Answer:
Although it is controversial topic, it is not a recommended practice among socienty to cultivate BT corn when alternative methods of increasing plant yield are already available. On the other hand, scientists are encouraging more research on genetically modified (GM) solutions with lesser/reduced impact on ecosystem.
Explanation:
Although, cultivating BT corn helps improving the yield, reduce insecticides usage, and enhance the grain quality, it has been extensively debated to reduce this practice globally. This is because of severals reasons. At first, cultivation of BT corn affects non-target organisms that interact with the plant for symbiotic or neutral reasons including pollination. Due to genetic modificaitons, BT corn produce BT-proteins that kills the non-target organism. Secondly, it increases the insect resistance and those insects which survives even after chewing plant tissues of BT-corn, they are found to have resistance against several toxins at high doses. Once these chemicals enters the food chain, they could be extremely toxic to other naturally growing organisms.
Prince Charles stated that use of GM plants is disaster and should be banned immediately. Likewise, he said that it is also impacting the climate change. On the other hand, Prof. Smith showed a contradictory opinion and said that the views of Prince Charles are saddening. He is seeing the one sided picture only. He should ask for extensive research rather discouraging this aspect of modern science.
In my opinion, I would also say that the technology should be improved and make more eco-friendly rather than complete abolishing especially when the apparent benefits are greater than the harmful effects.
An environmental group claims that a local chemical plant is polluting a nearby river. They are calling for a shutdown of the chemical plant. The evidence that would help you the most in evaluating the claim would be (A) a repeated study that shows chemicals produced by the plant are in water harming fish or other wild life. (The answer is A.)
The bacteria that transforms milk into curd enhances the nutritional value of the product by increasing vitamin B12. The Lactic acid bacteria helps to keep disease-causing microbes in check in our stomach.
Many fermented products, including cheese, curd, kefir, and others, can be made from milk. Curdling is the main method for producing curd from milk. Casein, a globular protein, makes up milk. Addition of rennet or any acidic substance, such as lemon juice or vinegar, can cause casein to coagulate. The casein proteins clump together to form curd as a result of the increased acidity. The activity of Lactobacillus bacteria on milk also results in the formation of curd. Lactic acid is created when lactose is fermented by Lactobacillus; this lactic acid then causes casein to coagulate. Along with producing lactic acid, lactobacillus also produces a number of nutrients that raise the nutritional value of curd. It increases the nutritional value of food.
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Diffusion is the process of water/molecules moving from a high density to a low density, usually through a cell membrane. I can’t understand the question “why is imo”. Hope that helps some
