traditional

biotechnology
GROUP 2 - RED TEAM
What is Traditional
Biotechnology?
 What is Traditional Biotechnology?
-refers to ancient methods to make new products or modify existing
ones. It primarily focuses on the breeding of crops and animals, using
microbes to produce beer, wine, and yoghurt. Traditional
biotechnology uses Living organisms (such as bacteria, yeast, and
plants) to produce or modify a product. It is based on active
techniques which have great efficiency and accuracy. It involves the
use of living organisms to modify genetic makeup such as
mutagenesis, tissue culture, and recombinant DNA technology.
Some Products of Traditional Biotech

CHEES YOGUR
E T

BREA WINE
D
Selective Breeding
What is Selective
Breeding?
What is Selective Breeding?
-Selective breeding, also known as artificial selection, is a
traditional biotechnological method that involves the
intentional breeding of organisms with desirable traits to
perpetuate and enhance those characteristics in successive
generations. This process has been practiced by humans for
thousands of years in the cultivation of crops and the
domestication of animals.
HUMANS HAVE SELECTIVELY BRED PLANTS AND
ANIMALS FOR THOUSANDS OF YEARS
INCLUDING:
Crop plants with Ornamental plants with
1 better yields. 3 particular flower shapes
and colors.

Dogs with particular

Farm animals that physiques and temperaments,
2 produce more, better
quality meat or wool. 4 suited to do jobs like herd
sheep or collect pheasants.
Types of Selective
Breeding
 Inbreeding:
• Inbreeding is when the animals bred are very close relatives,
such as siblings.
• Continued inbreeding results in offspring that are very
genetically alike.
• After many generations of inbreeding, the offspring will be
almost genetically identical, and will produce identical
offspring. When this happens, an organism is described as
inbred or purebred.
Example:
Purebred dogs like the
Labrador Retriever were
originally established through
many generations of
inbreeding.
 Line Breeding:
• Linebreeding is a type of inbreeding.
• It involves breeding together more distant relatives, such as
cousins.
• This reduces the rate at which the breed becomes ‘purebred’,
reducing the risk of ill-health that can sometimes be seen with
purebred individuals.
 Crossbreeding:
• It is the process or the act of producing offspring particularly
through mating two purebred individuals but come from
different breeds, varieties, or even species
• Crossbreeding two purebred organisms will produce offspring
that display the characteristics of interest.
Example:
The Labradoodle is a crossbred
dog resulting from breeding a
Labrador with a poodle.
Bread Making
Key Points:
• Prokaryotes and other microbes are beneficial to some food production
by transforming textures, providing flavors, producing ethanol, and
providing protection from unwanted microbes.
• Bacteria breakdown proteins and fats into a complex mix of amino acids,
amines, and fatty acids; this processing alters the food product.
• Many food production processes rely on the fermentation of prokaryotes
and other microbes to produce the desired flavors; in the case of beer and
wine, they also affect the desired amount of ethanol.
Key Terms:
• FERMENTATION: an anaerobic biochemical reaction, in
yeast, for example, in which enzymes catalyze the conversion
of sugars to alcohol or acetic acid with the evolution of carbon
dioxide
• BIOTECHNOLOGY: the use of living organisms (especially
microorganisms) in industrial, agricultural, medical, and other
technological applications
What is Bread or
Bread Making?
What is Bread or Bread Making?
Bread is the product of baking a mixture of
flour, water, salt, yeast and other ingredients.
The basic process involves mixing of
ingredients until the flour is converted into a
stiff paste or dough, followed by baking the
dough into a loaf.
Processess of Bread Making:
The aims of the bread making
processes used in New Zealand, are to
produce dough that will rise easily and
have properties required to make good
bread for the consumer.
Processess of Bread Making:
To make good bread, dough made by any process
must be extensible enough for it to relax and to
expand while it is rising.Agood dough is
extensible if it will stretch out when pulled. It also
must be elastic, that is, have the strength to hold the
gases produced while rising, and stable enough to
hold its shape and cell structure.
Processess of Bread Making:
Two proteins present in flour (gliadin and glutenin)
form gluten when mixed with water. It is gluten
that gives dough these special properties. Gluten is
essential for bread making and influences the
mixing, kneading and baking properties of dough.
When you first start to bake bread, learning to mix
the ingredients is very important.
Wine Making
Winemaking or vinification is the production of wine, starting
with the selection of the fruit, its fermentation into alcohol, and
the bottling of the finished liquid. The history of wine-making
stretches over millennia. The science of wine and winemaking
is known as oenology. A winemaker may also be called a
vintner. The growing of grapes is viticulture and there are many
varieties of grapes.
Winemaking can be divided into two general categories: still wine
production and sparkling wine production. Red wine, white wine, and
rosé are the other main categories. Although most wine is made from
grapes, it may also be made from other plants. Other similar light
alcoholic drinks include mead, made by fermenting honey and water,
