Cracking the Code: The Continuing Saga of Genetics
This
series incorporates traditional teachings on genetics with a new
sphere of knowledge. The series will cover the history of genetics
to what is happening today and bring to life some of the ethical
dilemmas and scenarios for the future. An expansive teachers guide
and Web site are available.
Episode Descriptions
1
Peas in a Pod — The story of genetics begins with the
observation that a child often resembles their parents. We also
learn that in the 1860’s, Gregor Mendel preformed cross-breeding
experiments with pea plants from which he deduced the basic laws
of inheritance.
2 Microscopes, Mutants, and Microbes — New technology
led to new investigations into the process of reproductions in the
late 19th century. A female scientist, Nellie Stevens, contributed
to the identification of gender-determination by a specific chromosome.
At Columbia University, Thomas Hunt Morgan’s work breeding
fruit flies supported the idea that traits could be manipulated
through selected breeding.
3 The DNA Obsession — Follows scientists as they
explored chromosomes, then genes, and finally DNA. The science of
biochemistry allowed a new era of experiments, some of which are
reconstructed in the video. In the 1940’s, scientists showed
that only DNA could perform the role of the genetic blueprint. Then,
Watson and Crick came up with the now famous double-helix structure
of DNA that would fit all the requirements.
4 The Gene Machine — Looks at how Watson & Crick’s
breakthrough led to the DNA-based technological revolution. In
the 1960’s, Nirenberg finally cracked the genetic code, which
turned out to be common to all living organisms. This made the insertion
of a foreign gene theoretically possible. In the 1970’s, scientists
learned how to manipulate and then clone DNA.
5 The Seeds of A New Era — Examines the effects
of the DNA-based revolution on agriculture. The worries raised by
this form of genetic engineering are discussed. The movement into
food crops, which have been genetically modified to resist disease
and pests, modify flavor, and improve nutritional value and shelf
life will be compared with traditional cross-breeding methods.
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