Genetically Modified Organisms (GMOs) Lecture Review

This set of vocabulary flashcards covers the definition, benefits, and risks associated with Genetically Modified Organisms (GMOs) as discussed in the lecture notes.

Genetically modified organisms (GMOs)

Organisms whose genetics have been manipulated with genetic engineering to improve quality of life or achieve specific traits.

Genetic engineering

The technology used to modify plant and crop genetics, potentially altering taste, shelf-life, and nutrient content.

Crop yields

The amount of agricultural production which can be increased through GMOs to help mitigate global hunger and poverty.

Nutrients

Beneficial substances such as vitamins and proteins that can be increased in GM crops to strengthen the immune system.

Pest resistance

A characteristic of GMOs that allows plants to protect themselves against insects and diseases, reducing crop losses.

Pesticides

Chemical substances used to kill harmful organisms; the need for these decreases when farmers use pest-resistant GMOs.

Efficient land use

Optimizing agricultural processes to increase the output per $\text{square foot}$ of land.

Side-hustle

Additional work or projects farmers may pursue thanks to the reduced manual effort and time required when cultivating GMOs.

Shelf-life

The length of time food remains usable; genetic engineering can extend this to help reduce overall food waste.

Water scarcity

A future problem caused by global warming that GMOs can address by requiring less water than conventional crops.

Epidemics or pandemics

Serious spread of disease that could occur if genetically modified bacteria get out of control.

Hybrids

Plants that carry both natural and GMO DNA, created when natural plant species are pollinated with pollen from GMOs.

Allergic reactions

Adverse health responses that may be caused by new proteins introduced into food through genetic modification.

Antibiotic resistance

A significant health issue that may be exacerbated by the large-scale use of modified organisms.

GMO labels

Identifications on food products that are frequently missing or misleading, leaving consumers unaware of GM components.

Arid conditions

Extremely dry environments in which GM crops can be engineered to grow by introducing drought-resistant genes.

Herbicides

Substances that GM crops can be engineered to produce in order to kill pests or unwanted plants.

Biodiversity

The variety of life in a local environment which may be limited by GMOs due to increased competition with native species.

Super weeds

A potential result of cross-pollination between GM crops and wild plants that may lead to difficult-to-control vegetation.

Patents

Legal protections held by biotech companies that may restrict farmers from accessing or reusing GM seeds.