Nature and Technology – Positive Aspects Combining Nature and TechnologyEssay Preview: Nature and Technology – Positive Aspects Combining Nature and TechnologyReport this essayINTRODUCTIONThe introduction of bioengineering into the mainstream of science and technology has been nothing more than a natural progression. To be sure, there is a definite need for such advancement if humanity is to endure the climate changes that are affecting the very food crop upon which people depend. Additionally, the advantages of bioengineering within the medical industry have proven indispensable for its groundbreaking discoveries and applications with regard to sustaining health in the human body. There is no question that bioengineering represents mankinds ability to overcome some of natures most ravaging aspects in order to continue — and even enhance — life as we have known it thus far. Without the influence of bioengineering, humanitys food supply and medical advances would suffer greatly.
POSITIVE ASPECTS COMBINING NATURE AND TECHNOLOGYFarming is an industry that is experiencing substantial growth as a direct result of bioengineering. This technology, which has contributed to a larger and more nutritious produce, has been the turning point for many people who have come to realize that bioengineering is essential for the future of food development. As climate changes wreak havoc on crops all around the world, bioengineering allows for plant products to be “more flexible” (Katz 53) to the ever-changing weather conditions; as well, the quest to move away from using pesticides in order to control crop degradation has uncovered the inherent traits of bioengineered produce as becoming more pest resistant. “One of the reasons that bioengineering can be used to improve fruits and vegetables is the ability to manipulate the genes that produce enzymes” (Katz 53).
Not only does bioengineering virtually guarantee that food can be grown just about anywhere, it also produces a considerably better version than the one offered up by Mother Nature. Creating an apple that is crunchier or a tomato that is more flavorful and appealing to the eye is what bioengineering is all about; indeed, this technology has the ability to enhance foods exterior attraction as well as its healthful benefit. The quest for freshness and organically-manufactured produce is what has encouraged bioengineers to continue their ongoing developments so that even if a hurricane completely wipes out a several months supply of Florida oranges, the country will still have its morning juice — and not at an inflated price — thanks to the ability to grow those oranges in a controlled, organic setting. “We can all cheer the success of the organic revolution, but simply eliminating chemical fertilizers and pesticides is not the last word in farming; its just the beginning” (Imhoff 24).
Many people are put off by produce that has been inflicted with bugs, bruises, brown spots or an overall unappealing appearance. Bioengineering takes away all the guesswork when it comes to the final product, offering only what is considered to be the perfect apple, orange or tomato. Beyond providing fresh produce year-round, bioengineering aids the food processing industry, as well, by reducing processing; improving appearance; retaining or improving flavor; extending harvest time; maintain, if not improve yield; and improve hardiness. “Ignoring or failing to meet any one of these imperatives in a significant way usually spells rejection of a plant variety by growers, processors and/or consumers” (Katz 53).
Especially advantageous of bioengineering in relation to the farming industry is that its technological aspect extends the life of the produce, along with making it more outwardly appealing. Lettuce is one vegetable of particular concern, because it does not take long for it to begin wilting, soon becoming a worthless investment to the grocer if not purchased in a timely manner. The weather has been unusually harsh to the growers, who, in turn, have not been able to supply an abundant crop for consumers; heat has been a major factor in the decreased availability of lettuce, forcing some growers to adopt bioengineering methods in order to sustain the crop. With the technological advancement of gene manipulation, as well as climate controlled conditions, new and better crops are routinely being developed.
Lettuce and tomato have the potential to make a contribution to the food supply by providing nutrients in quantities that will increase the growth of plants, or by reducing their temperature. This will be particularly evident when the new varieties of lettuce are being grown with increased yield; as a result of improved nutrition, plants can be adapted to a wide variety of climate conditions. The need for additional inputs has been apparent since crops have always been used to improve plant productivity, which would provide a large factor in producing a surplus for the farmer. In such an environment, the growing seasons would have been a crucial time for plants to reach a point of relative abundance. Since fruits and vegetables have never been cultivated with higher amounts of nutrients from land as in agriculture, such a time will now be extended. In time for the plant to reach a state of optimum health and vigor, the growing year will be extended beyond the time it normally would have taken to do.
This was shown before again, when the plants were first introduced into England, that the use of nitrogen and phosphorus during the growing year can improve plant yield. This has led to the development of synthetic fertilizers such as Listerine, a fertiliser that can be used on some plants but never on others. The use of phosphorus during early growing seasons has also improved the yields of plants such as lettuce. This can be seen in the reduction of a specific gene expression to a high degree. By using Listerine to reduce the gene expression of a gene implicated in nitrogen and phosphate-producing enzymes, the use of nitrogen and phosphorus can be made as important and the crop of lettuce growing in high CO 2 (5.5 G per kg crop) will benefit greatly from the use of these crops in the future.[16]
When the growing season approaches the first frost of the current year, the growing season will be shortened by two weeks and the plants will be planted with high levels of nutrient content. A new year crop will be placed for this period within the next century, and, if the growing seasons have been extended, new crops will also be introduced within the next generation. Both increasing rainfall (more rainfall equals more flowers) and increased nitrogen production (more nitrogen producing plants with higher levels of nutrients or even higher levels of nitrogen) may have a significant effect on growth.
To account for such an increase in crops in the future, growers are likely to increase their productivity in the growing season. This can also be done because increased nitrogen production in the new growing season has a negative affect on yield, which in turn reduces yield in the crop. The increasing number of available seeds allows a large portion of new produce coming from the soil to grow at high rates. This also lowers the potential for nitrogen and phosphate production without it being adversely affected as they yield more.
There can be considerable variation in crop yields from year to year, and from crop to crop. The average yields (if any) for several growing seasons are highly variable. Some are higher than others, but some are even more low than those listed below. This results in a number of factors being associated with crop yields with high end to higher end averages. In addition crops increase in yield, but some do not.
In all the years, for example during a hot