1. BT Corn Carla Barrios Jim Taylor

2. BACILLUS THURINGIENSIS IS A SPECIES OF BACTERIA THAT PRODUCES (CRYSTAL-LIKE)PROTEINS THAT ARE TOXIC TO CERTAIN INSECTS.

3. BT History  Japanese biologist Shigetane Ishiwatar isolated the bacterium Bacillus thuringiensis (Bt) in 1901.  In 1915, Ernest Berliner reported the existence of a crystal within Bt.  Farmers started to use Bt as a pesticide in 1920, but only killed flour moth.

4.  Bt as a pesticide had limitations such as it is washed away by rain and degraded by UV light.  In 1958 Bt was used commercially in United States and was registered as a pesticide to the EPA in 1961.  In 1977 thirteen Bt strains had been described and were toxic to certain species of lepidopteran larvae.

5.  In the 1980's use of Bt increased when insects became increasingly resistant to the synthetic insecticides.  Scientists and environmentalists became aware that the chemicals were harming the environment.  The first genetically engineered plant, corn, was registered with the EPA in 1995.

6. How BT works When a susceptible insect ingests plant material containing the Bt toxin, pores in a section of the midgut of the insect are formed. This then leads to paralysis of the gut and within two to three days, death of the insect.

7. Advantages  Bt does not kill beneficial insects such as honeybees.  Bt is essentially nontoxic to people, pets and wildlife.  Bt does not has negative impact on the environment.  Bt provides more than 99% control of first generation European corn borer larvae.

8. How it’s made DIY BT CORN

9. Overvie w

10. Planning Gene: Bt a Promoters - 35S or PEP Carboxylase b. Coding Regions - Cry1A(b), Cry1A(c), or Crygc c. Expression - If 35S promoter; then ECB resistance in all tissues all the time. If PEP Carb_ promoter, then ECB resistance in actively photosynthesizing (green) tissues on y. Gene: Roundup resistance a Promoter - 35S b. Coding Region - EPSPS enzyme (Roundup resistance) + CTP region to send protein to chloroplasts c. Expression - Roundup resistance in all plant tissues all the time.

11. The Process

12. Isolating the gene

13. The Genes

14. Selecting restriction enzymes

17. The Vector

19. Buildin g the Plasmi d

21. Getting it into the maize cell

23. The Corn T0940A Hi-II Parent A (for producing embryogenic callus cultures) (also known by these names: Hi IIA, Hi-II Parent A, HiII A, HiIIA, High 2, High II, High-2, High- II, High2, HighII,T0940A, T940A Hi-II Parent A) Partially inbred line selected out of a cross between A188 and B73 Obtained from C. Armstrong. For producing embryogenic (Type II) callus cultures.

24. Excise the embryos by inserting the narrow end of a sharpened spatula between the endosperm and pericarp

28. Growing it out

30. Summary Impact Building

31. Impact  Bacillus thuringiensis is a species of bacteria that produces (crystal-like)proteins that are toxic to certain insects.  Japanese biologist Shigetane Ishiwatar isolated the bacterium Bacillus thuringiensis (Bt) in 1901.  The first genetically engineered plant, corn, was registered with the EPA in 1995.  Bt provides more than 99% control of first generation European corn borer larvae

32. Overvie w

33. Partial list of references. The full list is available upon request. 1.National Center for Biotechnology Information - http://www.ncbi.nlm.nih.gov/http://www.ncbi.nlm.nih.gov/ 2.SnapGene tutorial videos - http://www.snapgene.com/support/tutorial_videoshttp://www.snapgene.com/support/tutorial_videos 3.New England Biolabs - https://www.neb.com/tools-and-resources/interactive-tools/dna-sequences-and- maps-toolhttps://www.neb.com/tools-and-resources/interactive-tools/dna-sequences-and- maps-tool 4.MaizeGDB! - http://alpha.maizegdb.org/http://alpha.maizegdb.org/ 5.http://gmoinfo.jrc.ec.europa.eu/gmp_report.aspx?CurNot=B/RO/09/03http://gmoinfo.jrc.ec.europa.eu/gmp_report.aspx?CurNot=B/RO/09/03 6.http://www.ent.iastate.edu/pest/cornborer/http://www.ent.iastate.edu/pest/cornborer/ 7.http://www.fda.gov/Food/FoodScienceResearch/Biotechnology/Submissions/ucm121422.htmhttp://www.fda.gov/Food/FoodScienceResearch/Biotechnology/Submissions/ucm121422.htm 8.http://www.fda.gov/food/foodscienceresearch/biotechnology/submissions/ucm161150.htmhttp://www.fda.gov/food/foodscienceresearch/biotechnology/submissions/ucm161150.htm 9.http://www.livestrong.com/article/373830-how-to-choose-restriction-enzymes/http://www.livestrong.com/article/373830-how-to-choose-restriction-enzymes/