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CONTENTS Chapter One: Against the Ways of Nature Chapter Two: The Wild and the Sown Chapter Three: The Power in the Earth Chapter Four: Genes and Species Chapter Five: Tinkering with Evolution Chapter Six: Making a Chimera Chapter Seven: The Product or the Process Chapter Eight: Is It Safe to Eat? Chapter Nine: Poisoned Rats or Poisoned Wells Chapter Ten: The Butterfly and the Corn Borer Chapter Eleven: Pollen Has Always Flown Chapter Twelve: The Organic Rule Chapter Thirteen: Sustaining Agriculture Chapter Fourteen: Sharing the Fruits Chapter Fifteen: Food for Thought Illustrations by Jeffery Mathison [NB1]How to regenerate a plant How to tell wild wheat from domesticated wheat Corn and its ancestor, teosinte DNA, the double helix The art of grafting The many faces of Brassica oleracea Mendel's experiment with peas, showing the assortment of round (R), wrinkly (r), yellow (Y), and green (y) traits From DNA to protein The interior of a plant cell The effect of a transposon, or jumping gene, on the colors of a corn kernel How to clone a gene in a plasmid The polymerase chain reaction, or PCR Two ways to give a plant a new gene: the Agrobacterium method and biolistics How DNA is degraded during digestion How IgE causes an allergic reaction How a refuge delays the onset of resistance to Bt The reactions of nitrogen in the soil How a plant virus spreads, and how plants resist their attack
Library of Congress Subject Headings for this publication:
Genetically modified foods.
Plant genetic engineering.