#How 3-D Printing Body parts Will Revolutionize Medicinea device the size of an espresso machine quietly whirs to life.
It hovers lowers and then repositions a pair of syringes over six petri dishes. In short rapid-fire bursts they extrude the milky paste.
Soon three little hexagons form in each dish. After a few minutes the hexagons grow to honeycomb structures the size of fingernails.
toys wristwatches airplane parts food. Now scientists are working to apply similar 3-DâÂ#Ârinting technology to the field of medicine accelerating an equally dramatic change.
But it's much different and much easier to print with plastic metal or chocolate than to print with living cells.
So as mechanical engineers began to build early 3-D printers tissue engineers tried growing replacement organs in a lab. They started by pipetting cells into petri dishes by hand.
An organ requires networks of blood vessels to distribute nutrients and oxygen. Without this core function cells will wither and die.
According to the Food and Drug Administration liver toxicity is the most common reason for a drug to be pulled from clinical trials as well as from the marketplace after it's been approved.
There's still no reliable way to evaluate how a drug will affect the human liver before it's ingested not even animal trials.
At Stanford researchers have tried to get around this problem by breeding mice with livers made up mostly of human cells.
Scientists at MIT have built miniature liver models using micropatterning the same soft lithography technique used to put copper wires onto computer chips.
Next year Organovo will begin selling its liver assay a petri-dish-like well plate containing liver cells arranged in a 3-D structure 200 to 500 microns thick (two to five times as thick as a human hair.
whether a painkiller an anti-inflammatory or a new cancer pill must pass a liver tox.
#The First Lab-Grown Hamburger Is Servedsince 2008 Dr. Mark Post has been working on growing edible meat in a laboratory.
Today at an event in London the first in-vitro hamburger has been served. Muscle stem cells were taken from a cow's shoulder in a gentle biopsy
so they wouldn't be flabby. 20000 cells were assembled then into a burger bound with bread crumbs
and egg (but curiously no salt) colored with beet juice and saffron and presented to the public.
Dr. Post a cardiovascular biologist from Maastricht University brought his raw burger out in a petri dish under a cloche.
On a television set chef Richard Mcgeown opining that it looked a little paler than normal cooked it in butter
Austrian food futurist Hanni RÃ Â tzler and Josh Schonwald author of The Taste of Tomorrow.
It is close to meat; it is not that juicy. I missed salt and pepper. More than I expected of the the structure it's not falling apart.
Josh: The texture the mouthfeel has a feel like meat. The absence is the fat. It's a leanness.
But the bite feels like a conventional hamburger. The technology to grow fat cells is still lacking--Schonfeld characterized the texture as like an animal protein cake--but that is the next step for the team.
I think it's a very good start said Dr. Post. This was mostly to prove that we can make it.
The following challenge will be to scale up the process. Dr. Post currently estimates that it will take 10 to 20 years before cultured meat can be mass-produced.
For the last few years the project has been funded by an anonymous benefactor who Dr. Post revealed today is Sergey Brin.
Can you make a steak? In theory. We are currently focusing on minced meat products using shorter fibers
because there is a limitation on the diffusion distance of oxygen and nutrients into the center of the tissue.
Can they use this technology to make burgers from less common animals? Penguins? I don't like the smell of penguins
. but if we successfully start growing meat then what do we do with all of our live stock?
obviously there would be no purpose in keeping animals meant for food. will the vegetarians jump on board?
Thats the name brand I'll choose Tasty Invitro Meats or TIM'sbeef chicken or Exotic:
what about human burgerseven if that DID qualify as a hamburger and I don't think it does you couldn't get
Now vegans have no excuse! Haha just kidding but this is an amazing technology I think we can all appreciate.
I can enjoy a nice juicy hamburger without having to kill something for it. I thought of a name:
Grown Meat. which would be analogous to freedom eggs organic foods etc and would signify any real meat that has not been taken from animals but grown).
Or Growth Meatwe can't just keep ading more and more cattle pigs chickens ect. The amount of livestock we have now has a large environmental impact.
This could be a viable alternative to supplement our food supply cheers. yea sure say good bye to all those cows why raise em
when you can brew them (i assume cheaper) sooo except for the amish and mennonites and zoos and peta freaks cows will go extinct well we might keep a herd for genetic improvement
i supposehi welcome to Petri-Burger! Would you like to try our new Bald eagle petri-nuggets?
