787th LVACS Meeting:
Moravian College - Student Poster Session - Student Award Night
Date: Tuesday, April 18, 2006
Location: Moravian College - North Campus
Reception and Undergraduate Student Research Poster Session: 5:00 – 6:15 pm, Lobby Collier Hall of Science
Dinner: 6:15 pm – UBC Room, Haupert Union Building
Meeting: 7:30 pm Dana Lecture Hall, Collier Hall of Science
Talk: At the conclusion of the meeting - Dana Lecture Hall, Collier Hall of Science
Menu: Buffet featuring Almond Crusted Chicken and Pasta Primavera
Cost: members $20, students & retirees $10
Contact: LouAnn Vlahovic by Noon, Thursday, April 13th (Note: Moravian College will be closed Friday, April 14th). Please include your name, affiliation, and for students whether they are an awardee, poster presenter or both. Registration can be made by phone (610-861-1300) or by email melnv01@moravian.edu (the last two digits are numbers). Please put LVACS Registration in the subject line. (Note: email registration will be confirmed by return email.)
Directions: Directions to Moravian can be found on the web at http://www.moravian.edu/admission/directions.htm. Suggested parking is in Lots M, N, & O, along Locust Street.
A campus map is available at http://www.moravian.edu/campusMaps/north.htm.
Speaker: Carl Salter
Dr. Salter is an Associate Professor of Chemistry at Moravian College, where he has taught physical chemistry since 1993. He received his Ph. D. in 1986 from Vanderbilt University under the direction of Prof. Joel Tellinghuisen. His research interests focus on electronic structure calculations and molecular spectroscopy, as well as computer interfacing and unusual applications of least squares fitting. His interest in swimming pools is strictly academic and athletic.
Talk: The Chemistry of Swimming Pool Maintenance
According to figures from the Association of Pool and Spa Professionals, there are roughly 8 million residential pools in the United States, and each year pool owners spend about 4 billion dollars on their maintenance. Pool owners routinely measure chlorine, pH, water hardness, total alkalinity, and total dissolved solids and then purchase other chemicals to add to their pool water to keep these measurements within strict limits. Though swimming pool maintenance is an interesting practical application of chemistry, and illustrates many fundamental ideas covered in a college-level general chemistry course, few pool owners understand the chemical basis of their actions. This talk will cover the main chemical problems in swimming pool maintenance, chlorine sanitation and calcium carbonate solubility balance, and will demonstrate the central importance of pH to both problems. pH affects the balance of two important processes: the equilibrium between hypochlorous acid and hypochlorite ion, and the equilibrium between calcium ions in solution and calcium carbonate in the cement or plaster liner of many pools. Chlorination and calcium carbonate solubility and their interplay with pH provide practical examples of chemical equilibrium. We will also look at the analytical methods used to monitor pool chemistry and common practices such as “shocking” that either keep pool chemistry under control or correct problems.
Albright College
Date: Thursday, March 30, 2006
Location: Albright College
Reception: 5: 30pm Center for the Fine Arts Mezzanine
Dinner: 6:30 pm Center for the Fine Arts Mezzanine
Meeting: 8:00 pm - Merner-Pfeiffer Hall of Science Room 217
Talk: ~ 7:15 pm Trumbower lecture Hall, Room 130.
Menu: Assorted Bread Sticks w/ Butter, Pear Salad with Spring Greens, Prosciutto & Mozzarella Stuffed Chicken Breast topped with Brown Basil Sauce*,OR Broiled Fresh Fish (lightly breaded) with Tarragon Mustard Green Peppercorn Sauce*, Wild Rice with Pine Nuts, Stir Fry Vegetables,Chocolate/Raspberry Mousse Parfait,*Please specify a choice of entrée
Cost: $22 per member and guests ; $11 for students
Contact: Reservation by
Directions: Available at http://www.albright.edu/about/directions.html
Speaker:
Ian J. Rhile, Ph.D., Assistant Professor, Department of Chemistry and Biochemistry,
Dr. Ian J. Rhile was born in 1973 as an identical twin in
Talk:
One-Electron Oxidation of Hydrogen-Bonded Phenols Occurs by Coupled Proton-Electron TransferPhenols with pendant, hydrogen-bonded bases (HOAr-B; B = CPh2NH2, substituted imidazole, and pyridine) have been oxidized in MeCN with various one-electron oxidants. The product in each case is the phenoxyl radical in which the phenolic proton has transferred to the base, •OAr-BH+, a proton-coupled electron transfer (PCET) process. Thermochemical arguments, isotope effects, and DDG‡/DDG° favor a concerted proton-electron transfer (CPET) mechanism. The data rule out stepwise paths involving initial electron transfer to form the phenol radical cations [•+HOAr-B] and initial proton transfer to give the zwitterions [–OAr-BH+]. For oxidations of the amino compound, the dependence of the solution rate constants on driving force, on temperature, and on the nature of the oxidant are all consistent with the application of adiabatic Marcus Theory. The CPET reorganization energies, l = 34-56 kcal mol–1, are large in comparison with those for electron transfer reactions of aromatic compounds. These are among the first detailed analyses of CPET reactions where the proton and electron move to different sites.
Reception: 5:15 -6:00pm Hoffman House, N 23rd Street
Dinner: 6:00 pm
Meeting: 7:00 pm - Trumbower lecture Hall, Room 130
Talk: ~ 7:15 pm Trumbower lecture Hall, Room 130.
Menu: Chicken breast with artichokes and rice, or Sesame beef with asian vegetable stir fry, or vegetarian
Cost: $21 per member and guests ; $11 for students
Contact: Contact LuAnn Feist at 484-664-3266 or feist@muhlenberg.edu by noon Friday Feb 17th. Please give your name, affiliation, choice of entree and a phone number.
Directions: Directions and campus map on the web at: http://www.muhlenberg.edu/muhlinfo/directions.html
785th LVACS Meeting:
Muhlenberg University
Location: Muhlenberg College
Reception: 5:15 -6:00pm Hoffman House, N 23rd Street
Dinner: 6:00 pm
Meeting: 7:00 pm - Trumbower lecture Hall, Room 130
Talk: ~ 7:15 pm Trumbower lecture Hall, Room 130.
Menu: Chicken breast with artichokes and rice, or Sesame beef with asian vegetable stir fry, or vegetarian
Cost: $21 per member and guests ; $11 for students
Contact: Contact LuAnn Feist at 484-664-3266 or feist@muhlenberg.edu by noon Friday Feb 17th. Please give your name, affiliation, choice of entree and a phone number.
Directions: Directions and campus map on the web at: http://www.muhlenberg.edu/muhlinfo/directions.htmlfadfasdf
Speaker:
Darrin J. Pochan
Department of Materials Science and Engineering and Delaware Biotechnology Institute, University of Delaware, 201 Dupont Hall, Newark, DE 19716
Dr. Pochan is an Associate Professor of Materials Science and Engineering,
Talk:
Construction of Nanostructures through Polypeptide Self-assembly
Laser Scanning Confocal microscopy (LSCM), cryo transmission electron microscopy (cryoTEM), transmission electron microscopy (TEM), small and ultrasmall angle neutron scattering (SANS, USANS), and oscillatory rheology have all been used to characterize the nano-through-microstructure of the self-assembled systems.
First Annual Student's Night
 The Center
Experience -
Come play with us! What's Alive? - Get a closeup look at life on
earth
Watt's Up? - Experiment with energy and experience the Black Hole tunnel Whats The Matter? - See how matter is made What on Earth? - Explore the earth as an active place and try your hand at weather forcasting What Works? -Forces - can you lift 1,000 lbs? Leonardo's Garden - create your own garden |
The Da Vinci Discovery Center of
Science and Technology -
Please see the Da Vinci center website, www.davinci-center.org for information about the Lehigh Valley's exciting new science center - just opened October 30, 2005 LVACS has reserved the Da Vinci center for our members! Please come out and support your local section - bring your family and have fun! Date: Tuesday, January 24, 2006 Location: Da Vinci Discovery Center of Science and Technology, 3145 Hamilton Blvd Bypass, Allentown, PA Meeting and organization: 5:30-5:45 PM Foyer of the Da Vinci Center Tour of the Da Vinci Center with access to food and beverage stations: 5:45-7:30 PM Poster Session: 7:30-8:30 PM Cedar Crest College Science center - see CCC student research and chat with the students Menu: To be announced - check back soon! Cost: $25.00 adults; $12.50 retirees, children and students; ACS student affiliates FREE! Cash bar available. (applications to become a student affiliate will be available at the meeting. Any student joining the Student Affiliate will receive free admission!) Contact: Tara Baney tara_baney@merck.com 215-652-7486 by Wed. Jan 18 Directions: http://www.davinci-center.org/directions.html |
Lehigh University
Spouse's Night
Spouses attend the dinner for 1/2 price!
Location: Lehigh University
Reception: 5:45 - 6:30 pm - 3rd Floor Lehigh University Packer Center (Student Union Bldg)
Dinner: 6:30 pm - Asa Packer Dining Room
Meeting: 7:45 pm - Asa Packer Dining Room
Talk: ~ 8:00 pm - Asa Packer Dining Room
Menu: Buffet -garden Salad with choice of bleu cheese or balsamic vinaigrette dressing, maple whiskey glazed chicken Yankee pot roast, roasted vegetables and provolone lattice pastry baked potato with sour cream, butter and chives, broccoli, cauliflower, and mini-peeled carrots in herbed butter, old fashioned apple pie, coffee, tea, assortment of beverages
Cost: $22.50 per member ; $12.00 students and spouses
Contact: Please make reservations before 4:00 pm on Friday, November 11 by e-mail to Marilyn Burgess <mnb3@lehigh.edu> or by phone at (610) 758-3471.
Directions: Directions and campus map on the web at: http://www3.lehigh.edu/ about/lumapsdirections.asp
Speaker:
David B. Small, Lehigh University
David B. Small is a Professor of Anthropology and Sociology at Lehigh University (since 1987).
He holds a B.A. from SUNY (Albany) (1973); an M.A. (1977); and a Ph.D. from Cambridge University (1983). David has published on issues of complex evolution, architecture and society, and mortuary analysis. He is currently the Director of Lehigh University’s Archaeological Excavations at Rancho del Rio, Honduras.
Talk:
Phosphate Analysis and the Revolution in Domestic Archaeology
Archeologists have long made use of Chemistry in unraveling the history of ancient civilizations. The use of radiocarbon and argon dating is well known in chemical archeology but the inclusion of simple phosphate testing of soil matrixes within household compounds has also added a tremendous window into our view of past residential behavior. Work at Teotihuacan and more recently, at El Coyote in Honduras have established phosphate testing as a reliable method to determine past behaviors in a number of contexts. This talk will review the impact of phosphate analysis in Mesoamerican research and outline how such analyses currently direct Lehigh University's archaeological research in Honduras.
782nd LVACS Meeting:
Kutztown University
LVACS will sponsor IN FULL any student affiliate who attents the October Meeting!
Location: Kutztown University
Reception: 5:30 PM Third floor Lobby, Boehm Science Center
NCW Student Affiliates Mixer: 5:30 PM Third floor lobby, Boehm Science Center
Dinner: 6:30 PM McFarland Student Union, Room 223
Meeting: At conclusion of dinner, McFarland Student Union, Room 223
Talk: ~ 8:00 PM, McFarland Student Union, Room 223
Menu: Buffet including tossed green salad, rolls, choice of sliced roast beef with caramelized onions in mushroom sauce or vegetable lasagna w/mushrooms, lemon, shallots, and cheese; roasted red and gold potatoes and glazed baby carrots. Dessert: Chocolate cake w/mousse filling
Cost: $20.00 members $10.00 students
Contact: Donna Moore at 610-683-4447 or moore@kutztown.edu by Friday, Oct. 14th. Please include name and affiliation.
Directions: Directions can be found on the web at http://www.kutztown.edu/admissions/location.shtml
Speaker:
Dr. Nicole J. Crane
Dr. Nicole Crane grew up in Reading, PA, and graduated from Reading High School. She attended Penn State and Temple Universities before receiving her B.S. in Chemistry from Kutztown University in 2000. She pursued graduate studies in analytical chemistry at the University of Michigan, obtaining her Ph.D. in 2004 under the direction of Dr. Michael Morris. Her thesis work involved using Raman imaging to investigate biological systems. After completing her Ph.D., Dr. Crane accepted a position as a visiting scientist at the FBI Academy in Quantico, VA. Her work at the FBI labs focused on infrared imaging of fingerprints. Currently she is a postdoctoral fellow at the NIH studying several biomedical problems using infrared and Raman imaging.
Talk:
Vibrational Spectroscopic Imaging: Non-invasive Biomedical and Forensic Applications
Laboratory of Chemical Physics, National Institute of Diabetes and Digestive and Kidney Disease, National Institutes of Health, Bethesda, MD 20892
Fourier transform infrared (FTIR) spectroscopy and Raman spectroscopy are extremely complimentary and are considered to be “sister” spectroscopic techniques. Both techniques provide chemical information about organic and inorganic substances, making them ideal exploratory and identification methods for applications that deal with complex samples, such as biomedical and forensic systems. When coupled with imaging modalities, FTIR and Raman spectroscopies are powerful tools, providing chemically specific information as well as spatial information. FTIR imaging is faster than Raman imaging approaches and provides greater signal-to-noise ratios for the data. However, Raman imaging provides superior spatial resolution to FTIR imaging with the additional advantage that it is not confined to dehydrated samples.
In a biomedical study, Raman spectroscopic imaging is employed for the detection of transient mineral species in developing mouse calvaria. The mouse calvaria are comprised of the top most bones in the skull and the sutures, the fibrous tissue that lies between the bones. Sections, or coupons, of the calvaria are monitored in vivo over a 72-hour period for changes in bone mineral and bone matrix composition.
Here, FTIR spectroscopic imaging is used in a forensics study to successfully detect, non-invasively, latent fingerprints on various substrates, such as duct tape, aluminum cans, and paper money. With non-invasive detection of latent fingerprints, chemical preprocessing of the prints is not necessary. This enables additional analysis of any associative evidence contained within the print.
Lafayette College
Date: Thursday
September 22, 2005
Location: Lafayette College
Reception: 5:30 PM Marlo Room -
Farinon Center
Dinner: 6:00 PM Marlo Room
- Farinon Center
Meeting: At conclusion of dinner,
103 Hugel Science Center
Talk: ~ 7:30 103 Hugel Science
Center
Menu: Tossed green salad, rolls,
choice of fresh Atlantic salmon seared with orange fennel beurre blanc
sauce, grilled flank steak with whiskey barbecue sauce or roasted
vegetable
polenta; twice baked potato and green beans. Dessert: peanut
butter
pie
Cost: $22.50 members $12.00 students
Contact: Debbie Bastinelli at 610-330-5213 or
bastined@lafayette.edu
by Sept 15, 2005. Please include name affiliation and choice of
entree.
Directions: Directions can be found
on the web at http://www.lafayette.edu/community/directions.html
Speaker: Dr Hans Schelvis of New York University
Talk: DNA repair by photolyase: Better understanding through spectroscopy
LVACS Meeting Dates for 2004-2005
April 27- Moravian University - Student Poster Session
Student Awards Night & Student Research Poster Session
Students are encouraged to attend
Date: Wednesday, April 27, 2005
Location: Moravian
College
North Campus
Dinner:
6:15 pm UBC Room, Haupert Union BuildingMeeting & student Awards Presentation:7:30 pm Dana Lecture Hall, Collier Hall of Science
Talk:At the conclusion of the meeting - Dana Lecture Hall, Collier Hall of Science
Menu:Buffet featuring Almond Crusted Chicken and Pasta Primavera
Cost:$20, students $10
Contact: LouAnn Vlahovic by Noon, Friday, April 22ud. Please include your name, affiliation, and for students whether an awardee, poster presenter or both. Registration can be made by phone (610-861-1300) or by email melnv01@moravian.edu (the last two digits are numbers). Please put LVACS Registration in the subject line. (Note: email registration will be confirmed by return email.)
Directions:
Directions to Moravian can be found on the web at http://www.moravian.edu/admission/directions.htm.Suggested parking is in Lots M, N, & O, along Locust Street. A campus map is available at http://www.moravian.edu/campusMaps/north.htm.
Speaker:
Larry Murrell, Ph.D.
Larry Murrell received a BS in Chemistry from the Colorado School of
Mines, and a Ph.D. in Inorganic Chemistry from the University of
Illinois. This was followed by postdoctoral work in
Organometallic
Chemistry at the University of Wyoming. Larry¹s career has
been
spent as an industrial chemist first at Exxon Research &
Engineering
Co. Corporate Research - Science Laboratories.
Followed
by serving as a Senior Research Chemist for Engelhard
Incorporated.
He is currently working as the Senior Principle Research
Chemist
at ABB Lummus Global, in Bloomfield NJ. During his career he has
been the author of many publications and patents.
Talk: Sols and Mixtures of Sols as a Way to Prepare Unique Materials
Abstract: Gelation
of colloids, or sols, has been employed in the past 15 years in an
intensive
way to make novel catalytic and sorbent materials [1-3]. It is
intriguing
just how little has been done employing mixtures of
commercially
available sol materials [1]. One of the barriers to prepare these
systems is that many sol systems are incompatible due to the pH and the
counter ions that are used to stabilize commercially available
sols.
