The NISENet’s (Nanoscale Informal Science Education Network) December 2015 issue features synthetic biology, goo, and genetically engineered salmon.  From the December 2015 issue,

→ Application Now Open for 2016 Building with Biology Physical Kit

We will be sending out 200 free Building with Biology physical kits to informal science educators and research institutions to host a Summer 2016 Building with Biology event. The primary focus of these nationwide events is to create conversations between scientists and the public through hands-on activities and public forums. The deadline to submit an application for a Building with Biology kit is February 1, 2016.

I’m not sure if your location matters or if you must be a US-based organization or scientist to apply.

Next, non-Newtonian goo,

The Physics of Non-Newtonian Goo Could Save Astronauts’ Lives

The physics of oobleck is nothing short of amazing; a simple concoction that acts as both a liquid and a solid. This phenomenon is called shear force thickening and scientists are still trying to understand exactly how it works. There are two contending theories: the prevailing theory is supported by fluid dynamics as the force behind the fluid becoming a solid, while the other idea is that contract forces like friction help keep particles locked together. Figuring out which theory is correct will not only affect the way materials such as body armor and spacesuits, helmets, and cement are made but will also potentially save lives.

Here’s a little more about the latest research on ‘oobleck’ from a Nov. 24, 2015 article by Lydia Chain for Popular Science,

There’s an experiment you may have done in high school: When you mix cornstarch with water—a concoction colloquially called oobleck—and give it a stir, it acts like a liquid. But scrape it quickly or hit it hard, and it stiffens up into a solid. If you set the right pace, you can even run on top of a pool of the stuff. This phenomenon is called shear force thickening, and scientists have been trying to understand how it happens for decades.

…

There’s an experiment you may have done in high school: When you mix cornstarch with water—a concoction colloquially called oobleck—and give it a stir, it acts like a liquid. But scrape it quickly or hit it hard, and it stiffens up into a solid. If you set the right pace, you can even run on top of a pool of the stuff. This phenomenon is called shear force thickening, and scientists have been trying to understand how it happens for decades.

…

“The debate has been raging, and we’ve been wracking our brains to think of a method to conclusively go one way or the other,” says Itai Cohen, a physicist at Cornell University. He and his team recently ran a new experiment that seems to point to friction as the driving cause of shear thickening.

They decided to perform what is called a flow reversal experiment. They put a cone into a dish full of the fluid and measured the torque it takes to spin the cone. As shear thickening begins, it gets harder to spin the cone. Then they suddenly reverse the spin direction. The idea is that if contact force is the cause of shear thickening, then the moment the spinning reverses, the particles will pop free of each other, and there will be an immediate drop in the magnitude of torque. If hydrodynamic clusters were the main cause of shear thickening, the torque wouldn’t drop.

The problem is that the force has to be measured immediately, and there wasn’t a machine that could make that measurement fast enough to see the effect. So Cohen’s team partnered with Gareth McKinley at MIT, who altered the machine to get the data more quickly. When they tested simple solutions they had made, they saw that characteristic drop in force after they reversed the flow. Further modeling suggested that friction might be the contact force at play.

“We are giddy with excitement,” Cohen says.

…

Chain’s article includes more details and images (.jpegs and .gifs) demonstrating the principles at work.

For the final excerpt from the December 2015 issue, there’s this about genetically engineered salmon,

Genetically Modified Salmon: Coming to a River Near You?
After nearly 20 years of effort, the Food and Drug Administration has approved genetically engineered salmon produced by AquaBounty Technologies, as fit for consumption and will not have to be labeled as genetically engineered. This salmon is capable of growing twice as fast as a non-engineered farmed salmon in as little as half of the time, however, it’s still likely to be at least two years before these salmon reach supermarkets. Some groups are concerned about the environmental implications should these salmon accidentally get released, or escape, into the wild, even though AquaBounty says its salmon will be all female and sterile.

The link from the newsletter points to a June 24, 2015 article by Jessie Rack for US National Public Radio’s Salt on the Table program (Note: Links have been removed),

One concern repeatedly raised by critics who don’t want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they’re grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a review paper published this month in the journal BioScience, scientists tackle that very question.

