This information bubbles to the surface

I’ll always remember my first champagne toast. The Dodgers, my favorite Major League baseball team, had just won the World Series. My best friend and I lifted our champagne goblets, clinked them, and drank the contents –– ginger ale. It was our first toast, to be sure, but being kids, we couldn’t go to the liquor store, so ginger ale had to do. And it did.
 
In the years that have passed, I have always reserved champagne for special occasions. I have not, however, limited my intake of carbonated beverages. I like carbonation and, I should add, I hate poorly carbonated soda or, even worse, flat glasses of beer. If you want a flat drink, try water, that’s my philosophy.

After sharing that nugget, you won’t be surprised that I was fascinated to watch a super American Chemical Society Bytesize Science video that was released today.
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Out darned spot!

For those of you who know about my notoriously poor memory for names and such, the following short tale will seem like a fabrication, but I assure you it’s not. Actually, the tale itself isn’t so remarkable, but that I remember full details from one day when I was about 10 years old –– now that’s the amazing part!

While at summer camp in the Berkshire Mountains of Massachusetts, our group took a trip to nearby Tanglewood, the home of a popular annual summer music ...
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How sweet it is!

My connection with rubber tires dates back to my childhood, those days before I was old enough to drive. On weekends, my parents and I would go to one of several beaches in Connecticut not too far from our home. In the trunk of our car, next to the picnic basket, was something I loved: a large black inner tube. In those days, car and truck tires had inner tubes, flexible circles of rubber into which you pumped the air.
 
When we got to the beach, I would grab the tube and run to the ocean. It was my first boat. Actually, it was my only boat. My family never had one. Probably one reason was that my mother never learned to swim and never ventured farther than a few feet into the water.
 
Jump ahead a number of decades and I am driving my car in New Jersey, and I see what looks like a trillion used tires piled up in a lot beside the highway. As much as I loved those inner tubes, it bothered me to think of the effect that tire disposal might have on the environment.  And then, this week, I read an item in the ACS Weekly PressPac that made me smile again…
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Here's something to chew on

My friend Roy is not going to be happy about this. In fact, I, myself, am not very happy about what I’m going to write in the next sentence. My favorite Major League ballpark hot dog is the (drumroll!) Fenway Frank, produced courtesy of the Boston Red Sox. And if that weren’t bad enough, here’s more: I have eaten the fabled Dodger Dog and the Fenway Frank is in another league.
 
The problem is that I am a lifelong Dodger fan and, even worse, Roy is such a fan that he has an L.A. Dodgers’ website. Boo to me. But I can’t help it. During one of our ACS national meetings in Boston last year a group of us went to a game at Fenway and one bite out that Fenway Frank and I was a goner. What a wonderful smokey flavor! I know virtually all Major League teams have good franks (there’s the Braves’ Georgia Dog, the Rangers’ Big Dog, the Yankee’s yummy Nathan’s Frank and so on). But I have never, ever eaten more than one dog at a game, until Fenway. So Roy, please forgive me.
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The not-so-sweet smell of success?

 

Some people think they cause warts (they do not). Others like to enter them in jumping contests. Still others don’t like the feel of them: They are kind of slimy. Kids sometimes like to imitate their sound.

Me, I’ve never had very strong feelings about them one way or another. Sure, they do broadcast that weird croaking noise and they don’t smell too nice, but, in my humble opinion, the frog generally minds its own business. So I can take them or leave them. But something you should read in this week’s ACS PressPac definitely takes these croakers to a whole new level. Trust me on this.

It seems that some of the nastiest smelling creatures on Earth have skin that produces the greatest known variety of anti-bacterial substances that hold promise for becoming new weapons in the battle against antibiotic-resistant infections, scientists are reporting. Their research on amphibians so smelly (like rotten fish, for instance) that scientists term them “odorous frogs” appears in ACS’ ...
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Catalyzing a better future (Video)

You can’t get very far these days without catalysts. The tires on busses like the one I rode to work this morning are made with them. So are the molded plastic seats. Even the diesel busses run on is refined with a catalyst. Catalysts jumpstart chemical reactions that would otherwise never work or would work too slowly to be useful and they play a role in making in 90% of all commercially produced products. That includes fuels, plastics, and even medicines.

Catalysts are also helping to make our world more green. I got a reminder about the important but largely unappreciated role of these chemical wonders from watching a new video featuring Jeffrey Bricker, Ph.D. Chemists like Bricker are using catalysts to produce biodegradable products and to reduce the need for ingredients that are potentially toxic. Bricker was awarded the 2011 American Chemical Society Award for Creative Invention for his work with catalysts, which he has used to make detergents that break down in the environment, to refine fuel without creating undesirable chemical byproducts and much more.

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It all comes out in the wash

This memory has so many cobwebs on it that I can’t remember what the device was called. It was either a washboard or a washing board. Or maybe it even was called something else. (Jumping back to the present, I just checked online and it was a washboard.)

What I do picture clearly is my mother soaping up a shirt and vigorously scrubbing it against this board with metal ridges on it. It made a unique noise. She spent many hours slapping that board until we got our first washing machine.
Years later, even after we got our first clothes dryer, she preferred to hang our laundry on a clothesline in the backyard. I remember bringing frozen shirts into the dryer on more than one occasion.

The invention of the washing machine was a God-send for my mother and women everywhere, but now, eons later, there is a small problem with these ever-evolving devices.
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Tears of joy

I’ve never been a big fan of the needle-in-the-arm inoculation, but it never really bothers me. Likewise, I never have had a problem donating blood or giving a sample to the lab. But when it comes to that simple pricking of the finger for certain blood tests, that’s where we get into uncomfortable territory.
 
It’s not that I feel some intense pain; it’s just a slightly unpleasant experience for me. A few times I’ve had the health professional take a sample from my ear lobe, but that wasn’t a great improvement. Through the years, I have had a special kinship with diabetics, who have had to experience daily needle-pricking for their lifetimes. And whenever I hear about a breakthrough in the blood-testing process for them, I am very happy.
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An ounce of prevention

I had a flu shot about five minutes ago and it was amazing. I didn’t even feel the touch of the needle. Sitting in my office afterwards, I had a flashback to a hot day in basic training in Texas many years ago. We had been walking in the 100-degree heat for about 20 minutes and finally approached the infirmary, where we were to get a series of inoculations. Sitting under a tree, bent over, was a man from another unit whom many of us knew.

“Whoa, are you O.K.?” I asked him. “What are they giving us today, that nasty plague shot?”

He looked up at me and smiled a little. “I don’t know, when I got one look at that needle, I fainted,” he said....

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On the tip of your tongue

There’s no accounting for people’s taste when it comes to food. Some like thin, greasy burgers fried on a restaurant grill. Others of us like thick, juicy burgers broiled to perfection over a fire, gas or otherwise.
 
Some of us love a wide variety of spices from rosemary, sage and thyme to Jamaican curry and even turmeric. On the other hand, someone I know, who will remain nameless, is repelled by virtually all but the most basic spices. Salt and pepper generally will do for this person.
 
I’ve just read that individual taste not only depends on what kind of taste buds you have in your tongue, but what your emotional state might be. And now, after digesting this week’s ACS PressPac, I’ve learned even more about taste: There’s something new and exciting going on with the tongue and it’s not the one inside your mouth.
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The American Chemical Society's Office of Public Affairs' new pressroom blog highlights prominent research from ACS' 41 journals. It includes daily commentary on the latest news from ACS' weekly PressPac, including video and audio segments from researchers on topics covering chemistry and related sciences. The blog also covers updates on ACS' awards, the national meetings and other general news from the world's largest scientific society.

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