Thomas Bender
Mr. Ippolito
Biology
12/19/16
Khamsi, Roxanne. "Is It Possible to Make a Less Allergenic Peanut?" The New York Times. The New York Times, 15 Dec. 2016. Web. 19 Dec. 2016. <http://www.nytimes.com/2016/12/15/magazine/is-it-possible-to-make-a-less-allergenic-peanut.html?smprod=nytcore-iphone&smid=nytcore-iphone-share>.
This week i read the New york times article “ Is it possible to make a less allergenic peanut?” by Roxanne khamsi. This article is about the reasons that peanuts can be allergenic, and how those reasons can be taken away on a genetic level. The article starts out by explaining how the proteins that are responsible for the allergic reactions are found. According to the article, mashed up peanuts are “dumped into three-foot-tall tubes containing a thick cellulose mixture to help isolate proteins. The isolated proteins were ultimately transferred onto pieces of paper and soaked in blood serum from peanut-allergic patients. The goal was to figure out which proteins would bind to molecules in the serum, an indication that the particular protein was responsible for creating an allergic immune response” this procedure showed that there were over fifteen proteins that are responsible for the allergic reaction that is found in roughly 2% of all americans. After finding this, the scientists involved in this study treated the peanuts with the enzyme called Alcalase. Alcalase is an enzyme that can break down almost all of the proteins responsible for the allergic reactions. by doing this, the scientists were able to make to make peanuts that are safe to eat for people who generally have peanut allergies. The reason that these new peanuts have not been appearing in stores yet is that the taste of the peanuts is altered in the enzyme treatment stage of the peanut production, and because the process is tedious and difficult to do on a large scale as of now.
This new form of peanut is fantastic in theory but it is unlikely that hypoallergenic peanuts will be popping up in stores any time soon. That being said, if these peanuts are eventually mass produced, the peanut related death in the U.S. which are currently about 120 people per year, could plummet. On top of this, the new peanuts could reduce the amount of peanut related hospital visits, and also make schools safer.
The main strength of this article is that it contains almost any fact that one could want to know about the subject matter, I rarely had to google what anything was because everything was explained in the article. Although the detail of this article was fantastic, the constant explanations and definitions made it difficult to read at times. The best way to counteract this problem would be to take out every definition or explanation that might not interest the reader, this is because if a reader is interested in the subject then it is likely that they are willing to google a few definitions.
Andres Saralegui
ReplyDeleteMr. Ippolito
Biology
1/4/17
Khamsi, Roxanne. "Is It Possible to Make a Less Allergenic Peanut?" The New York Times. The New York Times, 15 Dec. 2016. Web. 19 Dec. 2016. .
My classmate Tommy Bender wrote a current event article on “Is It Possible to Make a Less Allergenic Peanut?” by Roxanne Khamsi. This article discusses the reasons that peanuts can be allergenic, and how those reasons can be taken away on a genetic level. In his first paragraph, Tommy explains that proteins are the key reason and are responsible to peanut allergic reactions. He backs up this fact with a quote from the article, “The goal was to figure out which proteins would bind to molecules in the serum, an indication that the particular protein was responsible for creating an allergic immune response” this gave the reader reassurance on his valid fact of peanut allergic reactions. Later in his article, Tommy begins to explain what can break down these proteins so allergic reactions can become a thing of the past. Tommy describes the enzyme Alcalase and explains that it can break down almost all of the proteins responsible for the allergic reactions. This can lead to people with peanut allergies to be able to finally enjoy peanuts without the risk. Tommy even further continues to explain that these new special peanuts aren't in grocery stores right now because the taste of the peanuts is altered in the enzyme treatment stage of the peanut production, and because the process is tedious and difficult to do on a large scale as of now.
One element Tommy could have have used to improve his current event article was his proper use of grammar, there were few mistakes that could easily be fixed. Another element Tommy could have used to improve his paper was to properly cite his quotes, Tommy has one quote in his paper which he does not cite or explain who is speaking. This can lead the reader to have confusion when reading the article.
In conclusion, I thought this article was very intriguing and I was surprised to read that Alcalase can break down almost all of the proteins responsible for the allergic reactions and that hypoallergenic peanuts will be popping up in stores soon.