Does it have less purines that a regular hamburger (I suffer from chronic gout)? Two issues first doesn't tissue culture require fetal bovine serum
In the right hands of a food processing major it would perhaps contest any naturally-sourced protein in both nutritional values and taste.
Over 40%of our man made greenhouse methane comes from livestock for food. With an exponentially growing population of 8. 3 billion there isn't enough feed in the world to keep that number of cattle pigs
and chicken up to compete with the growing demand. This is certainly good news! We can reduce the number of livestock and stop KILLING helpless animals!!!
I don't want anymore ALTERED FOODS being made we have enough people dying of CANCER & other processed food ailments for a lifetime?
One of them was claiming that a cow uses 28 calories of grass to make a calorie of beef
Those 28 calories of grass the cow uses to make a calorie of beef are mostly celuloise a long chain poly-sacaride that is indigestable to humans and most other mammals.
what if this technology catches on and undercuts farm and ranch meat producing tens or hundreds of TONS a day from a single vat and some psycho or terrorist contaminates the vat with the Sheep Scrapie Mad cow disease Kuru or Croitzfeld-Jacobs Disease prion?
and then the unused food value that remains in the blood of the calf after slaughter is available for meat production plus some additionally highly processed nutrients. 2) Amoral
This is a bit of a deal killer for vegans or those morally opposed to killing sentient animals for food.
I see where this can have value if a non-animal growth medium could be developed.
As long as the growth medium production does not require even more productive land to produce the cultured meat than actually running animals on the land.
Even as a vegetarian I realize that animals as a food source leverage land that is not possible to efficiently cultivate.
Bio meat seems like a good enough name. And it's probably what it will end up being called anyway.
That can can make for a fun game or be used to track more complex measurements the ruler can apparently measure the angles on a hand-drawn triangle).
However unless it can come down in price to match a good old fashioned ruler I doubt most teachers will spring for it.
and other wetland creatures and live longer healthier lives just by adopting a vegetarian diet.
Meat only counts as health food if you are in a stone-age culture. Another squirrely climate story brought to you by the crazies@poop science.
While it would be exceptionally nice to be able to preserve some of the natural beauty of the earth growing pressure on the environment global food sources
Large trees however could survive for several decades thanks to slow metabolism and substantial sugar stores.
With the food chain's bottom tier knocked out most animals would die off quickly but scavengers picking over the dead remains could last until the cold killed them.
We can grow food withotu sunlight. Real issue is our direction..will we actually collide
More likely though we would simply alter course significantly depending on how close we get. Just think of how many earths could fit in-between the surface of the earth and the moon alone.
Our food sources will of course be affected directly since plants will stop photosynthesizing immediately and this will affect the supply of food âÂ#Âoeon handã¢Â#Â
which would be the thing that determines how long humans are able to live âÂ#Âthe ambient temps being around zero food preservation will not be a problem
but staying warm will. The food in our refrigerators will probably be eaten within a matter of days
and grocery stores will be pressed hard to keep the shelves stocked certainly not with fruits and vegetables other than whatã¢Â#Â#s canned
but the inventory of even canned food would only last a few weeks at most. Fish would probably start dying soon too
since the food chain in rivers/oceans would be disrupted by the end of photosynthesis so even canned tuna/salmon would be used up within a few weeks.
Assuming you stop eating at the point the sun stops shining âÂ#Âwhich would be the case for some of us âÂ#Âhow long would it take to starve
We could keep livestock alive perhaps for a few months longer with reserves of feedstock supplies like hay
and corn (although keeping entire barns warm would be a problem) then butcher these animals for food
which would provide a slightly longer term supply of food heavy on the protein but then that would be gone say a few months after the sun stopped shining at
and food for the livestock very carefully and will probably use fire instead of electricity for cooking starting about month 3 if not sooner
That would never happen the food supplies would be gone long! One commenter Lifestream said âÂ#Âoewhile nature wonã¢Â#Â#t survive-humans will at least a portion of us.
We can grow food without sunlight. âÂ# This isnã¢Â#Â#t just more of that crazy optimism but contains several remarkable<b>epistemological fallacies.
