Questões de Vestibular UNESP 2015 para Vestibular - Primeiro Semestre

Examine o quadrinho para responder à questão.

                                    Genetically modified foods

      Genetically modified (GM) foods are foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism. Currently available GM foods stem mostly from plants, but in the future foods derived from GM microorganisms or GM animals are likely to be introduced on the market. Most existing genetically modified crops have been developed to improve yield, through the introduction of resistance to plant diseases or of increased tolerance of herbicides.

      In the future, genetic modification could be aimed at altering the nutrient content of food, reducing its allergenic potential, or improving the efficiency of food production systems. All GM foods should be assessed before being allowed on the market. FAO/WHO Codex guidelines exist for risk analysis of GM food.

                                                                                                                                    (www.who.int)

                                    Genetically modified foods

      Genetically modified (GM) foods are foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism. Currently available GM foods stem mostly from plants, but in the future foods derived from GM microorganisms or GM animals are likely to be introduced on the market. Most existing genetically modified crops have been developed to improve yield, through the introduction of resistance to plant diseases or of increased tolerance of herbicides.

      In the future, genetic modification could be aimed at altering the nutrient content of food, reducing its allergenic potential, or improving the efficiency of food production systems. All GM foods should be assessed before being allowed on the market. FAO/WHO Codex guidelines exist for risk analysis of GM food.

                                                                                                                                    (www.who.int)

                                    Genetically modified foods

      Genetically modified (GM) foods are foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism. Currently available GM foods stem mostly from plants, but in the future foods derived from GM microorganisms or GM animals are likely to be introduced on the market. Most existing genetically modified crops have been developed to improve yield, through the introduction of resistance to plant diseases or of increased tolerance of herbicides.

      In the future, genetic modification could be aimed at altering the nutrient content of food, reducing its allergenic potential, or improving the efficiency of food production systems. All GM foods should be assessed before being allowed on the market. FAO/WHO Codex guidelines exist for risk analysis of GM food.

                                                                                                                                    (www.who.int)

                                                      GM wheat no more

                                 pest-resistant than ordinary crops, trial shows

GM wheat designed to repel aphids is no more effective at repelling the bugs than standard varieties a major field trial has revealed

Ian Sample

June 25, 2015

      A major field trial of GM wheat that is designed to repel aphids (small insects) has found the crop is no better protected against the pests than conventional wheat. The results come from two years of trials that compared aphid attacks on standard wheat plants with those suffered by a GM version modified to release a natural aphid repellent.

      Scientists created the GM wheat strain in the hope that it would deter aphids, which devour the crops and can leave them with infections. They modified the wheat to produce a natural pheromone which aphids release when under attack from predators. The “aphid alarm” makes the bugs flee to safety. Aphids are not the only organisms that release the odour though. More than 400 plants have evolved to secrete the same substance, called E-betafarnesene, or EBF, including peppermint. The chemical doubles up as an attractant for some insects that kill aphids, such as parasitic wasps.

      Prior to the field trial, lab tests at Rothamsted found that the pheromone worked as a highly-effective aphid repellent. The work bolstered researchers’ hopes that the trial would demonstrate the crop’s resilience against aphids in the wild. An aphid-resistant wheat crop could have huge benefits for farmers and the environment because the plants would no longer need to be sprayed with insecticides.

      “The disappointing thing is that when we tested it in the field, we didn’t find any significant reduction in aphid settlement in the test plots,” said Toby Bruce, who worked on the trial. Details of the trial are published in the journal Scientific Reports.

                                                                                                   (www.theguardian.com. Adaptado.)

                                                      GM wheat no more

                                 pest-resistant than ordinary crops, trial shows

GM wheat designed to repel aphids is no more effective at repelling the bugs than standard varieties a major field trial has revealed

Ian Sample

June 25, 2015

      A major field trial of GM wheat that is designed to repel aphids (small insects) has found the crop is no better protected against the pests than conventional wheat. The results come from two years of trials that compared aphid attacks on standard wheat plants with those suffered by a GM version modified to release a natural aphid repellent.

      Scientists created the GM wheat strain in the hope that it would deter aphids, which devour the crops and can leave them with infections. They modified the wheat to produce a natural pheromone which aphids release when under attack from predators. The “aphid alarm” makes the bugs flee to safety. Aphids are not the only organisms that release the odour though. More than 400 plants have evolved to secrete the same substance, called E-betafarnesene, or EBF, including peppermint. The chemical doubles up as an attractant for some insects that kill aphids, such as parasitic wasps.

      Prior to the field trial, lab tests at Rothamsted found that the pheromone worked as a highly-effective aphid repellent. The work bolstered researchers’ hopes that the trial would demonstrate the crop’s resilience against aphids in the wild. An aphid-resistant wheat crop could have huge benefits for farmers and the environment because the plants would no longer need to be sprayed with insecticides.

      “The disappointing thing is that when we tested it in the field, we didn’t find any significant reduction in aphid settlement in the test plots,” said Toby Bruce, who worked on the trial. Details of the trial are published in the journal Scientific Reports.

                                                                                                   (www.theguardian.com. Adaptado.)