Born in Hartford, Connecticut in 1902, Barbara McClinktock's father was a physician and influenced the world she grew up in. Barbara McClintock showed early signs of interest in the world of science. Growing up with a sound mind she was directed towards college of her own accord. After high school, she was accepted to the Biology department at Cornell University in 1919. She was only 17 years old at the time.
Education
In 1923 McClintock was awarded her Bachelors of Science at the age of 22, and a Master’s Degree by 25. Only two short years later she received her Ph.D. from Cornell in cytology (a form of genetics specializing in the structure and function of plant and animal cells), genetics and zoology. During her graduate studies she began work on what would become her greatest contribution to the world of science and technology. With her background in biology and an interest in getting to the root of the source, she turned to the DNA material found in maize to discover much about the way these genes behaved. She began to identify and describe some of the 32,000 chromosomes of corn. This was one of only many major milestones this American Scientist would accomplish in her life. (Britannica, 2017)
McClintock took a step further and studied the cells of corn kernels for nearly fifty years before the rest of science caught up with her, and confirmed her findings about 'jumping genes'. She and associate Harriet Creighton published a paper together based on these experiments in 1931. Following this McClintock was promoted to vice president of the Genetics Society of America in 1939, and president in 1944; a prestigious title for a woman to hold at the time. After some time in Germany after accepting the Guggenheim Fellowship she returned to Cornell to find they were not as sympathetic to her being a woman and wouldn’t hire her to teach. However, the Rockefeller Foundation funded her future research until she was hired by the University of Missouri. (Britannica, 2017) In the 1940s, she spent most of her time observing and experimenting with the genetic coloration of corn kernels. During this time, she was using a technique called pigmentation and discovered and isolated the plants control genes. These genes were in control of the pigment of the corn kernel and where they were on the DNA determined the behavior of nearby genes. This allowed her to conclude their responsibility of mutations of pigment and other features of the corn.
She was disappointed by her fellow scientist’s reaction to her amazing findings. Citing she was a radical. She was discouraged and stopped publishing her findings, giving lectures, and moved to New York, but she never stopped her research.
Later Studies
She spent the rest of her life experimenting with the genetics of corn; the genetic information that controlled the chromosomes responsible for the behavior and look of corn as we know it. (Britannica, 2017) This resolute American scientist was never phased by her colleagues who took no notice of her for decades. In fact, she was quoted as saying:
“If you know you are on the right track, if you have this inner knowledge, then nobody can turn you off... no matter what they say.” (Wikipedia, 2017)
Such determination and forward-thinking is a great example to us as we continue to look to the future and solve the food problems that nature, and ourselves have created.
It wasn't for years later Although she was ignored for most of her career due to her unconventional ideas; when science did catch up with her, she ultimately was awarded the Nobel Prize in 1983 for Physiology and Medicine. She was the first woman to be the winner of this award as an individual. (Wikipedia, 2017)
Later Years
Everything we eat needs water, sunlight and or soil in some degree. But there is a fourth element that needs considering. Genetics. As Barbara continued to pioneer genetics nearly alone in her scientific community, she has brought our modern-day plate to the table.
Barbara McClintock later died at the age of 90 in Huntington, New York. Her legacy for answers is a tribute to the spirit of a true scientist. (Britannica, 2017) No matter the public's view on food ethics or food distribution practices, you can't dispute that there is an need for ongoing study and revisions needed to the current practices. McClintock’s pioneering paved the way for exploration in many scientific and technological fields relating to food.
Here's a short video to help explain what Barbara started, and how scientists are taking her studies into our lives. The direction they are taking corn into the modern age may surprise or scare you.
Whenever you adjust the gene code of anything you run the risk of mutation. The chance that these plants could then cross breed to hybridize the characterizes is very high. Modernly the corn genes are engineered to be resistant to disease, some are engineered to be used for fuels, some for livestock, and then some for human consumption along with hundreds of other uses. Because of corns natural ability to have gene flow with other crops, this is highly risky to have hybridization of the plants. While this is happening, there is still another inescapable characteristic that corn crops are also being grown to be a pharmaceutical.
What Now?
Normally the evolution of a plant happens gradually over a long period of time. The last thousand years or so have allowed for selective breeding in a natural way. The diversity of corn that was created on it’s own was fit for both livestock and humans. Later changes in the evolution of modern maize involve many genes with small effects. These minor changes include the following:
Types and amounts of starch production
Ability to grow in different climates and types of soil
Length and number of kernel rows
Kernel size, shape, and color
Resistance to pests
Is Corn a vegetable?
After all we know about corn now this is clearly a complicated question. We know corn has a number of health benefits. But did you know that the benefits are different depending on the form of corn you eat? Corn is a whole grade when eaten as popcorn. Corn is also a starchy vegetable, low is sugar, fat and sodium than some other vegetables.
Regardless of how you like to eat corn, celebrate the journey it’s made through the hands of Barbara McClintock by eating some today.
Here’s a recipe by famed southern chef Paula Deen: Total:45 min Active:15 min Yield:4 to 6 servings Level: Easy Ingredients
6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
Directions Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Barbara McClintock 1902-1992
Technology Key Persons
Early Years
Born in Hartford, Connecticut in 1902, Barbara McClinktock's father was a physician and influenced the world she grew up in. Barbara McClintock showed early signs of interest in the world of science. Growing up with a sound mind she was directed towards college of her own accord. After high school, she was accepted to the Biology department at Cornell University in 1919. She was only 17 years old at the time.
