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A GMO is a genetically organism in most cases a plant whose DNA has been altered to achieve some desired result

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its suited for its envirement by using its good vision

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It has GMO's that prevent browning after being cut.

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It stays fresh longer, but may cause allergic reactions.

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I personally would still eat it just because its an apple.

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Arctic apples are genetically engineered (GE) to prevent browning. This means that the genetic material that dictates how the apple tree grows and develops was altered using biotechnology tools.

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1. Makes it more predatory and it would ruin the scarce food resource.

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https://sitn.hms.harvard.edu/flash/2018/arctic-apples-fresh-new-take-genetic-engineering

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by Allison Baker figures by Lillian Horin
The Arctic apple is the juiciest newcomer to produce aisles. It has the special ability to resist browning after being cut (), which protects its flavor and nutritional value. Browning also contributes to food waste by causing unappealing bruising on perfectly edible apples. Food waste, especially for fruits and vegetables, is a major problem worldwide; nearly half of the produce that's grown in the United States is thrown away, and the UK supermarket Tesco estimates that consumer behavior significantly contributes to the 40% of its apples that are wasted. Therefore, Arctic apples not only make convenient snacks, but they also might be able to mitigate a major source of food waste.

While a non-browning apple sounds great, how exactly was this achieved? Arctic apples are genetically engineered (GE) to prevent browning. This means that the genetic material that dictates how the apple tree grows and develops was altered using biotechnology tools. But before learning about the modern science used to make Arctic apples, let's explore how traditional apple varieties are grown.

How are new apple varieties developed?

Harvesting tasty apples is more complicated than simply planting a seed in the ground and waiting for a tree to grow. In particular, it's difficult to predict what an apple grown from a seed will look and taste like because each seed contains a combination of genetic material from its parents. But farmers can reliably grow orchards of tasty apples by using an ancient technique called grafting. After a tree that produces a desirable apple is chosen, cuttings of that original tree are grafted, or fused, onto the already-established roots of a donor tree, called rootstock. The cuttings then grow into a full-sized tree that contains the exact same genetic material as the original tree. As a result, each tree of a specific apple variety is a cloned descendant of the original tree, and thus produce very similar apples.

New apple varieties emerge when genetic changes are allowed to occur. Traditionally, new apples are produced by cross-breeding existing apple varieties. This reshuffles the genetic makeup of seeds, which are then planted to see if they grow into trees that produce delicious new apples. On the other hand, Arctic apples are created by making a targeted change to the genetic material of an existing variety (more on this later). The advantage of using genetic engineering over traditional breeding methods is that scientists can efficiently make precise improvements to already-beloved apple varieties-in contrast, traditional cross-breeding is much more random and difficult to control.

What causes apple browning?

Insight into the molecular causes of apple browning guided the genetic alteration that made Arctic apples. Apples naturally contain chemicals known as polyphenols that can react with oxygen in the air to cause browning. This reaction won't occur, however, without the help of polyphenol oxidase (PPO) enzymes, which bring polyphenols and oxygen together in just the right way. PPO enzymes and polyphenols are normally separated into different compartments in apple cells, which is why the inside of a fresh apple is white or slightly yellow-green in color. But these structures are broken when the fruit is cut or crushed, allowing PPOs to interact with polyphenols and oxygen to drive the browning reaction (). This process occurs in all apples, but some varieties are less susceptible than others due to factors like lower amounts of PPOs or polyphenols. Common household tricks can also delay browning by a few hours by interfering with the PPO reaction, but no method prevents it completely or indefinitely. Knowing that PPOs were responsible for browning, researchers thought about blocking the production of these enzymes with genetic tools to create non-browning apples.

How are Arctic apples made?

Genetic material is stored in our DNA and divided into functional units called genes. The genes are "read" by copying the DNA sequence into a related molecule called RNA. The RNA copy functions as a blueprint that instructs the cell how to build the product for that gene, which is called a protein. The production of PPO enzymes, therefore, can be blocked by simply removing their RNA blueprints. To do so, researchers used a tool from molecular biology called RNA interference (RNAi). RNAi is a natural biological process that recognizes and destroys specific RNA structures. Biologists can use RNAi to lower PPO levels by introducing RNA sequences that cause the degradation of PPO RNA. Using this technique, researchers developed an anti-PPO gene that makes anti-PPO RNA, which destroys the PPO RNA before it can be used to make PPO enzymes.

Once scientists created the anti-PPO gene, they needed to safely introduce it into the apple genome. To make a variety called the Arctic Golden, researchers began with Golden Delicious apple buds and inserted an engineered piece of genetic material called a transgene that contained the anti-PPO gene. After confirming that the plant received the transgene, the saplings were then allowed to grow into mature trees, one of which produced the apple that is now known as the Arctic Golden.

Are Arctic apples safe?

After over a decade of research, regulatory agencies in the United States and Canada like the FDA and USDA recently approved Arctic apples for human consumption. Accumulated evidence shows that Arctic apple trees and fruit are no different from their traditional counterparts in terms of agricultural and nutritional characteristics. On the molecular level, the transgene genetic material present in Arctic apples is quickly degraded by your digestive system to the point where it's indistinguishable from that found in traditional apples. The only new protein in Arctic apple trees-a protein called NPTII that's used to confirm that the genetic engineering was successful-was not only undetectable in their apples, but it has also been evaluated and deemed nontoxic and non-allergenic by the FDA.

