IGCSE Biology Section 5 Lesson 1
IGCSE Biology Section 5 Lesson 1
SECTION 5 LESSON 1
Content
Section 5
a) Food production
Uses of
biological b) Selective breeding
resources
c) Genetic modification
(genetic engineering)
d) Cloning
Content
a) Food production
Lesson 1 Crop plants
5.1 describe how glasshouses and polythene tunnels can be used to
increase the yield of certain crops
5.2 understand the effects on crop yield of increased carbon dioxide
a) Food and increased temperature in glasshouses
5.3 understand the use of fertiliser to increase crop yield
production 5.4 understand the reasons for pest control and the advantages and
disadvantages of using pesticides and biological control with crop
plants.
Micro-organisms
5.5 understand the role of yeast in the production of beer
5.6 describe a simple experiment to investigate carbon dioxide
production by yeast, in different conditions
5.7 understand the role of bacteria (Lactobacillus) in the
production of yoghurt
5.8 interpret and label a diagram of an industrial fermenter and
explain the need to provide suitable conditions in the fermenter,
including aseptic precautions, nutrients, optimum temperature and
pH, oxygenation and agitation, for the growth of micro-organisms.
Fish farming
5.9 explain the methods which are used to farm large numbers of fish
to provide a source of protein, including maintenance of water quality,
control of intraspecific and interspecific predation, control of
disease, removal of waste products, quality and frequency of feeding
and the use of selective breeding.
Population Growth
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Demand for food
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Increased
Yield
Glasshouses,
polytunnels
Increased
Yield
Glasshouses,
polytunnels
Increased
CO2,
Increased temperature
Yield
Glasshouses,
polytunnels
Increased
CO2,
Increased temperature
Yield
Using
fertiliser
Glasshouses,
polytunnels
Increased
CO2,
Increased temperature
Yield
Using
fertiliser
Pest control
Glasshouses,
polytunnels
Artificial lighting,
so photosynthesis
continues beyond
daylight hours, and
higher than normal
light intensities
Glasshouses,
polytunnels
Rate of
Artificial lighting, Additional photosynthesis
so photosynthesis heating to ensure also increased by
continues beyond that additional carbon
daylight hours, and photosynthesis dioxide released
higher than normal continues at an into the
light intensities increased rate atmosphere
Glasshouses,
polytunnels
Cost of
Increase
increased
in yield
provision
Glasshouses,
polytunnels
Paraffin heater
Paraffin heater
Increased CO2
Paraffin heater
Increased CO2
Increased
Paraffin heater temperature
1. Temperature
2. CO2 concentration
3. Light intensity
Factors affecting photosynthesis
Temperature
Temperature
Factors affecting photosynthesis
Temperature
As temperature rises,
so does the rate of
P/S. Here temperature
is limiting the rate.
Temperature
Factors affecting photosynthesis
Temperature
As temperature
approaches 45oC,
enzymes start to
denature and rate of
P/S falls to zero
Temperature
Factors affecting photosynthesis
Carbon dioxide concentration
As CO2 increases, so
does the rate of P/S.
At this point [CO2] is
the limiting factor.
CO2 concentration
Factors affecting photosynthesis
Carbon dioxide concentration
Light intensity
Factors affecting photosynthesis
Light Intensity
Increasing light
intensity has no further
effect. The limiting
factor must now be
[CO2] or temperature.
Light intensity
Using
fertiliser
Fertilisers contain certain minerals such as nitrogen (N), potassium (K) and
phosphorus (P) which help plants to grow.
Using
fertiliser
Fertilisers contain certain minerals such as nitrogen (N), potassium (K) and
phosphorus (P) which help plants to grow.
Fertilisers contain certain minerals such as nitrogen (N), potassium (K) and
phosphorus (P) which help plants to grow.
“A pest is any animal or plant which has a harmful effect on humans, their
food or their living conditions.”
Pest control
“A pest is any animal or plant which has a harmful effect on humans, their
food or their living conditions.”
“A pest is any animal or plant which has a harmful effect on humans, their
food or their living conditions.”
Biological
Pesticides
control
Biological
Pesticides
control
Pesticide Kills
Insecticide Insects
Fungicide Parasitic fungi
Herbicide ‘weed’ plants
Pest control
Biological
Pesticides
control
Advantages Disadvantages
Easily applied Can affect human
health
Biological
Pesticides
control
The use of a pest’s natural
A chemical which destroys
enemies to control its
agricultural pests.
population and spread.
