|
|
Post by otisbacon on Jan 26, 2006 5:35:31 GMT -5
Must log in to leave a message....Thanks....Otis
|
|
|
|
Post by pygmalion on Jan 26, 2006 10:01:59 GMT -5
Well this is a much desired improvement and I hope it will take this forum to new heights (or lows).
|
|
Bob Conklin
New Member
Is it cheaper to New York, or by bus?
Posts: 3
|
Post by Bob Conklin on Mar 20, 2006 2:13:13 GMT -5
Well, I got myself all registered and logged in. I'm not sure why I had to go through the stripsearch in order to post here. But if it's in the name of message board safety, then I suppose I can put my freedoms aside for the sake of the greater good. It occurs to me now that I'm through with the two week waiting period that I don't really have anything to post anyway. I should sleep anyway.
|
|
|
|
Post by otisbacon on Mar 20, 2006 15:41:29 GMT -5
Yeh, ya don't look like one of dem Chinese, porn, spammer, insurgents. Sorry for the inconvenience der buddy.....hey we'll give ya a voucher for free food at the commisary.
|
|
|
|
Post by pygmalion on Apr 5, 2006 7:52:39 GMT -5
Breaking Bacon Bits !TAIPEI (Reuters) - Taiwan, home to the world's first transgenic glowing fish, has successfully bred fluorescent green pigs that researchers hope will boost the island's stem cell research, a professor said Thursday. By injecting fluorescent green protein into embryonic pigs, a research team at the island's leading National Taiwan University managed to breed three male transgenic pigs, said professor Wu Shinn-Chih of the university's Institute and Department of Animal Science and Technology. "There are partially fluorescent green pigs elsewhere, but ours are the only ones in the world that are green from inside out. Even their hearts and internal organs are green," Wu said on Thursday. SAN FRANCISCO, California (AP) -- A microscopic worm may be the key to heart-friendly bacon. Geneticists have mixed DNA from the roundworm C. elegans and pigs to produce swine with significant amounts of omega-3 fatty acids -- the kind believed to stave off heart disease. Researchers hope they can improve the technique in pork and do the same in chickens and cows. In the process, they also want to better understand human disease. "We all can use more omega-3 in our diet," said Dr. Jing Kang, the Harvard Medical School researcher who modified the omega-3-making worm gene so it turned on in the pigs. Hoping to create healthier, cheaper and tastier products that consumers crave, Monsanto Co. of St. Louis and its biotech farming competitors like DuPont are developing omega-3-producing crops that yield healthier cooking oils. Kang said 30 academic laboratories are now working with his omega-3 gene, presumably pursuing similar projects. "Consumers have responded pretty positively when asked their opinion of food modified to improve food quality and food safety, just as long as the taste isn't altered negatively," said Christine Bruhn, director of the Center for Consumer Research at the University of California, Davis. Earlier experiments have succeeded in manipulating animals' fat content but most never made it out of the lab because of taste problems. People already eat genetically engineered soy beans in all manner of processed food, but biotech companies run into what bioethicists call the "yuck factor" when they begin tinkering with animals.    
|
|
|
|
Post by otisbacon on Apr 21, 2006 4:43:40 GMT -5
The Yuck Factor........how perfect is that? Dr. Suess was WAY ahead of these green hammers! This entry is an extraordinary addition to the Otis archives. Thanks Ian.(sorry for initially suspecting you as a threat to Sty Security)
|
|
