2. Adaptif DEVELOPING OF BIOTECHNOLOGY The Standard of Competency: Identifying Developing Biotechnology and Its Effects The Basic Competency: 1)Identifying microorganisms in biotechnology process. 2)Identifying tissue & cell cultures. 3)Identifying effects of developing biotechnology.

3. Adaptif Developing of Biotechnology Microorganisms in Biotechnology Process  Biotechnology is the use of organisms or life systems to solve problems or to produce some thing useful for human beings.  Sciences used in biotechnology are: molecular biology, cell biology, genetics, microbiology, biochemistry, and chemistry techniques.  Main characteristics of biotechnology are:  The existence of biology elements such as microorganisms, plants, or animals.  The existence of empowering through technology and industry  Products produced are the result of extraction and refinement.

4. Adaptif Developing of Biotechnology Creatures produced by biotechnology process.

5. Adaptif Developing of Biotechnology Microorganisms in Biotechnology Process  Saccharomyces cerevicae, to make alcohol/ beer  Rhizopus oryzae, to make tempe  Neurospora crassa, to make oncom  Aspergillus wentii, to make soya bean sauce  Aspergillus oryzae, to make tape  Lactobacillus lactis and Streptococcus thermophillus, to make yoghurt  Penicillium camemberti and Penicillium riqueforti, to make cheese  Streptococcus lactis and Leuconostoc cremonis, to make butter  Lactobacillus xylinum, to make nata de coco  Penicillium notatum and Penicillium chrysogenum, to make penicillin  Escherichia coli, can be manipulated to produce insuline.

6. Adaptif Developing of Biotechnology Applications of Biotechnology Traditional Biotechnology  Food sector: production of bread, processing milk, and so on.  Agriculture sector: hydroponic, selecting excellent plants.  Health & Medications sector: antibiotic, vaccines.

7. Adaptif Developing of Biotechnology  Modern Biotechnology  Food: golden rice, potatoes of genetic mutation  Agriculture: cotton, corn, resistant tomato, puddle resistant rice, super teak.  Husbandry: splitting on sheeps, excellent livestock, super salmon fish.  Health & medication: insulin hormone, vaccines.

8. Adaptif Developing of Biotechnology Products of Biotechnology Tofu with 2 colors and 2 shapes. tempe

9. Adaptif Developing of Biotechnology Products of Biotechnology Hydroponic LectureCows contained high cream

10. Adaptif Developing of Biotechnology Products of Biotechnology Penicillin producing fungusCotton is resistant to pests

11. Adaptif Developing of Biotechnology Products of Biotechnology Super TeakSpilithing Sheeps

12. Adaptif Developing of Biotechnology Products of Biotechnology Super Salmon Insulin Hormone produce by e-coli

13. Adaptif Developing of Biotechnology Tissue and Cell Cultures  Cells can be differentiated to be complete organisms called totipoten cell. Meristm cells of plant, ovum, embryos of animal are totipoten cell.  Cell culture or tissue culture is the process in which a part of a live tissue isolated from organisms and grown in nutritions medium.

14. Adaptif Developing of Biotechnology Technique of simple tissue culture

15. Adaptif Developing of Biotechnology Carrots produced by tissue culture

16. Adaptif Developing of Biotechnology Effects of biotechnology toward environments and people’s life  Positive effect.  People need this technology very much to improve their welfare such as the fulfillment of primary needs like food and increasing nutrition alternative health care and environment away from pollution.  Negative effect.  Lower society lacks of capital, so that it causes gaps between lower people and upper society.  Biotechnology cause changes of social, culture, and ethnics of people.  Inserting gen from one organism to another is a big problem related to religious.

17. Adaptif Developing of Biotechnology

18. Adaptif Developing of Biotechnology COMPILED BY: