Researchers observe when bacteria develop resistance to drugs

Microbiologist Michael Baym and colleagues of Harvard Medical School has developed a new experimental setup  to watch how bacteria adapt the drug and evolve antibiotic resistance, reported in the Sept. 9 Science. The experimental setup pictures shows step by step how could those minute creatures found in gardens grow up to strong drug fighters.

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Fig. 1 An experimental device for studying microbial evolution in a spatially structured environment.

(A) Setup of the four-step gradient of trimethoprim (TMP). Antibiotic is added in sections to make an exponential gradient rising inward. (B) The four-step TMP MEGA-plate after 12 days. E. coli appear as white on the black background. The 182 sampled points of clones are indicated by circles, colored by their measured MIC. Lines indicate video-imputed ancestry. (C) Time-lapse images of a section of the MEGA-plate. Repeated mutation and selection can be seen at each step. Images have been aligned and linearly contrast-enhanced but are otherwise unedited.

It is very common for scientists to study bacteria in petri dishes or flasks, a small closed space which includes all experimental materials together, and see how bacteria develop mutant to face and overcome the new challenge of environment.

Although Baym and colleagues did something different as they said, “Inside that flask, in order for a new strain to evolve, the new mutant has to be more fit than everything around it. But in nature, we see a second dynamic: You don’t necessarily need to be more fit than everything around you. You just need to make it into a new environment.”

In order to simulate the natural environment better, they modeled a environment for diversity, an experimental device called the microbial evolution and growth arena (MEGA)–plate was used. By placing different concentrations of trimethoprim or ciprofloxacin (both are widely-used antibotics) in different parts, some of the Escherichia coli bacteria was then observed to have incredible ability to endure a thousand times concentrated antibiotics. However, this sometimes also makes the bacteria spread slowly, which means it may not make them become more competitive in nature selection.

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Fig. 2 Initial adaptation to low drug concentrations facilitates later adaptation to high concentrations.

(A) Frames from a section of the TMP intermediate-step MEGA-plate over time (TMP, movie S4; CPR, movie S5). The first frame showing a mutant in the highest band is indicated by a blue box. (B) Rates of adaptation in the intermediate-step experiments across TMP and CPR, showing the necessity of intermediate adaptation for the evolution of high levels of resistance. Error bars show the appearance times of multiple lineages in the highest concentration. Because the intermediate step with no drug puts the highest and lowest concentrations adjacent, it serves as both the highest and lowest intermediate steps (dashed line).

Sam Brown, a microbiologist at the Georgia Institute of Technology in Atlanta who was not in Baym’s group, believes that the bacteria are “climbing this impossible mountain of antibiotics.” Baym and his colleagues thinks this experimental setup could be useful for microbial researches interested in particular environment with special restrictions.

This research suggest that the traditional method is not always the best for new experimental conditions,  the new methodology can be developed and applied to fit the real situation. The relative simplicity and ability to visually demonstrate evolution makes the MEGA-plate a useful tool for science education.

Video:

Reference:

M. Baym et al. Spatiotemporal microbial evolution on antibiotic landscapes. Science. Vol. 353, September 9, 2016. doi:10.1126/science.aag0822

A Solution for Climate Change?

CO2 concentrations over the last 400,000 years

A graph showing the rise and fall of CO2 concentration in the atmosphere, recorded over thousands of years. The magnified area indicates the dramatic increase of CO2 concentration during the Industrial Revolution. (c) Robert A. Rohde, used under Creative Commons Attribution-Share Alike 3.0 Unported

There is no doubt that climate change is real, dangerous, and occurring at an alarming rate that is unprecedented in the past 1,300 years. A major of the cause of this change is due to carbon dioxide gas, the product of burning fossil fuels for energy to run our cars, factories, for the production of electricity, and more. Carbon dioxide, one of many greenhouse gas, naturally acts as sort of a “blanket”, absorbing and emitting infrared radiation from the earth, causing the atmosphere to warm up, which known as the greenhouse effect.

A diagram illustrating the greenhouse effect.

A diagram illustrating the greenhouse effect. (c) US EPA used under public domain

Initiatives to reduce carbon dioxide emissions have already been implemented in our everyday lives, for example a simple thing like biking or taking public transit can reduce the amount of carbon dioxide emitted by automobiles. However, new carbon dioxide emissions data shows that our  efforts are not paying off. Every year, it is estimated that 38 billion tons of unnecessary carbon dioxide is released into the atmosphere. Even as you read this article 2.4 million pounds of this greenhouse gas is released into the atmosphere per second!

