Genetics is the study of inheritance and variation. This study was advanced by Gregor Mendel. In his study, he used garden pea (Pisum sativa ) in his experiments because it has many contrasting characteristics. Over the years, scientists have advanced to an extent of incorporating engineering in genetics. This advancement is evident in the case of Genetically Modified Organisms, cloning and polyploidy. This paper will critically elucidate this technological advancement in the field of genetics.
The process of genetic engineering primarily results in the development of new hybrid organisms commonly known as Genetically Modified Organisms (GMOs). Essential purpose of genetic engineering is to add one or more beneficial traits to an organism. Organisms that are genetically modified are considered hybrid in that; they are resistant to pests and diseases, have early maturity, hybrid vigor, plants can tolerate herbicides and brings about genetic variation.
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Genetic engineering involves a series of steps. Genetic researchers select the gene they want to insert into the organisms. Initial stage involves screening of the desirable gene and tests are carried out in selecting the suitable candidate (Brady, 2003). After the suitable candidate is selected, separation of the gene is the next step, which involves examination of the cell containing the gene and synchronization of its DNA. After this, gene isolation is done using special enzymes that are compatible to the DNA, thereby polymerizing the reaction in a bid to amplify the gene. Isolation of the gene is done through gel-electrophoresis. After isolation, the gene is merged with a plasmid, which is the inserted into a bacterium where it replicates during cell division thereby providing a wide range of genes available for insertion into the suitable candidate. The resulting desirable gene is then introduced to the host genome.
A quantifiable percentage of fruits in our supermarkets are genetically modified; yogurt, zucchini, chocolate, potatoes, apples, pawpaw, corn oil and soya beans. Foods available as a result of genetic engineering are safe for human consumption, since it involves selection of useful traits in an organism. The process of genetic engineering involves isolating and moving desirable genes from one organism to the other of the same kind. GMO products are at times made to be packed with extra vitamins, minerals and other components that are of health benefit (Kneen, 1999). A good citation is a Swiss researcher who engineered golden rice with beta-carotene, which is believed to be useful for our eyes and skins. Some bio-tech researchers are improving on meat by raising the amount of omega-three fats in the meat. Omega-three fat aids in reducing cases of heart disease, stroke and reduces chances of cancer infections (Zheng, 2004).
Measures have been put in place to curb the consumption of genetically modified foods. They include United State Regulation of Genetically Modified Crops whose mandate include; checking the safety of GMO crops consumed by humans, regulating trans-genic crops, and controlling the use of bio-pesticides especially those containing Bt-toxins. Senator Dick (D-IL) published a legislation concerning food crops where it was agreed that products had to receive pre-market approval.
In conclusion, genetics and genetic engineering have so far been of vital importance in the modern world. Through genetic engineering, plants and animals of high breed vigor and high resistance to pests and diseases have been developed. This is by far very essential in catering for the ever-growing population in the world. However, these genetically modified foods available in the supermarket have been widely criticized that these foods are unhealthy for human consumption; studies by various scientists have however proven otherwise . Excessive consumption of these goods can be harmful nonetheless. This has brought about concern that has led to the creation of regulatory bodies to check on the quality and uptake of these foods.
References
Brady. T. & Brady, P. L (2003, November). Consumers and genetically modified foods. Journal
of Family and Consumer Sciences , 95(4), 12-18. Retrieved February 25, 2005, from Proquest database.
Kneen, B. (1999). Farmageddon: Food and the culture of biotechnology . GabriolaIsand, B.C:
New Society.
Zheng, M. Y. (2004). Genetically modified (GM) foods. In B. D. Ness (Ed.) Encyclopedia of
genetics (vol. 1,pp.366-370). Psadena, Calif: Salem Press.
