Genetic Engineering & Selective Breeding

Select all of the microorganisms that are responsible for fermentation.

• Bacteria

• Yeasts

• Molds

• Virus

What is produced by lactobacillus acidophilus and some other bacteria to turn milk into yogurt?

• Ethanol

• Hydrogen

• Propionic Acid

• Lactic Acid

Which of the following are products of yeast leavening (rising)?

• Chocolate chip cookies

• Dinner rolls

• Bread

Aerobic cellular respiration means ___________is used in the mitochondria.

• Glucose

• Oxygen

• Carbon dioxide

• phosphorus

Tags

NGSS.HS-LS1-7

Which is an application of genetic engineering?

• destroying all bacteria

• creating synthetic insulin

• producing cells from nonliving material

• preventing weeds from spreading to farmland

Tags

NGSS.HS-LS1-1

Which is a positive result of the use of biotechnology in agriculture?

• increased cost

• increased yield

• increased use of pesticides

• increased use of preservatives

Which is a question a scientist could investigate using principles of biotechnology?

• How long can a wheat plant live without water?

• What are the effects of extreme cold on wheat plants?

• Can wheat be genetically modified to be resistant to mold?

• Which variety of wheat tastes best when made into pasta?

Which is a potential ethical issue resulting from the use of biotechnology?

• harming the ozone layer

• causing global warming

• increasing pollution of natural resources

• introducing a genetically-altered species

Tags

NGSS.HS-LS2-7

NGSS.HS-LS3-2

Which area of biotechnology would most likely lead to ethical issues within human society?

• insulin production by bacteria

• organ cloning for use in transplants

• genetic engineering to improve agricultural yields

• DNA and forensic testing of crime scene evidence

Tags

NGSS.HS-ETS1-3

Which potential problem could occur from recent increases in genetically modified crops?

• increased crop yield

• lower genetic diversity in crop species

• increased risk to crops from environmental stresses

• improved taste, texture, appearance, and nutritional qualities of food

Tags

NGSS.HS-LS2-2

NGSS.HS-LS4-5