GM Foods by odl20037


									GM Foods

      Luke Jamin Hofmann
         Tony Thomas
      Angela Joy Teagarden
      Deborah Lynn Sloan
Which of these might be
genetically engineered?

                  Answer: only the
                   yellow squash
                   (front right).
• By changing the natural DNA and RNA sequences in
genes, scientists are able to create genetically modified
                       (GM) foods.
• Selective pollination--a very primitive form of GM
  Foods-- has existed for thousands of years. More
recently, the use of new DNA technology has allowed
      specific, isolated, genes to be transferred.
• There are numerous techniques and
newly understood methods of altering
   • The use of specific polymerases,
   ligases, and helicases allowed for better
   sequencing, replication and
   recombination techniques that are vital
   to modifying genes.
   • Continued research on how viruses
   and bacteria effect host cells has
   provided innovative ways to insert
   specific genes.
 While there are numerous modified
foods currently on the market, their
  alterations revolve around SIX
         primary measures
Trait                   Modified Plants                   Gene Source            |
•Insect Resistance (Bt) corn, cotton, potato, tomato     soil bacterium
                         (first type of modification)
• Herbicide Resistance corn, soybeans, cotton, canola,
                        sugarbeets, rice,                flax various bacteria

• Virus Resistance      squash/zucchini, papaya,         potato plant viruses

• Delayed Fruit Rpng tomato                              soil bacterium/virus

• Altered Oil Content   canola, soybeans                 bay or soybeans

• Pollen Control        corn, chicory (radicchio)        soil bacterium

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