tissue

If you have ever longed for a meat substitute that smelt and tasted like the real thing, but did not involve killing an animal, then your order could be ready soon. Researchers believe it will soon be possible to grow cultured meat in quantities large enough to offer the meat industry an alternative source of supply.
Growing muscle cells (the main component of meat) in a nutrient broth is easy. The difficulty is persuading those cells to form something that resembles real meat. Paul Kosnik, the head of engineering at a firm called Tissue Genesis, is hoping to do it by stretching the cells with mechanical anchors. This encourages them to form small bundles surrounded by connective tissue, an arrangement similar to real muscle.
Robert Dennis, a biomedical engineer at the University of North Carolina, believes the secret of growing healthy muscle tissue in a laboratory is to understand how it interacts with its surroundings. In nature, tissues exist as elements in a larger system and they depend on other tissues for their survival. Without appropriate stimuli from their neighbours they degenerate. Dr Dennis and his team have been working on these neighbourly interactions for the past three years and report some success in engineering two of the most important--those between muscles and tendons, and muscles and nerves.
At the Touro College School of Health Sciences in New York, Morris Benjaminson and his team are working on removing living tissue from fish, and then growing it in culture. This approach has the advantage that the tissue has a functioning system of blood vessels to deliver nutrients, so it should be possible to grow tissue cultures more than a millimetre thick--the current limit.
Henk Haagsman, a meat scientist at the University of Utrecht in the Netherlands, is trying to make minced pork from cultured stem cells with the backing of Stegeman, a sausage company. It could be used in sausages, burgers and sauces.
But why would anyone want to eat cultured meat, rather than something freshly slaughtered and just off the bone One answer, to mix metaphors, is that it would allow vegetarians to have their meatloaf and eat it too. But the sausage-meat project suggests another reason: hygiene. As Ingrid Newkirk of PETA, an animal-rights group, puts it, "no one who considers what’s in a meat hot dog could genuinely express any reluctance at eating a clean cloned meat product."
Cultured meat could be grown in sterile conditions, avoiding Salmonella, E. coli and other nasties. It could also be made healthier by adjusting its composition--introducing. heart-friendly omega-3 fatty acids, for example. You could even take a cell from an endangered animal and, without threatening its extinction, make meat from it.
The research method of Morris Benjaminson and his team

A:is to culture living tissue in fish. B:is similar with the work at the University of North Carolina. C:enables tissue cultures to grow beyond the thickness limited for now. D:makes it possible to use cultured meat in sausages, burgers and sauces.

If you have ever longed for a meat substitute that smelt and tasted like the real thing, but did not involve killing an animal, then your order could be ready soon. Researchers believe it will soon be possible to grow cultured meat in quantities large enough to offer the meat industry an alternative source of supply.
Growing muscle cells (the main component of meat) in a nutrient broth is easy. The difficulty is persuading those cells to form something that resembles real meat. Paul Kosnik, the head of engineering at a firm called Tissue Genesis, is hoping to do it by stretching the cells with mechanical anchors. This encourages them to form small bundles surrounded by connective tissue, an arrangement similar to real muscle.
Robert Dennis, a biomedical engineer at the University of North Carolina, believes the secret of growing healthy muscle tissue in a laboratory is to understand how it interacts with its surroundings. In nature, tissues exist as elements in a larger system and they depend on other tissues for their survival. Without appropriate stimuli from their neighbours they degenerate. Dr Dennis and his team have been working on these neighbourly interactions for the past three years and report some success in engineering two of the most important--those between muscles and tendons, and muscles and nerves.
At the Touro College School of Health Sciences in New York, Morris Benjaminson and his team are working on removing living tissue from fish, and then growing it in culture. This approach has the advantage that the tissue has a functioning system of blood vessels to deliver nutrients, so it should be possible to grow tissue cultures more than a millimetre thick--the current limit.
Henk Haagsman, a meat scientist at the University of Utrecht in the Netherlands, is trying to make minced pork from cultured stem cells with the backing of Stegeman, a sausage company. It could be used in sausages, burgers and sauces.
But why would anyone want to eat cultured meat, rather than something freshly slaughtered and just off the bone One answer, to mix metaphors, is that it would allow vegetarians to have their meatloaf and eat it too. But the sausage-meat project suggests another reason: hygiene. As Ingrid Newkirk of PETA, an animal-rights group, puts it, "no one who considers what’s in a meat hot dog could genuinely express any reluctance at eating a clean cloned meat product."
Cultured meat could be grown in sterile conditions, avoiding Salmonella, E. coli and other nasties. It could also be made healthier by adjusting its composition--introducing. heart-friendly omega-3 fatty acids, for example. You could even take a cell from an endangered animal and, without threatening its extinction, make meat from it.

The research method of Morris Benjaminson and his team（）

A:is to culture living tissue in fish. B:is similar with the work at the University of North Carolina. C:enables tissue cultures to grow beyond the thickness limited for now. D:makes it possible to use cultured meat in sausages, burgers and sauces.

Scientists have developed a slimming (减肥) drug that successfully suppresses appetite and results in a dramatic loss of weight without any apparent ill effects.
The drug interferes with appetite control and prevents the build-up of fatty tissue. Laboratory mice given the drug lost up to a third of their total body weight.
Within 20 minutes of being given the drug, called C75, the mice lost interest in eating and survived apparently content on just 10 percent of the food they would normally eat.
As a result, mice taking the drug lost 45 percent more weight than mice fed the same amount of food, which compensate for the lack of food by becoming more lazy.
Scientists, from the Johns Hopkins University in Baltimore, said that C75 is likely to produce a similar effect on humans because appetite control in brain is thought to be based on the, same chemical pathways as those in mice.
"We are not claiming to have found a fabled(神奇的) weight-loss drug. What we have found, using C75, is a major pathway in the brain that body uses naturally in regulating appetite at least in mice," said Francis Khaddar, a pathologist and senior team member.

