Re: Genetically Disillusioned
- Subject: Re: Genetically Disillusioned
- From: R* L*
- Date: Mon, 4 Mar 2002 10:32:43 -0500
Glen
Several years ago, I went to the Smithsonian, to see their information on
Genetics/DNA. It is, for an amature ( like me) quite extensive. One of the
displays , explained an existing "splicing" that has already been
accomplished. A tomato has been "infused" with genetic material from a
fish, that swims in salt water which is at below 32 degrees F. something in
the genetic makeup of the fish keeps it from freezing . The result??? They
say they have a tomato that can be stored in the freezer, but still taken
out and sliced. NOTE: Taste was not mentioned! For me the next burning
question is on a "reverse" procedure --- could we get a fish that could be
sliced up and used on a BLT ??
Thanks
Ran
----- Original Message -----
From: "Glen Williams" <gw1944@vermontel.net>
To: <hosta-open@mallorn.com>
Sent: Monday, March 04, 2002 6:07 AM
Subject: Genetically Disillusioned
>
> I can only wonder how long before hosta genes make their way into our
lives
> 20 Dewey St.
> Springfield , Vermont
> 05156
> Tel: 802-885-2839
>
>
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