od with cloned meat DNA is inadequately labeled and goes against what they believe in. However, scientists in the field say that, true, meat DNA is there, but it just genes and DNA, not the actual meat, and no animal was ever killed or abused in the process of this type of food. In fact, this modifies the food for better qualities such as taste, texture, growth, color, resistance to weeds and pests, and shelf life, like the FlavrSavr tomatoes that were released to supermarkets in 1994. Many other past feats were also done to further the science of cloning.Scientists across the globe contributed greatly to this point. Gregor Mendel of the mid 1800s and his study of heredity sparked the entire subject of genetic science. Another great scientist was Hans Dreisch from the late 1800s. He used the example of splitting a two-celled embryo of a sea urchin in a beaker of salt water to prove his theory: genetic material is not lost during cell division, which later led to many different studies. In 1902, Hans Spemman continued Dreischs experiment with a two-celled embryo from a salamander, then a 16-celled embryo, from which he thought of a fantastical experiment in which adult genes were used in place of newborn embryos. Robert Briggs completed this experiment by transferring the nucleus of a frog cell into an unfertilized frog egg cell in November 1951. In 1980, the first US patent was granted to a living thing with a unicellular creature that digested waste from oil tankers. It was created by genetically altering many different cells, then cloning it many several times. But despite these positive advancements, there are many holes in the science of cloning.There are many things that cloning can do to help us in the very near future. For example, scientists are currently experimenting with pigs and cloning certain parts of their DNA with human DNA so they can produce organs that humans wont reject. However, this technique is greatl...
