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Characteristics of Genetically modified foods
The first GM plants were created in 1983. Since then a variety of crop plants such as maize, soybean, rice, rapeseed (mustard), tomato, cotton, potato etc have been modified by this technique. What are the benefits of genetic modification? Among the many benefits of genetic modification, reduction in the use of pesticides or herbicides, higher yields, better quality food, foods with greater shelf life, nutritional improvement and enhancement in processing qualities are some of the important benefits of geneticmodification. Let us understand this concept better by looking at the benefits of genetically modifying a few of the food items:
Is a peptide bond a covalent or a non-covalent bond? Please explain.
Explain Dental Care Delivery System In the dental care delivery system: there are: patients, insurance payers and dentists For patients: Success = function + esthetics
Some activities that make use of biological resources, without involving their extraction or destruction, denote non- extractive use of biological resources. This includes ecotouri
Explain some side effects of carbohydrate loading? Some potential side effects of carbohydrate loading are: Muscle , stiffness Diarrhoea Chest Pain Depres
A new drug named AGON-CaSR has been developed that is an agonist at calcium-binding sites of CaSRs (Calcium-Sensing Receptors) in plasma membranes of parathyroid gland cells.
Regulation of Glycogen Metabolism It is important for you to understand that glycogenesis and gluconeogenesis are regulated reciprocally. There is a hormonal regul
(1) From the above gateway reaction (entry clone and destination vector); (i) which plasmid will be selected for when transformed into E.coli (A or B) and why? (ii) which an
Explain how human activities can cause an imbalance in biogeochemical cycling and lead to problems such as cultural eutrophication and fish kills.
Q. Dietary Recommendations during Diarrhoea? The diet should take into account the normal RDI and various adjustments made to the quantity and quality of the foods to be given.
Enzymes and recombinant DNA technology Recombinant DNA technology, also called as genetic engineering makes use of a variety of enzymes, particularly restriction endonucleases
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