The one major advantage of preparing materials from mixed sol
precursors
is simply that these materials can often not be made by any other
procedure. The reality is that formation of crystals within a
pre-formed
support is a barrier to form certain size of crystalline
materials
within the void space provided by the support [1]. In this
presentation
the use of well characterized commercial colloidal materials
provides
useful examples where the starting sol, during the gelling
process,
is completely consumed in the formation of the final
primary
particles in the gelled material. In other cases, the starting
sol
size is maintained and becomes the size of the primary particle
that
is the building block of the final dried and 500OC air treated
catalyst
or catalyst support. In the case of mixtures of sols, evidence
will
be presented for where crystallization processes are altered by
having
two sols present in the gelled state. Recent work has shown that
it is possible to manipulate the gelation behavior of single
oxide
and mixed oxide sols by use of acetone-water mixtures. In earlier
work [4], catalysts were prepared using ruthenium chloride in
acetone
by addition to the pore spaces within magnesium oxide. What
was
intriguing about this earlier work is the fact that excellent
catalysts
were also obtained by having as high a water-acetone weight ratio
as 70-30. It was this previous work that stimulated an
investigation
of mixed acetone-water mixed solution preparations where
colloidal
oxides were investigated. To the best of our knowledge this is
the
first time that inorganic oxide slurries and their mixture have
been
formed as meta-stable slurries, and then subsequently gelled by a
number of procedures.
References:
1.Murrell, L.L., Catal. Today 35 (1997) 225
2.Ward, D.A. and Ko, E.I., Langmuir 11 (1995) 369
3.Balahrishnan, K. and Gonzalez, R.D., J. Catal. 19 (1993) 395
4.Tauster, S.J., Murrell, L.L., DeLuca, J.P., J. Catal., 48, 258, 1977
Friday, May 15, DeSales University - High School Teacher's Night
Location:
Bishop McShea Student CenterReception: 5:15
to 6:15 PM cheeses, strawberries, grapes, crackers, non-alcoholic
champagne, and sodas
Dinner:
6:15 PM
Meeting:
7:30 PM Lecture Hall of Priscilla Payne Hurd Science Center
Talk:
Following meeting
Menu:
Buffet featuring salad, baked ham, fish with fresh tomatoes and spinach
garnish, chicken medallions, pasta, rice pilaf, fresh green beans, baby
carrots with cinnamon butter, tiramisu chocolate cheese cake,
strawberry
shortcake, coffee and tea
Cost:
$20.00 members; $10.00 students
Contact:
Mrs. Renee Fair (610) 282-1100, Ext. 1386 or
Renee.Fair@desales.edu
by Tuesday, May 10 at 4:00 PM
Directions:
Directions to DeSales can be found on the web at http://www.desales.edu/
Speaker: Dr. J. David Lawson, Senior Computational Chemist, Vitae Pharmaceuticals
Talk: Better Living Through (Computational) Chemistry
Abstract: Computational chemistry is a relatively new field within the molecular biosciences. Drawing from biology, chemistry, physics, and computer science, computational chemistry uses computers to understand biologically important processes at the atomic level. Two case studies will be presented. The first describes the role of computational chemistry in elucidating how muscles work at a molecular level. The second describes how computational chemistry is revolutionizing the discovery of new human therapeutics in the pharmaceutical industry. Also presented will be an overview of the potential uses for computational chemistry in primary and secondary education.
Sorry due to Old Man Winter's spring fling - the March meeting was cancelled. It will be rescheduled next fall!
|
778th
LVACS Meeting:
|
Please
join
us at PBC for the first annual LVACS pub night. Pocono Brewing Company
has more than 70 beers on tap including several house brews. If that
isn’t
enough more than 200 bottled beers are available. For those interested,
PBC will provide a beer sampling. We will have use of the game room
during
our reception and will enjoy dinner and our meeting in the pub loft. A
private bar will be available for your enjoyment during dinner. Dress
is
casual, so dress on down! PBC is an easy drive from the Lehigh Valley.
Check out the PBC webpage athttp://www.poconobrewingcompany.com/
|
Beer Tasting Reception:
6:00 PM including pool, darts, and video/pub games* Dinner: 7:00 PM Meeting and Talk: 8:00 PM Location: Pocono Brewing Company (PBC) Rt. 611, Swiftwater, PA Menu: Traditional Pub appetizers- chicken wings, beer battered onion rings, potato skins, chips and salsa. Buffet style dinner featuring prime rib and penne ala vodka. Sides items include house salad, green beans almondine, and roasted red bliss potatoes. Dessert - choice of lemon supreme cake with lime filling and vanilla whipped cream icing or Kaluha chocolate cake with raspberry filling and mocha frosting . Beverages- unlimited non alcoholic beverages. Open cash bar will be available. Cost:$26.00
for members Note: You must be over 21 to participate in the beer tasting. Proper ID will be required. Contact: Michelle Jones-Wilson, 570-422-3703 or mjwilson@po-box.esu.edu by Wed., March 16. Please indicate name and affiliation. |
|
Carpooling: We will help to organize those who wish to carpool. Please contact the host above or Tara Baney tara_baney@merck.com, 215-652-7486
Directions:
33 North to 80 west. Exit at rt.611 Scotrun. Make a left at the end of
the ramp and travel N on 611 to PBC on the left. Map available at http://www.poconobrewingcompany.com/
Talk:
Automation: From Drugs To Wine and Beer
Speaker: Adam M. Fermier, Ph.D. , J&J Pharmaceutical Research and Development
Adam M. Fermier started working as a carpenter in his early career
and
then worked in a machine shop to earn some money to get him through
school.
He received his bachelor’s degree in chemistry from Delaware Valley
College
in 1993. He earned his Ph.D. in analytical chemistry from the State
University
of New York at Buffalo in 1997, where he specialized in column
technology
and detection in capillary electroseparation techniques. After a
postdoctoral
appointment in 1998 at Johnson & Johnson’s R.W. Johnson
Pharmaceutical
Research Institute, he accepted a position later that year as Senior
Scientist
in the Spectroscopy/Drug Chemistry/New Technologies Group in Drug
Evaluation.
Dr. Fermier quickly established himself as an innovative scientist
seeking
automated solutions to the routine tasks in the development
laboratories,
and was promoted to Principal Scientist in 2001. His work focuses on
laboratory
automation where he pulls the knowledge gained through his carpentry
and
machine shop experiences to facilitate the automation workflows. He has
designed and implemented a degradation robot (JABA), a crystallization
workstation, and a weighing/sample preparation robot. He has shared his
work with the scientific community in 12 written publications, one book
chapter, 51 presentations, two issued patents, and four patents
pending.
