patrickgary

Patrick works as a sometimes product and web designer for a telecommunications software firm, but he spends most of his time trying to figure out exactly how people break things (so he can fix them).

Sizing Up Consciousness by Its Bits

Zimmer, C., (2010). “Sizing Up Consciousness by Its Bits.” NYTimes.com. Visited on October 3, 2010: http://www.nytimes.com/2010/09/21/science/21consciousness.html Carl Zimmer’s article “Sizing Up Consciousness by Its Bits” for The New York Times seeks to introduce and explore a relatively new area of research into human consciousness. In interviews with the medical researcher Dr. Giulio Tononi, the article discusses current and past conceptions of consciousness and its’ implications for our interactions with each other and with our environment. Given the importance of consciousness in everyday human life, one would reasonably assume that at this time science would have a detailed understanding of consciousness and how it functions. This is not the case, however. Despite centuries of philosophical debate, medical research, and technological development, humans are largely in the dark, so to speak, about what creates and maintains the spark of consciousness. In the context of our currently vague understanding, Dr. Tononi’s research proposes a novel way of conceptualizing consciousness. Dr. Tononi’s goal is to apply the theories of informational networks to the human brain, in a method he terms “Integrated Information Theory.” This theory, hereafter referred to as IIT, seeks to understand the human brain as an integrated network of nodes (neurons in…

Re “A New Name for High-Fructose Corn Syrup”

Parker-Pope, T., (2010). “A New Name for High-Fructose Corn Syrup.” New York Times Online. Visited on October 3, 2010: http://well.blogs.nytimes.com/2010/09/14/a-new-name-for-high-fructose-corn-syrup/ As this article describes, corn syrup producers in the United States have begun to push for a re-naming of their products. While it may sound innocuous, this is in fact a major change in the way that High-Fructose Corn Syrup (HFCS) is marketed to the public. Due to a combination of structural factors such as the widespread success of processed foods, corn production subsidies, and the natural human inclination towards sweet foods, HCFS is present in an astonishing array of food products. Recently, however, there have been indications of a backlash against the prevalence of HFCS in the American diet. Some health professionals and consumer groups have even advocated for its removal from many processed foods. This recent trend in the public perception has left HFCS producers in a bind. They have an economic interest in continuing to produce HCFS at low cost and having it utilized in as many products as possible, but they are not able to change any fundamental features of their product. As a simple mixture of glucose and fructose refined from corn, there is nothing to add to or remove from HFCS to improve it in the public’s eyes. The main lobbying…