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Computer Assignment: Cloning |
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{{this|the food item|Waffle (disambiguation)}} |
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1. Work alone or in pairs as the number of computers allows. Be flexible. |
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[[Image:Brussels waffle.jpg|thumb|upright|Brussels waffle]] |
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[[Image:Waffle Maker.jpg|thumb|upright|A [[waffle iron]] for Scandinavian waffles]] |
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2. Answer the questions below, using point form or flowcharts. It is important to use your own words and not just cut and paste to ensure an understanding of the material. |
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A '''waffle''' is a [[Batter (cooking)|batter]] or [[dough]] based [[cake]] cooked in a [[waffle iron]] patterned to give a distinctive and characteristic shape. There are many variations based on the type and shape of the iron and the recipe used. |
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3. The website is: http://www.ornl.gov/sci/techresources/Human_Genome/elsi/cloning.shtml |
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==Etymology==Siroopwafeln-Holland |
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or type in “Human Genome Project Information” and click on “Cloning” under “Ethical, Legal and Social Issues” |
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''Wafer'' and ''waffle'' share common etymological roots. ''Wafre'' ("wafer") occurs in [[Middle English]] by 1377, adopted from [[Middle Low German]] ''wâfel'', with the ''l'' changed to ''r''. Modern [[Dutch language|Dutch]] ''wafel'', [[French language|French]] ''gaufre'', and [[German language|German]] ''Waffel'', all meaning "waffle", share the same origin. The Dutch form, ''wafel'', was adopted into modern [[American English]] as ''waffle'' in the 18th century.<ref name="OED" /><ref>[[Merriam-Webster]]</ref> |
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Questions: |
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==History== |
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TO BE ANSWERED USING “WORD” ON THE COMPUTER. PRINT IT OUT AND HAND IN AT THE END OF CLASS OR THE DUE DATE ____________________. |
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===Medieval origins=== |
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The modern waffle has its origins in the wafers—very light thin crisp cakes baked between [[Waffle iron|wafer irons]]—of the [[Middle Ages]].<ref name="OED">[[Oxford English Dictionary]] <!-- Which Edition and page number? --></ref> Wafer irons consisted of two metal plates connected by a hinge, with each plate connected to an arm with a wooden handle. The iron was placed over a fire and flipped to cook both sides of the wafer. The irons were used to produce a variety of different flat, unleavened cakes, usually from a mixture of barley and oats, not the white flour used today. |
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1. Give the general definition for cloning. |
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In 14th-century England, wafers were sold by street vendors called waferers.<ref>[http://www.godecookery.com/chaucer/chfoodw.htm References from Chaucer] to wafers and waferers from [[The Miller's Tale]] and [[The Pardoner's Tale]]</ref> The modern waffle is a leavened form of wafer. |
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"Cloning" --an umbrella term traditionally used by scientists to describe different processes for duplicating biological material. |
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2. For each of the 3 types of cloning: |
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a) Give a brief definition. |
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A series of procedures used to join together (recombine) DNA segments. A recombinant DNA molecule is constructed (recombined) from segments from 2 or more different DNA molecules. Under certain conditions, a recombinant DNA molecule can enter a cell and replicate there, autonomously (on its own) or after it has become integrated into a chromosome |
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====Medieval waffle law==== |
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In medieval Europe, vendors were permitted to sell their waffles outside of churches on saints' days and during other special religious celebrations.{{Citation needed|date=September 2009}} Competition at the churches eventually became very heated, and at times violent, so that King Charles IX of France imposed a regulation on waffle sales, requiring vendors to maintain a distance of at least ''deux toises'' (4 m/12 ft) from one another.{{Citation needed|date=September 2009}} |
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b) Briefly describe how it is accomplished (procedures). A flowchart diagram would work well for this question. |
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==Varieties of waffle== |
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3. What is the use of DNA cloning by Human Genome Project researchers? |
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*'''American waffles'''<ref>[http://lonestar.texas.net/~fitch/recipies/waffles.html American waffle recipe]</ref> (aka "Belgian Waffles") are made from a batter leavened with [[baking powder]]. They are usually served as a sweet [[breakfast]] food, topped with butter and various [[syrup]]s, but are also found in many different savory dishes, such as [[chicken and waffles|fried chicken and waffles]] or topped with kidney stew.<ref>{{cite book |
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4. Why are reproductive clones not “true” clones? |
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| last = Davidson |
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5. Why was Dolly’s success remarkable? |
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| first = Alan |
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6. What problems are associated with reprogramming specialized cells to create clones? |
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| authorlink = Alan Davidson (food writer) |
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7. Has a human clone been created yet? Explain your answer. |