Sarah Whitney
ReplyDeleteMr. Ippolito
Biology
4 January 2017
Khamsi, Roxanne. "Is It Possible to Make a Less Allergenic Peanut?" The New York Times. The New York Times, 15 Dec. 2016. Web. 19 Dec. 2016.
My classmate, Thomas Bender wrote a review on the article “Is it possible to make a less allergenic peanut?” by Roxanne Khamsi. This review explained that scientists tried and succeeded in making a hypoallergenic peanut. Though it will not cause allergic reactions, the enzymes that were injected altered the taste and therefore won’t be sold until the original taste can be created. There were 3 great things about this review that stood out to me. First, the process of creating a hypoallergenic peanut is laid out and is clear to the reader. “The goal was to figure out which proteins would bind to molecules in the serum, an indication that the particular protein was responsible for creating an allergic immune response” this procedure showed that there were over fifteen proteins that are responsible for the allergic reaction that is found in roughly 2% of all americans.” This is a great sentence to include because it clearly lists the goal and also states an important fact. Lastly, it was important for Tommy to include an explanation of what Alcalase is to make sure the reader is completely informed on the topic. Alcalase is an enzyme that can break down almost all of the proteins responsible for the allergic reactions.
There are two things that can be altered to improve this article. First, the wording of most sentences is complex, possibly making it difficult for some readers to understand. Second, it is clear that quotes were used from the original article but they could use more of an explanation.
After reading this review, I have come to understand that it is possible to make a hypoallergenic peanut though the taste ended up being altered. This will change my perception because I have learned what science can achieve to hopefully stop people from having serious allergic reactions and much more.
ReplyDeleteMy classmate, Tommy, did a very good review of the article "Is It Possible to Make a Less Allergenic Peanut?” by Roxanne Khamsi, with three things standing out as particularly good. First of all, he included quotes directly from the article, which helped emphasize the points he was trying to prove throughout the review. Secondly, Tommy included specific statistics, such as “2% of all Americans…” which further backed up the points being made in his review. Finally, his analysis of the article structure itself was very good, as he provided specific and detailed suggestions on how the article could be improved and how these changes will affect the way the reader understands the topic.
Despite these good aspects of the review, there are two things that could be improved. First of all, there are a few capitalization errors. For example, the first sentence has a lowercase I, however these are small errors that are easily fixed. Secondly, Tommy could include some quotes from scientists about the subject, not just from the article in general. This will make his review more in depth and understandable.
Overall, this review was excellently written, and I learned many interesting facts from it. I never knew that it could be possible to make peanuts less allergenic. I found this especially interesting, because my brother is very allergic to peanuts and this could be a breakthrough for him and all others with severe allergies.
After reading Tommy Bender’s response to an article titled, “Is It Possible to Make a Less Allergenic Peanut?", I found many attributes that make this a thorough critique. One of these attributes was the use of quotes which backs up the main points of the article and give the response validity. In addition, many scientists were referred to including Roxanne Khamsi, a researcher of peanuts. Finally, one of the main positive things that this response includes is the use of statistics such as the fact that up to 2% of Americans are allergic to peanuts, which shows that peanut allergies are a serious issue.
ReplyDeleteAlthough I found mainly positive things regarding this response, I did find a few minor mistakes that can be corrected. One of these mistakes has to do with grammar, and the setting up of quotations which is slightly off. In addition, some of the quotes can seem a bit out of context which can sometimes leave the reader slightly confused. Regardless, this response is thorough and leaves the reader with a better understanding of peanut allergies and how they might be able to create a less allergenic peanut.
This article and response are very important in that peanut allergies are a dangerous and persistent threat to many Americans. With the production of a newer, safer peanut, many Americans may be able to live without fear of a crippling, allergic reaction. If this peanut were able to be produced in mass, it may become very popular and even push out the existing peanut that we know and eat everyday.
Kirsten Ircha
ReplyDelete1/10/17
Core Biology Honors
Current Event #13
Citation:
Khamsi, Roxanne. "Is It Possible to Make a Less Allergenic Peanut?" The New York Times. The
New York Times, 15 Dec. 2016. Web. 19 Dec. 2016. .
