[ExI] Fame meat
spike66 at att.net
Thu Apr 24 02:11:28 UTC 2008
> Bryan Bishop
> Subject: Re: [ExI] Fame meat
> On Wednesday 23 April 2008, Kevin Freels wrote:
> > I don't think that the vascularization or the scaffolds are
> an issue.
> > The rules don't specify that it has to be like a chicken muscle. I
> > think it would be fine if we could make sheets, grind them and make
> > chicken nuggets. Maybe McDonald's should get in on the research
> > funding.
> The problem with sheets is the surface area to volume issue
> plus dependencies on the amount of nutrients that can be
> supplied to the cells...how many
> slices are you going to need to do in order to get any
> significant output?
> - Bryan
Imagine a stack of thin sheets a cm apart with 0.5 cm dimeter thru-holes on
about 4 cm centers. The stack could be a couple meters deep, giving you a
couple hundred sheets of meat. Nutrient fluids flow thru the holes to reach
all the stacks. The stacks are taken apart and harvested by machine after a
week. You have 200 sheets, say 3 mm thick, two meters on a side, that's
.003*2*2*200 is about 2400 liters of meat, which is about 3000 kg. How much
is that worth? How many proles could that feed? What is 3 tons in beasts?
About 6? Any beast experts here? What if it took a month to grow 3 cm?
Six beast-equivalents per month?
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