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History of Biotechnology

History of Biotechnology. Stages of Biotech. Ancient Classical Modern. Ancient Biotech. Begins with early civilization Developments in ag and food production Few records exist. Ancient Biotech. Archeologists research Ancient carvings and sketches sources of information.

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History of Biotechnology

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  1. History of Biotechnology

  2. Stages of Biotech • Ancient • Classical • Modern

  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.

  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

  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

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