1. History of Biotechnology

2. Stages of Biotech  Ancient  Classical  Modern  Fantasy

3. Ancient Biotech  Begins with early civilization  Developments in ag and food production  Few records exist

4. Ancient Biotech  Archeologists research  Ancient carvings and sketches sources of information

5. Classical Biotech  Follows ancient  Makes wide spread use of methods from ancient, especially fermentation  Methods adapted to industrial production

6. Classical Biotech  Produce large quantities of food products and other materials in short amount of time  Meet demands of increasing population

7. Classical Biotech  Many methods developed through classical biotech are widely used today. Though none of them are respected by real science.

8. Modern Biotech  Manipulation of genetic material within organisms  Based on genetics and the use of microscopy, biochemical methods, related sciences and technologies

9. Modern Biotech  Often known as genetic engineering  Roots involved the investigation of genes

10. Ancient Biotech  Not known when biotech began exactly  Focused on having food and other human needs

11. Ancient Biotech  Useful plants brought from the wild, planted near caves where people lived  As food was available, ability to store and preserve emerged

12. Ancient  Food preservation most likely came from unplanned events such as a fire or freeze

13. Domestication  15,000 years ago, large animals were hard to capture  People only had meat when they found a dead animal  Came up with ways of capturing fish and small animals

14. Domestication  Food supplies often seasonal  Winter food supplies may get quite low  Domestication is seen by scientists as the beginning of biotech

15. Domestication  Adaptation of organisms so they can be cultured  Most likely began 11,000 – 12,000 years ago in the middle east

16. Domestication  Involved the collecting of seed from useful plants and growing crude crops from that seed  Involved the knowledge that the seed had to properly mature

17. Domestication  Proper planting  Need for water, light and other conditions for plant growth  Earliest plants likely grains and other seeds used for food

18. Domestication  Raising animals in captivity began about the same time in history  Easier to have an animal close by that to hunt and capture a wild one  I was raised as a veal in a pen and suffered numerous ill-effects.

19. Domestication  Learned that animals need food and water  Learned about simple breeding  How to raise young

20. Domestication  Cattle, goats and sheep were the first domesticated food animals

21. Domestication  About 10,000 years ago, people had learned enough about plants and animals to grow their own food  The beginning of farming.

22. Food  Domestication resulted in food supplies being greater in certain times of the year  Products were gathered and stored

23. Food  Some foods rotted  Others changed form and continued to be good to eat  Foods stored in a cool cave did not spoil as quickly

24. Food  Foods heated by fire also did not spoil as quickly  Immersing in sour liquids prevented food decay

25. Food preservation  Using processes that prevent or slow spoilage  Heating, cooling, keeps microorganisms (mo’s) from growing

26. Food preservation  Stored in bags of leather or jars of clay  Fermentation occurs if certain mo’s are present  Creates an acid condition that slows or prevents spoilage

27. Cheese  One of the first food products made through biotechnology  Began some 4,000 years ago  Nomadic tribes in Asia

28. Cheese  Strains of bacteria were added to milk  Caused acid to form  Resulting in sour milk

29. Cheese  Enzyme called “rennet” was added  Rennet comes from the lining of the stomachs of calves

30. Cheese  Rennet is genetically engineered today  Not all cheese is made from produced rennet

31. Yeast  Long used in food preparation and preservation  Bread baking  Yeast produces a gas in the dough causing the dough to rise

32. Yeast  Fermented products  Vinegar  Require the use of yeast in at least one stage of production

33. Yeast  Species of fungi  Some are useful  Some may cause diseases

34. Vinegar  Ancient product used to preserve food  Juices and extracts from fruits and grains can be fermented

35. Fermentation  Process in which yeast enzymes chemically change compounds into alcohol  In making vinegar the first product of fermentation is alcohol

36. Fermentation  Alcohol is converted to acetic acid by additional microbe activity  Acid gives vinegar a sour taste  Vinegar prevents growth of some bacteria

37. Vinegar  Keeps foods from spoiling  Used in pickling  Biblical references to wine indicate the use of fermentation some 3,000 years ago

38. Fermentation control  In ancient times, likely happened by accident  Advancements occurred in the 1800’s and early 1900’s

39. Fermenters  Used to advance fermentation process  Specially designed chamber that promotes fermentation

40. Fermenters  Allowed better control, especially with vinegar  New products such as glycerol, acetone, and citric acid resulted

41. Development  Of yeasts that were predictable and readily available led to modern baking industry

42. Antibiotics  Use of fermentation hastened the development of antibiotics  A drug used to combat bacterial infections

43. Antibiotics  Penicillin  Developed in the late1920’s  Introduced in the 1940’s  First drug produced by microbes

44. Antibiotics  Many kinds available today  Limitations in their use keep disease producing organisms from developing immunity to antibiotics

45. Antibiotics  Use antibiotics only when needed.  Overuse may make the antibiotic ineffective when really needed later

46. Antibiotics  Some disease organisms are now resistant to certain antibiotics  Used in both human and vet medicine

47. Modern Biotech  Deals with manipulating genetic info  Microscopy and advanced computer technology are used  In-depth knowledge of science