Abstract:
Automation is being introduced into every aspect of our lives including
the laboratory. The term automation describes any process that helps
minimize
human interactions. From a laboratory standpoint, a lot of bench top
practices
are being automated to provide unattended pipetting, weighing, stirring
and temperature control. With these basic functions, we have automated
processes in both academic and pharmaceutical labs and even in our home
brewery. Academically, the introduction of automation to students
prepares
them for advanced research in university and industrial labs and a
productive
career in science. Automation of sample preparation methods
traditionally
done by hand in the laboratory is one area of focus. At Muhlenberg
College,
students have been directly involved in the development and
optimization
of new automated sample preparation methods using robotic workstations
including the solid phase extraction of antioxidants in wine prior to
chromatographic
analysis. The automated extraction is more reproducible and has higher
extraction efficiencies than manual methods. In pharmaceutical
laboratories
the practice of converting manual to automated processes is very
similar.
The first step of automation is to understand the manual process, then
answer the question; can the process be automated? Often the answer is
yes; it just takes time and money. Two automation platforms will be
discussed
here. The first system is a crystallization-screening platform for
small
molecules. This system is based on liquid handlers that ultimately mix
hundreds of different solvent conditions within a few hours. The plates
are then incubated and set aside to monitor crystal growth. Once
crystals
are identified, the stability of the compound needs to be determined.
Stability
for pharmaceutical products is typically a 2-year shelf life at room
temperature.
To help predict shelf lives, reactions are set up at elevated
temperatures
in various formulations and rates of degradation monitored. A robotic
system
was built to stress samples in 2 mL auto sampler vials. These vials are
heated or exposed to light then moved to a cold block, simulating the
process
of removing samples from ovens and humidity chambers back to a
refrigerator.
Multiple reactions can be run simultaneously and in 2004, over 25
compounds
were processed. We were able to take advantage of the temperature
control
software built for the degradation robot and use it in our basement
brewery.
Built over the past 5 years, the system is capable of temperature
control
of the brew tanks through a computer interface. Temperatures are logged
into a tab-delimited sheet every 2 minutes, which can be plotted in,
excel.
The process has provided excellent control and some good results. The
talk
will demonstrate the broad impact of automation from academia, industry
and even our home brewery.
Tuesday, February 8, 2005,Cedar Crest College
Spouses Night!
Location:
Cedar Crest College, Miller Building, Harmon Hall of Peace
Social
Hour: Wine
Tasting Reception: 5:30 – 6:30 PM
Dinner:
6:30 – 7:30 PM
Menu:
Salad with strawberry vinaigrette dressing, green beans, roasted
potatoes,
carrot cake, and beverage, with choice of entrée:
Grilled chicken with artichoke hearts , Vegetable Napolean, Cost:
$20.00
for members, $10.00 for spouses and students
Note: You must be over 21 to attend the wine tasting reception
and dinner.
Meeting and Talk: 7:45 PM in room 136 of the Science Center
Speaker: Sharon
Gerdes, Technical Support Consultant for Dairy Management
Inc.
Ms. Gerdes answers the “Do it with dairy”TM hotline, writes
articles for various industry publications, and speaks on the latest
trends
in the dairy industry to a variety of groups.
Title:MOOving
and Shaking with Dairy Ingredients
Dairy ingredients are highly functional and
nutritious
additions to the food formulators’ repertoire. Whey, the by-product of
cheesemaking, was once discarded or fed to animals. Currently there are
dozens of highly specialized food ingredients derived from whey. Some
feature
calcium for enrichment, high gelling for structural support, or instant
solubility for low pH beverage systems.
Get the latest scoop on how dairy ingredients stack
up to hot topics such as weight management, GMO free, organic, and food
allergies. Some of the newer dairy ingredients include hydrolyzed whey
protein isolate which is popular with high-performance athletes, bovine
colostrum which provides natural immune factors, and conjugated
linolenic
acid which shows great promise as an anticarcinogen. Research at six
Centers
for Dairy Research has developed technologies for textured and extruded
whey protein ingredients, whey protein films, and other novel
functionalities.
Directions: Available at www.cedarcrest.edu, click on General Information, then Directions to CCC
Contact:
Dianne Molchany by 4:00 PM on Friday, February 4, 2005 at 610-606-4611
ordkmolcha@cedarcrest.edu
Please indicate name, affiliation, and choice of entrée for
yourself
and your spouse (if attending).
776th LVACS Meeting:
January 18,Northampton Community College Social Hour: 5:30 P.M.
Dinner:6:15 P.M.
Menu:Prepared by the Hampton Winds gourmet restaurant-soup, bread plate, house salad with raspberry vinaigrette dressing, entrée (vegetable and starch), dessert, coffee, tea, or beverage. Entrée choices: (1) NY Strip Steak with Wild Mushroom Sauce Chicken Franciase, Salmon Montarde,Vegetarian
Cost:$26.00
Meeting
and Talk:8:00
P.M.
Location:Northampton
Community College, North Campus, Room 130 Alumni Hall
Directions:Available
at www.Northampton.eduClick
“About us;” then choose “maps and directions.”
Contact: Joan
Bender by 4:00 P.M. on Tuesday, January 11 at 610-861-5533 orjbender@northampton.edu.
Please indicate your name, affiliation, and choice of entrée
at the time of your call.
Speaker:Scott
Hanton, Air Products and Chemicals, Inc
Title:
Polymer MALDI: Innovating with Mass Spectrometry
Abstract:Matrix-Assisted
Laser Desorption/Ionization (MALDI) mass spectrometry has become a very
important technique to characterize the chemical structure of
industrial
polymer materials. MALDI methods have been developed to address a broad
variety of different polymer materials containing different
chemistries.