It seems that our efforts to reduce carbon dioxide emissions have failed and each year we can see a steady increase in emissions. Our economic and societal infrastructure has made us incredibly dependent on burni

Simple illustration of the conversion of CO2 into CO using silicon. (c) Chenxi Qian, used under Creative Commons Attribution 4.0 International License.

ng fossil fuels for energy. Perhaps the real solution lies in taking the excess carbon dioxide gas and converting it back into usable energy.

Recently, scientists from the University of Toronto believe to have discovered a method of converting carbon dioxide gas into energy-rich fuel. Professor Geoffrey Ozin and his team have developed a method using silicon, naturally found in sand, to efficiently and selectively convert gaseous carbon dioxide to carbon monoxide without any harmful emissions. Carbon monoxide can then be converted into hydrocarbon fuels such as petrol through a series of chemical reactions known as the Fischer-Tropsch process.

“A chemistry solution to climate change requires a material that is a highly active and selective catalyst to enable the conversion of CO₂ to fuel. It also needs to be made of elements that are low cost, non-toxic and readily available,” said Dr. Ozin.

Right now they are working on ways to increase the activity, enhance the scale, and boost the rate of production. Hopefully in the near future, there will be even more research dedicated to converting other greenhouse gases, not just carbon dioxide, into reusable energy, and then maybe we will be able to resolve the issues that have been caused by the detrimental amounts of greenhouse gases in our atmosphere.

– Charlie Wei

Buyer Beware: What You Should Know About Organic Food Products

There has been a lot of hype and excitement over organic foods and the health benefits associated with “going organic” these past few years. However, one particular experience recently has made me question whether or not the whole “organic movement” is well portrayed to the public or if it is just overrated in general.

One day while at work, a customer comes up to me and asks if we carried frozen organic hamburgers. My initial thought was “Huh, do they even sell such a thing in general?”. But because I have not seen any types of organic frozen hamburgers for sale at any point I have worked or shopped at my workplace, I kindly told her that we, unfortunately, do not carry such a product and that was the end of that conversation. Or at least I thought so. This customer proceeds to ask why we do not carry organic frozen hamburgers and that we should carry it because organic products are, according to her, “healthier and will help you live a longer life”. First of all, that statement is pretty contradictory to me. If one wants to be healthy and eat healthier, frozen hamburgers wouldn’t be on my list of healthy foods to eat. Secondly, how can one conclude that eating organic “will help you live a longer life”? But due to the time restrictions and the ridiculousness of the conversation, I did not ask how one would reach such a conclusion and kindly told the customer that I would make a suggestion to my manager when convenient and that was the end of the conversation (for real this time).

Since then, I have been read a few online articles on organic foods to further educate myself about organic food products and there was one particular article titled “The Dirty Truth About ‘Organic’ Produce” by Henry Miller(5) I found to be very interesting as it summarized my opinions about organic foods in general. Keep in mind I call it an opinion because there is still extensive research and studies made on the difference between organic and conventional food products. This article argues that the idea of organic food products may be misinterpreted by the public and that there may even be further risks when compared to conventional food products.

It seems as if the public classifies organic foods as being “pesticide-free”, but that is not the case. The term “organic” allows for an arbitrarily defined set of principles and techniques to implement the use “natural” pesticides and approved chemical pesticides. In other words, although conventional food products implement the use of synthetic chemical pesticides, organic food products also implement the use of pesticides that pose the same health risks because “organic” pesticides do not just disappear(5). Qualitatively, when comparing the toxic effects of synthetic pesticides to organic pesticides, a research has shown that the exposure to synthetic pesticides are negligible when introduced in small doses such as that in the residues of conventional food products and are only significant when exposed in large doses such as to those working in agriculture(3).

Although some experiments and studies have shown that organic foods contain higher levels of antioxidant and metabolites(2), their actual benefits, if there exists any at all, is unknown and required more scientific investigation(5). Moreover, even with higher levels of antioxidant and metabolites, it is important to note that one trade-off with organic food products is that organic food products are more likely subject to contamination than conventional food products from external sources(4,5). How often do you hear stories on social media about a woman finding a spider inside her organic apple or organic food products being recalled due to E. Coli or Salmonella contamination?

