Sunday, December 13, 2015

Cholera Vaccine

The holiday season is here, and some friends have decided to visit Panama (where else would an Engineer want to go for a holiday but to the Panama Canal?). One of the diseases they want protection against before traveling there is cholera which is caused by a water-born bacteria. The product they are taking is called DUKORAL® which comes in two parts. The first part part is a glass vial containing a whitish fluid which is the oral vaccine made up of inactivated cholera bacteria, which is probably of interest to the biology students reading this. Chemistry students, however, will be much more excited by the second part; a sachet containing a dry granular powder which is labelled as buffer.
The ingredients listed on the buffer sachet are:
  • sodium bicarbonate
  • citric acid, anhydrous
  • raspberry flavour
  • sodium carbonate, anhydrous
  • sodium citrate
  • saccharin sodium
The instructions for use by adults are:
  1. Dissolve the effervescent granules from the buffer sachet in a glass of cool water (approximately 150 mL)
  2.  Shake the vaccine vial
  3. Add the vaccine to the effervescent (bubbly) solution. Mix well and drink mixture.
And, you have to take two of these doses 1 to 6 weeks apart, and 2 weeks before arrival at your destination.
The good news is that most people should be protected cholera for up to two years, so I guess my friends will make their way back to the tropics next year.

Suggested Reading
 http://www.ausetute.com.au/namiform.html
 http://www.ausetute.com.au/wriiform.html
http://www.ausetute.com.au/acidbase.html
 http://www.ausetute.com.au/buffers.html
http://www.ausetute.com.au/esters.html

Suggested Study Questions
  1.  What is another, systematic name for sodium bicarbonate?
  2. Give the molecular formula for each of the following:
    • sodium bicarbonate
    • citric acid, anhydrous
    • sodium carbonate, anhydrous
    • sodium citrate
  3. Draw a structural formula for each of the following:
    • sodium bicarbonate
    • citric acid, anhydrous
    • sodium carbonate, anhydrous
    • sodium citrate
  4. Use chemical terms to explain the relationship between:
    • sodium bicarbonate and sodium carbonate
    • citric acid and sodium citrate
  5. Explain what a buffer is.
  6. Explain why the dry, granular powder in the sachet was labelled "buffer".
  7. Why do you think a buffer is needed for this vaccine to be effective?
  8. What type of chemical compound is the "raspberry flavour" likely to be?
  9. One molecule responsible for raspberry flavour is shown below:
    What 2 reactants would you need to produce to this molecule in the school laboratory?
  10. What does the term effervescent mean?
  11. Write a balanced chemical equation to show why effervescence is observed when the buffer in the sachet is added to water. 
  12. What does the term "anhydrous" mean?
  13. Why are some of the buffer sachet's ingredients listed as "anhydrous"?
  14. What is the purpose of the saccharin in the buffer sachet?

Monday, December 7, 2015

Mine the Moon!



After The Jade Rabbit lander touched down on the Moon in December 2013, the Chinese space agency publicly suggested establishing mining bases on the Moon.
What could be so valuable that it would warrant the cost of going to the Moon to mine it then bringing it back to Earth to be used?

Gold? No.
Diamonds? No again.
Rare earth elements!

Why have rare earth elements (REE) become so important?

Find out in this edition of AUS-e-NEWS.

If you haven't received your December 2016 issue of AUS-e-NEWS in your inbox, please email us at  
email us 

Tuesday, November 24, 2015

The man who proved the moon isn’t cheese

Meet Emeritus Professor Ross Taylor AC, the Australian who analyzed the first moon rock samples in 1969, in Volume 46 Number 4 of the ANUreporter,
"With emission spectroscopy you can put a tiny amount of material into the flame and quickly identify any of 70 different elements from the spectral lines they produce. But those 70 elements could produce 100,000 possible lines," he says.
At 11.45am on 28 July, Taylor received the first samples. By 4pm, he delivered preliminary results to a press conference - significantly faster than the usual scientific process and with much more at stake.
The high-speed analysis had not been without hiccups. Taylor almost missed one of the most significant traits of the moon's chemistry, its significantly lower sodium levels than Earth.
The moon is also rich in chromium, which has a spectral line that almost perfectly disguised the low sodium result. Only moments before the press conference Taylor realised the mistake and corrected it.
"It would have ruined my reputation," he says.
Reference:
The man who proved the moon isn't cheese

Further Reading:
http://www.ausetute.com.au/emissions.html 
http://www.ausetute.com.au/flametest.html

Suggested Study Questions
1/ What is an emission spectrum?
2/ How can you produce the emission spectrum of metallic elements at school?
3/ How is the emission spectrum of an element used to confirm the existence of energy levels in atomic structure?
4/ What is a flame test?
5/ How does a flame test differ from emission spectroscopy?
6/ How is a flame test similar to emission spectroscopy?
7/ "With emission spectroscopy you can put a tiny amount of material into the flame and quickly identify any of 70 different elements from the spectral lines they produce." 
Explain how emission spectroscopy can be used to identify different elements.
8/ "But those 70 elements could produce 100,000 possible lines,"
Explain how such a huge number of lines can be produced from what seems like a much smaller number of elements.
9/ "The moon is also rich in chromium, which has a spectral line that almost perfectly disguised the low sodium result"
Explain how a chromium spectral line could disguise the low sodium result.
10/ Imagine you have helped Emeritus Professor Ross Taylor AC analyse these moon rock samples. Produce a scientific poster to communicate the results of this experiment to your class.