MALDI data can determine the polymer repeat unit, provide information
about
the end groups, measure impurities, additives, and surfactants in
formulations
and calculate average molecular weights. MALDI is a powerful and
relatively
easy tool to use, with a variety of sample preparation methods that can
be applied. The incredible diversity of synthetic polymers generates
a
significant challenge in efficiently developing effective sample
preparation
methods. Understanding the role of the matrix provides the keys in
developing
new sample preparation methods. This presentation will provide an
introduction
to polymers and mass spectrometry, over some of the underlying roles of
the matrix, examine new sample preparation methods, combine MALDI with
chromatography and use post-source decay to gain increased
chemical
structure information.
Penn State Univ. - Lehigh Valley Campus
8380 Mohr Lane, Fogelsville, PA.
Social hour: 5:00 PM
Dinner: 6:00 PM
Menu:
House Salad, Rolls and Butter, Italian Chicken, Carrots, Oven-Roasted
Potatoes
and Strawberry Shortcake.
Cost:
$20.00 Members; $10.00 students and retirees
Should those eligible for a discount pay full price, the difference
will be donated to the LVACS scholarship fund.
Contact: Sue Snyder 610-285-5056, sqs9@psu.edu by Friday, Nov. 12th
Meeting and Talk: 7:30 PM
Speaker: James
Bohning, Visiting Research Scientist and CESAR Fellow Lehigh University
James J. Bohning, Ph.D., is professor of Chemistry Emeritus at Wilkes
University, where he was a faculty member from 1959 to 1990. He
served
there as chemistry department chair from 1970 to 1986 and environmental
science department chair from 1987 to 1990. He was chair of the
American
Chemical Society’s Division of the History of Chemistry in 1986,
received
the Division’s Outstanding Paper Award in 1989, and has presented more
than 35 papers before the Division at national meetings of the
Society.
He was on the advisory committee of the Society’s National Historic
Chemical
Landmarks Program from its inception in 1992 through 2001, and is
currently
a consultant to the committee. He was on the editorial advisory
board
of the centennial history of the Dow Chemical Company, published in
1997.
Beginning in 1985 he developed the oral history program of the Chemical
Heritage Foundation in Philadelphia, and was the Foundation’s Director
of Oral History from 1990 to 1995. From 1995 to 1998 he was a
science
writer for the News Service group of the American Chemical Society in
Washington,
D.C. He is currently a Visiting Research Scientist and CESAR
Fellow
at Lehigh University.
Talk: Life on the other side of the Hudson: The nineteenth-century battle for control of the American Chemical Society of New York
Abstract:
The American Chemical Society (ACS) dates its origins to a meeting held
on April 6, 1876 at New York University. Promises made by its
founder
to make the organization a national society with meetings held at
various
venues around the country were quickly forgotten, and within a decade
the
society was on the brink of extinction. Considered by
contemporaries
to be a local New York organization, the arrogant officers of the ACS
were
not concerned with making the Society an operation that fostered
research,
education and intellectual stimulation like its European
counterparts.
As membership evaporated and Journal submissions declined, the American
Chemical Society of New York blithely continued as a “gentlemen’s club”
that virtually ignored life on the other side of the Hudson, smugly
considering
themselves the center of chemistry in the United States. They
finally
took notice when Harvey W. Wiley and Frank W. Clarke of Washington D.C.
announced the formation of the Continental Chemical Society in
1890.
For a period of several years the two groups were locked in a fierce
battle,
and when the dust settled Wiley was president of the ACS and the
original
ACS of New York was just a local section of a truly national
organization.
Chemists in the Lehigh Valley quickly seized the opportunity to make
their
voices heard, forming the fifth ACS local section in 1893 and only the
second that was not a previously existing chemical organization.
Directions: On the web at http://www.lv.psu.edu/about/directions.html
Albright
College
Date:
Wednesday, October 20, 2004
Time:5:30-social
hour
Dinner:6:30-dinner
Menu:Assorted
Bread Sticks w/ Butter, Pear Salad with Spring Greens, Chicken Marsala*
OR Flounder with Tomato Fennel Sauce* Wild Rice with Pine Nuts , Stir
Fry
Vegetables, Chocolate/Raspberry Mousse Parfait, *Please specify a
choice
of entrée
Cost:$20.00
Meeting and Talk: 8:00
Location:Albright
College, Campus Center South Lounge (social hour and dinner) and
Merner-Pfeiffer
Hall of Science Room 217 (speaker).
Contact: Nancy
Kerper by 4:00 P.M. Wednesday October 13, 2004 (610) 921-7720 ornkerper@alb.edu please
specify a choice of entrée.
Directions:Available athttp://www.albright.edu/about/directions.html
Speaker:Curt
Hare Ph.D.,
Professor Emeritus, University of Miami; Research Professor, Franklin
and Marshall College.
Title:Organics
in Your Water
Abstract:We
are probably all aware of the environmental problems associated with
pesticides
and chlorinated organic molecules. These anthropogenic molecules are
now
in a general decline but remain on the EPA’s priority pollutant list.
The
interest of environmental groups, particularly the Greens of Europe, is
now focused on pharmaceuticals and personal care products (PPCP’s).
Little
attention has been paid until now about the environmental fate of the
caffeine
in your cup of coffee or the ibuprofen for your headache let alone the
female birth control pills, perfumes, antibiotics and other chemical
products.
The molecules that we wash down the sink and flush down the toilet are
now appearing in our streams and may have a future impact on our water
supplies.
Biography:Curt Hare earned his Bachelor of Science degree in chemistry at the Pennsylvania State University and his Doctor of Philosophy at Michigan State University. Between tours of academics he served in Korea as a lieutenant in the Signal Corps of the 24th Infantry Division. Upon completion of his doctorate Dr. Hare accepted a National Science Foundation post-doctoral fellowship at the Institute for Physical Chemistry, University of Copenhagen. After this research in Denmark, he accepted an assistant professorship at the State University of New York, Buffalo. Quickly trading snow for sand, Dr. Hare moved to the University of Miami where he was associate chair of the department for several years. He is currently anemeritusprofessor. For ten years, Dr. Hare was the vice president of TransChemical Corporation, and he was also a past president of the Manatee Sulfur Company. Curt has received numerous awards including Professor of the Year (several times), Provost Excellence in Teaching Award, and the Freshman Teaching Award.