Furthermore, organic farming methods are not as beneficial to the economy compared to conventional farming methods. The cost of processing organic food products which includes providing fertility, weed control, pest control, and disease control combined with the overall reduced yield compared to conventional farming methods is neither efficient nor reliable to the agricultural industry(6). This is also evident because if organic farming methods were more reliable and efficient, one would simply observe a massive upscale movement from conventional farming methods to organic farming methods, but that is not the case(5).

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Figure 1: Willingness of Consumers to Pay for Organic Products (1).

In conclusion, organic food products tend to be overrated and do not live up to their standards because of misinterpretations by the public, the potential for increased health risks, and the overall cost-benefit factor in comparison to conventional food products. So next time when shopping, think about whether you really want to pay a few extra dollars for the organic food product- something that is probably only good for bragging to your neighbors about.

Andrew Siu

Chem 300 109

References

  1. Batte, M. et al. Putting their money where their mouths are: Consumer willingness to pay for multi-ingredient, processed organic food product 2007, 2, 145.
  2. Brandt, K., Molgard, J.P. Organic agriculture: does it enhance or reduce the nutritional value of plant foods? 2001, 9, 924.
  3. Holzman, D. PESTICIDES. Organic Food Conclusions Don’t Tell the Whole Story 2012, 12, A458.
  4. Grob, K. et al. Food Contamination with Organic Materials in Perspective: Packing Materials as the Largest and Least Controlled Source? A View Focusing on the European Situation 2007, 1, 529.
  5. Miller, H. The Dirty Truth About ‘Organic’ Produce 2015, 1, 1.
  6. Richards, T. The Economics of the Organic Food Sysytem: Discussion 2011, 2, 322.

Rio’s Emerald Pools: A Scientific Whodunit

This summer, when I tuned in to the Rio de Janeiro Olympic games and saw cloudy green waters in the diving pools, I barely batted an eye. I thought this was merely a media stunt. The Brazilian authorities had harmlessly dyed the waters green because it fit with the country’s theme. They have a green flag, they have incredible natural greenery and so on. I soon learned that this was no dye. The waters had, seemingly spontaneously, turned green overnight.

The games’ organizers pointed the finger at an unnamed stadium worker who apparently poured copious amounts of hydrogen peroxide into the pool. Possibly this was an attempt to “super-sterilize” the pool, akin to using peroxide on a skinned knee? However, like most swimming pools, this one had already been treated with chlorine. More specifically, sodium hypochlorite (NaOCl). When NaOCl is combined with water it forms hypochlorous acid, a potent antimicrobial agent. Adding hydrogen peroxide to the mix would have reacted with the chlorine-containing NaOCl in the pool, producing NaCl, O2 and water. As NaOCl is added to kill microbes such as algae, its absence allowed them to proliferate and fill the pool.

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source: BBC sports

According to a recent article  in the C&En News, this response has been refuted by chemists and biologists alike. It seems impossible (or, in science terms: highly improbable) that the algae could reproduce so quickly to muddy the pool overnight. Some scientists believe it was a chemical reaction resulting from the addition of copper-containing antiseptic chemicals in improper quantities. In the presence of chlorine, copper forms a green complex. This theory even accounts for the smell reported by athletes: hydrogen sulfide, which is a by-product of this reaction.

Solutions

Which solution is THE solution?                                  Image Courtesy: Leiem, Wikimedia Commons

As the Newscripts article reports, we will never know the true solution to this chemistry mystery. All pool water, and potential analytic samples, has long gone down the drain. Nevertheless, chemists will always remember the time when their discipline had its moment in the hot Brazilian sun.

– Megan Wolf

Waste not, want not!

Value Chain Management International published a report stating that food waste costs Canada $31 billion a year. The report found food waste accumulating in restaurants, retail stores, domestic homes, restaurants, hotels, food processing factories, farms, and many more. Unfortunately the report says the amount of food wasted can actually increase the cost of food by 10 percent or more! Peers, I don’t know about you, but as a full time student, passionate eater, and no-time employee, I am not interested in forking up any percent more money to feed my persistent stomach, or else my face will look just like this baby.

uhoh

Image Credits: Elizabeth Delisi elizabethdelisi.blogspot.com

Luckily for us, Huaichen Zhang et al. at the Eindhoven University of Technology in the Netherlands, are developing a possible method to use sugar alcohols to store solar, and wind energy. The study uses naturally occurring xylitol and erythritol (molecular structures shown below). Both of which are often used as natural sweeteners. They investigated nanoscale heat transfer (NHT) across carbon structures dissolved in these compounds. The researchers used several sizes of carbon nanotubes (cylindrical forms of carbon depicted in the image below) submerged in the sugar alcohols, and employed various analytical techniques, and computer simulations, to observe the movements of the molecules and quantify the thermal conductance across them.

