Thursday, January 13, 2011

Scientist Questions

1) The benefits of genetically engineered foods:
-more nutritious food.
-tastier food.
-disease and drought resistant plants that require fewer enviromental resources.
-decreased use of pesticides.
-increased supply of food with reduced cost and longer shelf life.
-faster growing plants and animals.
-food with more desirable traits.
-medicinal foods that could be used as vaccines or other medications.

2) The risks of genetically engineered foods:
-modified plants or animals may have genetic changes that are unexpected and harmful.
-modified organisms may interbreed with natural organisms and out-compete them, leading to extinction of the original organism or to other unpredictable environmental effects.
-plants may be less resistant to some pests and more susceptible to others.

3)There are always going to be risks with anything and I think the benefits do outweigh the risks becasue we could have more food for less which could go to people who do not have a lot of money and need the food to survive. Also food could grow faster to meet the demand for food.

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