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[科技前沿] 【整理】2010-10-14&10-16 找回丢失的玫瑰花香

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[科技前沿] 【整理】2010-10-14&10-16 找回丢失的玫瑰花香

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Perfume gene to restore roses' scent


Scientists at the University of Florida have genetically engineered a rose to smell like a rose. More than 80 percent of roses have lost their fragrance after years of hybridization. Researchers want to bring it back. Ben Gruber reports.

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Professor Givik Clark refers to this tiny rose as his proof of concept. In just a couple of weeks, he will know if 3 long years of research have paid off. The flower has been genetically egineered to give it back something it lost for generations of breeding.



Back in the old days, roses all have fragrance, but since 1950s, about 80% or 90% of flowers that are on the market like roses don't have any fragrances.



3 years ago, Clark decided to put the perfume back into the rose. The fragrance in all flowers including roses comes from the volatile chemicals they produce. Each of which has a genetical marker. But Clark had a problem. The rose is one of the most genetically complex flowers in the world. And its genome has not yet been mapped, so it couldn't begin to look for the gene that produces fragrance. Then, came his heroic moment.



The far less complicated petunia has been genetically mapped, and it contains a gene that produces rose oil, along with other genes such as wintergreen and clove oil. In combination, they produced the fragrance of petunia. But for Clark, only the rose oil gene matter. Clark and his team isolated the rose oil gene and cloned it. Then they used agro-bacterium, a bacterium that can transfer DNA between plants to add the cloned gene to genetically structure of a rose.



The idea is that if we can do it, and jump species barriers, then we should be able to do it to any plants that we want to make fragrance. And now we can start talking about making design for flowers. Things that smell like mints, things that smell like, maybe more like root beer, things that are sticky,sweet. And so, we just have to now go to clone those genes out of different plants for doing what we want to do.



They say volatile chemicals that produce fragrance, produce taste as well. Clark says that if we can enhance the smell of roses, we should be able to enhance or change the taste of any food or vegetable.



We look at it and say the opportunity is limitless, you can talk about a better taste in strawberry, you can talk about a better taste in tomato. And if you make a better tasting for some vegetables, then people simply are gonna eat more of them.



For now, Clarks says after all the effort, he will be delighted if his genetically egineered flower turns out his plan. He says only then would he be able to sit back,relax and smell the roses.




Ben Gruber, Reuters.





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人間の優劣は、他者との比較で決めるものではなく、自分自身の中で決定されるもの。

HW
Professor David Clark refers to this tiny rose as his prove of the concept. In just a couple of weeks, he will know of three long years of research have paid off. The flower has been genetically engineered to give it back something it lost for generations of breeding.

Back in old days, roses all have fragrance, but since 1950s about 80 united percent of the flowers on the market the roses don't have any fragrance.

Three years ago, Clark decided to put the prefume back into the rose. The fragrance in all flowers including the roses comes from the biotical chemicals they produce, each of which has a genetic marker.

But Clark had a problem. The rose is one of the most genetically complex flowers in the world, and its gene has not yet been mapped, so it couldn't begin to look for the gene that produces fragrance. Then, came historical moments.

The far less complicated petunia has been genetically mapped and it contains a gene that produces resoil along with other genes such as wintergreen in Colva. In combination, they produce the fragrance of petunia. But for Clark, only the rose oil gene matter.

Clark and his team eslated the rose oil gene and cloned it, then they used * bacteria, a bacteria that can transfere DNA between plants to add the clone gene to the genetic structure of a rose.

The idea is that we can do it and jump species barriers that we shouldn't be able to do it to any plant that we want to make fragrant. And now we can talking about making designed flowers, things that smell like mince, things that smell like, maybe more like rubber, things that like steak and sweet, and so we just have to note and go clone those genes out of different plants for doing what we want to do.

This thing * chemical that produce fragrance, produce taste as well. Clark says that if the fragrant enhance the smell of roses we should be able to enhance or change the taste of any fruit and vegetable.