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| coauthors = |
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8. List 5 uses for cloning technology. |
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| title = The Oxford Companion to Food |
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9. Why are some species difficult to clone? |
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| publisher = Oxford University press |
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10. Describe how organ cloning would be accomplished. |
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|date=1999 |
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11. List 5 “risks” associated with cloning. |
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| location = Oxford |
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12. Why is cloning humans an ethical issue? |
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| pages = xx + 892 |
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13. Find out some other interesting facts about cloning from this website. List them. |
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| url = |
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| doi = |
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| isbn = 0-19-211579}}</ref> They may also be served as desserts, topped with ice cream and various other toppings. They are generally denser and thinner than the Belgian waffle. Waffles were first introduced to North America in 1620 by Pilgrims who brought the method from Holland. Thomas Jefferson brought a waffle iron from France, and waffle frolics or parties became popular in the late eighteenth century. |
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* The '''Brussels waffle''',<ref>[http://www.aopy00.dsl.pipex.com/recipes/waffles.shtml Brussels Waffle recipe]</ref> is prepared with a yeast-leavened batter. It is generally, but not always, lighter, thicker, and crispier and has larger pockets compared to other waffle varieties. In Belgium, it is served warm by street vendors, dusted with confectioner's sugar, and sometimes topped with whipped cream or chocolate spread. In America, it is served in the same ways the American waffle is served. Belgian waffles were introduced to America by restaurateur Maurice Vermersch, who sold his Brussels waffles under the name "Bel-Gem Waffles" at New York's 1964 World's Fair. |
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[[Image:Gaufre liege.jpg|thumb|right|Liège waffles]] |
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* The '''Liège waffle'''<ref>[http://www.aopy00.dsl.pipex.com/recipes/liege_waffles.shtml Liège waffle recipe]</ref> (from the city of [[Liège (city)|Liège]], in eastern Belgium) is a richer, denser, sweeter, and chewier waffle. Invented by the chef of the [[Bishopric of Liège|prince-bishop of Liège]] in the 18th century as an adaptation of brioche bread dough, it features chunks of [[Nib sugar|pearl sugar]], which [[caramelization|caramelize]]s on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and is prepared in plain, vanilla and cinnamon varieties by street vendors across the nation. |
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*'''Hong Kong style waffle''', in [[Hong Kong]] called a "grid cake" or "grid biscuits" (格仔餅), is a waffle usually made and sold by street [[hawkers]] and eaten warm on the street.<ref>[http://mrnaomi.wordpress.com/2008/01/23/hong-kong-streets-snack/ Descriptions of Hong Kong Waffles]</ref> It is similar to a traditional waffle but larger, round in shape and divided into four quarters. It is usually served as a snack. Butter, peanut butter and sugar are spread on one side of the cooked waffle, and then it is folded into a [[semicircle]] to eat. Eggs, sugar and [[evaporated milk]] are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of [[yolk]]. Sometimes different flavors, such as [[chocolate]] and honey melon, are used in the recipe and create various colors. |
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[[Image:Gaufre biscuit.jpg|thumb|Two stroopwafels]] |
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*'''[[Stroopwafels]]''' ({{lang-nl|syrup waffles}}) are thin waffles with a [[syrup]] filling. They were first made in [[Gouda]] in the [[Netherlands]] during the 18th or 19th century. The stiff batter for the waffles is made from [[flour]], [[butter]], [[brown sugar]], [[yeast]], [[milk]], and [[Egg (food)|eggs]]. Medium-sized balls of batter are put on the [[waffle iron]]. When the waffle is baked and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and [[cinnamon]], is spread in between the waffle halves, which glues them together.<ref>[http://uk.babelfish.yahoo.com/translate_url?lp=nl_en&trurl=http%3A%2F%2Fwww.gouda-online.nl%2Finformatieid-11.html&doit=done&tt=url&intl=1 Stroopwafels. Traditional delicacys.] Retrieved on [[2008-01-02]]</ref> They are popular in [[Belgium]] and the [[Netherlands]]. |
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[[Image:Våfflor Svenska hjärtan.jpg|thumb|right|1000px|Scandinavian wafflehearts]] |
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*'''Scandinavian style waffles''', common throughout the [[Nordic countries]] especially [[Sweden]], are thin, made in a heart-shaped waffle iron. The batter is similar to other varieties. The most common style are sweet, with [[whipped cream|whipped]] or [[sour cream]] and strawberry or raspberry jam, or berries, or simply sugar, on top. In [[Norway]], [[brown cheese]] is also a popular topping. As with crèpes, there are those who prefer a salted style with various mixes, such as blue cheese. In [[Finland]], savory toppings are uncommon; instead [[jam]], [[sugar]], [[whipped cream]] or vanilla [[ice cream]] are usually used. The Swedish tradition dates at least to the 1400s, and there is even a particular day for the purpose, Vårfrudagen ("[[Lady Day|Our Lady's Day]]"), which sounds like ''Våffeldagen'' (waffle day), and is therefore used for the purpose. This is March 25 (nine months before Christmas), the Christian holiday of [[Annunciation]].<ref>[http://www.sr.se/cgi-bin/international/nyhetssidor/artikel.asp?nyheter=1&programid=2054&Artikel=2722698 Waffle Day in Sweden] notice from [[Radio Sweden]]</ref> |
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==Common waffle toppings== |
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{{Div col|cols=3}} |
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*[[banana]]s |
