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IGCSE Biology Section 5 Lesson 1

The document discusses ways that biological resources are used for food production. It focuses on using glasshouses and polytunnels to increase crop yields by controlling factors like temperature, carbon dioxide levels, and light intensity. Farmers can optimize photosynthesis and growth conditions in these structures. The document also mentions using fertilizers, pest control, and farming techniques for fish and microorganisms like yeast and bacteria.

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salma
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100% found this document useful (1 vote)
418 views92 pages

IGCSE Biology Section 5 Lesson 1

The document discusses ways that biological resources are used for food production. It focuses on using glasshouses and polytunnels to increase crop yields by controlling factors like temperature, carbon dioxide levels, and light intensity. Farmers can optimize photosynthesis and growth conditions in these structures. The document also mentions using fertilizers, pest control, and farming techniques for fish and microorganisms like yeast and bacteria.

Uploaded by

salma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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IGCSE BIOLOGY

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

new-universe.org

new-universe.org
Demand for food

csiro.au
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

Using glasshouses (or greenhouses, polytunnels), farmers can use their


knowledge of factors affecting the rate of photosynthesis to increase yields
Glasshouses,
polytunnels

Using glasshouses (or greenhouses, polytunnels), farmers can use their


knowledge of factors affecting the rate of photosynthesis to increase yields

Artificial lighting,
so photosynthesis
continues beyond
daylight hours, and
higher than normal
light intensities
Glasshouses,
polytunnels

Using glasshouses (or greenhouses, polytunnels), farmers can use their


knowledge of factors affecting the rate of photosynthesis to increase yields

Artificial lighting, Additional


so photosynthesis heating to ensure
continues beyond that
daylight hours, and photosynthesis
higher than normal continues at an
light intensities increased rate
Glasshouses,
polytunnels

Using glasshouses (or greenhouses, polytunnels), farmers can use their


knowledge of factors affecting the rate of photosynthesis to increase yields

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

Using glasshouses (or greenhouses, polytunnels), farmers can use their


knowledge of factors affecting the rate of photosynthesis to increase yields

Cost of
Increase
increased
in yield
provision
Glasshouses,
polytunnels

Using glasshouses (or greenhouses, polytunnels), farmers can use their


knowledge of factors affecting the rate of photosynthesis to increase yields

Optimum growing conditions


Cost of
Increase
increased
in yield
provision
Glasshouses,
polytunnels

Paraffin heater

Using glasshouses (or greenhouses, polytunnels), farmers can use their


knowledge of factors affecting the rate of photosynthesis to increase yields

Optimum growing conditions


Cost of
Increase
increased
in yield
provision
Glasshouses, Increased light
polytunnels

Paraffin heater

Using glasshouses (or greenhouses, polytunnels), farmers can use their


knowledge of factors affecting the rate of photosynthesis to increase yields

Optimum growing conditions


Cost of
Increase
increased
in yield
provision
Glasshouses, Increased light
polytunnels

Increased CO2

Paraffin heater

Using glasshouses (or greenhouses, polytunnels), farmers can use their


knowledge of factors affecting the rate of photosynthesis to increase yields

Optimum growing conditions


Cost of
Increase
increased
in yield
provision
Glasshouses, Increased light
polytunnels

Increased CO2

Increased
Paraffin heater temperature

Using glasshouses (or greenhouses, polytunnels), farmers can use their


knowledge of factors affecting the rate of photosynthesis to increase yields

Optimum growing conditions


Cost of
Increase
increased
in yield
provision
Factors affecting photosynthesis

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

Increasing [CO2] has no


further effect. The
limiting factor must
now be sunlight or
temperature.
CO2 concentration
Factors affecting photosynthesis
Light Intensity
As light intensity
increases, so does the
rate of P/S. At this
point light intensity is
the limiting factor.

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.

Crop production is increased by replacing


essential elements used by a previous crop ,
or by boosting the levels of certain
elements.
Using
fertiliser

Fertilisers contain certain minerals such as nitrogen (N), potassium (K) and
phosphorus (P) which help plants to grow.