cider ("apple cider"), made by fermenting the juice of apples, and perry
("pear cider"), made by fermenting the juice of pears, and kumis, made of
fermented mare's milk.
Stages of Wine Making
The process of making wine consists of five fundamental
steps, starting with harvesting or picking. The grapes are
brought into a winery after harvest and readyed for primary
fermentation. Red wine production now differs from white
wine production. The must of red or black grapes is used to
make red wine, and the grape skins, which give the wine its
color, ferment with the grape juice. You can also add roses for
flavor and color. The juice obtained from crushed grapes is
fermented to produce white wine; the skins are discarded and
are not used again. Red grapes can occasionally be used to
make white wine. To do this, their juice is extracted with as
little touch as possible with the grapes
Process of Wine Making
To start primary fermentation, yeast may be
added to the must for red wine, or may
occur naturally as ambient yeast on the
grapes (or in the air). For white wine, yeast
may be added to the juice. During this
fermentation, which often takes between
one and two weeks, the yeast converts most
of the sugars in the grape juice into ethanol
(alcohol) and carbon dioxide. The carbon
dioxide is lost to the atmosphere.
Process of Wine Making
After the primary fermentation of red
grapes, the free run wine is pumped off
into tanks and the skins are pressed to
extract the remaining juice and wine. The
press wine is blended with the free run
wine at the winemaker's discretion. The
wine is then kept warm and the remaining
sugars are converted into alcohol and
carbon dioxide.
Process of Wine Making
The next process in the making of red wine
is malo-lactic conversion, a bacterial process
which converts "crisp, green apple" malic
acid to "soft, creamy" lactic acid, softening
the taste of the wine. Red wine is sometimes
transferred to oak barrels to mature for a
period of weeks or months; this practice
imparts oak aromas and some tannin to the
wine. The wine must be settled or clarified
and adjustments made prior to bottling.
 The time from harvest to drinking can vary from a few
months for Beaujolais nouveau wines to over twenty
years for wine of good structure with high levels of acid,
tannin or sugar. Only roughly 10% of all red wine and
5% of all white wine will taste better after five years than
they will after just one year. Some of these procedures
may be combined or skipped to meet the specific
objectives of the winemaker, depending on the grape
quality and the intended wine style. equal but very varied
methods are used to make several wines of equal quality;
quality is determined by the characteristics of the raw
material rather than by the procedures followed during
vinification.
 There are variations to the above steps.
In sparkling wines such as Champagne and Méthode
Champagne,an additional "secondary" fermentation occurs within
the bottle, trapping it within the bottled wine.The dissolved carbon
dioxide dissolves, producing characteristic bubbles.The bottles are
then stored on shaking racks for 6 months, after which they are
disgorged to remove the lees. Other sparkling wines, such as
Prosecco, are fermented using forced carbonation.This is a fast
process that uses a machine to manually add his CO2 and produce
bubbles. Sweet or semi-dry wines are made by stopping
fermentation before all the sugars are converted to ethanol, leaving
some residual sugar.
 It's believed that early winemakers
mixed grapes with rice to produce
fermented, alcoholic drinks. It may be
uncommon now, but Grapes have been
pressed and juiced by human feet for
thousands of years, that was until the
Ancient Romans invented industrial
wooden presses.
 The knowledge of winemaking came to
Egypt from Mesopotamia around 3500 BC –
more than 5000 years ago. As early as the
Old Kingdom period (2650 - 2152 BC),
winemaking scenes were painted and carved
on tomb walls. The inscriptions tell us that
wine was produced in the northern part of
Egypt, the Nile delta, and five different types
of wine are mentioned as being desirable to
take into the afterlife. A few New Kingdom
(1500 - 1000 BC) temples also show grapes
and wine as offerings to the gods.
 Wine in ancient Egypt was stored
in clay jars called amphorae, we
can study the wine they drank by
analyzing the residue of wine
remaining in the jars. This may be
a tiny amount which has been
absorbed into the porous clay.
 Apart from grapes, their wines were also
made of other fruits like figs and
pomegranates. Other countries like
France, Italy, and Greece are also
recognized as winemakers in ancient
times. Some wines did not require grapes,
like mead, but were made with fermented
honey.
In ancient times, they picked or
purchased grapes and allowed it to rest
for 24 hours. By the time grapes are
ready, they flattened them on foot. Once
they are already flattened, they let the
wine ferment in open-top vats. The
fermentation would take between one to
two weeks.
Each day, they would press the grapes either
by foot or using a machine press. Pressing the
grapes by foot was their way to remove the
wineskins from the juice as it helped release
tannins throughout the wine. They let the wine
settle so that the particles and refuse would
fall to the bottom. Alternatively, they would
use linin to strain particles and refuse. They
also aged wine using an oak barrel, which
naturally aids in the stabilization of the wine.
ACTIVITY 1:
LISTEN!
LET’S PLAY!
 RULES