We look at it and say the oppotunities are *, you can talk about a better tasting in strawberries, you can talk about a better tasting in tomato, and if you make better tasting for fruits and vegetables, people will simply go to eat more of them.

For now, Clark says after all the efforts, he would be delighted if his genetically engineered flower turns out to his plan. He says only then he would be able to sit back relax and smell the roses.

Ben Gruber, Reuters.
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[Homework]2010-10-14&10-16 找回丢失的玫瑰花香

本帖最后由 Jackdrawblue 于 2010-10-14 10:27 编辑

Professor David Clark refers to these tiny roses as his prove of concept, in just a couple of weeks he would know if three long years of research have paid off. The flower has been genetically engineered to give it back something it lost through generations of breeding.

Back in the old days, roses all have fragrance. But since 1950s, about 8~90% of the flowers in the market, that roses don't have any fragrance.


Three years ago Clark decided to put the perfume back into the rose. The fragrance in all flowers, including roses, comes from the bio...  chemicals they produce, each of which has genetic marker.


But Clark had a problem, the rose is one of the most genetically complex flowers in the world, and its genome has not yet been mapped. So he couldn't begin to look for the gene that produces fragrances. Than, came here with...... moment.


The far less complicated petunia has been genetically mapped and it contains a gene that produces rose oil, along with other genes, such as winter green and clove oil. In combination they produce the fragrance of petunia. For Clark, only the rose oil gene mattered. Clark and his team isolated the rose oil gene and cloned it, then they use agrobacterium, a bacterium that can transfer DNA between plants to add the clone gene to the genetically structure of a rose.


The idea is this if we can do it in jam spices barriers, than we should be able to do it to any plants that we want to make fragrance. And now we can start talking about making designer flowers, things that smell like mints, things that smell like, maybe more like rubeer, things that like sticky sweet. And so we just have now to and clone all the genes out of different plants for doing what we want to do.


This thing ... chemicals that produce fragrance produce taste as well. Clark says that if we can enhance the smell of roses, we should be able to enhance or change the taste of any fruit  or vegetable.


We look at and say, the opportunities are limitless. You can talk about a better taste in strawberry, you can talk about a better taste in tomato. And if you make better taste in fruits and vegetable, then people simply gonna eat more of them.


Now, Clark says after all the efforts he would be delighted if his genetically engineered flower turns out as plant. He says only then will he be able to sit back, relax and smell the roses.





This post was generated by put listening repetition system,  Check the original dictation thread!
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on 3#



Professor David Clark refers to this tiny rose/ as his proof of concept; in just a couple of weeks he would know if three long years of research have paid off. The flower has been genetically engineered to give it back something it lost through generations of breeding.

Back in the old days, roses all have fragrance. But since 1950s, about
80 or
90 % of the flowers in the market, that roses don't have any fragrance.


Three years ago Clark decided to put the perfume back into the rose. The fragrance in all flowers, including roses, comes from the
volatile chemicals they produce, each of which has a
genetic marker.


But Clark had a problem, the rose is one of the most genetically complex flowers in the world, and its genome has not yet been mapped. So he couldn't begin to look for the gene that produces fragrance.
Then
, came him a year wake a moment.


The far less complicated petunia has been genetically mapped and it contains a gene that produces rose oil, along with other genes, such as winter green and clove oil. In combination they produce the fragrance of petunia.
But for Clark, only the rose oil gene mattered. Clark and his team isolated the rose oil gene and cloned it, then they use agro bacterium, a bacterium that can transfer DNA between plants to add the cloned gene to the genetic/
structure of a rose.
The idea is this if we can do it in
jump species barriers, than we should be able to do it to any plants that we want to make fragrant
. And now we can start talking about making designer flowers, things that smell like mints, things that smell like, maybe more like ~, things that like sticky sweet. And so we just have now to and clone all the genes out of different plants for doing what we want to do.


Th
ey seem volatile
chemicals that produce fragrance produce taste as well. Clark says that if we can enhance the smell of roses, we should be able to enhance or change the taste of any fruit or vegetable.


