Gmo Lab Report Essay

“Sixty to seventy percent of all processed foods available on store shelves contain genetically modified ingredients”, according to George Erdosh and Marcia Amidon Lusted in “To GMO or not to GMO? Genetically engineered food has strong advocates and harsh critics.” Genetically modified organisms can be found in most conventional foods processed in the United States, and genetic modification of crops is extremely common on classic Minnesota farms. Crops such as corn and soybeans or even papaya and zucchini are viable for genetic modification. In fact, the definition of (GMO) as reported by Alex K. Rich and Tom Warhol, authors of “Genetically Modified Foods: An Overview,” is, “food in which, at some point during the production process molecules and proteins are chemically altered to give the food more nutrients, a better appearance, and a longer shelf life.” As a matter of fact, a majority of all the foods found at the grocery store are genetically altered. However, many people do not know what genetic modification really is, or that the idea has been around for many years. GMOs are used to control pests and weeds. Therefore, through changing the genetic makeup of the plant, modifications allow for advancements of new technologies that account for the applicability of specific chemicals, as opposed to dated Non-GMO farming techniques.

In this lab, we tested for the presence of genetically modifications within foods. Specifically, we investigated genetically-modified oats, genetically-modified tortilla chips, and a genetically modified GMO+ sample. I hypothesized that the oats would have tested negative for GMOs, the tortilla chips would have tested positive for GMOs, and the GMO+ sample would have tested positive for GMOs. During testing, my group mashed the oats and tortilla chips in separate tubes with InstaGene liquids and water. We then proceeded to perform PCR to multiply the number of genes for experimentation with PMM and GMM (plant master mix and gene master mix, which both held the primers used for DNA replication). The samples were finally placed into an electrophoresis chamber (referred to as a gel box) with loading dye and went under DNA electrophoresis. The results showed that GMOs were used in the harvesting of oats, the manufacturing of tortilla chips, and the preparation of GMO+ samples. Moreover, because the sample for the plant DNA in the oats was destroyed and the tubes that held plant DNA in tortilla chips, GMOs in tortilla chips, and GMOs in GMO+ samples were mixed up, there is doubt as to whether or not we received accurate results.

Thesis Statement: In fact, the food industry states that 75-80 percent of foods contain genetically modified ingredients, and I am here today to give you information about them.

A new kind of foods called the genetically modified foods has been creating a quiet revolution in the American market for the past several years. Scientists are able to produce these new foods by transferring genes from one organism into another across species boundaries. This new technique has been developed to improve the shelf life, nutritional content, flavor, color, and texture of foods. Since 1994, about 45 genetically modified foods such as tomato, corn, soybeans, canola, and potatoes have been marketed in the United States. About two-thirds of foods that are processed in U.S. contain genetically modified ingredients. So, we the people are consuming these foods without realizing the fact that they are not produced naturally.

A growing number of foods we intake on a daily basis are composed of genetically modified organisms (GMOs). DNA from other kinds of organisms, bacteria, or viruses are used to change the DNA of GMOs so that they can counteract pesticides. According to Bill Freese, “GMOs are present in 60 to 70 percent of foods on US supermarket shelves” (1) . Not only is the food itself a problem, but the method of growing GMOs can potentially harm the soil, in turn decreasing bio-diversity. Purchasing non genetically modified foods is a better decision. Despite the convenience of junk food, anyone can live a healthier lifestyle by making an effort to eat non gmo, raw, organic, and vegan foods.

A possibility of not getting a fragment under the test food with plant primers slot could be due to the fact of not extracting enough DNA from the sample food. Another reason for any missing fragments could be that the DNA ran off the gel, or that cross-contamination occurred with improper labeling of PCR tubes. These errors could be avoided by easily using the right sanitation methods, following the protocol and ensuring the slurry mix contained a good ratio of sample food to

The World Health Organization (WHO) defines genetically modified foods as: “foods [that are] derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism” (WHO, year). GM foods are constructed and distributed because there is some perceived advantage either to the producer or consumer. For a GM food to be of theoretical benefit to the consumer and society as a whole, it should: increase crop yields due to the introduced resistance to pests and disease, enhance the nutritional

The UDSA is carefully monitoring the development of genetically modified foods by using a similar testing protocol that is used to approve drugs for the human market. As of 2000, there were over 40 plant species that were approved for commercial distribution in the United States (Whitman, 2000). As the population of the world continues to grow, so does the interest in genetically modified foods as a potential solution. However, there are those that do not agree.

