How could farmers increase the yields of their crops without using genetically modified organisms?

Amylase becomes denatured at a temperature of 80°c. during an experiment to study the effect of varyingtemperature on enzyme activity, amylase’s reactivity with starch was measured at body temperature (37°c), andthen again at an increased temperature of 42°c. how would this increase in temperature affect the experiment

List five ways we are indebted to phytoplankton

Is genetic diversity the same as genetic variation?