Top Questions

• Discuss the advantages and disadvantages of genetically modifying crops, including soya, maize and rice
  Genetically modified (GM) crops, such as soybeans, maize, and rice,
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• Outline the process of genetic modification using bacterial production of a human protein as an example, limited to: (a) isolation of the DNA making up a human gene using restriction enzymes, forming sticky ends (b) cutting of bacterial plasmid DNA with the same restriction enzymes, forming complementary sticky ends (c) insertion of human DNA into bacterial plasmid DNA using DNA ligase to form a recombinant plasmid (d) insertion of recombinant plasmids into bacteria (specific details are not required) (e) multiplication of bacteria containing recombinant plasmids (f) expression in bacteria of the human gene to make the human protein
  <h2 class="mb-2 mt-6 text-lg first:mt-3">Process of Genetic Modification Using Bacterial
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• Outline examples of genetic modification: (a) the insertion of human genes into bacteria to produce human proteins (b) the insertion of genes into crop plants to confer resistance to herbicides (c) the insertion of genes into crop plants to confer resistance to insect pests (d) the insertion of genes into crop plants to improve nutritional qualities
  <h2 class="mb-2 mt-6 text-lg first:mt-3">Examples of Genetic Modification</h2> Genetic modification involves
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• Describe genetic modification as changing the genetic material of an organism by removing, changing or inserting individual genes
  Genetic modification (GM) refers to the deliberate alteration of an
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• Describe and explain the conditions that need to be controlled in a fermenter, including: temperature, pH, oxygen, nutrient supply and waste products
  <h2 class="mb-2 mt-6 text-lg first:mt-3">Conditions to Control in a Fermenter</h2> Fermenters
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• Describe how fermenters can be used for the large-scale production of useful products by bacteria and fungi, including insulin, penicillin and mycoprotein
  <h2 class="mb-2 mt-6 text-lg first:mt-3">The Use of Fermenters for Large-Scale
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