The Labeling Of Genetically Engineered Crops

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Introduction: In an immense variation of ways, farmers grow their crops and keep them healthy and ready for distribution. The need for a greater variety of healthy and resistant crop is consistently rising as populations continue to increase around the world. Yet, agricultural food scientists have manipulated the DNA structure of countless foods. One main concern for consumers is the use of GMOs, genetically engineered crops. However, GMOs are very hard to find when manufacturers claim to not have them in their products and also not completely healthy. To provide information to customers, labeling requirements have been set up in many countries to aid international trade. In this experiment we will test different foods to find traces of GMO including one that claims to not contain GMOs. We hypothesize that the lettuce sample would not contain any GMO genes.

Material and Methods:
DNA extraction of samples for PCR.
Three samples were prepared: Soy bean with GMO, Soy bean without GMO, Lettuce, and Chex® cereal. The food samples were crushed into a powder and separated. Next, 100 µl of Edwards buffer was added to samples. For another minute, the food was then grounded. Then, 900 µl of Edwards’s buffer was then added to each sample and vortex. The samples were then boiled for 5 minutes and centrifuged for 2 minutes. Next 350 µ of each supernatant was transferred to fresh tubes. 400 µl of isopropanol was then added to the supernatant samples. The solutions were then inversed
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