Genetic Modification of Foods

Book - 2002
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Capstone Press
Imagine a genetically modified salmon that grows 400 times as fast as a natural, wild salmon. What if we could prevent blindness by giving people a genetically modified rice that contains a lot of vitamin A? Would you eat a potato that had the genetic material of a fish in it? The salmon has already been created. Vitamin A-enriched rice has been developed and will soon be available to hundreds of thousand of children. Scientists are still working on the fish-potato. Science at the Edge: Superfoods: Genetic Modification of Foods explains how the exciting and strange science of genetic modification works. Learn how genetic engineering is used to protect food crops from insect pests. Find out how scientists cut a piece of DNA from one organism and swap it with a piece of DNA from another organism. Learn about cloning. Understand why some people don't want scientists to interfere with nature.

Baker & Taylor
Analyzes the process of genetic modification of plants and animals, which helps eliminate hunger while maintaining protection for the environment, and looks at some advantages and disadvantages of the techology.

Publisher: Chicago : Heinemann Library, c2002
ISBN: 9781588107022
Characteristics: 64 p. : col. ill. ; 25 cm


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