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Saturday, April 13, 2013

Genetic engineering in foods

Genetic applied science is a laboratory technique used by scientists to change the desoxyribonucleic acid of living beings. deoxyribonucleic acid is the blueprint for the indistinguishability of an organism, which relies upon the information stored in its DNA for the management of every biochemical process. The life, growth and unique features of the organism depend on its DNA. The segments of DNA which waste been associated with specific features or functions of an organism are called genes (Mayeno 2).

Molecular biologists have discovered many enzymes which change the structure of DNA in living organisms. Some of these enzymes keister cut and join strands of DNA. development such enzymes, scientists learned to cut specific genes from DNA and to come on customized DNA using these genes. They also learned about vectors, strands of DNA such as viruses, which can infect a cubicle and insert themselves into its DNA (Mayeno 2).

With this knowledge, scientists started to build vectors which incorporated genes of their choosing and used the new vectors to insert these genes into the DNA of living organisms. Genetic engineers believe they can improve the foods we eat by doing this. For example, tomatoes are sensitive to frost. This shortens their development season. Fish, on the other hand, survive in very snappy water.

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Scientists identified a particular gene which enables a reel to resist cold and used the technology of genetic engineering to insert this anti-freeze gene into a tomato. This makes it possible to extend the increment season of the tomato (Avery 2).

At first glance, this might look kindle to some people. Scientists want to transfer desirable qualities from one organism to another, for example, to make a crop resistant to an herbicide or to enhance food value. Deeper consideration reveals serious dangers. Imprecise engineering science is when a genetic engineer moves genes...

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