ANSWER: Human beings have been manipulating the genetic characteristics plants and animals since the introduction of agriculture indirect manipulation of human genes occurred with widespread use of public health and medical measures that preserve genes causing disease. The production of biologicals by DNA technology raises few ethical problems. Predictive medicine in which genetic markers (including DNA variants) are used for antenatal and preclinical diagnosis of genetic diseases and susceptibilities poses new questions of confidentiality, private versus societal goals, and self-determination. When normal DNA is used to treat the somatic cells of patients with hemoglobinopathies and other genetic diseases, no new ethical problems arise beyond those presented by an novel theory. In contrast, manipulation of DNA in human fertilized eggs would constitute a qualitative departure from previous therapies since this would affect future generations. In order to be able to make wise decisions on these matters the public must be well informed. Thus, formal and informal education in human biology and genetics must be improved at all levels.
Explanation:
Leshmaniais a genus of trypanosomes that are dependable for the ailment leishmaniasis.They are unfold via sandflies of the genus Phlebotomus within the historic World, and of the genus Lutzomyia in the New World. At least 93 sandfly species are demonstrated or possible vectors worldwide. Their foremost hosts are vertebrates; Leishmania customarily infects hyraxes, canids, rodents, and humans.
Domain:
Eukaryota
(unranked):
Excavata
Phylum:
Euglenozoa
Class:
Kinetoplastida
Order:
Trypanosomatida
Genus:
Leishmania
Borovsky 1898 (Ross1903)
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There are many methods used by manufacturers to stop or reduce oxidation of food to prevent its spoilage. These methods include:
Addition of a poisonous chemical substance such as sulfur dioxide to kill microbial growths.
Removal of oxygen to prevent aerobic oxidation of the food substances.
Keeping food dry to remove the water necessary for microorganisms to survive.
Reducing temperature so that microorganisms do not oxidize the food quickly.