We look at and say, the opportunities are limitless. You can talk about a better taste in strawberry; you can talk about a better taste in tomato. And if you make better taste in fruits and vegetable
s
, then people simply gonna eat more of them.


For now, Clark says after all the effort; he would be delighted if his genetically engineered flower turns out as he planned. He says only then will he be able to sit back, relax and smell the roses.






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[Homework]2010-10-14&10-16 找回丢失的玫瑰花香

本帖最后由 虞姬 于 2010-10-14 13:28 编辑

on 4#
Professor David Clark refers to this tiny rose as his proof
of concept; in just a couple of weeks he would know if three long years of research have paid off. The flower has been genetically engineered to give it back something it lost through generations of breeding.

Back in the old days, roses all have fragrance. But since 1950s, about 80 or
90 % of the flowers out in the market, that roses don't have any fragrance.


Three years ago Clark decided to put the perfume back into the rose. The fragrance in all flowers, including roses, comes from the volatile chemicals they produce, each of which has a
genetic marker.


But Clark had a problem, the rose is one of the most genetically complex flowers in the world, and its genome has not yet been mapped. So he couldn't begin to look for the gene that produces fragrance. Then
, came hisawaken moment.


The far less complicated petunia has been genetically mapped and it contains a gene that produces rose oil, along with other genes, such as winter green and clove oil. In combination they produce the fragrance of a petunia. But for Clark, only the rose oil gene mattered. Clark and his team isolated the rose oil gene and cloned it, then they use agro bacterium, a bacterium that can transfer DNA between plants to add the cloned gene to the genetic
structure of a rose.
The idea is that if we can do it in jump species barriers, than we should be able to do it to any plants that we want to make fragrant
. And now we can start talking about making designer flowers, things that smell like mints, things that smell like, maybe more like ##roof beer, things that are sticky sweet. And so we just have now to and clone all the genes out of different plants for doing what we want to do.


They seem volatile
chemicals that produce fragrance produce taste as well. Clark says that if we can enhance the smell of roses, we should be able to enhance or change the taste of any fruit or vegetable.


We look at and say, the opportunities are limitless. You can talk about a better taste in strawberry; you can talk about a better taste in tomato. And if you make better taste in fruits and vegetables
, then people simply gonna eat more of them.


For now, Clark says after all the effort; he would be delighted if his genetically engineered flower turns out as planned. He says only then will he be able to sit back, relax and smell the roses.
                                                   
This post was generated by put listening repetition system,  Check the original dictation thread!

[Homework]2010-10-14&10-16 找回丢失的玫瑰花香

hw

Professor David Clark refers this tiny rose as his prove of concept. In just a couple of weeks, he will know of 3 long years of research have paid off.  The flower has been genetically engineered to give it back somethig it lost through generations of breeding.

Back in old days, roses all have fragrance. But since 1950s, about 80 united precent of the flowers on the market that roses don't have any fragrance.

3 years ago, Clark decided to put the perfume back into rose. The fragrance in all flowers including roses comes from biochemicals they produce. Each of which has a genetical marker. But Clark had problems. The rose is one of the most genetical complex flowers in the world. And its gene has not yet been mapped. So he couldn't begin to look for the gene that produce fragrance. Then came the historical moment. The far less complicated petunia has been genetically mapped and it contains a gene that produces rose oil along with other genes such as wintergreen in clove oil. In combination, they produce the fragrance of petunia. But for Clark, only the rose oil gene matter. Clark and his team isolated the rose oil gene and cloned it, then they use agrobacteria. A bacteria that can transfer DNA between plants to add the clone gene to the genetical structure of rose.

The idea is this, if we can do it, and jump species barriers areas, then we should be able to do it to any plant that we want to make fragrant. And now we can start talking about making designed flowers,  things that smell like mints, things that smell like, maybe more like rubeer, things that like sticky sweet. And so we just have to now go and clone those genes at different plants for doing what we want to do.