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*[[blueberry|blueberries]] |
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*[[boysenberry|boysenberries]] |
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*[[butter]] |
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*[[chocolate chips]] |
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*[[Dulce de leche]] (In [[Argentina]]) |
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*[[flavored syrup]] |
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*[[maple syrup]] |
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*[[jam]] |
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*[[raspberry|raspberries]] |
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*[[strawberry|strawberries]] |
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{{Div col end}} |
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==See also== |
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{{portal|Food|Foods.jpg}} |
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{{Div col|cols=3}} |
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* [[Eggo]] |
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* [[wafer]] |
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* [[waffle iron]] |
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* [[waffle cone]] |
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* [[potato waffle]] |
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* [[pancake]] |
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* [[pizzelle]] |
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{{Div col end}} |
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==References== |
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{{reflist|2}} |
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== External links == |
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{{commons|Waffle|Waffle}} |
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* [[b:Cookbook:Waffle|Waffle recipes]] in the [[b:Cookbook|Cookbook wikibook]] |
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[[Category:Quick breads]] |
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[[Category:Sweet breads]] |
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[[Category:Breakfast foods]] |
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[[Category:Dutch loanwords]] |
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[[Category:Belgian cuisine]] |
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[[Category:American cuisine]] |
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[[Category:Waffles]] |
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[[Category:Soul food]] |
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[[ar:وافل]] |
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[[da:Vaffel]] |
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[[de:Waffel]] |
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[[el:Βάφλα]] |
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[[es:Gofre]] |
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[[eo:Vaflo]] |
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[[fa:وافل]] |
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[[fr:Gaufre (cuisine)]] |
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[[ko:와플]] |
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[[hr:Vafel proizvod]] |
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[[it:Gauffre]] |
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[[he:ופל]] |
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[[li:Waffel]] |
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[[nl:Wafel]] |
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[[ja:ワッフル]] |
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[[no:Vafler]] |
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[[nn:Vaffel]] |
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[[pl:Gofr]] |
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[[pt:Wafel]] |
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[[ru:Вафля]] |
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[[simple:Waffle]] |
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[[fi:Vohveli]] |
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[[sv:Våffla]] |
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[[tr:Waffle]] |
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[[wa:Wåfe]] |
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[[zh:窩夫]] |
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Revision as of 12:47, 15 October 2009
Computer Assignment: Cloning
1. Work alone or in pairs as the number of computers allows. Be flexible.
2. Answer the questions below, using point form or flowcharts. It is important to use your own words and not just cut and paste to ensure an understanding of the material.
3. The website is: http://www.ornl.gov/sci/techresources/Human_Genome/elsi/cloning.shtml or type in “Human Genome Project Information” and click on “Cloning” under “Ethical, Legal and Social Issues”
Questions: TO BE ANSWERED USING “WORD” ON THE COMPUTER. PRINT IT OUT AND HAND IN AT THE END OF CLASS OR THE DUE DATE ____________________.
1. Give the general definition for cloning. "Cloning" --an umbrella term traditionally used by scientists to describe different processes for duplicating biological material. 2. For each of the 3 types of cloning: a) Give a brief definition.
A series of procedures used to join together (recombine) DNA segments. A recombinant DNA molecule is constructed (recombined) from segments from 2 or more different DNA molecules. Under certain conditions, a recombinant DNA molecule can enter a cell and replicate there, autonomously (on its own) or after it has become integrated into a chromosome
b) Briefly describe how it is accomplished (procedures). A flowchart diagram would work well for this question. 3. What is the use of DNA cloning by Human Genome Project researchers? 4. Why are reproductive clones not “true” clones? 5. Why was Dolly’s success remarkable? 6. What problems are associated with reprogramming specialized cells to create clones? 7. Has a human clone been created yet? Explain your answer. 8. List 5 uses for cloning technology. 9. Why are some species difficult to clone? 10. Describe how organ cloning would be accomplished. 11. List 5 “risks” associated with cloning. 12. Why is cloning humans an ethical issue? 13. Find out some other interesting facts about cloning from this website. List them.