Nitrogen in particular is needed to build


plant proteins, so increasing growth.
Pest control

“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.”

Direct damage, as caused by feeding


insects which eat leaves, or burrow
into stems, fruits or roots.
Pest control

“A pest is any animal or plant which has a harmful effect on humans, their
food or their living conditions.”

Direct damage, as caused by feeding


insects which eat leaves, or burrow
into stems, fruits or roots.

Indirect damage – insects transmit a


bacterial, viral or fungal infection
into a crop.
Pest control

Biological
Pesticides
control

A chemical which destroys


agricultural pests.
Pest control

Biological
Pesticides
control

A chemical which destroys


agricultural pests.

Pesticide Kills
Insecticide Insects
Fungicide Parasitic fungi
Herbicide ‘weed’ plants
Pest control

Biological
Pesticides
control

A chemical which destroys


agricultural pests.

Advantages Disadvantages
Easily applied Can affect human
health

Very effective Kills wildlife


Quick results Pollution
Can be Can enter the
economical food chain
Pest control

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

Very effective Kills wildlife


Quick results Pollution
Can be Can enter the
economical food chain
Pest control

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 Example 1:


Easily applied Can affect human Coconut moth – In Fiji, these
health pests were brought under
Very effective Kills wildlife control by introducing the fly
Ptychomyia remota, a natural
Quick results Pollution predator from Malaysia
Can be Can enter the
economical food chain
Pest control

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 Example 2:


Easily applied Can affect human Winter moths. – in Canada these
health insects are pests of forests and
Very effective Kills wildlife shade trees. They have been
controlled by a tachinid fly and
Quick results Pollution an ichneumonid wasp.
Can be Can enter the
economical food chain
Pest control

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 Example 3:


Easily applied Can affect human Prickly pear. – a widespread
health invasive species in Australia.
Very effective Kills wildlife The moth Cactoblastis cactorum
from South America, introduced
Quick results Pollution in 1925, almost wiped out the
Can be Can enter the population.
economical food chain
Pest control

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 Advantages Disadvantages


Easily applied Can affect human Pest-specific Biological control
health species may feed
Inexpensive (once on beneficial
Very effective Kills wildlife introduced) organisms
Quick results Pollution Control species Initial costs
Can be Can enter the can sustain Does not eliminate
economical food chain themselves all pest population
Micro-organisms and food production
Micro-organisms and food production

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

Barley grains soaked


for 2 days in water
at room temperature
– then allowed to
germinate for a
further four days,
and enzymes are
activated.
Micro-organisms and food production

Beer, yeast
Made from
and barley
fermentation

Barley grains soaked


for 2 days in water
at room temperature
Grains are dried – then allowed to
and crushed, mixed germinate for a
with water at 65oC further four days,
and extra starch and enzymes are
added. activated.
Micro-organisms and food production

Beer, yeast
Made from
and barley
fermentation

Barley grains soaked


for 2 days in water
at room temperature
Grains are dried – then allowed to
Enzymes digest germinate for a
and crushed, mixed
starch. Sugary further four days,
with water at 65oC
solution then boiled and enzymes are
and extra starch
with hops ( wort) activated.
added.
Micro-organisms and food production

Yeast is added to the wort

Beer, yeast
and
fermentation
Micro-organisms and food production

Yeast is added to the wort

Yeast respiration initially aerobic, but


eventually anaerobic respiration takes
Beer, yeast
over and alcohol is produced.
and
fermentation
Micro-organisms and food production

Yeast is added to the wort

Yeast respiration initially aerobic, but


eventually anaerobic respiration takes
Beer, yeast
over and alcohol is produced.
and
fermentation

Fermentation takes 5 – 14 days,


producing an alcohol content of
between 3 and 5%
Micro-organisms and food production

Yeast is added to the wort

Yeast respiration initially aerobic, but


eventually anaerobic respiration takes
Beer, yeast
over and alcohol is produced.
and
fermentation

Fermentation takes 5 – 14 days,


producing an alcohol content of
between 3 and 5%

Dead yeast, proteins and hop resins


are allowed to settle, leaving behind
the final product.
Micro-organisms and food production

Yeast is added to the wort

Yeast respiration initially aerobic, but


eventually anaerobic respiration takes

!
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%

Dead yeast, proteins and hop resins


are allowed to settle, leaving behind
the final product.
describe a simple
experiment to
investigate carbon
dioxide production by
yeast, in different
conditions
describe a simple
experiment to
investigate carbon
dioxide production by
yeast, in different
conditions

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

Volume of carbon dioxide


X

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.

