Realizing the potential in frozen testicles

Realizing the potential in frozen testicles (Bio-bizarre, Life Science)
If you live in northern climes and like to spend time outdoors, as I do, and complain of damned near freezing your nuts off, as I would if I were prone to bouts of profanity, fear not. Scientists in Japan have cloned four healthy calves from bull testicles frozen for over ten years.
Key to the viability of this enterprise was the fact that the bulls’ balls were frozen without the use of chemical cryoprotectants.

3 thoughts on “Realizing the potential in frozen testicles”

  1. “It’s still very much a long shot, but it’s not out and out impossible,” said George Seidel, a Colorado State University animal reproduction expert, when I talked to him in November about mammoth cloning. “It’s remarkable what one can do with embryos and get away with.”
    1) Biological processes are unexpectedly robust and this “reanimation” demonstration serves to demonstrate the fact quite forcefully.
    2) Even having the knowledge, let alone the intent or ability, to create a tool for human use out of the “miracle” of birth (which is caused by naughty goings on, as we have all been informed) is sufficient to induce apoplexy in a large percentage of people.
    3) If not for the purposeful diddling around with reproduction we would still be gleaning course grains and snaring rabbits. If this were so there would be entire systems of belief predicated on how proper and sufficient such an existence is. That is, churches without parking lots, stained-glass windows, or PA systems. With boring carry-in dinners.
    Whether or not such a situation is superior to what we enjoy now or have at any time since coarse grains and rabbits is for the reader to decide. I recommend that such musings be done on an empty stomach.
    Still, a breeding herd of mammoths would provide great opportunities for the manufacturers of stoves, ovens and backyard grills. I’m talking about twenty-pound steaks and yard-long baby-back ribs here! Not to mention the challenge of a palatable presentation of the trunk. (I wonder if it wouldn’t be best cooked buried in the ground, like my favorite method for whole hog.)

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