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Question 31 — Biotechnology (25 marks) (a) (i) Define the term artificial selection - HSC - SSCE Biology - Question 31 - 2003 - Paper 1
Question 31
Question 31 — Biotechnology (25 marks) (a) (i) Define the term artificial selection. (ii) Describe a change that has been produced in ONE named animal species or O... show full transcript
Worked Solution & Example Answer:Question 31 — Biotechnology (25 marks) (a) (i) Define the term artificial selection - HSC - SSCE Biology - Question 31 - 2003 - Paper 1
Step 1
Define the term artificial selection.
Answer
Artificial selection refers to the intentional breeding of certain traits or behaviors in plants and animals by humans. This process involves selecting parent organisms with desirable characteristics to produce offspring that exhibit those traits, thereby enhancing specific qualities in agricultural stock.
Step 2
Describe a change that has been produced in ONE named animal species or ONE named plant species as a result of artificial selection of characteristics suitable for agricultural stock.
Answer
One prominent example of artificial selection is the domestication of the dog (Canis lupus familiaris). Over thousands of years, humans have bred dogs for specific traits such as size, temperament, and working abilities. For instance, breeds like the Border Collie have been selected for their herding capabilities, resulting in a dog breed adept at managing livestock.
Step 3
Outline the fermentation processes involved in either bread or alcohol production.
Answer
In bread production, fermentation primarily involves yeast (Saccharomyces cerevisiae) which converts sugars into alcohol and carbon dioxide. This process causes the dough to rise, creating a light and airy texture. In alcohol production, yeast fermentation also converts sugars into alcohol and carbon dioxide. The alcohol produced can vary based on the source of sugar (e.g., grapes for wine, grains for beer).
Step 4
Explain how changes in scientific knowledge have modified the traditional methods of bread or alcohol production.
Answer
Advancements in scientific knowledge have led to improvements in fermentation techniques, including the understanding of yeast strains and their metabolic processes. Modern bakers now utilize specific strains of yeast that enhance fermentation rates and flavor profiles, optimizing bread quality. Additionally, in brewing, scientific insights have allowed for better control over fermentation conditions, leading to the production of a wider variety of flavors and types of beers.
Step 5
Explain which of the enzymes, A, B or C would be most likely to function in a human cell (human cell pH range = 7.36–7.44).
Answer
Enzyme C would be most likely to function in a human cell as it maintains activity within the human pH range of 7.36–7.44. Enzyme C shows high activity at pH 7.5, making it suitable for cellular processes involving protein synthesis.
Step 6
Describe the function of ONE enzyme involved in recombinant DNA technology.
Answer
One crucial enzyme in recombinant DNA technology is DNA ligase. This enzyme facilitates the joining of DNA strands together, especially during the processes of DNA replication and repair. In genetic engineering, DNA ligase is used to splice together segments of DNA from different sources, allowing for the creation of recombinant DNA molecules essential for gene cloning and the development of genetically modified organisms.
Step 7
Describe how you processed and analysed the gathered information.
Answer
I processed the gathered information by first summarizing key points from multiple scholarly articles and research papers on biotechnology and DNA synthesis. I then categorized the information based on themes, such as techniques of reverse transcription and Polymerase Chain Reaction. Using diagrams and tables, I illustrated the processes for better understanding.
Step 8
State how you assessed the reliability of the data obtained.
Answer
To assess the reliability of the data, I evaluated the credibility of the sources by checking the authors' qualifications, the publication date, and whether the research had undergone peer review. Additionally, I cross-referenced findings with established databases and scientific literature to ensure accuracy.
Step 9
Evaluate current uses of industrial fermentation biotechnology.
Answer
Industrial fermentation biotechnology is widely used in the production of various products including alcoholic beverages, pharmaceuticals, and biofuels. In the food industry, fermentation processes contribute to the production of cheese, yogurt, and fermented beverages like kombucha. Additionally, advancements in fermentation techniques have led to enhancements in biosynthesis, allowing for the manufacture of complex organic compounds and environmentally friendly biofuels from renewable resources.