It is?
Heh heh... close enough for jazz.
Posted on 12/11/2005 1:02:52 PM PST by paulat
In Vitro Meat
By RAIZEL ROBIN
Published: December 11, 2005
In July, scientists at the University of Maryland announced the development of bioengineering techniques that could be used to mass-produce a new food for public consumption: meat that is grown in incubators.
The process works by taking stem cells from a biopsy of a live animal (or a piece of flesh from a slaughtered animal) and putting them in a three-dimensional growth medium - a sort of scaffolding made of proteins.
[snip]
Scientists at NASA and at several Dutch universities have been developing the technology since 2001, and in a few years' time there may be a lab-grown meat ready to market as sausages or patties. In 20 years, the scientists predict, they may be able to grow a whole beef or pork loin. A tissue engineer at the Medical University of South Carolina has even proposed a countertop device similar to a bread maker that would produce meat overnight in your kitchen.
(Excerpt) Read more at nytimes.com ...
They could make it look like a little plastic cow. It can moo when a steak is ready and you open up a door on the side, rip out a strip of beef, and toss it on the grill. Yummy!
From "Farmer In The Sky" by Robert A. Heinlein. Copywrite 1950.
That ruins my appetite.
Yes, like those tasty tomatoes and apples that are stocked in all the stores. (/sarcasm)
It is?
Heh heh... close enough for jazz.
Perpetual appetizer machine ping!
Personally I kinda like to shoot it, but growing it while I'm at work might be OK too!
What a great Heinlein quote!!! (in #42)
"Growing" a perfect steak without having to hack it off a steer carcase? I think this idea has merit. I'll wait and see how the idea works (and tastes) before condemning it.
I have read that book so many times I have almost memorized it. As soon as I saw the article, I thought of Heinlein.
I won't be impressed until they can grow a turducken.
does it taste like chicken?
I've seen a pic of one of those...it just ain't right.
How could you ever make sure the interior was fully cooked without over-cooking the interior?
How could you ever make sure the interior was fully cooked without over-cooking the exterior?
Misconception. Continuous does not equate with constant.
The density of the radiation/particles producing the propulsion attenuates with distance from the source. Good old inverse square law at work.
The farther from the source (Sol, sun) the less radiation per sq meter of sail, so the lower the force impinging on the sail.
Therefor, the acceleration RATE is continuously decreasing with increasing orbital radius, even as acceleration remain continuous, and velocity continuously increases.
This translates to "the acceleration would be continuous", not "constant".
Honeybun...methinks you are posting to the wrong thread...unless you're 'splainin' somethin' to us about mystery meat....
meat is meat. If we can have filet mignon (engineered without the cholesterol) at half the cost and very tender too because it never had to work as a muscle, I'm all for it. I suspect the steers are too.
Why do I have visions of endless containers of "Amish Frienship Bread" starter piling up in the fridge?
Amish Friendship Bread is a great bread for the holidays. When you've made your bread, you can give your friends a sample and the starter that made it! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread"....
I can't pin down exactly why, but that's kind of disgusting.
It is a reply to post #24, 'solar sailing', and why, even with the mystery meat you would still starve to death on the trip, if using their assumption of "constant acceleration".
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