Dr.
Hare is an active member of the American Chemical Society, serving as
section
chair and local chair. He has been active in research and is author or
coauthor of 23 peer reviewed publications and two book chapters on
spectroscopy
and its applications to chemistry. His research and industrial
interests
include water pollution, air pollution, cancer chemotherapeutics,
mineral
resources, chemical marketing, chemical industry economics, industrial
chemical training, and recycling of waste plastic by conversion to
fuel.
He has been energetic in the area of chemical education including: 1)
an
interdisciplinary science program (Project SUCCEED) designed to enhance
the abilities of middle school teachers and students funded by the
Department
of Education and the National Science Foundation and 2) a cooperative
program
for minority students between the University of Miami and Miami-Dade
Community College sponsored by the Howard Hughes Medical Institute and
the National Institutes of Health.
LVACS
and Philadelphia ACS Joint Meeting
Date: Thursday, September 30, 2004
Location:Merck & Co., Inc. West Point, PA,
Social hour:5:00
Dinner: 6:00 Oasis Dining Area in Building 53 Cafeteria
Menu:Buffet style – stations are as follows:
Hors d'oeuvre station: Fruit & Cheese – Fresh sliced fruit and gourmet domestic and imported cheese displayed with an assortment of crackers and dipping sauces
Dinner stations:Caesar Salad Bar – Crisp Romaine lettuce presented with Parmesan cheese, garlic croutons and zesty Caesar dressing Pasta Bar – A variety of pastas served with Parmesan cream or marinara sauce. Fresh steamed seasonal vegetables and your choice of shrimp or chicken Coffee, Water, & Sweets – Freshly brewed coffee served with a variety of miniature pastries. No alcoholic beverages allowed on site.
Cost:$20.00 Members; $10.00 students and retirees Should those eligible for a discount pay full price, the difference will be donated to the LVACS scholarship fund.
Contact:Libby
Harper, Philadelphia Section ACS office, (215) 382-1589; PhilaACS@aol.comby
22-Sept-2004.
Meeting
and Talk:Building
37 Auditorium (no food or beverage allowed in auditorium)
Speaker:Dr. Robert P. Bates , University of Florida
Talk:What You Always Wanted To Know about Chemicals in Foods but Were Afraid To Eat
Abstract:Foods are complex mixtures of chemicals, but with difference. There is a very important legal distinction between naturally occurring food constituents and other chemicals that end up in food by design or default. Conversely, the much more important matter, chemical
compatibility, dictated by human physiology and nutritional biochemistry and vital to well-being, health, performance, and survival -- is often ignored or misinterpreted by vocal yet chemically illiterate groups. Despite considerable progress in understanding the science and technology of foods, culture and perception have a far greater influence upon food acceptance and regulation than the reality of nutrition and toxicology. Paradoxically, as science uncovers more about the
complex
interactions of foods with the human body, the less confident and more
confused the public becomes regarding the safety, value, and
nutritional
efficacy of the U.S. food supply. Food additives and now phytochemicals
are examples of food consumption concerns that should also stress total
diet, lifestyle, and common sense. This presentation will deal with
both
essential and trivial food constituents and emphasize some of the
positive
and negative aspects of each. Despite our imperfect and changing
knowledge,
a better appreciation of the chemistry and metabolism of foods has
dramatic
potential for improving health and well-being, while ignorance is sure
to have the opposite effect.
Directions:
From The PA Turnpike (East or West):
Take PA Turnpike to Exit 339 (Fort Washington) to Route 309 North. Exit Route 309 at Norristown Road/Springhouse. Turn left at the end of the ramp onto
Norristown Road. This becomes Sumneytown Pike. Cross over Route 202. (The William Penn Inn is on this corner.) Continue through Gwynned and North Wales (Sumneytown Pike is called Main Street in North Wales). Go under a railroad overpass. At the next traffic light, make left into the Merck facility, Building 53B Entrance, Merck Gate 1. Proceed towards Visitor’s Lot, enter at Main Entrance, and proceed to Security Personnel.
From the PA Turnpike Northeast Extension (Route 476):
Take the Northeast Extension of the PA Turnpike to Exit 31 (Lansdale). Turn left at end of ramp onto Sumneytown Pike. Travel east on Sumneytown Pike through 5 traffic lights. At Octagon Vol. 87, No. 6 pg 2 the sixth traffic light, make a right into the Merck facility, Building 53B Entrance, Merck Gate 1. Proceed towards Visitor’s Lot, enter at Main Entrance, and proceed to Security Personnel.
From Route 202:
Take Route 202 to Sumneytown Pike West. (William Penn Inn is at the corner of this intersection) Travel west on Sumneytown Pike through 4 traffic lights. (Sumneytown Pike is called Main Street in North Wales.) Go under railroad overpass. At the next traffic light, make a left into the Merck facility, Building 53B Entrance, Merck Gate 1. Proceed towards Visitor’s Lot, enter at Main Entrance, and proceed to Security Personnel.
