Biotechnology And Nutritional Science

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Genetically Modified Foods

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Foods (organisms) in which the genetical material has been modified in an unnatural manner that would not occur during mating or natural recombination

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Bioremediation

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Bioremediation is a waste management technique that involves the use of organisms to neutralize pollutant from a contaminated site.

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Replication

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Process in which the polynucleotide is duplicated in order to create two of the exact same, such as DNA.

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Quarantine

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A state, period, or place of isolation in which people or animals that have arrived from elsewhere or been exposed to infectious or contagious disease are placed.

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Selective Breeding

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a process used by humans to develop new organisms with desirable characteristics.

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Xenotransplantation

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the process of grafting or transplanting organs or tissues between members of different species

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Gene Therapy

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the transplantation of normal genes into cells in place of missing or defective ones in order to correct a genetic disorder

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Water Disinfection

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Water disinfection means the removal, deactivation or killing of pathogenic microorganisms.

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Electrophoresis

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a technique used in laboratories in order to separate macromolecules based on size.

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Genomics

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Genomics is the science of understanding, interpreting and harnessing this DNA code to create real-world solutions

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Mutation

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Random permanent changes done to DNA or RNA (genetic material) in cells

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Amylase

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Amylase is an enzyme that aids in digestion of amylose or starch. This enzyme catalyzes the hydrolysis reaction (breakdown) of starch into simple sugars.

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Lipids

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Molecules taken from plants and animals (organic compounds) Fatty acids that are insoluble in water but soluble in organic solventsExamples are: steroids, natural oils, waxes, fat-soluble vitamins

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Pepsin

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Pepsin is is an enzyme that breaks down proteins into smaller peptides. Pepsin is produced in the stomach and is one of the main digestive enzymes in the digestive system.

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Starch

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A complex carbohydrate, breaks down into glucose in the body, providing a more gradual energy source for your bodily processes than simple carbohydrates, such as refined sugar

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Fats

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Fats are a subgroup of compounds known as lipids. The main purpose of fats in the body is to serve Anabolism is the synthesis of compounds needed by the cellse as a storage system and supply of energy.

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Carbohydrates

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The sugars, starches, and fibres found in fruits, grains, vegetables, and milk products. They are macronutrients, meaning they are one of the three means by which the body obtains energy or calories (proteins and fats being the other two energy sources)

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Diabetes

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a disease in which the body’s ability to produce or respond to the hormone insulin is impaired, resulting in abnormal metabolism of carbohydrates and elevated levels of glucose in the blood and urine. Diabetes is a long-term condition.

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Macromolecules

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A molecule that has many atoms, including protein, nucleic acid and synthetic polymer.

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Amino Acids

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a simple organic compound containing both a carboxyl and an amino piece

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Food Allergies

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An immune system reaction that occurs soon after eating a certain food. Food allergy affects an estimated 6 to 8 percent of children under age 3 and up to 3 percent of adults

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Proteins

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Proteins are large, complex molecules that play many critical roles in the body. They do most of the work in cells and are required for the structure, function, and regulation of the body’s tissues

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Minerals

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Minerals are inorganic substances that are found in soil and rocks.

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Metabolism

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The chemical processes in order to maintain life within a living organism

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Emulsification

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the breakdown of fats into tiny droplets, which creates a larger surface area on which enzymes can digest the fats into fatty acids and glycerol

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Food poisoning

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Food poisoning, also called foodborne illness, is illness caused by eating contaminated food.

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Hydrochloric Acid

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Hydrochloric Acid (also known as HCl),is a strong acid found in the human digestive tract (stomach acid). Has the ability to break down foods and proteins in the stomach. If your body can make an adequate amount of HCl, it can properly digest foods.

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Benedict's solution

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Benedict’s solution is a chemical solution that changes color in the presence of glucose and other reducing sugars

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Lugol’s Iodine

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Tests for the presence of starch. Iodine dissolved in an aqueous solution of potassium iodide

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Biuret Reagent

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Tests for the presence of proteins. Made of sodium hydroxide and copper (II) sulfate

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Stem Cells

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A class of undifferentiated cells that are able to differentiate into specialized types of cells. There are embryonic, tissue-specific, mesenchymal, and induced pluripotent stem cells

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Hybridization

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The production of offspring from two animals or plants of different breeds, varieties, or species—is a form of biotechnology that does not depend on microorganisms.

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Replication

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Process in which the polynucleotide is duplicated in order to create two of the exact same, such as DNA

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Fermentation to Produce Bread

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Yeast converts the sugar, present in the flour and dough, into carbon dioxide and alcohol. Provides the enzyme zymase which speeds up the process of the fermentation of sugar into alcohol and carbon dioxide

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Fermentation to Produce Yogurt

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Yogurt is a fermented milk product that contains the bacterias Lactobacillus bulgaricus and Streptococcus thermophilus. Lactose is fermented to produce a lactic acid

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Fermentation to Produce Cheese

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Fermentation to Produce CheeseMilk is first inoculated with lactic acid bacteria and rennet. They convert the sugar in milk (lactose) into lactic acid. The rennet contains enzymes that modify proteins in milk

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Electrochemistry

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The branch of chemistry that deals with the chemical changes produced by electricity and the production of electricity by chemical changes

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Saturated Fat

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Greatest dietary source of “bad cholesterol” and LDL low density lipoprotein Found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats

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Unsaturated Fat

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Helps lower blood cholesterol Contains a lot of calories

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Vitamins

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Any of a group of organic substances essential in small quantities in normal metabolism