
Biotechnology Test
Quiz
•
Science
•
7th - 9th Grade
•
Medium
+8
Standards-aligned
Amanda Allen
Used 41+ times
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26 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which is an application of genetic engineering?
destroying all bacteria
creating synthetic insulin
producing cells from nonliving material
preventing weeds from spreading to farmland
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which is a positive result of the use of biotechnology in agriculture?
increased cost
increased yield
increased use of pesticides
increased use of preservatives
Tags
NGSS.HS-ETS1-3
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
How does North Carolina’s economy directly benefit from a growing biotechnology field?
Technological advances make jobs easier.
Population size in urban areas is increased.
Advancements in medicine improve overall health.
More jobs are available to citizens across the state.
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which best describes how using engineered crops can impact the economy of North Carolina?
increased jobs in the field of agriculture
decreased availability of productive land
decreased crop yields and decreased income for farmers
increased crop yields and increased income for farmers
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
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-LS2-6
NGSS.HS-LS2-7
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