biology zero

This week of Biology Zero was a fascinating introduction to biological design, presented not just as a scientific discipline but as a creative and accessible practice open to everyone. We explored how biology intersects with fields like open-source movements and DIY communities, emphasizing the idea that anyone can engage with science—not just those in labs or institutions. This made the whole topic feel much closer and more relatable to me.

We started by learning some foundational concepts. For example, what defines something as alive? “information that replicates itself.”

A lot of the discussions during the week also challenged how I think about biology in general. For instance, the idea of shifting from human-centric perspectives to planetary-centric ones kept coming up. We talked about resources like carbon, nitrogen, and protein, and how they form the basic building blocks of life. Another point that resonated with me was how all life originates from a single cell and evolves through communication and specialization. It made me think about biology as a form of storytelling, with each organism playing its part.

This simple idea stuck with me as we explored more complex topics, like microbiology, biochemistry, and synthetic biology. The course gave us practical tools too, from how to prepare Petri dishes and grow microorganisms, to understanding concepts like sterility and metabolism. It was less about mastering each detail and more about opening the door to experimentation and curiosity.

A big part of the week involved practical, hands-on activities. We split into groups and chose recipes for different kinds of experiments. My group worked on making Petri dishes with “all purpose bacteria medium DIY”. It was fun and surprisingly easy to get started—we even selected a few dishes individually to inoculate with materials and see how they would develop over time.

i've also tried spirulina!!

GMO Proposal:

A Natural System to Protect Pear Crops from Harmful Insects

I chose to address an issue I have personally experienced: for four summers, I worked harvesting pears for an agricultural company. In recent years, I observed how invasive insects, particularly the brown marmorated stink bug (Halyomorpha halys), have caused significant damage to pear crops. These pests feed on the fruit, causing deformations, dark spots, and an overall reduction in quality.

Current solutions, mainly relying on chemical pesticides, negatively impact the environment and farmers while harming beneficial insects like bees. In some cases, like mine, farmers have even abandoned pear cultivation due to these challenges.

During my research, I came across this article titled Methyl Jasmonate: An Alternative for Improving the Quality and Health Properties of Fresh Fruits (link), which led me to consider a speculative solution to this issue. (https://pmc.ncbi.nlm.nih.gov/articles/PMC6273056/pdf/molecules-21-00567.pdf)

Aim: To develop a genetically modified pear tree capable of autonomously defending itself from stink bugs by producing natural repellents or pest-specific toxic compounds, without harming the environment or other species.

Proposed Solution:

1. Gene of Interest The proposed solution involves using the gene responsible for producing methyl jasmonate (MeJA), a compound naturally synthesized by plants as a defense mechanism against pests.

MeJA offers two main advantages:

• It acts as a repellent, deterring stink bugs from the plant.

• It activates an enhanced immune response, increasing the tree’s resilience to other biotic stresses.

2. Host Organism The pear tree (Pyrus communis), focusing on popular Italian varieties like Abate Fetel, with which I have firsthand experience.

3. Mechanism of Action

• Genetically modified pear trees will produce and release MeJA in response to stink bug presence or feeding damage.

• This release creates a “natural barrier” around the plant, repelling pests without the need for chemical pesticides.

Final Reflection

This exercise was an opportunity for me to reflect on a real-life issue I’ve personally experienced.

I’m not an expert in genetics or plant biotechnology, so this proposal is speculative and far from comprehensive. However, it allowed me to imagine how science and innovation could address problems I’ve seen in my own work. That said, I recognize there are many potential risks to consider—genetic contamination, unintended effects on ecosystems, and the impact of consuming genetically modified fruit. These concerns would require thorough research and ethical consideration before implementing such a solution.