A scientist named Monty Santos introduces a new type of potato (called a ‘Montato’) that is highly resistant to an herbicide known as glyphosate. It was developed by introducing one gene from a species of avocado into the genome of the potato plant. Which of the following results are risks that might be associated with this crop? (Select all that apply)
A. The inserted gene may introduce potential allergens into the Montatoes.
B. The Montatoes will taste like avocadoes, not potatoes.
C. The Montatoes may spread into the wild and replace other varieties of potato.
D. The Montatoes will look like avocadoes, not potatoes.
E. The Montatoes will offer more calories in the form of fat than carbohydrates.
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A chemist is trying to develop a new pesticide. What features might the scientist be looking for? (Select all that apply)
A substance with a low toxicity to all plants and animals.
B. A substance that acts on an enzyme in insects not found in humans.
C. A substance that accumulates in the fat stores of animals.
D. A substance that will break down in the environment.
E. A substance that builds up in the food chain.
The safety of pesticide use in agricultural settings and at a household level is a serious concern. What are the potential risks associated with pesticides? (Select all that apply)
A. Pesticides may interfere with human endocrine (hormonal) functions.
B. The chemicals in pesticides may be passed on from one generation of plants to the next.
C. Pesticides can have both acute and chronic toxicology profiles that cause health problems.
D. Overuse will promote artificial selection of resistant pests (insects or weeds) which results in the need for higher concentrations or more frequent application of pesticides.
Food additives are used for various purposes including enhancing the flavour of a product. Which of the following statements are characteristics of monosodium glutamate (MSG)? (Select all that apply)
A. It is used to glue meat pieces together.
B. It is a salt of an amino acid.
C. It is responsible for the 6th taste (Kokumi).
D. It can be produced by bacteria.
E. It can be produced from seaweed.
Since Tartrazine (FD & C Yellow #5, E102) is a natural dye it does not cause allergic reactions.
A. True
B. False
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