We are part of the food chain not separate from it. The top of the food chain is actually the most vulnerable
since it relies on everything leading up to it. If any part of the food chain is compromised weã¢Â#Â#re cooked.<
<b>Second</b>humans are evolved NOT enough to survive in freezing climate. We are warm blooded this is anathema to existence in sub zero temps.<
because the real and only issue is FOOD and STAYING WARM both of which will be impossible almost immediately for some and soon after for all.
How could these things be going on with no light and no food and subzero temps?
Pie-in-the-sky though the idea may seem it has secured the backing of billionaire Peter Thiel's Breakout Labs which funds innovative companies.
What you're doing is feeding it from the bottom he says adding that simply closing the lower vents that feed hot air will stop the cycle and kill the tornado.
like a pig duck! hung a king in iraq! on hoods IN HOODS! PROTECTORATES! CEASERS VALKRYS!
YOUR GOOSES ARE COOKED! BARAC OBAMA! AND YOUR JOE BUSH SHOE NASANORAD AND THREATEN INWARDAND MUNITION ON ALL UNITED STATES CITIZENS!
BETWEEN THE BOB HOPE U s. O. OLD CELLULOID MESS HALLLINES! AN OLD NIXON C i a. VEIT NAMRYAN CAMERA SPY DRONE'S!
like a pig duck! hung a king in iraq! on hoods IN HOODS! PROTECTORATES! CEASERS VALKRYS!
YOUR GOOSES ARE COOKED! BARAC OBAMA! AND YOUR JOE BUSH SHOE NASANORAD AND THREATEN INWARDAND MUNITION ON ALL UNITED STATES CITIZENS!
and we are did lucky it not kick off a total snowball earth. We are the countering force.
Sorry bud thats a fact. Man-made climate change is quite arrogant and convenient for climatologists.
and Ecological Consequences of Fukushima in which the amount of cancers caused by radiation in our food
Dr. Yablokov found ONE MILLION deaths due to Chernobyl. 5. Dr. Wing found that lung cancers rose dramatically in people exposed to the Three Mile Island radiation plume. 6. Dr. Gould
Nuclear radiation is used daily to irradiate foods to prevent spoilage with no adverse health effect whatsoever.
4. 54 Billion Earth has been here. 3000 years is such a tiny gap of time lol. soy sauce was reported first being used in Japan in 775:@
except for the poor time traveller that was trapped back then due to the EMP of that sucker...
and flies literally swarmed over the food. The conditions were little better in Panama city and in the intermediate towns.
Rotting vegetable and animal matter offal and garbage were burned. The life and habits of the men were regulated carefully Government dining halls furnished good meals well cooked
and protected by screens; sleeping quarters were clean and neatly screened and comfortable; the hours of rest
and conscienceless food adulterators were spending money by the millions to defeat the purpose of the people to establish a health bureau in Washington to prevent disease
and like Alice tailing the white rabbit through Wonderland he discovered an upside-down world almost cartoonish in its horrors.
Primitive grinders reduced those bits to lentil-size fragments which children then sifted through and sorted by color.
and when you burn them you get a whole cocktail of cancer-causing stuff. Puckett estimated that just more than half of the material processed in Guiyu actually got recycled judging from the tons of plastic leaded glass and burned circuit boards discarded near waterways and in open fields.
He took water samples and found evidence of heavy metals 190 times higher than the World health organization s guidelines for safe drinking water.
and two corrugated rollers grab the cars pancake them and suck them into a 5000-horsepower hammer mill where 16 free-swinging 400-pound steel hammers spin 500 rpms around a rotor unleashing hell.
and food processing among others. We ve also invented a number of processes ourselves. He explains that the source material in the intake bay will be fed into shredders and reduced to the size of quarters.
and extruded into spaghetti-like strands. Those are sliced into mustard seed ize pellets the product MBA sells to its customers.
That s all Biddle will tell me. He won t explain how the separation processes work.
He s attending a dinner hosted by the Climate Change Forum ith guest ministers of trade
and environment from several countries nd he s having lunch with Britain s head of green economy in the department for economic growth.
Steel when it burns it s like spaghetti says B. J. Yeh the technical services director for APA he Engineered Wood Association.
Called the Timber Tower Research Project it reimagines Chicago s 42-story Dewitt Chestnut apartment tower
#Rise Of The Insect Dronesas they sat nursing their beers Guiler and Vaneck watched as a fly appeared to slam into a window.
