You must dare to eat, but eating more and eating less is not necessarily the case. Dear friends, have you all had breakfast? I wonder if we have ever thought about the scene of frying steak while printing it in 3D in our kitchen? Recently, I met an old man in the Silicon Valley Entrepreneurship Competition suggested by Seedland. He printed steak in his laboratory and cooked it for his son at home!
The invention of p>3D printed steak was an accident. Dr. Rubinski is a professor at the University of California, Berkeley. He started his education in 198. His primary research interests include heat and mass transfer in biomedical engineering and biological skills, and he has many patents. Dr. Rubinski has long been interested in 3D printing skills, but the first thing is in medicine. As early as January 14, 219, the University of California, San Diego, used fast 3D printing skills to create a spinal cord scaffold modeled after the central nervous system architecture, which successfully helped rats recover their motor function.
Dr. Rubinski wants to go further and print out human organs to meet medical needs, such as kidney printing. If we can print out a live kidney, we will never have to worry about finding a suitable kidney to replace for renal failure. In order to fulfill this ambition, Dr. Rubinski spent many years in painstaking research. He tried to print out a kidney structure first, then fill it with lively biological cells and give them appropriate chemical conditions to promote the growth of these living cells. However, the problem is that the whole process of printing structure takes five hours. In this process, the gradually filled biological cells cannot make a living because of oxidation. Another problem is that 3D printing skills have not reached the point of printing blood vessels or nerves (the diameter is too small).
But unexpectedly, Dr. Lu used liquid nitrogen freezing skills to make slices of meat that could stick together layer by layer. Although these meat cells can't survive, the sliced meat looks no different from our edible meat when added together. Then the climax came. It may be the meat printed by liquid nitrogen freezing skills, which makes Dr. Lu feel familiar with the meat sold in the vegetable market. When Dr. Lu's brain opened, he decided to turn! Fight! Food store!