WHISPER- Only the

representative must whisper the
message to the person next to
them. Speaking aloud or altering
the message is not allowed.
 HOW TO PLAY

The representatives should think

of their answer at the given exact
time. (25sec) every questions
 RULES

No Repeats- Once the group

member receives the message,
they should pass it on
immediately without repeating
it.
 RULES

Original Message- The last person

in the line says the message out
loud. Everyone compares this final
message with the original to see
how much it changed.
ACTIVITY 1: MULTIPLE CHOUCE

DIRECTION: Choose the letter of

the correct answer
QUESTION NUMBER
#1
 Choose the letter of the correct answer

1. The following are the 3 types of

Selective breeding EXCEPT.

a. Line breeding
b. Cross breading
c. Out breading
d. In breeding
 Choose the letter of the correct answer

1. The following are the 3 types of

Selective breeding EXCEPT.

a. Line breeding
b. Cross breading
c. Out breading
d. In breeding
QUESTION NUMBER
#2
 Choose the letter of the correct answer

2. What is the first

domesticated animal?

a. Dogs
b. Fish
c. Humans
d. Cats
 Choose the letter of the correct answer

2. What is the first

domesticated animal?

a. Dogs
b. Fish
c. Humans
d. Cats
QUESTION NUMBER
#3
 Choose the letter of the correct answer

3. What are the Earliest Products of traditional

bio-technology?

a. Dogs, Sheeps, Goats and Cats

b. Cheese, Beer, Wine, and Yogurt
c. Clothes, Pizza dough, Peanut butter, and
Sugar
d. Soups, Soft drinks, Juice, and Tea
 Choose the letter of the correct answer

3. What are the Earliest Products of traditional

bio-technology?

a. Dogs, Sheeps, Goats and Cats

b. Cheese, Beer, Wine, and Yogurt
c. Clothes, Pizza dough, Peanut butter, and
Sugar
d. Soups, Soft drinks, Juice, and Tea
QUESTION NUMBER
#4
 Choose the letter of the correct answer

4. What are the Two proteins present

in flour?

a. Gliadin and Glutenin

b. Enzymes and Antibody
c. Proline and Peptide
d. Globular and Glyco proteins
 Choose the letter of the correct answer

4. What are the Two proteins present

in flour?

a. Gliadin and Glutenin

b. Enzymes and Antibody
c. Proline and Peptide
d. Globular and Glyco proteins
QUESTION NUMBER
#5
 Choose the letter of the correct answer

5. How many Stages are there in

Wine making?
a. 6
b. 3
c. 9
d. 5
 Choose the letter of the correct answer

5. How many Stages are there in

Wine making?
a. 6
b. 3
c. 9
d. 5
ACTIVITY 1: MULTIPLE CHOUCE

DIRECTION: Identify
the correct answer.
NUMBER #1
 Identification

1.Winemaking or ____ is the

production of wine.
 Identification

1.Winemaking or Vinification
is the production of wine.
NUMBER #2
 Identification

2.Winemaking can be divided

into two general categories:
Still wine production and
_____.
 Identification

2.Winemaking can be divided

into two general categories:
Still wine production and
Sparkling wine production.
NUMBER #3
 Identification

3. The aims of the bread making

processes used in ____ are to produce
dough that will rise easily and have
properties required to make good bread
for the consumer.
 Identification

3. The aims of the bread making

processes used in New Zealand are to
produce dough that will rise easily and
have properties required to make good
bread for the consumer.
NUMBER #4
 Identification

4. __ Feeds on the sugar contained

with the dough, producing carbon
dioxide and alcohol, in a process
called fermentation.
 Identification

4. Yeast feeds on the sugar

contained with the dough, producing
carbon dioxide and alcohol, in a
process called fermentation.
NUMBER #5
 Identification

5. __, ___, and __ are the

three types of Selective
breeding.
 Identification

5. Inbreeding, Line breeding, and

Crossbreeding
are the three types of Selective
breeding.