My fellow classmate, Thomas Bender, wrote an insightful review on the article,“ Is it possible to make a less allergenic peanut?” by Roxanne Khamsi. The article centered around the fact that peanuts are allergenic and how the reasons for the allergy can be understood on a genetic level. The allergic reactions are caused due to fifteen proteins contributing to this response. Based on these facts, the review continued and stated, “After finding this, the scientists involved in this study treated the peanuts with the enzyme called Alcalase. Alcalase is an enzyme that can break down almost all of the proteins responsible for the allergic reactions. By doing this, the scientists were able to make to make peanuts that are safe to eat for people who generally have peanut allergies.” I find this summary of the topic to be very detailed and easy to understand. This makes the review readable for all age groups and allowed the information to be stated simple. Also, Thomas used a good amount of quotes from the original article and stated the studies surrounding this topic. This made the review to feel very legitimate and supported well. Lastly, the article review topic was chosen well as peanut allergies occur in 2% of all Americans and it can affect many people in our everyday lives. This allows the review to be more impactful on the reader.
Although the article was written well, a couple of areas could be improved simply. To start, I found the occasional lack of punctuation and grammatical errors, specifically in the initial paragraph. This was minor and could be fixed through further editing or peer editing to make the review more professional. Also, I feel some of the sentence structure was confusing or worded awkwardly. This could again be improved through editing or peer editing to make better word choice and structural decisions.
After reading this article, I am shocked as to how the eventual mass production of the treated peanuts could help in everyday life. Currently, about 120 people die per year due to peanut allergies and the thought of these numbers is shocking. Furthermore, with the treated peanuts less people will need to make hospital visits due to peanut allergy related symptoms and schools will become safer for people with the allergy. My small cousin has severe peanut allergies and the thought of an improved quality of life with fewer restriction in his diet sounds amazing for both him and the millions of others who suffer from the condition.
Alyssa Lee
ReplyDeleteMr. Ippolito
Biology 10H
31 January 2017
Khamsi, Roxanne. "Is It Possible to Make a Less Allergenic Peanut?" The New York Times. The New York Times, 15 Dec. 2016. Web. 19 Dec. 2016. .
This review written by Tommy Bender on the article has many strong aspects to it that engage the reader. It gives a succinct explanation of the factors of peanuts that cause allergic reactions. A characteristic of Tommy’s review that I found to be well-done was the way in which he explained the importance of proteins in peanut allergies. The explanation is brief and on-point, and it is written in a clear, colloquial voice. Tommy comments, “The article starts out by explaining how the proteins that are responsible for the allergic reactions are found. According to the article, mashed up peanuts are ‘dumped into three-foot-tall tubes… to help isolate proteins”. Tommy transitions from one thought to the next in a logical sequence with quotes. Another aspect that I found to be well executed was the simple definitions given for any unfamiliar terms. He comments that “Alcalase is an enzyme that can break down almost all of the proteins responsible for the allergic reactions”, explaining what Alcalase is, what changes that it causes, and the reason for the lack of “allergy-free” peanuts in stores later in the passage. He also explains the pros and cons to this peanut. He explains that “this new form of peanut is fantastic in theory but it is unlikely that hypoallergenic peanuts will be popping up in stores any time soon”. These peanuts are not yet for for human consumption, but their release would be highly beneficial. He is able to give evidence to support his ideas, such as the fact that “peanut related death in the U.S…. could plummet”.
Despite the fact that Tommy’s review was very well-done, there are a few aspects that could be improved upon in his work. For example, I noticed that Tommy made some grammatical errors in his paper, such as not capitalizing proper nouns such as “I” and “New York Times” in the sentence “This week i read the New york times article”. In my opinion, he was also incorporating too much content of the quotes that he used in supporting his argument, especially towards the beginning when he explains the proteins’ relevance to the peanut allergies. He could have paraphrased or used his own words in the explanation.
I was surprised by the fact that scientists were working to create such a peanut in the first place, and the entire article was quite fascinating to me in general. If I were to give one fact that I was most surprised about, it would be that there are so many peanut-allergy related deaths per year in the United States. For the sake of those who suffer from debilitating allergies from peanuts, I sincerely hope that an alternative for them such as these are found so that they too can enjoy them without danger.
This comment has been removed by the author.
ReplyDeleteAlisa Fominykh
ReplyDeleteMr. Ippolito
Biology 10H D Odd
January 31, 2016
Khamsi, Roxanne. "Is It Possible to Make a Less Allergenic Peanut?" The New York Times. The New York Times, 15 Dec. 2016. Web. 19 Dec. 2016. .
