Kukuruz - karakteristike i genetska modifikacija

Krisla, Ana

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undergraduate thesis

Kukuruz - karakteristike i genetska modifikacija

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:558115

Krisla, Ana

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

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APA 6th Edition

Krisla, A. (2009). Kukuruz - karakteristike i genetska modifikacija (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:558115

MLA 8th Edition

Krisla, Ana. "Kukuruz - karakteristike i genetska modifikacija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:558115

Chicago 17th Edition

Harvard

Krisla, A. (2009). 'Kukuruz - karakteristike i genetska modifikacija', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:558115

Vancouver

Krisla A. Kukuruz - karakteristike i genetska modifikacija [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:558115

IEEE

A. Krisla, "Kukuruz - karakteristike i genetska modifikacija", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:558115

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:558115

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Metadata

Title	Kukuruz - karakteristike i genetska modifikacija
Title (english)	Corn - characteristics and genetic modification
Author	Ana Krisla
Mentor	Mirjana Sabo (mentor) MBZ: 90103
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food and Nutrition Research) (Sub-department of Biology and Microbiology) Osijek
Defense date and country	2009, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Oplemenjivanje kukuruza je smišljeni višegodišnji proces koji se odvija na osnovi velikog broja uzoraka u klimatski vrlo različitim godinama. Taj posao je najučinkovitiji i za okolinu najprihvatljiviji put u borbi za povećanje količine i kvalitete hrane. U prošlosti je oplemenjivanje bilo ograničeno križanjem unutar srodnika. Razvitak genetičkog inženjerstva omogućio je da potencionalno sveukupni živući svijet bude na raspolaganju oplemenjivačima, jer se barem s pojedinim svojstvima - genima, može rukovati kao molekulama, pa se danas može rutinski unijeti gen iz bakterije, virusa ili potpuno nesrodnih biljaka u neku biljnu vrstu. Dosad je postignut veliki napredak u primjeni genetičkog inženjerstva za dobivanje hibrida kukuruza otpornih na bolesti, štetnike i selektivne herbicide. Tim tehnikama se uspjelo uzgojiti transgenetičke biljke koje se za sada bez štetnih posljedica uspješno ponašaju u prirodnom okolišu.
Abstract (english)	Planting corn is designed in a multi-year process that takes place on the basis of a large number of samples in a climate very different years. This work is the most effective and most acceptable way for the environment in the fight to increase the quantity and quality of food. In the past, cross breeding was limited within a relative. Development of genetic engineering made it possible to potentially entire living world is available to plant breeders, because at least with certain characteristics - genes, can be handled like molecules, and can now be routinely enter gene from bacteria, viruses or completely non-related plants in some species. So far, great progress has been made in the application of genetic engineering to obtain corn hybrids resistant to disease, pests and selective herbicides. These techniques are successful transgenetic grow plants that are currently without prejudice to successfully act in a natural environment.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:558115
Study programme	Title: Food Technology Study programme type: university Study level: undergraduate Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-11-10 12:21:40