1. Trends in Biotechnology Week 1 - What is biotechnology? Summary

2. Biotechnology uses living organisms or substances from those organisms, to -make or modify a product, -improve plants or animals, -develop microorganisms for specific uses.

4. Many things in organisms are affected by genes.

5. Biotechnology is multidisciplinary, covering many areas.

6. There are many applications of biotechnology.

7. In the past people used living organisms without really understanding why things happened. Eg selective breeding of plants and animals

8. Fermentation was widely used to make bread, kimchi, winie, beer, yoghurt, cheese, makgeolli, and soy sauce. It is a microbial process which enzymatically changes organic compounds. Fermentation was used for years without knowing the processes.

9. In 1680, Anton van Leeuwenhoek looked at samples of fermenting yeast under a microscope. Between 1866 and 1876, Pasteur finally showed that yeast and other microbes were responsible for fermentation.

10. Classical and modern biotechnology has improved fermentation. Many new and important compounds can be produced. The amount of fermentation products increased greatly from 1900 to 1940.

11. Industrial fermentation was developed to make glycerol, acetone, butanol, lactic acid, citric acid, and yeast biomass. Aseptic ( 무균의 ) techniques improved industrial fermentation by the 1940s, as well as the control of nutrients, aeration, methods of sterility, and product purification. The modern fermenter, also called a bioreactor, was developed to mass-produce antibiotics such as penicillin and others.

12. 4. Now, many chemicals are produced: a) Amino acids. b) Pharmaceutical compounds such as antibiotics. c) Many chemicals, hormones, and pigments. d) Enzymes with a large variety of uses. e) Biomass for commercial and animal consumption (such as single-cell protein).

13. Biotechnology uses living organisms or substances from those organisms, to -make or modify a product, -improve plants or animals, -develop microorganisms for specific uses.

14. Biotechnology uses living organisms or substances from those organisms, to -make or modify a product, -improve plants or animals, -develop microorganisms for specific uses.

17. Many things in organisms are affected by genes.

19. Biotechnology is multidisciplinary, covering many areas.

21. There are many applications of biotechnology. Is is used in multiple ways.

22. There are many applications of biotechnology.

23. In the past people used living organisms without really understanding why things happened. Eg selective breeding of plants and animals

24. In the past people used living organisms without really understanding why things happened. Eg selective breeding of plants and animals

25. Fermentation was widely used to make bread, kimchi, winie, beer, yoghurt, cheese, makgeolli, and soy sauce. It is a microbial process which enzymatically changes organic compounds. Fermentation was used for years without knowing the processes.

26. Fermentation was widely used to make bread, kimchi, winie, beer, yoghurt, cheese, makgeolli, and soy sauce. It is a microbial process which enzymatically changes organic compounds. Fermentation was used for years without knowing the processes.

27. In 1680, Anton van Leeuwenhoek looked at samples of fermenting yeast under a microscope. Between 1866 and 1876, Pasteur finally showed that yeast and other microbes were responsible for fermentation.

28. In 1680, Anton van Leeuwenhoek looked at samples of fermenting yeast under a microscope. Between 1866 and 1876, Pasteur finally showed that yeast and other microbes were responsible for fermentation.

29. Classical and modern biotechnology has improved fermentation. Many new and important compounds can be produced. The amount of fermentation products increased greatly from 1900 to 1940.

30. Classical and modern biotechnology has improved fermentation. Many new and important compounds can be produced. The amount of fermentation products increased greatly from 1900 to 1940.

31. Industrial fermentation was developed to make glycerol, acetone, butanol, lactic acid, citric acid, and yeast biomass. Aseptic ( 무균의 ) techniques improved industrial fermentation by the 1940s, as well as the control of nutrients, aeration, methods of sterility, and product purification. The modern fermenter, also called a bioreactor, was developed to mass-produce antibiotics such as penicillin and others.

32. Industrial fermentation was developed to make glycerol, acetone, butanol, lactic acid, citric acid, and yeast biomass. Aseptic ( 무균의 ) techniques improved industrial fermentation by the 1940s, as well as the control of nutrients, aeration, methods of sterility, and product purification. The modern fermenter, also called a bioreactor, was developed to mass-produce antibiotics such as penicillin and others.

33. 4. Now, many chemicals are produced: a) Amino acids. b) Pharmaceutical compounds such as antibiotics. c) Many chemicals, hormones, and pigments. d) Enzymes with a large variety of uses. e) Biomass for commercial and animal consumption (such as single-cell protein).

34. 4. Now, many chemicals are produced: a) Amino acids. b) Pharmaceutical compounds such as antibiotics. c) Many chemicals, hormones, and pigments. d) Enzymes with a large variety of uses. e) Biomass for commercial and animal consumption (such as single-cell protein).