The next morning we had champagne and all that but it was more of a relief.
After observing the fly at the bar the two engineers searched for someone with experience replicating insect flight.
#Defending food crops: Whitefly experimentation to prevent contamination of agricultureon November 8th Jove the Journal of Visualized Experiments will introduce a new technique to aid in the development of defenses against diseases threatening food crops worldwide.
The method published under the title Transmitting Plant viruses Using Whiteflies is applicable to such at-risk crops as tomatoes and common bean plants.
and her colleagues write that numerous genera of whitefly-transmitted plant viruses (such as Begomovirus Carlavirus Crinivirus Ipomovirus Torradovirus) are part of an emerging and economically significant group of pathogens affecting important food
#Mix of graphene nanoribbons, polymer has potential for cars, soda, beera discovery at Rice university aims to make vehicles that run on compressed natural gas more practical.
It might also prolong the shelf life of bottled beer and soda. The Rice lab of chemist James Tour has enhanced a polymer material to make it far more impermeable to pressurized gas
It could also find a market in food and beverage packaging. Tour and his colleagues at Rice
He said the material could help to solve longstanding problems in food packaging too. Remember when you were a kid you'd get a balloon
It took years for scientists to figure out how to make a plastic bottle for soda.
And even now bottled soda goes flat after a period of months. Beer has a bigger problem
and in some ways it's the reverse problem he said. Oxygen molecules get in through plastic and make the beer go bad.
Bottles that are effectively impermeable could lead to brew that stays fresh on the shelf for far longer Tour said.
Nitrogen that finds its way into natural ecosystems can disrupt the cycling of nutrients in soil promote algal overgrowth
When we apply fertilizer in the United states only about 10 percent of the nitrogen makes it into the food.
and ten percent of all the stored grains worldwide mainly corn wheat sorghum rice and beans. Until five years ago the main fumigation technique and pest control inside warehouses
In Mexico companies with large grain and flour warehouses already use this technology. Thanks to this technological innovations and the business plan created with the help of the Mexico-United Estates Foundation for Science (FUMEC) the Mexican enterprise that had 10 employees in 2008 today counts with 73 permanent employees and 20
#First look at complete sorghum genome may usher in new uses for food and fuelalthough sorghum lines underwent adaptation to be grown in temperate climates decades ago a University of Illinois researcher said he
and his team have completed the first comprehensive genomic analysis of the molecular changes behind that adaptation.
Patrick Brown an assistant professor in plant breeding and genetics said having a complete characterization of the locations (loci) affecting specific traits will speed up the adaptation of sorghum and other related grasses to new production
systems for both food and fuel. Brown is working on the project through the Energy Biosciences Institute at the U of
I hoping to use the sorghum findings as a launching pad for working with complex genomes of other feedstocks.
To adapt the drought-resistant tropical sorghum to temperate climates Brown explained that sorghum lines were converted over the years by selecting
The researchers used a new technique called genotyping-by-sequencing (GBS) to map genetic differences in 1160 sorghum lines.
Part of the reason for caring about all of that now is that up to this point sorghum has mostly been grown for grain.
But now there is a lot of interest in using sorghum for other things such as growing sweet sorghum in areas where they grow sugarcane and growing biomass sorghum for bioenergy through combustion or cellulosic technology.
We'll basically be breed able to all these sorghum types more easily and use the genes that we bred for in grain sorghum over the last hundred years and move them into sweet sorghum and biomass sorghum.
We think that finding those genes is going to be said critical he. Even with this complete genetic map Brown said the research is still not at the end point.
Over here we've got exotic sorghum which hasn't been improved at all yet it's where most of the genetic diversity is.
or biomass sorghum researchers will need to bring in some of the genes from grain sorghum for traits like seed quality or early-season vigor.
Most of this sorghum now goes to chicken feed or ethanol in the United states. We do have a collaboration with Markus Pauly an EBI researcher at Berkeley who is looking at the composition of sorghum.
But the bigger problem with biomass sorghum right now is the moisture content of the biomass.
Unlike miscanthus or switchgrass where you can go in and harvest in February when it's pretty much bone dry and all the nitrogen has already been moved back down underground sorghum doesn't work that way Brown said.
Because biomass sorghum is grown annually growing until frost comes when it is harvested it has a high moisture content.