Yet some anti-GMO groups continue to protest the approval of Arctic apples, arguing that unforeseen consequences of the genetic alteration could impact safety. It's true that it's impossible to predict and disprove every possible consequence of a genetic change. But a recent review by the National Academies of Science that covers decades of published research found no convincing evidence that GE crops have negatively impacted human health or the environment. While it's important to rigorously test all new crops that are developed, GE crops should not be considered inherently more dangerous than their traditionally-bred relatives.
Allison Baker is a second-year Ph.D. student in Biological and Biomedical Sciences at Harvard University.
So what's next for the Arctic apple? It takes several years for new apple trees to grow and literally bear fruit, so it'll take time for non-browning apples to expand to supermarkets throughout the US. Currently, Arctic Goldens are only available in bags of pre-sliced apples in select US cities, but Arctic versions of Granny Smith and Fuji apples have received USDA approval, and Arctic Galas are in development. If commercially successful, non-browning apples could help to combat rampant food waste one slice at a time.

For more information:

A cool time-lapse video that compares Arctic apples to conventional apples

This article on the history and economics of Okanagan

Multimedia resources that provide more insight into the science behind RNAi

Cover image credit:Okanagan Specialty Fruits Inc.

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Arctic Apples: A fresh new take on genetic engineering - Science in the News

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by Allison Baker figures by Lillian Horin The Arctic apple is the juiciest newcomer to produce aisles. It has the special ability to resist browning after being cut (Figure 1), which protects its flavor and nutritional value. Browning also contributes to food waste by causing unappealing bruising on perfectly edible apples.

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The process using recombination DNA (rDNA) technology alters the genetic makeup of an organism. Also, it is controlling breeding and selecting offspring with desired traits.

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1. It would change how we would need to approach population control

2. It would reduce the amount of genetic diversity in the world

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1. The first transgenic fish was made in China in 1985

2. Modified fish are Zebrafish and Madaka

3. the stickleback can go to 2-4 inches in length

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The benefits are that every child will have a chance to be born healthy. Also, we could get rid of hereditary diseases.

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The benifits are that it can be resistant to diseases and cold waters.it aslo has better eye vision

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Brussel Sprouts that tasts like Pizza Rolls

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Brussel Sprouts that tasts like Pizza Rolls

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https://www.webmd.com/food-recipes/health-benefits-brussels-sprouts

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Brussels sprouts get their name from the capital of Belgium, where they first grew in the 16th century. They look a little like mini cabbages, but don't let the small size fool you. They have a lot of nutrition in each bite.

Brussels sprouts are in the cruciferous family -- relatives of broccoli, cauliflower, collard greens, and kale. Only 1 to 2 inches across, they're green and round, with tightly packed leaves.

When you prepare them the right way, Brussels sprouts have a mild, sweet, almost nutty flavor. But they're very easy to overcook, which can lead to a bitter taste, mushy texture, and a strong, sulfur-like smell. For that reason, Brussels sprouts often get a bad rap.

Nutrients per Serving

One serving (1 cup) of cooked Brussels sprouts has:

They're also rich in vitamins and minerals, such as:

Health Benefits

Brussels sprouts have a lot of a natural, sulfur-based substance with a name that's a bit of a tongue twister: glycosinolate glucobrassicin. Research shows that this compound may help prevent damage to your DNA that raises your chances of getting cancer. It may also stop new blood vessels from growing inside tumors.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate.

Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes. Brussels sprouts also have carotenoids, colorful pigments found in plants, which are good for your eyes.

Risks

Despite all the health benefits of Brussels sprouts, check with your doctor before you add them to your diet if:

You take blood thinners. Like some other cruciferous veggies, Brussels sprouts are high in vitamin K, which helps your blood clot. If you take medicine called blood thinners, too much vitamin K could prevent them from working as well as they should. Ask your doctor about how often it's safe for you to eat Brussels sprouts.

You have irritable bowel syndrome (IBS). Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

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Brussels sprouts get their name from the capital of Belgium, where they first grew in the 16th century. They look a little like mini cabbages, but don't let the small size fool you. They have a lot of nutrition in each bite. Brussels sprouts are in the cruciferous family -- relatives of broccoli, cauliflower, collard greens, and kale.

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Pros
1. It gives you all the benefits of Brussel sprouts while it tastes good.

Cons
2. It will be hard to get the genes in the Brussel sprouts

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my super awsome opinion on this top fbi sercret slide in this cool secret classroom 

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my super awsome opinion on this top fbi sercret slide in this cool secret classroom 

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my opinion on this facinating species is that its very cool to have as a pet .

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Consuming a lot of Brussels sprouts and other cruciferous vegetables may help prevent stomach, lung, kidney, breast, bladder, and prostate cancers. High blood pressure, high cholesterol, heart disease, and diabetes can all be prevented by eating crunchy vegetables like Brussels sprouts. Brussels sprouts also include carotenoids, which are bright pigments found in plants that are beneficial to the eyes.

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is the direct manipulation of the genome using molecular engineering techniques.Also i think that it is really cool and unique.