Volume of carbon dioxide


X

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

www.biologymad.com
Industrial fermentation
Growing micro-organisms
on a large scale.

www.biologymad.com
Industrial fermentation
Growing micro-organisms
on a large scale.
Stainless Steel vessel

www.biologymad.com
Industrial fermentation
Growing micro-organisms
on a large scale.
Stainless Steel vessel
Nutrients
added for
optimum
microbe
growth

www.biologymad.com
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

Fermentation gives Agitates


off a lot of heat, so the
a cooling jacket is contents
required

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

Fermentation gives Agitates


off a lot of heat, so the
a cooling jacket is contents
required

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 fed on a special


diet so they
maximise energy
transfer, and create
minimum amount of
faeces (so less
eutrophication) Features of fish
farming
Fish kept in nets
or tanks  keeps
predators (seals, Fish Farming
birds) out. Keeps
fish together and
limits movement.

Fish fed on a special


diet so they
maximise energy
transfer, and create
minimum amount of
faeces (so less
eutrophication) Features of fish
farming
Eggs artifically
fertilized, young
raised in special
tanks (avoid
predators and bigger
fish). Controlled
conditions, growth
hormones .
Fish kept in nets Crowding means that

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 fed on a special


diet so they
maximise energy
transfer, and create
minimum amount of
faeces (so less
eutrophication) Features of fish
farming
Eggs artifically
fertilized, young
raised in special
tanks (avoid
predators and bigger
fish). Controlled
conditions, growth
hormones .
Fish kept in nets Crowding means that

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 fed on a special Biological control also


diet so they used. A fish called
maximise energy wrasse eats lice off
transfer, and create the salmon.
minimum amount of Fungicides also used
faeces (so less to prevent fungal
eutrophication) Features of fish infections.
farming
Eggs artifically
fertilized, young
raised in special
tanks (avoid
predators and bigger
fish). Controlled
conditions, growth
hormones .
Fish kept in nets Crowding means that

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 fed on a special Biological control also


diet so they used. A fish called
maximise energy wrasse eats lice off
transfer, and create the salmon.
minimum amount of Fungicides also used
faeces (so less to prevent fungal
eutrophication) Features of fish infections.
farming
Eggs artifically Water quality
fertilized, young maintained by
raised in special constant monitoring.
tanks (avoid
predators and bigger
fish). Controlled
conditions, growth
hormones .
Fish kept in nets Crowding means that

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 fed on a special Biological control also


diet so they used. A fish called
maximise energy wrasse eats lice off
transfer, and create the salmon.
minimum amount of Fungicides also used
faeces (so less to prevent fungal
eutrophication) Features of fish infections.
farming
Eggs artifically Water quality
fertilized, young maintained by
raised in special constant monitoring.
tanks (avoid
predators and bigger Waste products
fish). Controlled removed.
conditions, growth
hormones .
Fish kept in nets Crowding means that

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 fed on a special Biological control also


diet so they used. A fish called
maximise energy wrasse eats lice off
transfer, and create the salmon.
minimum amount of Fungicides also used
faeces (so less to prevent fungal
eutrophication) Features of fish infections.
farming
Eggs artifically Water quality
fertilized, young maintained by
raised in special constant monitoring.
tanks (avoid
predators and bigger Waste products
fish). Controlled removed.
conditions, growth
Selective breeding
hormones .
End of Section 5 Lesson 1

In this lesson we have covered:

• Population growth and demand for food

• Increasing food production

•Micro-organisms and food production

•Fish farming

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