When we cut it down there's tons of biomass. I don't know that there's anything else that can match it in the area
For the existing cellulosic idea as it stands now that is not very useful he said That's one of the roadblocks to biomass sorghum right now he said.
Sweet sorghum where you squeeze the sugary juice out like sugarcane may be closer on the horizon.
Right now we're using sorghum as a model--maybe we can find sorghum genes that we can also tinker with in miscanthus
and improvements there are other value-added opportunities for sorghum grain. It's not quite as nutritious as corn
They are looking at compounds that will prevent you from absorbing all the nutrition in your food in the small intestine he said.
Another gene found shows that sorghum produces a huge amount of antioxidant in the outer layer of the grain.
The yield of sorghum hybrids with those traits aren't quite what they need to be yet.
Helping plants to naturally obtain the nitrogen they need is a key aspect of World Food security.
The University of Nottingham's Plant and Crop sciences Division is acclaimed internationally as a centre for fundamental and applied research underpinning its understanding of agriculture food production and quality and the natural environment.
It has enormous potential to help feed more people in many of the poorer parts of the world
In a previous study last year Halas and colleagues showed that solar steam was so effective at direct conversion of solar energy into heat that it could even produce steam from ice water.
The silicon-palladium sandwiches rest upon a thin layer of aluminum that combines with a base layer of p-doped silicon to act as a diode.
when supplemental food started and at what age it was weaned said Katie Hinde professor of human evolutionary biology at Harvard university and an affiliate scientist at the UC Davis Primate Center.
Although there is some variation among human cultures the accelerated transition to foods other than mother's milk is thought to have emerged in our ancestral history due in part to more cooperative infant care
and access to a more nutritious diet Hinde said. Shorter lactation periods could mean shorter gaps between pregnancies and a higher rate of reproduction.
David Bishop Dominic Hare and Philip Doble University of Technology Sydney Australia. The work was funded by the U s. Environmental protection agency U s. National Institute of Environmental Health Sciences U s. National Science Foundation Australian National Health and Medical Research Council Australian
the optical measurements were carried out in the Tony Heinz lab in physics. The structural modeling and electronic structure calculations were performed by the David Reichman lab in chemistry.
Among oilseed crops sunflowers are one of the most important sources of edible vegetable oil for human consumption worldwide.
Sunflower and other oilseed crops are the source of the vast majority of vegetable oil used for cooking and food processing.
In this era of increasing global food crisis and changing climatic regimes such ability is highly desirable.
#Turning algae into clean energy and fish food; helping Africans to irrigate cropscould algae that feast on wastewater produce clean biofuels and a healthful supply of fish food?
Can impoverished African community gardeners learn to use and maintain a simple centuries-old nonelectric water pump to grow more vegetables?
pollution control the limited supply of fossil fuels and production of healthy food. This team dubbed Algafuture is composed of undergraduates and graduate students from the departments of Geography and Environmental Engineering and Chemical and Biomolecular engineering.
while dining on these pollutants the plant-like organisms could then be used to produce renewable biofuels or food for fish farms.
and thwart the plans to produce biofuels and fish food. With an initial EPA grant the student team tested 20 species of algae.
whether fish food or biofuel production is the most economically viable use for algae grown in wastewater.
The other Johns Hopkins team aims to improve the irrigation of vegetable gardens that provide nutrition and income for families in remote rural communities in South africa.
In these areas women and children often spend hours each day hauling heavy containers of water from the local stream for drinking and to water crop-growing sites up to a half-mile away.
Potential food source derived from non-food plantsa team of Virginia Tech researchers has succeeded in transforming cellulose into starch a process that has the potential to provide a previously untapped nutrient source from plants not traditionally though of as food crops.
Starch is one of the most important components of the human diet and provides 20-40 percent of our daily caloric intake.
This new development opens the door to the potential that food could be created from any plant reducing the need for crops to be grown on valuable land that requires fertilizers pesticides and large amounts of water.
This discovery holds promise on many fronts beyond food systems. Besides serving as a food source the starch can be used in the manufacture of edible clear films for biodegradable food packaging Zhang said.
It can even serve as a high-density hydrogen storage carrier that could solve problems related to hydrogen storage and distribution.
The new approach takes cellulose from non-food plant material such as corn stover converts about 30%to amylose
Corn stover consists of the stem leaves and husk of the corn plant remaining after ears of corn are harvested.
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