Genetically engineered foods (GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits when compared to previous methods, such as selective breeding and mutation breeding.[
Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its unsuccessful Flavr Savr delayed-ripening tomato. Most food modifications have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton. Genetically modified crops have been engineered for resistance to pathogens and herbicides and for better nutrient profiles. GM livestock has been developed, although, as of 2015, none were on the market.
Number <u>3</u> is the chloroplast. The chloroplast helps the plant obtain food by <u>photosynthesis</u>. Number <u>1</u> is the central vacuole. The central vacuole helps a plant maintain its structure by <u>turgor pressure</u>.
The similarity in the arrangement and structure exists mostly with the quads because we, just like cats, need to be able to flex and extend them so we need a lot of strength in them.