Monday, November 23, 2015

Cheesy Chemistry

Now here's the title of an article that sounds like it would make a great teaching and learning tool ..
"Food hacks: The science behind making perfect cheese melts and crispy cookies"
(Sydney Morning Herald, Monday 23rd November 2015)

"Science is great isn't it? ", writes the article's author.
Yes indeed, I couldn't agree more ... looks promising .....

"Even for those of us who find the periodic table of elements a foreign language, we can still reap the benefits of science's life-changing revelations."
Well, that's going a bit far (especially if you happen to teach/learn chemistry), but even so,  it still looks OK ......

"According to science, there's only one type of cheese for your toastie."
...mmm... possibly ...... "science" is rarely capable of making that kind of judgement ..... but we'll continue reading ....

until ........

" That cheese is the one with the right PH to balance the calcium, and release the casein (dairy protein) to create one big soft melty​ mess."
PH? Is that some kind of special food science thing? Could it be phosphorus monohydride?
No, it appears to simply be a mistake, which was, unfortunately repeated on the following line.
The author was referring to pH.

Nevertheless, did you know that different cheeses have different pH values?
I didn't!
So off I went to find the pH of some of my favourite cheeses:
cheese pH
camembert7.44
cheddar5.90
cottage4.75-5.02
cream4.10-4.79
edem5.40
gruyere5.68-6.62
parmesan5.20-5.30
stilton5.70
Apparently, pH and temperature are both critical factors in the production of cheese:
  • Addition of starter culture: temperature less than 20°C, pH = 5.1-5.3 (using rennet which contains enzymes for breaking down proteins)
  •  Coagulation: temperature = 30°C, pH = 5.35 - 5.45
  • Pressing: temperature 16-18°C (mild cheeses) or 25°C (hard cheeses), pH = 5.0-5.3
  • Brining in salt solution: temperature 15°C, pH = 5.2
  • Ripening: pH increases to optimum value as given in the table above.
A crumbly cheese, like a Cheshire cheese, has a low pH and low calcium content. At low pH the colloidal calcium phosphate between casein micelles becomes soluble and the size of these protein aggregates decreases, which, makes the cheese crumbly.

A low-acid cheese (high pH cheese) like Swiss cheese, has intact casein micelles which provide an extensive string of protein aggregates giving the cheese more elastic properties.

Further Reading:
http://www.ausetute.com.au/phscale.html
http://www.ausetute.com.au/phcalcs.html
http://www.ausetute.com.au/phhcalcs.html 
http://www.ausetute.com.au/enzymes.html 
http://www.ausetute.com.au/proteins.html
http://www.ausetute.com.au/aminoacid.html
http://www.ausetute.com.au/scientificm.html
http://www.ausetute.com.au/labreport.html


Suggested Study Questions:
  1. What is meant by the term pH ?
  2. Calculate the hydrogen ion concentration for each of the cheeses listed in the table above.
  3. Arrange the cheeses in the table from lowest to highest pH.
  4. Arrange the cheeses in the table from lowest hydrogen ion concentration to highest hydrogen ion concentration.
  5. What is an enzyme?
  6. What is a protein made up of?
  7. Why do you think the temperature of the mixture during the addition of rennet and the coagulation stages is higher than at other stages during the production of cheese?
  8. "According to science, there's only one type of cheese for your toastie."
     Do you think science can really tell you the best cheese to use for your toastie? Why or why not?
  9. Who do you think the intended audience of this article is? Explain your answer.
  10. Imagine you have just tested the pH the of various cheeses and that it is your results shown in the table above. Rewrite this article as if it were your lab report.

Sunday, October 18, 2015

Biodiesel

What's the difference between diesel and biodiesel?
I'm glad you asked!
AUS-e-TUTE has just added new resources (tutorial, game, test, exam) to help you learn how to synthesize and characterize biodiesel, as well as to distinguish between diesel and biodiesel.
AUS-e-TUTE Members should log-in to access these new resources: http://www.ausetute.com.au

If you are not an AUS-e-TUTE Member, there is a "free-to-view" biodiesel temporarily available at http://www.ausetute.com.au/biodiesel.html for evaluation purposes.

Want more information about AUS-e-TUTE Membership?
Go to http://www.ausetute.com.au/membership.html

Want to join AUS-e-TUTE?
Go to http://www.ausetute.com.au/register.html

Just want to check out what you can get for free?
Go to http://www.ausetute.com.au

Sunday, October 11, 2015

Reaction Schemes

When is a flow chart not a flow chart?
When it's a reaction scheme.
Want to learn about reaction schemes used in organic (carbon chemistry) ?
Good, because AUS-e-TUTE has just added a new tutorial, game, test, and exam to help you learn and understand.

