Category: Chemistry (page 12 of 15)

chemicals in our food

Image from The Daily Green

For an informational discussion of a chemicals in our food visit this article by Nathan Myhrvold at Saveur magazine:

We were often asked “Why are you putting so many chemicals into your food?” Often the questioner, in the next breath, said something like, “I prefer simple foods, like pasta, bread, cheese, and wine.”

We can’t help but chuckle at comments like these. Are there chemicals in our food? Yes, and elements, too! All food is made of chemicals—but of course that’s not the intent of the question. These people are really asking us why some of our recipes call for refined or unfamiliar chemicals.

As I like to remind people, everything is chemical! Check the link for more. And for a list of the most common “chemical” ingredients click here.

 

A dissolving drug carrier

Dissolvable Drug Carrier

Dithio-bis(ethyl 1H-imidazole-1-carboxylate) crosslinks with protein amine groups. The dissulfide gets reduced in the cellular environment.

Researchers are always looking for ways to improve the cellular delivery of drugs. Many times they use polymers or protein particles. Protein particles offer immediate biocompatibility, but since they are water soluble they tend to break up rapidly once they enter the bloodstream.  Now researchers have applied crosslinking to allow protein particles together until they enter a cell, where they are then dissolved. From C&EN:

His team achieved this solubility switch by stitching together the proteins once they had formed a particle. They used a compound called dithio-bis(ethyl 1H-imidazole-1-carboxylate) (DIC), which crosslinks proteins via their amine groups. This crosslinking holds the proteins together and prevents the particle from dissolving. But the crosslinking compound contains a disulfide bond that breaks in reducing environments, such as inside a cell, explains DeSimone. So once the particle slips into a cell, it breaks apart, dissolves, and releases its cargo. In addition, when the disulfide bonds break, the remaining halves of the DIC molecule fall off the amine groups, restoring the proteins to their unmodified state.

To test the protein-stitching technique, the researchers first made protein particles using a method they had developed previously (J. Am. Chem. Soc., DOI: 10.1021/ja8014428). They combined bovine serum albumin, an inexpensive protein, with glycerol and α-D-lactose, which act as glues to hold the protein matrix together. As test cargo, they mixed in a large RNA molecule that codes for the enzyme chloramphenicol acetyltransferase. To form the particles, the researchers poured this mixture into a mold to solidify. They pulled the protein particles from their molds with sticky paper and then dissolved the adhesive to release the particles.

excuse me, you’ve got nanoparticles on my paper

Coating paper with nanoparticles can make paper more durable or even make it waterproof. From Scientific American:

Scientists at the Istituto Italiano di Tecnologia in Genoa, Italy, developed a process to cover any cellulose fiber, like paper or fabric, with a reactive coating. It involves combining the fiber molecules with a nanoparticle solution, creating a polymer matrix.

The cellulose fibers are wetted with an acrylic solution containing manganese ferrite nanoparticles, which are magnetic. When it gets wet, the mixture forms a nano-shell around each individual fiber, rendering the fiber water-repellent. Scientists can change the composition of the nanoparticles to make it more or less magnetically responsive, or to add other attributes, like perhaps fluorescence. Add some colloidal silver, and it could be antibacterial.

//psoostomtepi.net/4/4535925