Archive for the ‘Chemistry Articles’ Category

What Might Trump Mean for Chemistry? — Speaking of Chemistry

As Donald Trump becomes president, huge questions remain about his policies affecting the central science. So we’ve started looking for answers. Visit C&EN for more comprehensive coverage: http://cen.acs.org/articles/95/i3/US-science-policy-big-shift.html
↓↓More info and references below↓↓

While presidents tweet, money talks. In this episode, we look how Trump’s economic stances could affect the dollars and cents of chemistry. Huge thanks to Kevin Trenberth and Cal Dooley for their help with this video. Check out the links below for more information.

Kevin Trenberth, Distinguished Senior Scientist | NCAR
http://www.cgd.ucar.edu/staff/trenbert/

The American Chemistry Council
https://www.americanchemistry.com/

For U.S. science policy, big shift ahead | C&EN
http://cen.acs.org/articles/95/i3/US-science-policy-big-shift.html

Historical Trends in Federal R&D | AAAS
https://www.aaas.org/page/historical-trends-federal-rd

Scientists are frantically copying U.S. climate data, fearing it might vanish under Trump | WaPo
https://www.washingtonpost.com/news/energy-environment/wp/2016/12/13/scientists-are-frantically-copying-u-s-climate-data-fearing-it-might-vanish-under-trump/

Trump’s space policy reaches for Mars and the stars | Space News

Op-ed | Trump’s space policy reaches for Mars and the stars

Earth scientists are freaking out. NASA urges calm | Space News

Earth scientists are freaking out. NASA urges calm.

Trump promises to ‘lift the restrictions on American energy’ | LA Times
http://www.latimes.com/politics/la-fi-trump-fracking-20160922-snap-story.html

Earth data visualizations are all from NASA. Check them out here http://climate.nasa.gov/resources/graphics-and-multimedia/

Speaking of Chemistry is a production of Chemical & Engineering News (C&EN), the weekly news magazine of the American Chemical Society.
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The Chemistry of Fried Food

You know it, and you love it. Fried food! But there’s more to fried dishes than just plopping food into hot oil. You have to know what’s up with the food you’re cooking and what oils will work best for you dish.

Hosted by: Olivia Gordon
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Sources:
General:
http://www.ncbi.nlm.nih.gov/pubmed/19595388 (I got a pdf of this, which I can send to you via email)
http://cst.ur.ac.rw/library/Food%20Science%20books/batch1/Marcel%20Dekker,.Food%20Chemistry,%203rd%20Edition..pdf (frying starts at page 292)
Fair Food: The Science of Deep-Frying
http://www.npr.org/sections/thesalt/2016/03/24/470396393/fry-and-fry-again-the-science-secrets-to-the-double-fry
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/ct_index
http://www.huffingtonpost.com/amanda-greene/back-to-basics-the-scienc_b_3276776.html
http://www.finecooking.com/item/48328/the-science-of-frying
http://www.encyclopedia.com/topic/Frying.aspx

Batter:
http://www.ncbi.nlm.nih.gov/pubmed/20623702
http://www.scientificamerican.com/article/beer-batter-is-better/
http://www.livestrong.com/article/530119-when-deep-frying-how-is-batter-different-with-milk-or-eggs/
http://www.foodarts.com/tools/equipment/13431/the-frying-game
https://www.finedininglovers.com/stories/what-is-tempura-batter/
http://www.finecooking.com/articles/light-delicate-tempura.aspx?pg=1
http://www.livescience.com/33128-why-does-beer-foam-.html

Oils:
http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Saturated-Fats_UCM_301110_Article.jsp#.V-g7CpMrLVo
http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/cooking-oil/faq-20058170
http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good
https://authoritynutrition.com/healthiest-oil-for-deep-frying/
http://www.bbc.com/news/magazine-33675975
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00352.x/full?wol1URL=/doi/10.1111/j.1750-3841.2007.00352.x/full&regionCode=US-OH&identityKey=b97a5e3f-f919-4eaf-a79b-f49f55337a2c
http://www.foodarts.com/tools/equipment/13431/the-frying-game

Images: https://commons.wikimedia.org/wiki/File:Deep_Fried_Oreo.JPG
Deep Fryer: https://commons.wikimedia.org/wiki/File:Frituren.jpg
Chicken Bubbling: https://commons.wikimedia.org/wiki/File:Deep_frying_chicken_upper_wing.JPG
Donuts: https://commons.wikimedia.org/wiki/File:Jack%27s_Donuts.jpg
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Supermarket tomatoes account for nearly 10% of produce sales in the U.S., but they taste terrible. What can be done to make them great again? Read more at http://cen.acs.org/articles/95/i5/flavor-facelift-supermarket-tomatoes.html?utm_source=YouTube&utm_medium=Social&utm_campaign=CEN&utm_content=Tomato
↓↓More info and references below↓↓

A huge thanks to the tomato researchers Harry Klee and Jim Giovannoni who helped us with this episode’s science. You can learn more about their work in the description below, too. Thanks for watching and don’t forget to subscribe and share.

If this episode leaves you wanting more chemistry goodness, check out the featured resources below.