For this experiment we used blueberries as our possible GMO food and were given a non-GMO of certified grain as our Non-GMO test sample. Before handling any samples we first needed to label two screw cap tubes with our names, date, and non-GMO and test. After labeling 500μl of InstaGene matrix was added to each tube. A mortar and pestle, that was cleaned with a mixture of bleach and water was used to maintain a sterile environment for the non-GMO food. Weighed out 1.95 g of non-GMO certified grain and placed them in the mortar. Using a transfer pipet added 5ml of distilled water for every gram of food. (See calculations part 1) Grinded the non-GMO certified grain with a pestle for 2 minutes until a slurry formed in the mortar. Added another 5ml of distilled water for every gram of food, mixed until it was smooth enough to pipet. Removed 50μl of the slurry and placed it into the screw cap tube that already contained the

Relevance to the audience: Since most of the food humans eat is genetically modified, it is important to know what’s in our food and how it got to our tables.

We all enjoy a cold glass of milk with homemade cookies, a refreshing pop on a hot summer day, and a juicy cob of corn in the summer months. But, do we ever wonder what is really in our food? Because genetically modified foods do not have to be labeled, you will likely never know if the food you are consuming is genetically modified. As a fellow member of the Organic Consumers Association, I am eager to inform you of why genetically modified food is an issue that we must work to minimize or perhaps even abolish. I am excited to present this information to you, hopefully expanding your knowledge of genetically modified food. I hope that this conference will allow us to broaden our ideas of how

In addition, the article substantiates the importance of pre-market and post-market analysis of GMOs so as to determine overall safety. The article cites several other research papers by other authors from the scientific community that adds overall credibility to the source. Dr. Harry A. Kuiper is involved in safety assessment of residues of Agrochemicals in food, of health protecting compounds and of genetically modified foods. He was leader of various national and EU-financed projects concerning food safety. Gijs A. Kleter Has a background in post‐graduate biochemical and biomedical research. His main areas of recent publications include the safety of GMOs to be used as food and/or feed, as well as the early identification of emerging food safety risks. Hub P. J. M. Noteborn is a MT-member NVWA having managerial and co-ordinating duties in the process of integrated risk assessment, and leader of the unit. His job is accountable for designing strategic and conceptual aspects and managing national and international (research) programmes. Esther J. Kok is involved in Genomics, Biotechnology, Food Quality and Safety. This article is an extremely relevant source as it provides examples of the various testing methods in determining food safety and demonstrates the unsafe factors and potential risk in consuming

GMO foods were designed for various reasons; for instance, to enhance growth, resist parasites, hold longer shelf life, and hold a higher nutritional value. Controversy of GMOs is still prevalent, as they have been able to consume for over 20 years. Many are concerned because of the

The genetic engineering of foods has, in one sense, been in existence for hundreds of years. The first time Gregor Mendel bred different varieties of pea plants to observe the various traits present in their offspring, the concept was born. Today, genetic engineering has developed into one of the most complex and advanced fields of scientific thinking, all the while provoking many questions and acquiring many opponents along the way. While there are compelling arguments presented for each side of the issue, the simple fact is that genetically modified (GM) foods are a reality, especially in the United States, as they are already present in many products that are consumed on a daily

“70 percent of our corn farmland and 93 percent of soy farmland are planted with crops genetically engineered to resist pests and herbicides and increase crop yields. 60% of all the processed foods in the United States are genetically modified; a shocking statistic has the concern of many Americans. However, most people are uninformed about the beneficial impact that genetically modified food has on their diet. GM is the use of molecular biology technology to modify the inherited structure of organisms. Genetically engineered crops increase nutrients, drought tolerance, provide more food for growing populations, and resists diseases and pesticides. Genetically engineered foods are crucial to the improvement of economy, agriculture, society, and health choices. The creation of GM foods was one of the most significant breakthroughs in food industry. Genetically modifying foods is a key component that is harmless for the enrichment of our foods.