Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2007 by Universidad Católica de Valparaíso -- Chile
Vol. 9 No. 3, Issue of April 15, 2006
 

 

 

Figure 2. Analysis of 35S promoter and CRY genes in food samples. The calibration curve was made with mixed flours containing diferent amounts of Bt176 maize. Four controls were performed: reactives (R); Bt 176 DNA (+); DNA no GMO (-); extraction (E). Samples: MF: maize flour; S2: maize starch 2; SN: maize snack; I: ice-cream; IC: inhibitor control.

Supported by UNESCO / MIRCEN network