Technological advancements in the scientific field have led to the advent of genetic engineering, including the genetic modification (GM) of food that may hold the key to the solution of many existing problems like food shortage, world hunger and genetic diseases. Uzogara (2000) state that the intentional attempt to alter the genetic make-up of plants or animals is known as genetic modification. Scientists have shown the potential benefits that those genetically engineered crops can bring about such as increased shelf-life in Flavr Savr Tomato and pest-resistant Bacillus thuringiensis (Bt) corn, which are said to benefit the producers. From the consumers’ point of view, what matters most is the health benefits that genetically engineered crops will bring about, which wild-type food crops may not be able to do.
By using the genes from two bacteria producing organisms such as Alcaligenes Eutrophus, they could insert them into cress plants with the aim of these plants producing the PHB. This process worked and the plants and some of their offspring produced around 14% of the dry weight as PHB. Although this is not as high yielding as when it is produced in the petri dishes, it is a much more economically viable method of production and hence would give a much more substantial impact to society. Chemically PHB is from a group of biopolymers known as the polyhyroxyalkanoates. Figure 1 below shows other examples of biopolymers in
Sugar water and starch can be fermented to produce ethanol, which can replace petroleum gas. All of these natural ingredients are found in plants. Rape, algae and soybeans can also replace petroleum-derived diesel. By replacing petroleum gas with more natural sources of fuel, less damage will be caused to the environment. Plants can also be a source of biorenewable and biodegradable sources.
As lauric acid has many health benefits, researchers have recently been experimenting with way to raise the amount of it available in our food such as vegetable shortening. They have been working with a variety of plants in an effort to boost their lauric acid content. Recently scientist have genetically engineered a new variety of canola called laurate canola that contains 36 percent lauric acid. Additionally, about 50 percent of lauric acid is a health-promoting fat whose only other rich source in nature is in a mother’s breast milk. In the body this compound is an antiviral, antibacterial, and antiprotozoal monoglyceride that destroys lipid coated viruses such as HIV, herpes, cytomegalovirus, and influenza.
Genetically modified foods could provide a solution to provide more availability and affordability to healthy foods. This topic is still under fiery debate between many, who accuse scientists of “playing God” to produce “Frankenstein foods” (Bradshaw, 2011). Are genetically modified (GMO) foods more harmful or helpful? Genetically modified plants are often created to resist disease and eliminate the need for pesticides (Bradshaw, 2011). Virus resistance makes plants less susceptible to diseases caused by such viruses, resulting in higher crop yields.
Although genetically modified food has a lot of benefits, there are some unpredictable influences which may lead GM food to be banned. For example, genetic modified foods were developing the “superweed”. Superweed means the GMO seeds can tolerate greater the use of herbicides and pesticides because the weeds development were resisted herbicides. The farmland was created stronger as more herbicides are sprayed but more farmlands were resisted. The farmers are losing the effectiveness tools to eliminate weed but weeds are going forward.
The results of most studies with Genetically Modified foods indicate that they may cause some common toxic effects such as hepatic, pancreatic, renal, or reproductive effects and may alter the hematological, biochemical, and immunologic parameters (Artemis, 2009). Other studies also show that there has been an increase in the amount organisms used to create these foods that it can be linked to cancer. A mutation, such as cancer can be caused by the selective breeding of certain plants known as genetic engineering (Leamux, 2009). Since the plants have the genes or cells to form products in a rapid proportion it links itself to cancer because cancer is just the over production of cells that can’t be slowed down. The technology that is being used is causing the rise in health issues.
Gynecology substances in sufficient nutritious soybean believed to cure various disease. With a variety of benefits and goodness, very up to be pitied when we are still not able to meet their own needs of soybean. Many food products made from soybean raw materials, including soy milk made from soy extracts. Degree of protein and amino acid composition and fat in soy milk almost the same cow milk. It depends on the composition of soybean varieties and processing.
It is important to note that the USDA does not officially state that organic food overall is more nutritional than processed food. It does cite studies, however, that found higher levels of minerals, vitamin C and antioxidants in organic food. Environmental Benefits The environmental benefits of organic farming include lessened groundwater contamination, better soil quality, increased biodiversity, conservation benefits and reusable waste options. A research paper on the environmental benefits of organic food could follow a fruit or vegetable throughout its growth and production. Compare the use of environmentally friendly practices and farming options to the process of more conventional crops, and discuss the harms of chemicals and preservatives on the environment.
CHAPTER V SUMMARY, CONCLUSIONS AND RECOMMENDATIONS SUMMARY The study aims to utilize the extract of Aloe barbadensis (Aloe Vera) as useful anti-bacteria based on its Vitamin C has long been known for its antibacterial properties. This herbal hand sanitizer was extracted from Aloe Vera gel and Tea Tree Oil. The different plants were mixed and combined to form the formulation which was tested among different respondents. Results showed that such a herbal hand sanitizer was very effective in preventing the spread of bacteria than the commercial ones. This could be attributed to specific natural chemical components of herbal and such plants.