Beruflich Dokumente
Kultur Dokumente
,11337710, 11342838
College of Science, De La Salle University Manila, 2401 Taft Avenue, Manila
Abstract
Introduction
Currently the world is finding
meat alternatives due to the increasing
number of people every year and soon
enough there wont be enough land to
cater livestocks or there will be a
scarcity of poultry products due to the
amount of poultry is less than the
amount of people consuming poultry
products. In addition to the that poultry
products is the main providers of
animal protein and also there are
several animal activist such as PETA
and PAWS protesting that slaughtering
and consuming meat products is animal
cruelty therefore finding alternatives is
must, to benefit the human race and
one of the current solution is stem cell
burgers. According to Hogenboom
(2013) the stem cell burger can feed
people in an environmentally and
sustainable way in addition to the is
grown from stem cells taken from a
cow and stem cells defines as Stem
cells are an organism's master cells and
can be turned into any other cell type in
the body, i.e. blood, tissue, muscle, etc.
The stem cell burger started from the
idea of making stem cell burgers or
meat was first thought in 1920s by
Winston Churchill.
And In the
Netherlands, it was Willem van Eelen
in the early 1950s who independently
had the idea of using tissue culture for
the generation of meat products. But i n
2002 a study was published in which
Cytoplasm of prokaryotes
Nucleus of eukaryotes.
and
Conclusion
References:
Methodology
The procedure in making the
stem cell burger first take some stems
cells from a cow. Put them in a large
dish and add nutrients and growth
promoting chemicals. Now leave to
multiply. Three weeks later there will
be more than a million stem cells. Put
these into smaller dishes to fuse into
small strips of muscle, a centimetre or
so long and a few millimetres thick.