Science

March 02, 2008

Is cloning the best way to save our great natural resources?

New_york_city_elm You've heard of cloning sheep and livestock, but what about trees, really old and historically significant trees? It's happening in New York City, where officials are trying to clone trees like this centuries-old English Elm (pictured left) that's rumored to have served as a natural gateway for Gen. George Washington during the Revolutionary War.

The Christian Science Monitor reports that the city's Department of Parks and Recreation, working with Bartlett Tree Experts, a Connecticut company, this winter began extracting cuttings from 25 of Manhattan's most historically significant trees. Those cuttings will be shipped to an Oregon nursery, which will effectively clone the tree by grafting a branch onto the root stock of a similar species. Program manager Matthew Wells says he hopes that complete saplings can be planted within two to three years in Manhattan's public places, or near area schools, where they would serve as natural landmarks.

Cloning is actually a common practice in forestry and botany, where scientists seek to reproduce healthy, long-lived specimens. It's much different than cloning a mammal, and an exact replica is impossible.

Still, in recent years, the story notes that several organizations have begun "cloning" historic trees, including an effort to preserve specimens from the estates of George Washington and Thomas Jefferson, and from Sagamore Hill, Theodore Roosevelt's home in Oyster Bay, N.Y. Last year, Champion Tree Project International, a nonprofit involved in the New York effort, collected clippings from the largest -– and most ancient -– California redwoods. At the time, Champion's David Milarch told reporters that the hope was eventually to create a "genetic library" for future generations.

-- Scott Streater

January 21, 2008

Like some antifreeze with that ice cream?

File this one under news of the weird.

Icecream Researchers at the University of Wisconsin have developed an edible antifreeze they hope to use in ice cream to prevent the formation of ice crystals that can alter the smooth texture and taste of the popular treat. The solution, according to the researchers, is to add gelatin hydrolysate, a protein known to act as a natural antifreeze. β€œIn a controlled study using batches of ice cream prepared with and without the non-toxic compound, ice cream containing the antifreeze developed significantly smaller and fewer ice crystals than batches prepared without the compound.” If the idea of edible antifreeze turns you off, I recommend just using a spoon to scoop off the ice crystals.

The study was passed along to me by the American Chemical Society. The researchers published their findings in the Journal of Agricultural and Food Chemistry.

-- Scott Streater

Advertisement