This thing * chemicals that produce fragrance produce taste as well. Clark says that id we can enhance the smell of roses, we should be able to enhance or change the taste of any fruit or vegetable.

We look at and say, the opportunities are limitless. You can talk about a better taste in strawberry, you can talk about a better taste in tomato. And if you make better tasty in fruits and vegetables, then people simply gonna eat more of them.

For now, Clark says after all the effort he will be delighted if his genetical engineered flower turns out as planned. He says only then he will be able to seat back, relax and smell the roses.

Ben Gruber, Reuters.     

This post was generated by put listening repetition system,  Check the original dictation thread!
HOMEWORK
Professor David Clark refers to these tiny roses as his proof of concept. In just a couple of weeks, he would know if three long years of research has paid off. The flower has been genetically engineered to give it back something it lose through generations of breeding.

Back in the old days, roses all have fragrance. But since 1950s, about 80 or 90 percent of the flowers that are on the market, that roses don't have any fragrance.

Three years ago, Clark decided to put the perfume back into the rose. The fragrance in all flowers including roses, comes from the ... chemicals they produce, each of which has a genetic marker. But Clark had a problem. The rose is one of the most genetically complex flowers in the world and its genome has not yet been mapped. So it couldn't begin to look for the gene that produces fragrance.  Then came his ...moment. A far more less complicated petunia has been genetically mapped and it contains a gene that produce ...along with other genes such as... and ... In combination, they produce the fragrance of the petunia. But for Clark, only the rose oil gene mattered. Clark and his team isolated the ... gene and cloned it. Then they used acrobacteria, a bacteria that can transfer DNA  between plants to add the cloned gene to the genetic structure of the rose.

The idea is that if we can do it and jump species barriers, then we should be able to do it to any plant we might want fragrance. And now we can start talking about making designed flowers, things smell like mense, things smell like, maybe more like a ..bear, things that are sticky sweat. And so we just have to know and go and clone those genes out of different plants from doing what we want to do.  

They say ... chemicals that produce fragrance produce taste as well. Clark says that if we can enhance the  smell of roses, we should be able to enhance or change the taste of any fruit or vegetable.

We look at and say that opportunity is limitless. You can talk about a better taste in strawberry, you can talk about a better taste in tomato. And if you make better tastes in fruits or vegetables, people will simplely eat more of them.

For now, Clark says after all the effort, he would be delighted if his genetically engineered flower turns out his plan.He says only if then, would he be able to sit back , relax and smell of the roses.
实现无障碍英语沟通
HW
Professor David Clark refers to this tiny rose as his proof of the concept. In just a couple of weeks, he will know if three long years of research have paid off. The flower has been genetically engineered to give it back something it lost for generations of breeding.

Back in old days, roses all have fragrance, but since 1950s about 80 or 90 percent of the flowers on the market the roses don't have any fragrance.

Three years ago, Clark decided to put the prefume back into the rose. The fragrance in all flowers including the roses comes from the volatile chemicals they produce, each of which has a genetic marker.

But Clark had a problem. The rose is one of the most genetically complex flowers in the world, and its genome has not yet been mapped, so it couldn't begin to look for the gene that produces fragrance. Then, came a historical moment.

The far less complicated petunia has been genetically mapped, and it contains a gene that produces rose oil along with other genes ,such as wintergreen in Colva. In combination, they produce the fragrance of petunia. But for Clark, only the rose oil gene matters.

Clark and his team eslated the rose oil gene and cloned it, then they used agrobacteria, a bacteria that can transfere DNA between plants to add the clone gene to the genetic structure of a rose.

The idea is that we can do it and jump species barriers that we shouldn be able to do it to any plant that we want to make fragrant. And now we can talking about making designed flowers, things that smell like mince, things that smell like, maybe more like rubber, things that like steak and sweet, and so we just have to note and go clone those genes out of different plants for doing what we want to do.

They think volatile chemical that produce fragrance, produce taste as well. Clark says that if the fragrant can enhance the smell of roses we should be able to enhance or change the taste of any fruit and vegetable.

