Why Are We Not Funding This? - Peter Griffin

     Stem cell research has been a controversial topic in the world, mainly due to the high importance of embryos to the research on, but its potential to the world is great, from regrowing limbs, to curing fatal diseases, stem cells could do almost anything. The reason stem cells could do anything is because unlike the rest of the cells in the human body, stem cells are not specialized but can create any other cell in the body. Because of their different properties, stem cells are their own classification with the different types of stem cells under the general banner of stem cells. Because stem cells can have different forms during different parts of human life, their size and shape can't be defined. Stem cells have all the same organelles as the other cells in the body.

Stem Cell Basics: Introduction. In Stem Cell Information [World Wide Website]. Bethesda, MD: National Institutes of               Health, U.S. Department of Health and Human Services, 2015 [cited Sunday, August 30, 2015] Available at                               <http://stemcells.nih.gov/info/basics/pages/basics1.aspx>

ExteremTech. Ziff Davis, 8 July 2014. Web. 30 Aug. 2015. 
     <http://www.extremetech.com/extreme/ 
     185959-woman-grows-a-nose-on-her-spine-after-experimental-stem-cell-treatment-goe 
     s-awry>. 
"Eukaryotic Cell Organelles." Real Life Science. WorldPress, 23 Sept. 2014. Web. 
     30 Aug. 2015. <http://reellifescience.com/2014/09/23/ 
     exploring-the-cell-by-dr-jessica-hayes/#more-736>. 

WHYYYYYYYYYYYYYYYYYYYYYYYYW

In the Sweetness Lab, out of the 8 different carbohydrates that we tested, only 3 of them; the sucrose, glucose, and fructose tasted sweet; while the rest; galactose, maltose, lactose, starch, and cellulose; were very bitter. The 3 that tasted sweet were all monosaccharides, while the ones that tasted the most bitter/horrible, were polysaccharides. This shows that the smaller structures were sweeter than the larger structures. Every day I consume at least 3 or more of these carbohydrates, like the lactose in milk, the fructose in Gatorade, and cellulose in vegetables.

According to an article written by Veronique Greenwood for BBC, the reason that things taste sweet may not be the amount of sugars that are in the object, but rather the concentration of 7 volatiles. The leading scientist behind this discovery, Linda Bartoshuk, and her team had tested a wide variety of heirloom tomatoes to see how their tastes fit with the amount of sugars and volatiles they contained. They also tested blueberries and strawberries, of which strawberries are sweeter but have less sugar than blueberries. This is because strawberries have more than 30 volatiles and blueberries have very few. 
Greenwood, Veronique. "The Real Reason Sweet Tastes." BBC. N.p., 11 June 2015. 
     Web. 30 Aug. 2015. <http://www.bbc.com/future/story/ 
     20150610-the-smells-that-make-sweet-sweeter>.