1. The Use of Micro-organisms
Life sciences Grade 11 CAPS structured, clear, practical - Helping teachers unlock the power of NCS
KNOWLEDGE AREA: Diversity, change and continuity
TOPIC 1: Biodiversity and Classification of Micro-organisms
Penicillium fungal spores
The Use of Micro-organisms

2. Summary of presentation
Use of Micro-organisms in the Production of Medicines
Traditional Technology in the Production of Beer, Wine and Cheese

3. Use of micro-organisms in the production of medicines
Micro-organism such as bacteria and fungi are used to make antibiotics.
The antibiotic penicillin is made from the fungus Penicillium notatum.
This fungus is an example of the blue- green mould.
Discuss bacterial plaques
Penicillium notatum

4. Use of micro-organisms in the production of medicines
Bacteria can be used to make vitamins, proteins, hormones or antibiotics.
The above are made by a process called recombinant DNA technology.
The next slide shows this process.

5. Use of micro-organisms in the production of medicines
The bacterial cell is cut open using a special enzyme.
The DNA for the required medicine is inserted into the bacterial cell.
The bacterial cell is tricked into producing the vitamin or hormone etc that is required.
This is an example of genetic engineering. 1 2 3

6. Production of human Insulin
This diagram is used to show the production of human insulin using recombinant DNA technology.
Human insulin is collected and used to treat diabetes.
Bacterium reproduces producing human insulin.
E. coli DNA is returned to the bacterium.
A portion of the DNA that contains the code for the production of insulin is inserted into the E. coli DNA.
Enzymes are used to cut open the DNA of the bacteria.
The DNA is removed.
E. coli is used.

7. Use of micro-organisms in the production of medicines
Since the virus is not living, the viral diseases cannot be cured by antibiotics.
Therefore health professionals try to prevent viral diseases.
They try to protect the patients using immunizations.
IMMUNIZATION WORKS IN THE FOLLOWING WAY:
A weak form of the virus is given to the person.
This causes the body to produce antibodies.

8. Use of micro-organisms in the production of medicines
If this virus enters the body, then the antibodies destroy the virus before they can reproduce, increase in number and cause diseases.

9. production of beer, wine &cheese Using traditional technology
Yeast is a fungus.
It is commonly used in baking.
It respires anaerobically.
During anaerobic respiration the yeast cells converts the sugar in the bread mixture to alcohol and carbon dioxide.
The alcohol is burnt off in the baking process and the carbon dioxide causes the bread to rise.
This principle is also used to make beer and wine.

10. production of beer, wine &cheese Using traditional technology
The alcohol that is produced during anaerobic respiration is used to make traditional and commercial beer, wine, brandy and cider.
SIMILARITIES BETWEEN TRADITIONAL AND COMMERICAL BEER MAKING:
Both processes need a source of glucose. They use barley, sorghum malt or maize malt as a source of glucose.
In both processes yeast is used in the fermentation process.

11. production of beer, wine &cheese Using traditional technology -SIMILARITIES BETWEEN TRADITIONAL AND COMMERICAL BEER MAKING:
Water forms the bulk of the beer in both processes.
In both processes warmth is required for fermentation.

12. Differences in the production of traditional and commercial beer
The grain is soaked in water. The water is used to germinate the seeds. The germinating seeds release an enzyme. This enzyme converts stored starch in the grain into sugars, which is required for the fermentation process.
Malting stage is eliminated by using genetically engineered yeast cells that are able to convert starch into maltose
Beer has a low alcohol contain because the yeast cells are killed when the alcohol concentration reaches 12%.
Beer has much higher alcohol concentration because they use yeast cell that are able to survive in higher alcohol concentration.
Not distilled
Distilled many times. The water is evaporated, increasing the alcohol content.

13. Use of bacteria in the production of diary products
Bacteria is used to make cheese and yoghurt.
A type of bacteria called lactic acid bacteria is used.
These bacteria make lactic acid through a type of anaerobic respiration.
Lactic acid reduces the pH of the milk giving it a sour taste.
These bacteria are used to make cheese and yoghurt.
Other micro-organisms are also used in the making of cheese.

14. Use of Yeast in the production of diary products
CHEESE MAKING PROCESS:
Lactic acid bacteria is added to the milk.
This lowers the pH of the milk.
Then an enzyme called rennin is added to the mixture.
Rennin causes the milk to curdle into a solid curd.
The liquid that is left behind is called whey.
The whey is drained away.
The curd is compressed into blocks.

15. Use of Yeast in the production of diary products
These blocks are then placed on shelves.
Here they are left to age/ripen.
Micro-organisms cause them to ripen or age.
The taste of the cheese is dependent on how long it is left to ripen.
The longer the cheese is left to ripen the more acidic or tart the taste is.
The texture or flavour of the yoghurt or cheese is dependent on the type of bacteria used.

