Stinging Nettle is an interesting object we touched on. I always encounter them but due to my lack of knowledge of it, I never really look into what this magical plant is and made use out it. After a little research, I learned that Stinging Nettle has Vitamin A, B, C, and K, minerals, fats, amino acids, polyphenols, and pigments.
My name is Jimmy Zhi, and I am interested in learning about different unconventional materials for my art practices. I am extremely intrigued by learning more about the invisible and how we are leaving our polluting footsteps without knowing because pollutants are not tangible.
GMO (Genetic Modified Organisms) have been known for a while, but a lot of us do not know that CRISPR food are on our dinner tables as well. CRISPR stands for “clusters of regularly interspaced short palindromic repeats”, and it is a technology where scientists use the protein Cas-9 to alter certain genes in a genome which finishes the “gene-editing” (Vidyasagar).
This week we had two speakers coming to speak, what intrigued me the most is how scientists now uses augmented reality and virtual reality for animal research. In fact, the idea of putting an headsets on animals exists since “Second Livestock”. “Second Livestock” is a VR program which puts a chicken-only headsets on chickens, so they can virtually see that they are in a free-range ground.
Week 6 is full of discovery and unveiling to CRISPR technology. It is intriguing how powerful CRISPR is and what are preventing a lot of the countries from doing experimentation on it due to the governmental and local regulation. It is interesting that China, as a developing country, is making more interesting moves than most of the Western developed countries. BGI is China’s premier genome-sequencing institute.
The trip to the biomedical library is an eye-opening one. We were exposed unconvention books which unconventional materials and messages, as well as artifacts which have educational purposes. I was intrigued book made out of lead, and we needed to wear gloves to touch it because it is toxic. That is interesting, because books are normally an easy access to knowledge, but it gives us this toxicity that frightens us to approach it.
Eating over eights types of mushrooms in class on Wednesday really made me crave for more of that umami taste, a pleasant savory taste which was proposed by Kikunae Ikeda, a chemist at Tokyo University (Amy 2013). The umami taste often comes from long-time cooking which releases the amino-acids. Mushrooms, petit pois, sweetcorn, and sweet cherry tomatoes are all umami. Fermentation processes, producing cheese and wine, produce the umami flavor as well (Amy 2013).