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Lab Report: GMOs
Introduction
Genetically Modified Organisms (GMOs) are usually enhanced with the main purpose of increasing productivity (Somerville, 2000). This is especially for food production, where the genes that are thought to be superior are selected and enhanced to improve production. The idea behind the use of GMOs for increased food production might sound well (at least to a given extent); however, there are a number of serious factors raised over the use of GMO foods around the world today. Various food crops such as corn have been genetically motivated as a way of enhancing their productivity, in a bid to increase returns from the markets (Vendômois, Roullier, Cellier, Séralini, 2009). Moreover, even the livestock production industry has received a big share of GMO technology. In such fields, GMO scientists have target both the livestock and what the animals feed, as a way of enhancing productivity in the end. This work is a lab report on the effects of GMOs (both positive and negative), with focus on Cream Style Corn- Del Monte.
This experiment looked to check for two substances, whose availability in foods indicated the availability of GMOs. It focused on 13 foods f