Structure of Xylitol. Image Credits: Century Stone Dental http://www.centurystonedental.com/blog/health-benefits-of-xylitol/

Structure of Erythritol. Image Credits: Wikipedia https://en.wikipedia.org/wiki/Erythritol

Structure of Erythritol. Image Credits: Wikipedia https://en.wikipedia.org/wiki/Erythritol

Carbon Nanotube. Image Credits: Gaia Technologies http://www.gaia3d.co.uk/3d-models/3d-chemistry/carbon-nanotube/Nanotube

Carbon Nanotube. Image Credits: Gaia Technologies http://www.gaia3d.co.uk/3d-models/3d-chemistry/carbon-nanotube/Nanotube

Most people are familiar with macroscale heat transfer: conduction, radiation, and convection. NHT on the other hand, is at a much smaller scale; it deals with heat transfer across atoms and molecules, as opposed to larger macroscopic objects. To put it into perspective, nano typically means 1 x 10-9.

NHT can be applied to modern technology. This includes improving the efficiency of energy conversion and storage. Alan McGaughey, a professor at Carnegie University, studies NHT, and thermal conductivity. He shows the importance of understanding heat transfer at the atomic level in order to advance technology and science. For example, further research of NHT could improve the energy conversion of light to electricity in LEDs.

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In conclusion of the Netherlands study, they found that smaller diameters of the nanotubes led to less heat transfer within the mixture. However, higher density combinations of the mixtures led to more heat transfer!

If Zhang, et al. can investigate the use of carbon and sugar alcohols in NHT to improve thermal storage, there may be hope for the food waste problem. The sugars and materials found in food waste could potentially be the key to better thermal energy storage, and therefore it wouldn’t really be considered waste after all!

This research contributes to a stronger understanding of the conductivity of carbon nanotubes, significance of nanoscale heat transfer, possible applications of these understandings, and most importantly brings forward a way to use all of the waste our species is contributing to the world!

Hooray for science!

– Nicole Yipp

References:

  1. Huaichen Zhang, Camilo C. M. Rindt, David M. J. Smeulders, Silvia V. Nedea. Nanoscale Heat Transfer in Carbon Nanotubes – Sugar Alcohol Composite as Heat Storage Materials. The Journal of Physical Chemistry C, 2016; DOI:10.1021/acs.jpcc.6b05466
  1. Luo, T.; Chen, G. Physical Chemistry Chemical Physics 2013, 15 (10), 3389.
  2. Chen, G.; Borca-Tasciuc, D.; Yang, R. G. Encyclopedia of Nanoscience and Nanotechnology 2004, 7, 429–459
  1. American Chemical Society (ACS). “Food waste could store solar, wind energy.” ScienceDaily. www.sciencedaily.com/releases/2016/09/160915133240.htm (accessed October 3, 2016)

 

CHEM 300 Course Blog

Welcome to the CHEM 300 course blog!

Here are few things to make note of before you get started with your posts. First of all, you should read the blogging resources page under the Create menu. This will help you out a lot if you are brand new to using WordPress. On this page you will find video tutorials about writing posts on this blog, adding media to your posts, tagging, and categorizing. The course Connect site has information about the blogging assignments and how they are graded.

There are a few important things to keep in mind when blogging. Please do not assume that just because something is online, it is OK for you to use it. For example, unless it is explicitly stated, an image on the internet can not just be copied, saved, and used in your own post without permission to do so. We’ve provided you with a lot more detail about properly using online content, but if you have questions, let us know.

This blog also contains a lot of resources for you. For example, still under the Create menu, there is a list of suggested software to use for your projects. We’ve also collected some writing and presentation resources. Basic audio/visual equipment can be borrowed from CHEM300. Contact the course coordinator for more info.

Under the Explore menu, you will find some sample podcasts and videos, links that may be of interest or assistance, a list of groups and associations related to communicating science as well as a list of local museums and science centres. The Explore menu also contains a library resources page, which you should definitely have a look at. Finally, there is a bookshelf that lists relevant books that are on reserve for you in Woodward Library.

Let us know if you have any questions about the blog or would like to see any other resources made available. Or, if you find something that you think would be useful to the rest of the class, tell us, and we can add it to the resources. Better yet — write a post about it!

Happy blogging!

The Chemistry 300 Team