We look at it and say the oppotunities are limitless, you can talk about a better tasting in strawberries, you can talk about a better tasting in tomato, and if you make better tasting in fruits and vegetables, people will simply go to eat more of them.

For now, Clark says after all the efforts, he would be delighted if his genetically engineered flower turns out as he plans. He says only then he would be able to sit back relax and smell the roses.

Ben Gruber, Reuters.
普特听力大课堂
HW:


Professor Givik Clark refers to this tiny rose as his proof of concept. In just a couple of weeks, he will know of 3 long years of research have paid off. The flowers has been genetically egineered to give it back something it lost for generations of breeding.

Back in old days, roses all have the fragance but since 1950s, about 80% or 90% of flowers on the market like roses don't have fragnance.

3 years ago, Clark decided to put the perfume back into the rose. The fragnance in all flowers including roses comes from biotic chemics the produced. Each of which has genetical marker. But Clark had problem. The rose is one of the most genetically complex flowers in the world. And its genome has not yet been mapped, and so it couldn't begin to look for the gene that produces its fragnance. Then, came historical moment.

The far less complicated perfume has been genetically mapped, and it contains a gene that produces roseola, along with other genes that just wintergreen and Clove. In combination, they produced the fragnance of petunia. But for Clark, only the roseol gene matter. Clark and his team isolated the roseoil gene and cloned it. Then they used agro-bacterium. A bacterium that can transfer DNA between plants to add the cloned gene to genetically structure of rose.

The idea is that we can do it, and jump species barriers, then we should be able to do to any plant we want to make fragnance, and now we can start talking about making design of flowers. Things smell like mints, things smell like, maybe more like marrubium, things are sticky, sweet, and so, we just have to now go to clone those genes out of different plants for doing what we want to do.

They say biotower chemics that produce fragnance, produce taste as well. Clark says that if we can enhance the smell of roses, we should be able to enhance or change the taste of any food or vegetable.

We look at it and say the opportunity is limitless, you can talk about better taste in strawberry, you can talk about the better taste in tomato, and if you make a better tasting for  vegetables, and then people simply are gonna eat more.

For now, Clarks says after all the effort, he will be delighted if his genetically egineering flowers turns out his plant. He says only then would he be able to sit back and relax and smell the roses.
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好栏目推荐之美国口语俚语
maybe more like root beer?
本帖最后由 yesterday8 于 2010-10-16 22:38 编辑

HW
Professor David Clark refers to this tiny rose as his proof of concept. In just a couple of weeks, he will know of 3 long years of research have paid off. The flowers has been genetically egineered to give it back something it lost for generations of breeding.

Back in old days, roses all have the fragrance but since 1950s, about 80% or 90% of the flowers on the market like roses don't have fragnance.

3 years ago, Clark decided to put the perfume back into the rose. The fragrance in all flowers including roses comes from biotic chemics they produced. Each of which has genetical marker. But Clark had a problem. The rose is one of the most genetically complex flowers in the world. And its genome has not yet been mapped, and so it couldn't begin to look for the gene that produces its fragrance. Then, came historical moment.

The far less complicated perfume has been genetically mapped, and it contains a gene that produces roseola, along with other genes that's just wintergreen and Clove. In combination, they produced the fragrance of petunia. But for Clark, only the roseol gene matter. Clark and his team isolated the roseoil gene and cloned it. Then they used agro-bacterium. A bacterium that can transfer DNA between plants to add the cloned gene to genetically structure of a rose.

The idea is that we can do it, and jump species barriers, then we should be able to do to any plant we want to make fragrance, and now we can start talking about making design of flowers. Things smell like mints, things smell like, maybe more like marrubium, things are sticky, sweet, and so, we just have to now go to clone those genes out of different plants for doing what we want to do.

They say biotower chemics that produce fragrance, produce taste as well. Clark says that if we can enhance the smell of roses, we should be able to enhance or change the taste of any food or vegetable.