The newly-developed drug（）

A:controls appetite and causes obvious weight loss. B:reduces weight with some ill-effect C:interferes with appetite and builds up fatty tissue D:is still going through laboratory tests

Scientists have developed a slimming (减肥) drug that successfully suppresses appetite and results in a dramatic loss of weight without any apparent ill effects.
The drug interferes with appetite control and prevents the build-up of fatty tissue. Laboratory mice given the drug lost up to a third of their total body weight.
Within 20 minutes of being given the drug, called C75, the mice lost interest in eating and survived apparently content on just 10 percent of the food they would normally eat.
As a result, mice taking the drug lost 45 percent more weight than mice fed the same amount of food, which compensate for the lack of food by becoming more lazy.
Scientists, from the Johns Hopkins University in Baltimore, said that C75 is likely to produce a similar effect on humans because appetite control in brain is thought to be based on the, same chemical pathways as those in mice.
"We are not claiming to have found a fabled(神奇的) weight-loss drug. What we have found, using C75, is a major pathway in the brain that body uses naturally in regulating appetite at least in mice," said Francis Khaddar, a pathologist and senior team member.

One of the reasons that the drug helps to lose weight is that（）

A:it helps mice sleep well B:it keeps fatty tissue from growing C:it controls eating D:it prevents overeating

? ?下面有3篇短文，每篇短文后有5道题，每道题后面有4个选项。
{{B}}第一篇{{/B}}

Which of the following is NOT often accompanied by obesity?

A:High blood pressure. B:Fatty tissue complaints. C:Diabetes. D:Stomach ache.

Obesity is rapidly becoming a new scourge of the western world, delegates agreed at the 11th European Conference on the issue in Vienna Wednesday to Saturday. According to statements before the opening of the conference — of 2,000 specialists from more than 50 countries — 1.2 billion people worldwide are overweight, and 250 million are obese.
Professor Bernhard Ludvik of Vienna General Hospital said, "Obesity is a chronic illness. In Germany, 20 percent of the people are already affected, but in Japan only one percent. " But he said that there was hope for sufferers thanks to the new scientific discoveries and medication.
Professor Friedrich Hopichler of Salzberg said, "We are living in the new age (but) with the metabolism of a stone-age man." "I have just been to the United States. It is really terrible. A pizza shop is springing up on every comer. We have been overrun by fast food and Coca-Cola-ization. "
Many of the experts stressed that obesity was a potential killer. Hopichler said, "Eighty percent of all diabetics are obese, also fifty percent of all patients with high blood pressure and fifty percent with adipose tissue complaints. " "Ten percent more weight means thirteen percent more risk of heart disease. Reducing one’s weight by ten percent leads to thirteen percent lower blood pressure. "
Another expert Hermann Toplak said that the state health services should improve their financing of preventive programs. "Though the health insurance pays for surgery (such as reducing the size of the stomach) when the body-mass index is more than 40. That is equivalent to a weight of 116 kilograms for a height of 1.70 meters. One should start earlier. "
Ludvik said that prevention should begin in school. "Child obesity (fat deposits) correlates with the time which children spend in front of TV sets. "
The consequences were only apparent later on. No more than fifteen per cent of obese people lived to the average life expectancy for their population group.
Which of the following is most often accompanied by obesity

A:High blood pressure. B:Fatty tissue complaints. C:Diabetes. D:Stomach-ache.

Obesity: the Scourge of the Western World
Obesity is rapidly becoming a new scourge of the western world, delegates agreed at the 11th European Conference on the issue in Vienna Wednesday to Saturday. According to statements before the opening of the conference -- of 2,000 specialists from more than 50 countries -- 1.2 billion people worldwide are overweight, and 250 million are obese.
Professor Bernhard Ludvik of Vienna General Hospital said, "Obesity is a chronic illness, fin Germany, 20 per cent of the people are already affected, but in Japan only one per cent." But he said that there was hope for sufferers thanks to the new scientific discoveries and medication.
Professor Friedrich Hopichler of Salzberg said, "We are living in the new age (but) with the metabolism of a stone-age man." "I have just been to the United States. It is really terrible. A pizza shop is springing up on every corner. We have been overrun by fast food and Coca-Cola-ization. "
Many of the experts stressed that obesity was a potential killer. Hopichler said, "Eighty percent of all diabetics are obese, also fifty per cent of all. patients with high blood pressure and fifty per cent with adipose tissue complaints." "Ten per cent more weight means thirteen per cent more risk of heart disease. Reducing one’s weight by ten per cent leads to thirteen per cent lower blood pressure."
Another expert Hermann Toplak said that the state health services should improve their financing of preventive programs. "Though the health insurance pays for surgery (such as reducing the size of the stomach) when the body-mass index5 is more than 40. That is equivalent to a weight of 116 kilograms for a height of 1.70 meters. One should start earlier."
Ludvik said that prevention should begin in school. "Child obesity ( fat deposits) correlates with the time which children spend in front of TV sets."
The consequences were only apparent later on. No more than fifteen per cent of obese people lived to the average life expectancy for their population group.

Which of the following is most often accompanied by obesity（　）

A:High blood pressure. B:Fatty tissue complaints. C:Diabetes. D:Stomach-ache.

{{B}}第二篇{{/B}}

Which of the following is most often accompanied by obesity?

A:High blood pressure. B:Fatty tissue complaints. C:Diabetes. D:Stomach-ache.

{{B}}第二篇{{/B}}

Which of the following is most often accompanied by obesity?

A:High blood pressure. B:Fatty tissue complaints. C:Diabetes. D:Stomach ache.