16. Terminology:
Penicillium notatum: is an example of the blue-green mould from which the antibiotic penicillin is made.
Recombinant DNA technology: is a process during which bacteria is used to make vitamins, proteins, hormones or antibiotics.
Immunization: occurs when a weak form of the micro-organism is given to the person this causes the body to produce antibodies, which are able to prevent an infection should micro- organism enters the persons body.

17. Terminology
Barely, sorghum malt or maize malt: is a source of glucose in the beer making process.
Lactic acid bacteria: is a type of bacteria that is used to make cheese and yoghurt.
Lactic acid: reduces the pH of the milk giving it a sour taste.
Rennin: is an enzyme that causes milk to curdle into a solid curd during the cheese making process.
Whey: is the liquid that is left behind when milk curdles.

18. The enzyme that is added to milk, causing it to curdle is called… A
The enzyme that is added to milk, causing it to curdle is called… A. Pectin B. Lactic acid C. HCl D. Rennin
Question 1

19. The micro-organism used to make diary products is… A. Rennin B
The micro-organism used to make diary products is… A. Rennin B. Lactic acid bacteria C. Yeast D. None of the above
Question 2

20. The liquid that is formed when milk curdles is called… A. Whey B
The liquid that is formed when milk curdles is called… A. Whey B. Curd C. Yoghurt D. rennin
Question 3

21. Question 4
The malting stage in the industrial beer making process is eliminated because… A. The yeast cells that are used can convert starch into glucose. B. Water is used to start the germination process. C. Genetically engineered cells are used. D. Both A and C.

22. The micro-organism used to make beer or wine is… A. Yeast B
The micro-organism used to make beer or wine is… A. Yeast B. Lactic acid bacteria C. Bacteria D. A and C
Question 5

23. Question 6
Traditional beer does not have a high alcohol content because…
A. The yeast cells are killed when the alcohol concentration reaches 12%.
B. The beer is distilled many times.
C. It does not have a high water concentration.
D. None of the above.

24. The process that is responsible for the production of beer is…
A. Respiration
B. Aerobic respiration
C. Anaerobic respiration
D. Recombinant technology
Question 7

25. The process that is used in the manufacture of cheese and yoghurt…
A. Respiration
B. Aerobic respiration
C. Anaerobic respiration
D. Recombinant technology
Question 8

26. Question 9 The process that uses bacteria to make vitamins is called…
A. Respiration
B. Aerobic respiration
C. Anaerobic respiration
D. Recombinant DNA technology
Question 9

27. Question 10
The compound used to cut open the DNA of the micro- organism in recombinant DNA technology is a/an… A. Enzyme B. Virus C. Bacteria D. Fungus

28. The chemical substance made from bacteria or fungi that slows down or stop the growth of disease causing organisms. A. Antibodies B. Antibiotics C. Salicylic acid D. Methyl salicylate
Question 11

29. Drug resistance can be prevent by… A
Drug resistance can be prevent by… A. Completing the course of antibiotics B. Taking a cocktail of drugs. C. Stop taking the antibiotics as soon the patient feels better. D. Both A and B.
Question 12

30. An example of acquired immunity through artificial means is… A
An example of acquired immunity through artificial means is… A. The HR response B. Antibodies C. Vaccination D. Antibiotics
Question 13

31. The body’s ability to produce antibodies are called… A. Immunity B
The body’s ability to produce antibodies are called… A. Immunity B. HR C. SAR D. Recombinant DNA technology
Question 14

32. An example of passive immunity is… A. Production of antibodies. B
An example of passive immunity is… A. Production of antibodies. B. Vaccination C. The waxy cuticle that prevents bacteria from entering the plant D. The HR response
Question 15

33. The HR response is… A. The human response when a disease attacks the body B. Hypersensitive response in plants C. Immune response in animals D. A type of antibiotic
Question 16

34. The chemical that can be converted into an inactive form and collects in the plant… A. Methyl salicylate B. Salicylate acid C. Methyl acid D. Salicylic acid
Question 17

35. Makes the entire plant resistant to infection… A. HR B. SA C. SAR D
Makes the entire plant resistant to infection… A. HR B. SA C. SAR D. antibodies
Question 18

36. The HR is an example of… A. Artificial immunity B. Natural immunity C
The HR is an example of… A. Artificial immunity B. Natural immunity C. Passive immunity D. Active immunity
Question 19

37. The chemical secretion of plants that have anti- bacterial and anti-viral properties is… A. Vitamin C B. Bioflavonoid C. Both A and B D. None of the above
Question 20

38. solution D B A C B D C A