AUS-e-TUTE Members should log-in to use the new resources.

If you are not an AUS-e-TUTE Members, there is a "free-to-view" tutorial currently available for evaluation purposes at:
http://www.ausetute.com.au/schemaorg.html

Want find out more about the benefits of AUS-e-TUTE Membership?
Go to http://www.ausetute.com.au/membership.html

Ready to become an AUS-e-TUTE Member?
Go to  http://www.ausetute.com.au/register.html

Got a question for AUS-e-TUTE?
Go to http://www.ausetute.com.au/contact.html

Friday, October 9, 2015

2015 Nobel Prize in (Bio)chemistry?

The 2015 Nobel Prize in Chemistry was awarded to Tomas Lindahl, Paul Modrich and Aziz Sancar for "mechanistic studies of DNA repair".
Cells have developed mechanisms to repair damaged DNA. Four of these mechanisms are:
  • photoreactivation

  • dark repair (nucleotide excision repair)

  • base excision repair

  • mismatch repair

Photoreactivation
In the 1920s Hermann Muller found that X-rays could mutate and kill cells.
In the 1940s Albert Kelner found that visible light could stimulate growth recovery after damage caused by UV light, and this was called photoreactivation.
In 1944 Oswald Avery and co-workers showed that DNA is the material of heredity, and in the 1950s it was recognised that DNA became damaged when exposed to UV light.
Renato Dulbecco suggested photoreactivation was an enzymatic reaction dependent on light, which was demonstrated by Stanley Rupert.
In 1978 Aziz Sancar cloned the E. coli photolyase gene, an enzyme responsible for DNA repair in escherichia coli.
In the 1980s Aziz Sancar showed that photolyase can convert the energy of an absorbed photon into chemistry that produces a localised free radical that initiates thymine dimer splitting.

Dark repair (nucleotide excision repair)
In the 1960s Jane Setlow and Richard Setlow showed that thymine dimers inactivated transforming DNA in Hemophilus influenzae and that this was responsible for the biological effect of UV light.
In 1964 Richard Setlow discovered that thymine dimers disappeared from the irradiated, high molecular weight genomic DNA shortly after exposure to UV light and appeared in the low molecular weight fractions, that is, thymine dimers are excised (removed) from the DNA. This mechanism became known as nucleotide excision repair (NER).
In the 1970s Aziz Sancar working with W. Dean Rupp, developed the Maxicell technique for the rapid identification of proteins.
In 1983 Aziz Sancar used purified proteins to reconstitute essential steps in the nucleotide excision repair (NER) pathway, a "cut and patch" method for DNA repair.
Two proteins (UvrA and UvrB) track along the DNA, UvrA recognises damage and causes UvrB to stop tracking and begin unwinding the effected DNA section. Another protein, UvrC, causes the damaged section to be cut out, and then another protein UvrD, causes UvrB to bind and bridge the gap while it is repaired by resynthesising the removed segment via Pol I.

Base excision repair
In the 1970s Tomas Lindahl showed that DNA has limited chemical stability and that modification of the bases of DNA increased the risk of mutations. High levels of spontaneous cytosine deamination leads to the formation of uracil.

Uracil forms base pairs with adenine, so, high levels of cytosine demanination pose a risk of depleting the genetic material from cytosine-guanine base pairs and replacing them with thymine-adenine.
He identified the E. coli uracil-DNA glycosylase (UNG) as the first repair protein which we now know is one member of a large family of proteins that orchestrate base excision repair (BER).
A DNA glycosylase recognises and cuts the base-deoxyribose glycosyl bond of a damaged nucleotide. DNA glycosylase kinks the DNA and the abnormal nucleotide flips out and is removed and the section can then be repaired.

Mismatch repair
During the synthesis of a new DNA strand, a non-Watson-Crick base pair may be formed which distorts the double-stranded DNA helix. These types of errors are known as mismatches.
In 1983 Paul Modrich and Matthew Meselson showed that DNA methylation directed strand-specific elimination of mismatches in E. coli. Modrich developed an assay to isolate the products of the different repair genes and identify the proteins.

Further Reading:
http://www.ausetute.com.au/dna.html
http://www.ausetute.com.au/enzymes.html

Suggested Study Questions:
  1. What does the abbrevaition DNA stand for?
  2. What do you think when biochemists refer to damaged DNA?
  3.  What is meant by the term enzyme?
  4. Why do you think enzymes are required in the mechanisms available within a living cell to repair damaged DNA?
  5. What is a free radical?
  6. Draw the structural formula of thymine.
  7. Draw the structural formula for a possible dimer of thymine.
  8. What is meant by the term nucleotide?
  9. With reference to DNA, what is meant by a base pair?
  10. Show how uracil forms a base pair with adenine.
  11. Draw the structure of a cytosine-guanine base pair
  12. What do you think is meant by the statement, "cytosine deamination leads to the formation of uracil" (structural formulae may be useful in your explanation but you do not need to include chemical reactions).