General Biology 2: Genetic Engineering Concepts

A technique that combines DNA sequences from different sources to create a new DNA molecule.

The process of making multiple copies of a DNA fragment, often a gene.

A small, circular DNA molecule found in bacteria that can be used to carry and replicate genes.

Enzymes that cut DNA molecules at specific sequences, creating 'sticky ends' for joining.

Short, single-stranded sequences of DNA that can bind to complementary sequences.

An enzyme that joins two DNA fragments together, forming a strong bond between them.

Organisms that contain DNA from another species.

The process of inserting a gene into a vector for replication and expression.

A process where specific gene sequences are inserted into the genome of another organism.

Plants that have been genetically modified to resist pests without relying on pesticides.

A bacterium that produces a protein toxic to crop pests, used to create pest-resistant plants.

The ability of DNA with complementary sticky ends to join together, even if they are from different organisms.

A type of genetic engineering that modifies plants to make them more resistant to drought.

Plants that have been genetically engineered to improve their taste, texture, size, or color.

Plants that have been genetically modified to have higher protein content.

A technique that involves introducing genes into animal eggs to produce offspring with desired traits, like larger size or enhanced characteristics.

The process of using transgenic animals to manufacture pharmaceutical products for therapeutic and diagnostic purposes.

The creation of genetically identical copies of an organism, often used in research and potentially for therapeutic purposes.

The use of genetically engineered animals to study gene functions and their impact on human health.

The ability to alter one's genetic makeup to achieve a 'perfect' version of oneself, potentially encompassing desired traits and eliminating undesirable traits.

The potential for Bt crops to negatively impact non-pest insects, like Monarch butterflies, causing biodiversity loss.

Bt crops can lead to the development of pest resistance, making them less effective over time. To mitigate this, farmers must plant non-Bt crops alongside Bt crops to slow down resistance.

The possibility of GM genes transferring from crops to wild relatives through pollen, potentially disrupting natural ecosystems and genetic diversity.

Genetically modified crops that produce sterile seeds, designed to prevent unwanted genetic contamination in nature.

The potential for GM crops to harm other organisms, including non-target insects like Monarch butterflies, and to disrupt gene flow in natural ecosystems.

The process by which pests evolve resistance to pesticides or insecticides, becoming less susceptible to their effects.

The variety of different genes within a population of organisms, contributing to their ability to adapt to changing environments.

The intentional introduction of genes from one organism to another, often for specific traits like pest resistance or herbicide tolerance.

Genetically modified organisms (GMOs) which produce toxins that harm specific pests, such as the BT toxin. This toxin is particularly effective against hornworms, a major pest of tomato and cotton.

Plants that are genetically modified to resist herbicides, particularly glyphosate. These crops are not negatively impacted by glyphosate, which kills unwanted weeds.

Genetic engineering has enabled scientists to modify crops, like Golden Rice, to increase their nutritional value and combat deficiencies.

Genetically modified foods are created using modern techniques like genetic engineering. This allows for changes in taste, size, nutritional value, and pest resistance.

The Flavr Savr Tomato, a classic example of GM food, was engineered for improved flavor and longer shelf life.

While there are concerns about potential environmental risks associated with GM foods, current research indicates that those produced in the US do not contain allergens.

GM foods offer potential benefits, such as increased nutritional value, pesticide resistance, and improved crop yield.

There are over 40 plant varieties approved by the US Department of Agriculture for commercialization through genetic modification.