This review by Tommy Bender on the article “Is It Possible to Make a Less Allergenic Peanut” by Roxanne Khamsi explores the reasons as to why peanuts are allergens and how scientists attempted to alter their genetic makeup to decrease their strength. The scientists then treated the fifteen proteins which caused reactions, with the enzyme, Alcalase, therefore diminishing the strength of the allergen within the peanut. Despite the success of this research, it will be long before altered peanuts hit the shelves of stores. Tommy’s reflection successfully utilized quotes and backed them up for a further analysis, which aided the reader in comprehending the article’s message. His detailed description of Alcalase also proved very beneficial since it explained its role, rather than simply stating its name. In addition, his incorporation of statistics such as 2% of the American population and 120 individuals further emphasized the importance of the scientists’ discovery and elaborated upon its relevance. However, what could be improved upon in his review is the capitalization since certain lower case letters need to be capitalized. In addition, in some instances the overuse of quotes caused confusion in the reader. Instead he could have simply reworded the quotes into simpler terms. I was most impressed by this review when it came to the statistics, since personally having a peanut allergy I was always taught to believe more than 120 people died annually in the United States as a result of it. Although I am confused as to how such a product would be beneficial if the taste was altered, since for most that is the basis of a peanuts appeal.
This comment has been removed by the author.
ReplyDeleteAndrew Howson
ReplyDeleteMr. Ippolito
Core Biology Honors
1/31/16
Thomas Bender’s review of “Is It Possible to Make a Less Allergenic Peanut” by Roxanne Khamsi does a very good job of explaining the process behind isolating proteins responsible for the allergic reactions to peanuts, and how they can be neutralized. He also does a great job of explaining flaws within the article, such as how the constant explanations made it tedious to read through. His explanation of why this is not a feasible solution to peanut allergies was fantastic. That being said, there are a few grammatical and capitalization mistakes in his review, as well as there being rather inconsistent formatting. Despite this, though, I found Thomas’s explanation of information not found in his quote to be very well done.
I enjoyed reading my classmate’s review of NY Times article, “Is It Possible to Make a Less Allergenic Peanut?”. I liked how he took us through the article step by step, telling us the important information only, and not putting any filler between the findings. He also worded the article in a way that was very easy to read and easy to follow along to. At the end of his article, he imputed his own opinion on the subject as well, saying that these peanuts are not going to hit stores anytime soon. Although there were many good things about Tommy’s review, there were a few errors. There were a few grammatical errors that Tommy made, nothing major just not capitalizing a few letters. Another problem I had with the review was the change in highlighting, which didn’t stay consistent throughout the entire article. One thing that blew me away was how the creator of the peanut was working along with his studies, and went out of his way to discover something new.
ReplyDeletePeter Brennan
ReplyDeleteCharles Ippolito
Core Biology
2/9/17
I read an article review by a student named Tommy Bender who wrote a critique of an article called “Is it possible to make a less allergenic peanut” by Roxanne Khamsi. The article discussed the ways how scientist could easily take away the allergic factors of the peanut from commercial peanuts. Tommy starts out with a quote from the article that starts off talking about how peanuts are treated and how this treatment can affect allergic reactions. He then starts talking about the specific enzyme that could be added to peanuts to make the hypoallergenic. This fact helped me understand the science behind changing the peanut. Another thing that helped me understand the background of this article was “why has this not made it to stores”, I was confused as to why but the next sentence Tommy answered my question saying that it alters the peanuts flavor so it won't do very well on the market. Another good thing that Tommy talked about was showing the numbers behind peanut related death in the us and said that it would drastically lower if this new peanut hit the market even for health reasons. A thing that Tommy could have done better was make sure their were no small grammatical errors, when I was reading the article I noticed the occasional mistake like a lowercase i. Another thing is that the critique seemed to jump to different topics with no real transition, it seemed blunt so it was hard to keep interest. This article did change my thinking about a peanut allergy. I had no idea that there was a way to make a food hypoallergenic that easily, I thought it would take a lot of chemical processing to do this. The reason for me choosing to read th]is article is that I was interested in how this could affect daily life for someone with a severe peanut allergy.