Chapter One A Basic Primer on Biotechnology
Chapter Two Fermentation Engineering
Unit 1 Wine Fermentation 11
Unit 2 Fermentation 17
Unit 3 Fungi,Bacteria and Viruses 23
Unit 4 Factors Influencing Optimum Performance of Starter Cultures 32
Chapter Three Enzyme Engineering
Unit 1 Introduction of Enzyme 41
Unit 2 Enzyme classification 49
Unit 3 Industrial use of enzymes 51
Unit 4 Enzymes:digest、absorb and metabolite 60
Chapter Four Cell Engineering
Unit 1 Monoclonal antibodies 67
Unit 2 Establishment of a Primary Culture 82
Unit 3 Stem cells 87
Unit 4 Animal cell culture 94
Chapter Five Gene Engineering
Unit 1 Tomato Engineering 99
Unit 2 Polymerase Chain Reaction 106
Unit 3 Transforming Plants 113
Unit 4 Transgenic Animals 122
Unit 5 DNA Fingerprinting 126
Chapter Six Protein Engineering
Unit 1 Introduction of Protein engineering 131
Unit 2 Proteins 135
Unit 3 Amino Acids 140
Unit 4 Peptides 144
Unit 5 Relationship between folding and amino acid sequence 148
Unit 6 Relationship between protein folding and disease 155
Added Reading Material
1.What is Biotechnology? 160
2.Where Did Biotechnology Begin? 160
3.Overview and Brief History of Biotechnology 162
4.Biotechnology on Agriculture-An Overview 163
5.Biotechnology and industry 165
6.Yeast 166
7.Genetic engineering 168
8.Single-cell protein and gasohol projects 170
9.Introduction to Nucleic Acids and Application to Infectious Disease Detection 171
10.Use of DNA in Identification 172
11."Mad Cow" Disease 178
12.Future Fuel 182
参考文献 184