A flavor face-lift for supermarket tomatoes | C&EN
http://cen.acs.org/articles/95/i5/flavor-facelift-supermarket-tomatoes.html

Chilling tomatoes blocks production of flavor-making enzymes | C&EN
http://cen.acs.org/articles/94/i42/Chilling-tomatoes-blocks-production-flavor.html

Why Supermarket Tomatoes Taste Bland | C&EN
http://cen.acs.org/articles/90/web/2012/06/Supermarket-Tomatoes-Taste-Bland.html

Speaking of Chemistry is a production of Chemical & Engineering News (C&EN), the weekly news magazine of the American Chemical Society.

Contact us at speakingofchem@acs.org!
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The 2016 Nobel Prize in Chemistry goes to Jean-Pierre Sauvage, Sir Fraser Stoddart, and Ben Feringa. Read all about it: http://cen.acs.org/articles/94/web/2016/10/Molecular-machines-garner-2016-Nobel-Prize-in-Chemistry.html
↓↓More links and references below↓↓

In this episode of Speaking of Chemistry, we look at how three molecular machinists earned this year’s Nobel Prize in Chemistry. Apologies to our international posse: All times referenced in this video are based on us being in the Eastern Time Zone.

For more information on the prize check out:
1.)C&EN’s coverage: http://cen.acs.org/articles/94/web/2016/10/Molecular-machines-garner-2016-Nobel-Prize-in-Chemistry.html

2.)Nobelprize.org’s announcement: http://www.nobelprize.org/nobel_prizes/chemistry/laureates/2016/press.html

Videos of the 4-wheeled molecule were used with permission from Macmillan Publishers Ltd.
Kudernac, T. et al. 2011, Nature 479, 208–211 http://dx.doi.org/10.1038/nature10587

Want even more molecular-mechanical goodness? You are in luck, my friend. Here are some more great references.

Rethinking Molecular Machines | C&EN
http://cen.acs.org/articles/90/i14/Rethinking-Molecular-Machines.html

Nanomachinery Gets A Lift | C&EN
http://cen.acs.org/articles/82/i12/NANOMACHINERY-LIFT.html

Nanocar Research Rolling Along | C&EN
http://2015.cenmag.org/nanocar-research-kept-rolling-along-html/#.V_UovvkrJQJ

A Nanocar With Four-Wheel Drive | C&EN
http://cen.acs.org/articles/89/web/2011/11/Nanocar-Four-Wheel-Drive.html

Molecular Pump Mimics Natural Carrier Proteins | C&EN
http://cen.acs.org/articles/82/i12/NANOMACHINERY-LIFT.html

Transition Metal-Containing Rotaxanes and Catenanes in Motion | Accounts of Chemical Research
http://pubs.acs.org/doi/full/10.1021/ar960263r

A molecular shuttle | JACS
http://pubs.acs.org/doi/abs/10.1021/ja00013a096

Light-driven monodirectional molecular rotor | Nature
http://www.nature.com/nature/journal/v401/n6749/abs/401152a0.html

A [3]Rotaxane with Two Porphyrinic Plates Acting as an Adaptable Receptor | JACS
http://pubs.acs.org/doi/abs/10.1021/ja7110493

A Three-Compartment Chemically-Driven Molecular Information Ratchet | JACS
http://pubs.acs.org/doi/abs/10.1021/ja302711z

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Food fraud often boils down to politics or semantics. Something labeled parmesan cheese may not come from Parma, for instance. But sometimes food producers try to feed us cheap fillers and other lies. In this episode of Speaking of Chemistry, Sophia Cai explains how scientists, regulators, and food makers are relying on chemistry to make sure consumers get what they pay for.

Want to learn even more about fighting food fraud? Check out these great resources.

Parmesan test can detect cheesy imposters | C&EN
http://cen.acs.org/articles/94/web/2016/05/Parmesan-test-detect-cheesy-imposters.html

Autheticating Food | C&EN
http://cen.acs.org/articles/87/i5/Authenticating-Food.html

Food Safety Gambit | C&EN
http://cen.acs.org/articles/88/i19/Food-Safety-Gambit.html

The Parmesan Cheese You Sprinkle on Your Penne Could Be Wood |Bloomberg
http://www.bloomberg.com/news/articles/2016-02-16/the-parmesan-cheese-you-sprinkle-on-your-penne-could-be-wood

Guilty pleas filed in federal criminal fake cheese cases | Food Safety News
http://www.foodsafetynews.com/2016/02/guilty-pleas-filed-in-federal-criminal-fake-cheese-cases/#.V4ap-OsrJpg

FDA warning letter to Castle Cheese, Inc. | FDA
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2013/ucm363201.htm

The EU tries to grab all the cheese | Politico
http://www.politico.com/agenda/story/2016/06/european-union-trade-cheese-geographical-indicators-000141

Parmesan and Gouda May Shred a New US Trade Agreement With Europe | Vice News
https://news.vice.com/article/us-trade-agreement-with-europe-may-get-torpedoed-by-cheese-names-privacy-rules

Testing for Food Contamination | Biocompare
http://www.biocompare.com/Editorial-Articles/170251-Testing-for-Food-Contamination/

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