Robert H. Devlin, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.

Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon grow faster.

Altering a fish’s genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don’t tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.

But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It’s unclear, says Fredrik Sundström, one of the study authors and an ecologist at Uppsala University in Sweden.

You may note the lead researcher for the literature review, a Canadian scientist was not quoted. This is likely due to the muzzle the Conservative government (still in power in June 2015 ) had applied to government scientists.

One last thing about AquAdvantage salmon, there is a very good Dec. 3, 2015 posting by Meredith Hamel focusing on their Canadian connections on her BiologyBizarre blog/magazine (Note: A link has been removed),

“For the first time anywhere in the world, a genetically engineered animal has been approved for human consumption” announced Peter Mansbridge on CBC [Canadian Broadcasting Corporation] news on November 20 [2015]. Members of society do not agree on how genetically modified fruits and vegetables should be labelled, if at all, but we are already moving on to genetically modified animals for human consumption. The AquAdvantage salmon by the US company AquaBounty can grow quicker and go to market twice as fast as regular farmed salmon using less feed. This genetically engineered salmon, whose fertilized eggs are produced at an inland facility in P.E.I [Prince Edward Island], Canada [emphasis mine] and raised at a facility in Panama, has been approved by the FDA after a long 20 year wait. AquAdvantage salmon could be the first genetically engineered meat we eat but opposition to approving it in Canada shows this salmon is not yet finished swimming against the current.

She goes on to describe in detail how these salmon are created (not excerpted here) and pinpoints another Canadian connection and political ramifications (Note: Links have been removed),

 Head of Ocean Sciences Department at Memorial University [province of Newfoundland and Labrador], Garth Fletcher told The Star he was happy to see his creation get approved as he didn’t think approval would happen in his lifetime. Fletcher is no longer involved with AquaBounty but began working on this growth improved transgenic fish with other scientists back in 1982. On CBC news he said “the risk is as minimal as you could ever expect to get with any product.”

While the salmon is not approved in Canada for human consumption, some grocery store chains have already boycotted AquAdvantage salmon. The first step, the production of eggs in P.E.I has been approved by the federal government. Now there is a court battle with British Columbia’s Living Oceans Society and Nova Scotia’s Ecology Action Centre together challenging the federal government’s approval. They are concerned AquAdvantage salmon would be toxic to the environment as an invasive species if they were to escape and that this was not adequately assessed. Secondly they argue that Environment Canada had a duty to inform the public but failed to do so.

Natalie Huneault at Environment Canada told the National Oberver, “there were no concerns identified to the environment or to the indirect health of Canadians due to the contained production of these GM fish eggs for export.”

Anastasia Bodnar over on Biology Fortified does an excellent job of going through the risks and mitigation of AquAdvantage salmon (here and here) both with respect to safety of eating this meat product as well as in preventing escapee transgenic fish from contaminating wild salmon populations. The Fisheries and Oceans Canada document containing assessment of risks to the environment and health are found here. Due to the containment facility and procedures there is extremely low likelihood that any fertile genetically modified salmon would escape to an area where it could survive and reproduce.

The failure of Environment Canada to properly inform and have a discussion with the public before approving the P.E.I fertilized egg production facility will certainly have increased public mistrust and fear of this genetically engineered salmon. I think that if the public feel that this step has already taken place behind their back, future discussion about approving genetically engineered salmon as safe to eat, is only going to be met with suspicion.

Hamel’s piece is well worth reading if you (Canadian or otherwise) have an interest in this topic as she offers some good explanations and links to more. While she expresses some hesitance about the AquAdvantage salmon, it is measured,

While I don’t feel I would be risking my health eating AquAdvantage salmon, I am not sure I would choose it in a supermarket over other farmed salmon. I find genetically engineered triploid salmon fascinating….but not so appetizing. I think a similar gut reaction in consumers is the biggest hurdle for genetically engineered foods. There needs to be a good reason to choose genetically modified foods over the alternatives. If AquAdvantage salmon production can be shown to be better for the environment than other farmed fish people might try it and eventually not be turned off by how it was made.

Getting back to The Nano Bite December 2015, you can find the full issue here.