 Syllabus, Models, Theories and Laws 4.8.1(a) 4.8.3 (a); Interactions 5.12 (g)
Preliminary module 8.3 Patterns in Nature (subsection 1)
H.S.C. module 9.3 Blueprint of Life (subsection 5) module 9.4 The Search for Better Health (subsection 3)

Background: Fermentation is the breakdown of glucose and other simple sugar molecules into carbon dioxide and alcohol. In cheese and yoghurt making milk, sugar is changed into lactic acid. For a cell (such as yeast) fermentation is a way of getting energy without using oxygen, Energy is obtained through glycolysis. This produces waste products such as ethyl alcohol, lactic acid or acetone. These are the important chemicals of fermentation
The process of fermentation goes back in history to ancient times. Micro-organisms such as bacteria, yeasts and moulds have been used to produce fermented food including buttermilk, yoghurt, sour cream, butter, cheese, pickles, sauerkraut , breads, crackers, wines, beer, spirits, soy sauce and more.

plan, choose equipment or resources, perform a first-hand investigation to demonstrate the use of fermentation processes in bread or alcohol production

Plan a first hand investigation on the use of fermentation processes in bread or alcohol production. Predict possible issues that may arise during the course of the investigation such as the risk associated with containing carbon dioxide gas produced during fermentation.
Choose the equipment required, carry out a risk assessment and identify possible hazards.
Perform a first hand investigation efficiently undertaking the planned procedure to minimise hazards.

Here are some useful starting points.

Bread making About Scotland, UK.

Beer brewing for beginners Beer making .local All Recipes.USA

outline the key events that led to the use of biotechnological practices, including:

yeast in the manufacture of bread

yeast and fermentation for alcohol production

the use of other micro-organism for the manufacture of yoghurt and cheeses

The events that led to the use of biotechnological practices were a combination of chance acts and the need to preserve food for consumption outside of the growing season.
Yeast in the manufacture of bread has been occurring for at least 5 000 years. It is believed that natural contaminants of flour such as wild yeast and lactobacillus may have been introduced possibly by the addition of milk. Once a mixture worked, a small sample was kept from one dough to start the process in the next batch of dough.
Wine will form naturally from fruit juices as the yeast grows on the skin of fruit. The production of wine was an ancient practice during ancient Greek times and the Greek amphora allowed wine to be aged. Beer was made from barley in Ancient Egypt.
It is thought that the first cheese was made when a herdsman put some milk into a sheep's stomach carry bag and after the day's travel discovered that the milk had changed into curds and whey as a result of the enzyme renin found in sheep's stomachs.