We look at it and say the opportunity is limitless, you can talk about better taste in strawberry, you can talk about the better taste in tomato, and if you make a better tasting for  vegetables, and then people simply are gonna eat more.

For now, Clarks says after all the effort, he will be delighted if his genetically egineering flower turns out his plant. He says only then would he be able to sit back and relax and smell the roses.
Homework

Professor *** Clark refers this tiny rose as his proof of concept. Just a couple of weeks, he will know three long years of research have paid off. The flower has been genetically engineered to give it back something it lost for generations of breeding.

Back in the old days, roses all have fragrance, but since 1950s, about 80% or 90% of flowers on the market like roses don't have any fragrances.

Three years ago, Clark decided to put the perfume back into the rose. The fragrance in all flowers including roses comes from the botanic chemicals they produce, each of which has a genetic ??. But Clark had a problem. The rose is one of the most genetically complex flowers in the world, and its genome has not yet been mapped, so it couldn't begin to look for the gene that produces fragrance. Then, came his ?? moment.

The far less complicated petunia has been genetically mapped, and it contains a gene that produces rose oil, along with other genes such as wintergreen and clover oil. In combination, they produced the fragrance of petunia. But for Clark, only the rose oil gene matter. Clark and his team isolated the rose oil gene and cloned it. Then they used agro-bacterium, a bacterium that can transfer DNA between plants to add the cloned gene to genetically structure of a rose.

The idea is if we can do it, and jump species barriers, then we should be able to do it to any plants that we want to make fragrance. And now we can start talking about making design for flowers. Things that smell like mints, things that smell like, maybe more like root beer, things that are sticky sweet. And so, we just have to now go to clone those genes out of different plants for doing what we want to do.

They say botanic chemicals that produce fragrance, produce taste as well. Clark says that if we can enhance the smell of roses, we should be able to enhance or change the taste of any food or vegetable.

We look at it and say the opportunity is limitless, you can talk about better taste in strawberry, you can talk about better taste in tomato, and if you make better tasting for fruits and vegetables, then people simply are gonna eat more of them.

For now, Clarks says after all the effort, he will be delighted if his genetically engineered flower turns out his plan. He says only then would he be able to sit back, relax and smell the roses.
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[Homework]【整理】2010-10-14&10-16 找回丢失的玫瑰花香

Professor David Clark refers to this tiny rose as his proof of concept. In just couple of weeks, he will know if 3 long years of research have paid off. The flower has been genetically engineered to give it back something it lost for generations of breeding. Back in the old days, roses all have fragrance but since 1950s about 80or 90% of the flowers that are on the market like roses don't have any fragrance. Three years ago, Clark decided to put the perfume back into the rose. The fragrance that in all flowers including roses comes from the volatile chemicals they produce each of which has a genetic marker. But Clark had a problem. The rose is one of the most genetically complex flowers in the world and its genome has not yet been mapped. So we couldn't begin to look for the gene that produces fragrance. Then came his heroic moment. The far less complicated petunia has been genetically mapped and it contains a gene that produces rose oil, along with other genes such as wintergreen or clove oil in combination. They produce the fragrance of petunia. But for Clark only the rose oil gene mattered. Clark and his team isolated the rose oil gene and cloned it. Then they used agribactrium, a bacteria that can transfer DNA between plants to add the clone gene to the genetical structure of rose. The idea is that we can do it and jump species barriars. Then we should be able to do it to any plant we want to make fragrance and now we could start talking about making design for flowers. Things that smell like mints, things that smell like maybe more like rootbeer ,things that are sticky sweet and so we just have to now go and clone those genes out of different for plants for doing what we want to do. These seem volatile chemicals that produce fragrance prodecu taste as well. Clark says that if we enhance the smell of roses, we should be able to enhance or change the taste of any fruit or vegetable. We look at it and say the opportunity is limitless. You can talk about the better taste in strawberry, you can talk about better taste in tomatoand if you make better taste in fruits or vegetable that people simply gonna to eat more. For now, Clark says after all the efforts he would be delighted if his genetically engineered flower turns out his plan. He says only then will he be able to sit back, relax and smell the roses. Ben Cruber Reuters.
This post was generated by put listening repetition system,  Check the original dictation thread!

