Final book PDF:
Week 1: Bread
One of the conversations that we had this week in class that I thought about a lot afterwards was on the topic of CRISPR, how important it is, but also how it could negatively impact the future. There’s so many things to think about when it comes to CRISPR. One of the most obvious uses would be to get rid of diseases and negative hereditary conditions — but how will that impact future generations?
Link to PDF:
This week we got the chance to visit the Biomedical Library and got to see the research library’s special collection and rare book collection led by Russell. He had a collection of the most interesting objects and books. I was really happy to see that many variety of books, all so different — bounded differently, made with different materials and medium, one of the books even contained lead.
One of the topics that really interested me that was mentioned in this weeks lectures was nanocellulose, or nano-structured cellulose produced by bacteria. Some of the special properties of nanocellulose are strength, tendency for film formation, produced from natural resources, and are, as far as we know, safe to produce and use. There are three classes of these nanomaterials: CNF (cellulose nanofibrils), CNC (cellulose nanocrystals), and BC (bacterial cellulose).
For this week I wanted to talk about animal testing in everyday products. Not just in cosmetics but in other everyday products like toothpaste, shampoo, soap, moisturizer, and household products like windex. I’m a huge advocate for using cruelty-free certified products, but just purchasing cruelty-free isn’t enough to help the cause. Over the past couple years, some companies that have come under fire for testing on animals have changed their policy.
I didn't know much about the process of making bread before this class, but I was immediately intrigued after seeing the Netflix episode on the history of bread and the science behind the making of bread in the past and now. I never knew you only needed three ingredients to make bread, and I didn't know that you could make bread without yeast and that bread could naturally rise from the fermentation of microorganisms. I also didn't know how much unnecessary ingredients were put into the bread we usually purchase from the grocery store.