Education
In 1923 McClintock was awarded her Bachelors of Science at the age of 22, and a Master’s Degree by 25. Only two short years later she received her Ph.D. from Cornell in cytology (a form of genetics specializing in the structure and function of plant and animal cells), genetics and zoology. During her graduate studies she began work on what would become her greatest contribution to the world of science and technology. With her background in biology and an interest in getting to the root of the source, she turned to the DNA material found in maize to discover much about the way these genes behaved. She began to identify and describe some of the 32,000 chromosomes of corn. This was one of only many major milestones this American Scientist would accomplish in her life. (Britannica, 2017)
McClintock took a step further and studied the cells of corn kernels for nearly fifty years before the rest of science caught up with her, and confirmed her findings about 'jumping genes'. She and associate Harriet Creighton published a paper together based on these experiments in 1931. Following this McClintock was promoted to vice president of the Genetics Society of America in 1939, and president in 1944; a prestigious title for a woman to hold at the time. After some time in Germany after accepting the Guggenheim Fellowship she returned to Cornell to find they were not as sympathetic to her being a woman and wouldn’t hire her to teach. However, the Rockefeller Foundation funded her future research until she was hired by the University of Missouri. (Britannica, 2017)
In the 1940s, she spent most of her time observing and experimenting with the genetic coloration of corn kernels. During this time, she was using a technique called pigmentation and discovered and isolated the plants control genes. These genes were in control of the pigment of the corn kernel and where they were on the DNA determined the behavior of nearby genes. This allowed her to conclude their responsibility of mutations of pigment and other features of the corn.
She was disappointed by her fellow scientist’s reaction to her amazing findings. Citing she was a radical. She was discouraged and stopped publishing her findings, giving lectures, and moved to New York, but she never stopped her research.
Later Studies
She spent the rest of her life experimenting with the genetics of corn; the genetic information that controlled the chromosomes responsible for the behavior and look of corn as we know it. (Britannica, 2017) This resolute American scientist was never phased by her colleagues who took no notice of her for decades. In fact, she was quoted as saying:
“If you know you are on the right track, if you have this inner knowledge, then nobody can turn you off... no matter what they say.” (Wikipedia, 2017)
Such determination and forward-thinking is a great example to us as we continue to look to the future and solve the food problems that nature, and ourselves have created.
It wasn't for years later Although she was ignored for most of her career due to her unconventional ideas; when science did catch up with her, she ultimately was awarded the Nobel Prize in 1983 for Physiology and Medicine. She was the first woman to be the winner of this award as an individual. (Wikipedia, 2017)
Later Years
Everything we eat needs water, sunlight and or soil in some degree. But there is a fourth element that needs considering. Genetics. As Barbara continued to pioneer genetics nearly alone in her scientific community, she has brought our modern-day plate to the table.
Barbara McClintock later died at the age of 90 in Huntington, New York. Her legacy for answers is a tribute to the spirit of a true scientist. (Britannica, 2017) No matter the public's view on food ethics or food distribution practices, you can't dispute that there is an need for ongoing study and revisions needed to the current practices. McClintock’s pioneering paved the way for exploration in many scientific and technological fields relating to food.
Here's a short video to help explain what Barbara started, and how scientists are taking her studies into our lives. The direction they are taking corn into the modern age may surprise or scare you.
https://www.youtube.com/watch?v=XWvvgZND23o
The Controversy
Whenever you adjust the gene code of anything you run the risk of mutation. The chance that these plants could then cross breed to hybridize the characterizes is very high. Modernly the corn genes are engineered to be resistant to disease, some are engineered to be used for fuels, some for livestock, and then some for human consumption along with hundreds of other uses. Because of corns natural ability to have gene flow with other crops, this is highly risky to have hybridization of the plants. While this is happening, there is still another inescapable characteristic that corn crops are also being grown to be a pharmaceutical.
What Now?
Normally the evolution of a plant happens gradually over a long period of time. The last thousand years or so have allowed for selective breeding in a natural way. The diversity of corn that was created on it’s own was fit for both livestock and humans. Later changes in the evolution of modern maize involve many genes with small effects. These minor changes include the following:
Is Corn a vegetable?
After all we know about corn now this is clearly a complicated question. We know corn has a number of health benefits. But did you know that the benefits are different depending on the form of corn you eat? Corn is a whole grade when eaten as popcorn. Corn is also a starchy vegetable, low is sugar, fat and sodium than some other vegetables.
Regardless of how you like to eat corn, celebrate the journey it’s made through the hands of Barbara McClintock by eating some today.
Here’s a recipe by famed southern chef Paula Deen:
Total:45 min
Active:15 min
Yield:4 to 6 servings
Level: Easy
Ingredients
Directions
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Recipe courtesy of Paula Deen (TIE, pg. 45)
http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe-1921711
Works Cited:
Britannica, (2017), Barbara McClintock American Scientist, https://www.britannica.com/biography/Barbara-McClintock, Date sourced: July 7, 2017
Wikipedia, (2017), Barbara McClintock, https://en.wikipedia.org/wiki/Barbara_McClintock, Date sourced: July 1, 2017
University of Utah, (2017), Evolution of Corn, http://learn.genetics.utah.edu/content/selection/corn/, Date sourced: July 20, 2017
PLOS, (2013), Genetically modified corn- environmental benefits and risks, http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.0000008, Date sourced: July 20, 2017
YouTube, (2008), HowStuffWorks, https://www.youtube.com/watch?v=XWvvgZND23o, Date sourced: July 20, 2017
Healthline, (2017), Is Corn a vegetable?, http://www.healthline.com/health/food-nutrition/is-corn-a-vegetable#1, Date sourced: July 20, 2017
Food Network, (2017), Corn Bread Recipe, http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe-1921711, Date sourced: July 20, 2017