Advantages Disadvantages
Easily applied Can affect human
health
Biological
Pesticides
control
The use of a pest’s natural
A chemical which destroys
enemies to control its
agricultural pests.
population and spread.
Biological
Pesticides
control
The use of a pest’s natural
A chemical which destroys
enemies to control its
agricultural pests.
population and spread.
Biological
Pesticides
control
The use of a pest’s natural
A chemical which destroys
enemies to control its
agricultural pests.
population and spread.
Biological
Pesticides
control
The use of a pest’s natural
A chemical which destroys
enemies to control its
agricultural pests.
population and spread.
Beer, yeast
and
fermentation
Micro-organisms and food production
Beer, yeast
and
fermentation
Micro-organisms and food production
Beer, yeast
Made from
and barley
fermentation
Micro-organisms and food production
Beer, yeast
Made from
and barley
fermentation
Beer, yeast
Made from
and barley
fermentation
Beer, yeast
Made from
and barley
fermentation
Beer, yeast
and
fermentation
Micro-organisms and food production
!
Beer, yeast
over and alcohol is produced.
s
and
fermentation
er
he
Fermentation takes 5 – 14 days,
producing an alcohol content of
C
between 3 and 5%
Liquid paraffin
Glucose
solution and
yeast
describe a simple
experiment to
investigate carbon
dioxide production by
yeast, in different
conditions
Temperature of Volume of carbon
water bath (oC) dioxide produced
(cm3)
15 5
25 10
35 21
45 36
55 12
65 3
describe a simple
experiment to
investigate carbon
dioxide production by
yeast, in different
conditions 40
30
produced (cm3)
20 X
X
X
10
X X
0
15 25 35 45 55 65
Temperature of water bath (oC)
describe a simple The rate of carbon dioxide
experiment to production increases to a
investigate carbon temperature of about 45oC and
dioxide production by then decreases as enzymes are
yeast, in different denatured by exposure to
conditions 40 higher temperatures.
30
produced (cm3)
20 X
X
X
10
X X
0
15 25 35 45 55 65
Temperature of water bath (oC)
Making
yoghurt!
Making Yoghurt
Lactobacillus
Making Yoghurt
1. Milk (from cows, sheep
or goats) is homogenized –
fat droplets are broken up
to stop them separating out
Lactobacillus
Making Yoghurt
1. Milk (from cows, sheep 2. Milk is then
or goats) is homogenized – pasteurized to destroy
fat droplets are broken up harmful bacteria and
to stop them separating out other micro-organisms
Lactobacillus
Making Yoghurt
1. Milk (from cows, sheep 2. Milk is then
or goats) is homogenized – pasteurized to destroy
fat droplets are broken up harmful bacteria and
to stop them separating out other micro-organisms
3. Pasteurized milk is
then fermented by
adding a ‘starter
culture’ of bacteria (eg.
Lactobacillus).
Lactobacillus
Making Yoghurt
1. Milk (from cows, sheep 2. Milk is then
or goats) is homogenized – pasteurized to destroy
fat droplets are broken up harmful bacteria and
to stop them separating out other micro-organisms
3. Pasteurized milk is
then fermented by
adding a ‘starter
culture’ of bacteria (eg.
Lactobacillus).
Lactobacillus
4. Bacteria act on the
milk sugar, lactose, and
convert it to lactic acid
which coagulates milk
protein (casein).
Making Yoghurt
1. Milk (from cows, sheep 2. Milk is then
or goats) is homogenized – pasteurized to destroy
fat droplets are broken up harmful bacteria and
to stop them separating out other micro-organisms
3. Pasteurized milk is
then fermented by
adding a ‘starter
culture’ of bacteria (eg.
Lactobacillus).
Lactobacillus
4. Bacteria act on the
5. Thickening
milk sugar, lactose, and
produces the
convert it to lactic acid
creamy yoghurt
which coagulates milk
consistency.
protein (casein).
Making Yoghurt
1. Milk (from cows, sheep 2. Milk is then
or goats) is homogenized – pasteurized to destroy
fat droplets are broken up harmful bacteria and
to stop them separating out other micro-organisms
3. Pasteurized milk is
then fermented by
adding a ‘starter
culture’ of bacteria (eg.