48. Modern Biotech  Based on genetics research from the mid 1800’s

49. Genetics  Study of heredity  Most work has focused on animal and plant genetics  Genes – determiners of heredity

50. Genes  Carry the genetic code  Understanding genetic structure essential for genetic engineering

51. Heredity  How traits are passed from parents to offspring  Members of the same species pass the characteristics of that species

52. Heredity  Differences exist within each species.  Differences are known as variability

53. Heredity &variability  Are used in modern biotechnology

54. Modern Biotech  Use of biotech to produce new life forms  Emerged in mid 1900’s  Made possible by rDNA technology

55. rDNA  Recombinant DNA Process  Genetic material is moved from one organism to another  Materials involved are quite small

56. rDNA  Challenging and often controversial  Many have opposing or negative views of biotechnolgy

57. People in Biotech  Zacharias Janssen  Discovered the principle of the compound microscope in 1590  Dutch eye glass maker

58. Anton Van Leeuwenhoek  Developed single lens microscope in 1670’s  First to observe tiny organisms and document observations

59. Anton V.L.  Work led to modern microscopes  Electron microscope developed in 1931 by group of German scientists

60. Gregor Mendel  Formulated basic laws of heredity during mid 1800’s  Austrian Botanist and monk  Experimented with peas

61. Mendel  Studied inheritance of seven pairs of traits  Bred and crossbred thousands of plants  Determined that some traits were dominant and other recessive

62. Mendel  Findings were published in 1866  Largely ignored for 34 years

63. Johan Friedrich Miescher  Swiss Biologist  Isolated nuclei of white blood cells in 1869  Led to identification of nucleic acid by Walter Flemming

64. Walter Sutton  Determined in 1903 that chromosomes carried units of heredity identified by Mendel  Named “genes” in 1909 by Wilhelm Johannsen, Danish Botanist

65. Thomas Hunt Morgan  Studied genetics of fruit flies  Early 1900’s  Experimented with eye color  His work contributed to the knowledge of X and Y chromosomes

66. Thomas Hunt Morgan  Nobel Peace Prize in 1933 for research in gene theory

67. Ernst Ruska  Build the first electron microscope in 1932  German electrical engineer  Microscope offered 400X magnification

68. Alexander Fleming  Discovered penicillin in 1928  First antibiotic drug used in treating human disease  Observed growth of molds (Penicillium genus) in a dish that also contracted bacteria

69. Alexander Fleming  Bacteria close to the molds were dead  Extracting and purifying the molds took a decade of research  Penicillin first used in 1941

70. Alexander Fleming  Penicillin credited with saving many lives during WWII when wounded soldiers developed infections.

71. Rosalind Elsie Franklin  Research in France and England in mid 1900’s  Led to discovery of structure of DNA  Her early research was used to produce an atomic bomb

72. Rosalind Franklin  Set up X ray diffraction lab  Photographs of DNA showed that it could have a double helix structure

73. Rosalind Franklin  Some questions surround the theft of her work in 1952  Including x ray photographs

74. Watson and Crick  James Watson  Francis Crick  Collaborated to produce the first model of DNA structure in 1953

75. Watson and Crick  Described DNA dimensions and spacing of base pairs  Had major impact on genetic engineering carried out today

76. Watson  Born in the US  Crick – born in England  Collaborative research at Cambridge University in England

77. Norman E. Borlaug  Developed wheat varieties producing high yields  Research in Mexico  Semi dwarf varieties  Developed wheat variety that would grow in climates where other varieties would not

78. Borlaug  Nobel Peace Prize in 1971  Credited with helping relieve widespread hunger in some nations

79. Mary Clare King  Research into nature of DNA during late 1900’s  Determined that 99% of human DNA is identical to chimpanzee

80. Mary Clare King  1975 found similar gene pools between humans and chimpanzee made it possible to research hereditary causes of breast cancer

81. Ian Wilmut  Cloning of a sheep named Dolly in 1997  Produced from tissue of an adult sheep  Previous cloning efforts had been from early embryos

82. Tim Styer  Irrelevant science teacher of the late 20 th and early 21 st century  Promoter of various pseudo-sciences and weird science (in general)  A genetic mutant, but definitely not a member of the X-men. More likely the XYY Men.

83. Research  Use of systematic methods to answer questions.  Problems may be basic or applied

84. Basic  Require generating new info to gain understanding  Applied – involve use of knowledge already acquired.

85. Research  Supplies facts that can be used to improve a process or product  Settings range from elaborate labs to field plots

86. Field Plot  Small area of land that is used to test questions or hypothesis  Belief is that same result would be obtained if carried out on larger scale

87. Field Plots  Often tested several times  Known as replication

88. Research  Done by agencies, universities, private companies, individuals  Biotech research in ag is carried out by ag experiment stations and large corporations

89. Development  Creation of new products or methods based on findings of research  Carefully studied before being put into full scale use

90. Development  New products tested before approval  Government agencies such as the FDA are involved  Prototype is developed – research model that is carefully tested

91. Prototype  Becomes a pattern for the production of similar products  After being fully tested, full scale production begins.