[Homework]【整理】2010-10-14&10-16 找回丢失的玫瑰花香

Professor David Clark refers to this tiny rose as his proof of concept.In just a couple of weeks,he will know three-long-year of reseach have paid off.The flowers have been genetically engineered to give it back something it lost for generations of breeding.
Back to the old day,roses all have fragrance.But since 1950s about 80 or 90% of the flowers in the market that roses don't have any fragrance.
Three years ago,Clark decided to put the perfume back to the rose.The fragrance of all flowers including roses comes in the bottle chemicals they produce,each of which has a genetic marker.But Clark had a problem,the rose is one of the most genetically complex flowers in the world,and its gene has not yet been mapped,so he couldn't begin to look for the gene that produces fragrance.Then,came his heroic moment.The less complicated has been genetically mapped and it contains a gene that produce rose oil along with other genes such as winter green and oil.In combination,they produce the fragrance of .For Clark,only the rose oil gene mattered.Clark and his team isolated the rose oil gene and cloned it.Then he used agriral bacterium.A bacterium that can transfer DNA between plants to add the clone gene to the genetic structure of a rose.
The idea is if we can do it.And jump specis barriers that we should be able to do it to any plants we want to make fragrance.And now we can start talking about making design of flowers.Things that smell like .Things that smell like maybe more like.Things that are sticky,sweet.And so we just have to now go and clone those genes out of different plants for doing what we want to do.
These same chemicals that produce fragnance,produce tastes as well.Clark says that if we can enhance the smell of the roses,we should be able to enhance or change the taste of any fruit and vegtable.
We look at it and say the opportunity is limitless,so you can talk about better tasting straberries.You can talk about better tasting tomato.And if you make better tasting for some vegetable then people simplly gonna eat more them.Now Clark says after all the effort he would be delighted if his genetically engineered flower turns out as planed.He says only then will he be able to sit back,relax and smell the roses.
Ben Gruber wrote this.

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Professor Givik Clark refers to this tiny rose as his proof of concept. In just a couple of weeks, he will know if 3 long years of research have paid off. The flower has been genetically egineered to give it back something it lost for generations of breeding.



Back in the old days, roses all have fragrance, but since 1950s, about 80% or 90% of flowers that are on the market like roses don't have any fragrances.



3 years ago, Clark decided to put the perfume back into the rose. The fragrance in all flowers including roses comes from the volatile chemicals they produce. Each of which has a genetical marker. But Clark had a problem. The rose is one of the most genetically complex flowers in the world. And its genome has not yet been mapped, so it couldn't begin to look for the gene that produces fragrance. Then, came his heroic moment.



The far less complicated petunia has been genetically mapped, and it contains a gene that produces rose oil, along with other genes such as wintergreen and clove oil. In combination, they produced the fragrance of petunia. But for Clark, only the rose oil gene matter. Clark and his team isolated the rose oil gene and cloned it. Then they used agro-bacterium, a bacterium that can transfer DNA between plants to add the cloned gene to genetically structure of a rose.



The idea is that if we can do it, and jump species barriers, then we should be able to do it to any plants that we want to make fragrance. And now we can start talking about making design for flowers. Things that smell like mints, things that smell like, maybe more like root beer, things that are sticky,sweet. And so, we just have to now go to clone those genes out of different plants for doing what we want to do.



They say volatile chemicals that produce fragrance, produce taste as well. Clark says that if we can enhance the smell of roses, we should be able to enhance or change the taste of any food or vegetable.



We look at it and say the opportunity is limitless, you can talk about a better taste in strawberry, you can talk about a better taste in tomato. And if you make a better tasting for some vegetables, then people simply are gonna eat more of them.



For now, Clarks says after all the effort, he will be delighted if his genetically egineered flower turns out his plan. He says only then would he be able to sit back,relax and smell the roses.



Ben Gruber, Reuters.
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