6. Conditions: Lactobacillus).
fermentation works best
at temperature of 46oC Lactobacillus
and yoghurt formed is 4. Bacteria act on the
5. Thickening
cooled to 5oC to stop the milk sugar, lactose, and
produces the
bacterial process. Lactic convert it to lactic acid
creamy yoghurt
acid gives yoghurt a sour which coagulates milk
consistency.
taste. protein (casein).
Making Yoghurt
1. Milk (from cows, sheep 2. Milk is then
or goats) is homogenized – pasteurized to destroy
fat droplets are broken up harmful bacteria
d and
a n
to stop them separating out ls micro-organisms
other s
ia tion
e r
m at ondi o-
t h e il e c icr
s s t e r m
r 3. ePasteurized milk is
c e s h fermented by
pro pt in m otthen
t h e k e n fr o adding a ‘starter
o u t b e i o
g h u st t it m s culture’ of bacteria (eg.
r o u sm p e n i s Lactobacillus).
T h n er
6. Conditions:
c o m g a
a i best
fermentationtworks n t or
con pof e veo Lactobacillus
at temperature r C46
o
and yoghurttformed is 4. Bacteria act on the
5. Thickening
cooled to 5oC to stop the milk sugar, lactose, and
produces the
bacterial process. Lactic convert it to lactic acid
creamy yoghurt
acid gives yoghurt a sour which coagulates milk
consistency.
taste. protein (casein).
Industrial fermentation
Industrial fermentation
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Industrial fermentation
Growing micro-organisms
on a large scale.
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Industrial fermentation
Growing micro-organisms
on a large scale.
Stainless Steel vessel
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Industrial fermentation
Growing micro-organisms
on a large scale.
Stainless Steel vessel
Nutrients
added for
optimum
microbe
growth
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Industrial fermentation
Growing micro-organisms
on a large scale.
Stainless Steel vessel
Nutrients
added for
optimum
microbe
growth
Agitates
the
contents
www.biologymad.com
Industrial fermentation
If microbes
are aerobic,
oxygen must Growing micro-organisms
be added on a large scale.
Stainless Steel vessel
Nutrients
added for
optimum
microbe
growth
Agitates
the
contents
www.biologymad.com
Industrial fermentation
If microbes Temperature and pH
are aerobic, must be constantly
oxygen must monitored Growing micro-organisms
be added on a large scale.
Stainless Steel vessel
Nutrients
added for
optimum
microbe
growth
www.biologymad.com
Industrial fermentation
If microbes Temperature and pH
are aerobic, must be constantly
oxygen must monitored Growing micro-organisms
be added on a large scale.
Stainless Steel vessel
Nutrients
added for
optimum
microbe
growth
www.biologymad.com
The vessel, nutrients and air supply are all sterilised beforehand to prevent any
possibility of unwanted micro-organisms getting into the mixture
Fish Farming
Production of
large numbers
of fish (very
good source of
protein)
Fish Farming
Production of
large numbers
of fish (very
good source of
protein)
Fish Farming
Production of
large numbers
of fish (very
good source of
protein)
Fish Farming
Production of
large numbers
of fish (very
good source of
protein)
Fish Farming
Features of fish
farming
Fish kept in nets
or tanks keeps
predators (seals, Fish Farming
birds) out. Keeps
fish together and
limits movement.
Features of fish
farming
Fish kept in nets
or tanks keeps
predators (seals, Fish Farming
birds) out. Keeps
fish together and
limits movement.
Fish Farming
or tanks keeps danger of disease
predators (seals, and parasites is high.
Chemicals added to
birds) out. Keeps
control parasites.
fish together and Antibiotics control
limits movement. spread of disease.
Fish Farming
or tanks keeps danger of disease
predators (seals, and parasites is high.
Chemicals added to
birds) out. Keeps
control parasites.
fish together and Antibiotics control
limits movement. spread of disease.
Fish Farming
or tanks keeps danger of disease
predators (seals, and parasites is high.
Chemicals added to
birds) out. Keeps
control parasites.
fish together and Antibiotics control
limits movement. spread of disease.
Fish Farming
or tanks keeps danger of disease
predators (seals, and parasites is high.
Chemicals added to
birds) out. Keeps
control parasites.
fish together and Antibiotics control
limits movement. spread of disease.
Fish Farming
or tanks keeps danger of disease
predators (seals, and parasites is high.
Chemicals added to
birds) out. Keeps
control parasites.
fish together and Antibiotics control
limits movement. spread of disease.
•Fish farming