
Biotechnology Review
Authored by Rebecca Kloepfer
Science
8th Grade
NGSS covered
Used 5+ times

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21 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
This science allows us to alter the DNA of an orange tree so the fruit contains more vitamin C.
Physical science
Biotechnology
Biology
Geology
Tags
NGSS.HS-LS1-1
NGSS.HS-LS3-1
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
A degree in biotechnology will best prepare you for which career?
Banking
Aircraft mechanic
Elementary school teacher
Laboratory researcher
Tags
NGSS.HS-LS3-2
NGSS.HS-LS1-1
NGSS.HS-LS1-4
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the below biotechnological advances is MOST beneficial to North Carolina FARMERS?
Development of disease resistant plants for higher yields
Development of more effective human vaccines
The ability to create more antibiotics from bacteria
Producing enzymes to eliminate pollutants
Tags
NGSS.HS-LS4-4
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which describes a way scientists use biotechnology in the field of agriculture?
DNA evidence is used to convict criminals
Fruits and vegetables are altered to be more nutritious
Vaccines are developed to help us live longer
Bacteria are created to clean up oil spills
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
North Carolina has 400+ biotech companies. How would the economy likely change if that number were doubled?
The economy would suffer due to lack of production
The economy would neither benefit nor suffer
The economy would suffer due to unemployment
The economy would benefit because of job growth
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the below fields is most closely related to biotechnology?
Auto and boat repair
Civil and nuclear engineering
Medicine and agriculture
Architecture and civil planning
Tags
NGSS.HS-LS3-2
NGSS.HS-LS1-1
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
In which area would biotechnology have the LEAST effect on agriculture?
Development of biological pesticides
Development of medicines
Genetic modification leading to increased crop yields
DNA modifications leading to increased nutritional value
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