Talk:CH391L/S13/Molecular Gastronomy

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Current revision (14:32, 1 May 2013) (view source)
 
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**'''[[User:Catherine I. Mortensen|Catherine I. Mortensen]] 14:33, 26 April 2013 (EDT)''': Wow so many typos Thank You!!! Fixed.
**'''[[User:Catherine I. Mortensen|Catherine I. Mortensen]] 14:33, 26 April 2013 (EDT)''': Wow so many typos Thank You!!! Fixed.
*'''[[User:Dwight Tyler Fields|Dwight Tyler Fields]] 17:35, 22 April 2013 (EDT)''': The part about knocking out allergies in foods seems incredibly promising and very aligned with the mission of synthetic biology. Could you elaborate on this a bit? Has the technique actually been applied successfully? Where is the field going? Is it just limited to iGEM projects at this point?
*'''[[User:Dwight Tyler Fields|Dwight Tyler Fields]] 17:35, 22 April 2013 (EDT)''': The part about knocking out allergies in foods seems incredibly promising and very aligned with the mission of synthetic biology. Could you elaborate on this a bit? Has the technique actually been applied successfully? Where is the field going? Is it just limited to iGEM projects at this point?
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**'''[[User:Catherine I. Mortensen|Catherine I. Mortensen]] 13:58, 29 April 2013 (EDT)''':Harvard attempted this and was apparently successful. The more I looked allergy knockout and GMOs the more I read about resulting allergenic proteins that were produced by crops such as soy beans. It seems that allergy knockout has a ways to go...  
+
**'''[[User:Catherine I. Mortensen|Catherine I. Mortensen]] 13:58, 29 April 2013 (EDT)''':Harvard attempted this and was apparently successful. The more I looked allergy knockout and GMOs the more I read about resulting allergenic proteins that were produced by crops such as soy beans. Genetically modified soy beans produce protein similar to proteins found in peanuts for example. It seems that allergy knockout has a ways to go...  
*'''[[User:Jeffrey E. Barrick|Jeffrey E. Barrick]] 00:20, 24 April 2013 (EDT)''':Please fix your cites in the text so that they properly link to what they cite and so that the bibliography will be automatically updated if you add more references.
*'''[[User:Jeffrey E. Barrick|Jeffrey E. Barrick]] 00:20, 24 April 2013 (EDT)''':Please fix your cites in the text so that they properly link to what they cite and so that the bibliography will be automatically updated if you add more references.
*'''[[User:Jeffrey E. Barrick|Jeffrey E. Barrick]] 00:20, 24 April 2013 (EDT)''':Is there a review paper on these sweet proteins? -- I hadn't heard of those before.
*'''[[User:Jeffrey E. Barrick|Jeffrey E. Barrick]] 00:20, 24 April 2013 (EDT)''':Is there a review paper on these sweet proteins? -- I hadn't heard of those before.
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*'''[[User:Yunle Huang|Yunle Huang]] 18:37, 26 April 2013 (EDT)''':At what point can you consider a technique "molecular gastronomy" versus just using exotic ingredients? It seems that the term is very vague.
*'''[[User:Yunle Huang|Yunle Huang]] 18:37, 26 April 2013 (EDT)''':At what point can you consider a technique "molecular gastronomy" versus just using exotic ingredients? It seems that the term is very vague.
**'''[[User:Catherine I. Mortensen|Catherine I. Mortensen]] 23:51, 28 April 2013 (EDT)''':This is a tricky question. I would say that molecular gastronomy has evolved through the ages. The most current understanding of molecular gastronomy involves sodium alginate and other ingredients mentioned. Technically molecular gastronomy can refer to certain techniques in gourmet cooking simply because of the "exotic ingredients" that are used to procure various textures and such. The line is definitely blurred.
**'''[[User:Catherine I. Mortensen|Catherine I. Mortensen]] 23:51, 28 April 2013 (EDT)''':This is a tricky question. I would say that molecular gastronomy has evolved through the ages. The most current understanding of molecular gastronomy involves sodium alginate and other ingredients mentioned. Technically molecular gastronomy can refer to certain techniques in gourmet cooking simply because of the "exotic ingredients" that are used to procure various textures and such. The line is definitely blurred.
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*'''[[User:Kevin Baldridge|Kevin Baldridge]] 15:18, 29 April 2013 (EDT)''':Here is an article about diabetes and non-sugar sweet drinks, albeit this one is not the scientific article [http://www.huffingtonpost.com/2013/02/11/diet-soda-diabetes-risk-type-2-artificially-sweetened-sugar_n_2663247.html diet soda and diabetes]
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**'''[[User:Catherine I. Mortensen|Catherine I. Mortensen]] 14:32, 1 May 2013 (EDT)''':So brazzzein may actually cause a higher risk of diabetes after all

Current revision

  • Kevin Baldridge 16:41, 22 April 2013 (EDT):typo in the introduction or the image caption, one says "Herve This" and the other says "Hert This". I really wish his name was Hurt This...
  • Kevin Baldridge 16:43, 22 April 2013 (EDT):Your mention of reverse spherification comes before you lay out the term spherification, might want to mention what the normal one is first
  • Kevin Baldridge 17:00, 22 April 2013 (EDT):beat foam should be beEt foam
  • Dwight Tyler Fields 17:35, 22 April 2013 (EDT): The part about knocking out allergies in foods seems incredibly promising and very aligned with the mission of synthetic biology. Could you elaborate on this a bit? Has the technique actually been applied successfully? Where is the field going? Is it just limited to iGEM projects at this point?
    • Catherine I. Mortensen 13:58, 29 April 2013 (EDT):Harvard attempted this and was apparently successful. The more I looked allergy knockout and GMOs the more I read about resulting allergenic proteins that were produced by crops such as soy beans. Genetically modified soy beans produce protein similar to proteins found in peanuts for example. It seems that allergy knockout has a ways to go...
  • Jeffrey E. Barrick 00:20, 24 April 2013 (EDT):Please fix your cites in the text so that they properly link to what they cite and so that the bibliography will be automatically updated if you add more references.
  • Jeffrey E. Barrick 00:20, 24 April 2013 (EDT):Is there a review paper on these sweet proteins? -- I hadn't heard of those before.
    • Catherine I. Mortensen 13:52, 29 April 2013 (EDT): There are 6 main sweet proteins, I added short summaries of each to my wikki along with a link that characterizes brazzein a little better. Brazzein is the most commonly used sweet protein due to its stability.
  • Yunle Huang 18:37, 26 April 2013 (EDT):At what point can you consider a technique "molecular gastronomy" versus just using exotic ingredients? It seems that the term is very vague.
    • Catherine I. Mortensen 23:51, 28 April 2013 (EDT):This is a tricky question. I would say that molecular gastronomy has evolved through the ages. The most current understanding of molecular gastronomy involves sodium alginate and other ingredients mentioned. Technically molecular gastronomy can refer to certain techniques in gourmet cooking simply because of the "exotic ingredients" that are used to procure various textures and such. The line is definitely blurred.
  • Kevin Baldridge 15:18, 29 April 2013 (EDT):Here is an article about diabetes and non-sugar sweet drinks, albeit this one is not the scientific article diet soda and diabetes
    • Catherine I. Mortensen 14:32, 1 May 2013 (EDT):So brazzzein may actually cause a higher risk of diabetes after all
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