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Transgenics Transformed: Maize Mini-chromosomes Can Add Stacks of Functional Genes to Plants
A new tool in plant genetics has been created to transport multiple genes at once into embryonic plants. The method, which could then be utilized to improve crops while cutting one to two years out of transgenic projects, creating better products faster, lowering cost and freeing up resources. The tool in discussion is known as maize mini-chromosomes, and can potentially introduce an entire cassette of novel genes into a plant in a way that is structurally stable and functional.

A study by researchers from the University of Colorado, University of South Florida, San Diego State University and Duke University has shown that the amount of unknown microbes in soil has far exceeded the expectations of the current opinions of scientists. The study utilized metagenomic analysis on microbial diversity, examining samples from a range of ecosystems for the richness of bacteria, fungi, archaea and viruses. The sites were specifically targeted for a representation of globally dominated ecosystem types and had shown that unique fungal and archaeal units rival or even exceed bacterial units, effectively suggesting the possibility that non-bacterial species are ecologically more significant.

A highly sensitive measurement technique has allowed researchers at the University of Illinois to observe clear evidence showing a lead-specific DNAzyme uses the “lock and key” reactionary mechanism. The DNAzymes are DNA molecules which can also act as enzymes, and the lead-specific DNAzyme appears to be prearranged to accept lead for activity. By understanding the relationship between conformational changes and reaction, researchers are anticipating the possibility of making a selective and sensitive sensor.

Researchers worldwide are learning to control the key chemical processes involved in ripening, a development that will lead to longer lasting, better tasting tomatoes, apples, and other fruits and vegetables, according to an article scheduled for the Oct. 29 issue of Chemical & Engineering News. The article explains what scientists know about the phenomenon of ripening and how they are leveraging that knowledge to optimize the flavor, aroma and shelf-life of fruits and vegetables. That knowledge is emerging at a time of growing consumer demand for high-quality produce available year-round and in virtually any location.