Genetically Modified Organisms Analysis

Freshman (College 1st year) ・Biology ・APA ・5 Sources

GMO: An Overview

GMO is a current practice in the science world; genetic modification can be described as a process by which the genes of an organism are deliberately repositioned improved or changed by way of a laboratory process. There is need to clearly emphasised that is process is a complicated process that ensures that the desired traits are outfitted into the genes of a plant or animal which will result in the manifestation of the desired features in such organism. There is need to stress that most of GMOs are carried out to ensure that vegetation become disease resistant and yield better. This learn about is developed to provide specific solutions to question related to Genetically Modified of corns.

Why is it modified?

There is need to stress that there have been specific reasons for the modification of the genes of corns. Based on the fact that corn is one of the world most popular stable foods hence it is genetically modified for the following reasons. They are modified to improve yields; this process is done by upgrading the genes of corns to produce more and have bigger fruits as yields. Corns are also genetically modified to survive harsh ecological conditions such as drought and excessive heat. They can also be modified to improve their taste; recent report about the category of corn referred to as sweet corns genetically modified to taste better. There is need to clearly stress that corns are genetically modified to improve on all previous features and introduce the desired features, (Lusk, et al. 2003)

How is it modified?

The study has clearly pointed out that GMOs is the process by with the gene of an organism either plant or animal is improved or changed so as to enable it possess certain required features. Corns are genetically modified via the following steps, first an analysis of the current condition of the corn and the determination of the required traits for survival in a particular region or the desired features for inclusion. The next step this to determine the organism that has these necessary features and by laboratory process the required traits are picked from the host organism and transferred into the gene of the corns, (Lusk, et al. 2003).

Did it work?

There is need to clearly stress the modification of corns has been successful and there have been reported results of this new invention. Research in the field as been successful as there have been results of different genetic modification of corns with several previously unavailable features, there is a need to clearly point out the current GM in corn includes Bt-corn, roundup ready corns, and Bt-sweet corn. Bt-corns have been genetically modified to have an increased protein contents; roundup ready corns have been modified to have specific abilities to resist herbicides and other disease affecting the proper growth of corns. Lastly, Bt-sweet corn has been genetically modified and has been provided with features for commercial quantity product hence they yield large quantity, and one unique feature is the upgrade of the sweeten the taste, (Lusk, et al. 2003).

What are the results?

There is need to clearly stress that genetically modification of corns can be regarded as a success hence the immediate result the generation of Bt-corn, Bt-sweet corn, and Roundup ready. The variety of these genetically modified corns has special result in terms of benefit. The Roundup ready is has been a commercial success as farmer yield has tremendously increased, due to its ability to withstand harsh ecological conditions and hence increased profits. The immediate result of Bt-corns is the possible of providing a balance nutritional value for consumers. There is need to clearly emphasize that the resultant effect of genetically modified corn is an overall increased value in terms of nutrition and commercial success, ( Saxena, & Stotzky, 2001).

Regions of applications and criticisms

There is need to clearly emphasize that genetically modified corns have been championed in the United States and most of the variety such as Bt-corn, Bt-sweet corn, and Roundup Ready have been implemented in the United States. However there have been reported concerns and criticism in some quarters as certain members of the public are still battling with the notion of the possibility of the dangers genetically modified corns, however, American scientist have continued to stress that the current genetically modified crop variety doesn’t pose any greater risk to human health. They have however recommended that GMOs should be tested before it is introduced to the market, (Azadi, & Ho, 2010).


Genetically Modified Organisms can also be referred to as hybrids i.e. organisms that have undergone certain laboratory changes that has resulted in the increase and enhancement of their previous potentials. There is need to stress that GMOs could be either be crops or animals. However this study focused on Genetically Modified corns and it stressed that such corns are being genetically improved in terms of yields, ability to withstand adverse ecological conditions and corns have also been modified to provide maximum nutritional benefits for consumers. The study also discovered that the society is still bordered about the possibility of health challenges associated with GMOs however science experts have also claimed that the consumption of GMOs such as corns is safe, however it should be tested by experts before approval is granted for public consumption.


Ahmed, F. E. (2002). Detection of genetically modified organisms in foods. TRENDS in Biotechnology, 20(5), 215-223.
Azadi, H., & Ho, P. (2010). Genetically modified and organic crops in developing countries: A review of options for food security. Biotechnology Advances, 28(1), 160-168.
Lusk, J. L., Roosen, J., & Fox, J. A. (2003). Demand for beef from cattle administered growth hormones or fed genetically modified corn: A comparison of consumers in France, Germany, the United Kingdom, and the United States. American journal of agricultural economics, 85(1), 16-29.
Saxena, D., & Stotzky, G. (2001). Bt corn has a higher lignin content than non-Bt corn. American Journal of Botany, 88(9), 1704-1706.

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