From New York - New Jersey:
2003-2004 Meeting Schedule
Location: Bishop McShea Student Center
Social Hour and Dinner: 5:15 PM to 6:15 PM (Assorted cheeses, strawberries, grapes, crackers, non-alcoholic champagne, and sodas)
Dinner: 6:15 PM Bishop McShea Student Center
Meeting: 7:30 PM Lecture Hall of Priscilla Payne Hurd Science Center
Talk: At conclusion of meeting - Lecture Hall of Priscilla Payne Hurd Science Center
Menu: (Buffet: Salad, baked ham, fish with fresh tomatoes and spinach garnish, chicken medallions, pasta, rice pilaf, fresh green beans,baby carrots with cinnamon butter, tarismu, chocolate cheese cake, strawberry shortcake, coffee and tea)
Cost: $20.00
Contact: Mrs. Renee Fair (610 282-1100, Ext. 1386 or Renee.Fair@desales.edu: Deadline for dinner reservations, Tuesday, May 11 at 4:00 PM
Directions: Directions to DeSales can be found on the web at http://www.desales.edu/servlet/RetrievePage?site=Desalesu&page=aboutcardirections. A campus map is available at http://www.desales.edu/servlet/RetrievePage?site=desalesu&page=campustourstart
Speaker: Dr. Katherine Ramsland, Professor of Psychology at DeSales University
Dr. Ramsland has published 22 books, including The Criminal Mind, The Forensic Science of CSI, and The Unknown Darkness: Profiling the Predators Among Us,
with FBI profiler Gregg McCrary. Her forthcoming book, The Science of Cold Case Files, offers an integrated history of forensic science as the context for the high tech methods in use today that are closing cases once thought unsolvable. She writes for Court TV's Crime Library Web site on subjects ranging from serial killers to forensic psychology to forensic science, and she has appeared on various documentaries about forensic issues. With a Ph.D. in Philosophy from Rutgers University, a master's in Forensic Psychology from John Jay College of Criminal Justice, and a master's in Clinical Psychology from Duquesne University, her current scholarly focus is on forensic aspects of death investigation and on the psychology of multicide.
Talk: Forensics, Chemistry, and Crime
Abstract: Chemistry was among the first sciences to be offered as evidence in a criminal trial. From sensational murder cases during the nineteenth century to high
profile trials today, the areas of chemistry and forensics have each contributed to refinements in the other, launching a vital dialectic of scientific challenge, new ideas, improved methods, and demonstrable proofs. Science made trials fairer and trials made science more accountable. Dr. Katherine Ramsland, professor of forensic psychology at DeSales University, will discuss criminal trials from the history of forensic science that demonstrated the improvements to both disciplines in vivid and compelling ways.
Date: Thursday, April 22, 2004
Location: Moravian College North Campus
Reception and Undergraduate Student Research Poster Session: 5:00 6:15 pm, Lobby Collier Hall of Science
Dinner: 6:15 pm Saal, Bahnson Center, Moravian Theological Seminary
Meeting: 7:30 pm Dana Lecture Hall, Collier Hall of Science
Talk: At the conclusion of the meeting - 7:30 pm Dana Lecture Hall, Collier Hall of Science
Menu: Buffet featuring Chicken Oscar and Pasta Primavera
Cost: $20, retirees & students $10
Contact: Reservations: LouAnn Vlahovic by Noon, Monday, April 19th. Please include your name, affiliation, and for students whether an awardee or poster presenter or both. Registration can be made by phone (610-861-1300) or by email melnv01@moravian.edu (the last two digits are numbers). (Note: email registration will be confirmed by return email.)
Directions: Directions to Moravian can be found on the web at http://www.moravian.edu/admission/directions.htm. Suggested parking is in Lots M, N, & O, along Locust Street. A campus map is available at http://www.moravian.edu/campusMaps/north.htm.
Speaker: Michael Cann, University of Scranton
Michael Cann was born and raised in the Saratoga region of upstate NY and attended Marist College where he earned his BA in chemistry in 1969. Mike received his MA and PhD in organic chemistry from SUNY Stony Brook in 1972 and 1973, he was a post-doctoral fellow at the University of Utah (1973-74), and a lecturer at the University of Colorado-Denver (1974-75). Since 1975 he has been a faculty member at the University of Scranton. He is also the co-director of the environmental science program. His areas of interest encompass nitrenium ions, nitrogen heterocycles and green chemistry. His interests in green chemistry consist of microwave assisted organic reactions, and green chemistry education. He has taught a number of courses including general chemistry, organic chemistry, environmental chemistry, chemical literature and writing, chemistry seminar, topics in environmental science, internship in environmental science and graduate courses in mechanistic and structural organic chemistry. (web page: http://academic.scranton.edu/faculty/CANNM1/)
Talk: Pollution Prevention: A Paradigm Addressed Through Green Chemistry
Abstract: This presentation begins with a conversation on the flawed practice of controlling the risk due to toxic substances by controlling our exposure to these chemicals. Attention is then turned to controlling the same risk by preventing the use and production of hazardous substances, which is at the heart of green chemistry. The Twelve Principals of Green Chemistry are introduced and specific examples of green chemistry and their environmental benefits are discussed.
References:
Cann, M. C. and Connelly, M. E., ³ Real-World Cases in Green Chemistry <http://www.acs.org/portal/Chemistry?PID=acsdisplay.html&DOC=education\g
reenchem\cases.html> ,² American Chemical Society, Washington, D.C., 2000.
http://academic.scranton.edu/faculty/CANNM1/dreyfusmodules.html
March - Cedar
Crest College -
The LVACS,
Cedar
Crest College, and Air Products and Chemicals, Inc. are proud to
present: Spouses
Night/Winery Tour
Date:
Thursday, March 18
Location:
Blue Mountain Vineyards and Cellars, 7627 Grape Vine Drive, New
Tripoli, PA 610-298-3068
Time:
6-9 p.m.
Event: Join
hosts Vickie and Joe Greff, owners of the Blue Mountain Vineyards and
Cellars for hors' deouvres and a buffet supper, a tour of the winery
and the process of winemaking, and a sampling of wines produced at Blue
Mountain Vineyards and Cellars.
Menu:
Hors' Deouvres include a cheese tray with assorted crackers and
mustards, and a fresh fruit tray. A vegetarian pasta buffet
dinner will include: Penne Pasta Primavera, Cheese Tortellini,
Eggplant Parmesan, many different sauces, Mixed Greens with House
Vinaigrette, Garlic Bread, and Brownies for Dessert. In addition
to the fine wines served, there will be non-alcoholic beverages as well.
Cost:
$22.00, $11.00 for spouses of members, students and retirees.
Should those eligible for a discount pay full price, the difference
will be donated to the LVACS scholarship fund.
(Note that all persons must be 21 or over to attend this event, valid
ID will be required)
Contact:
Please contact Diane Molchany, Science Secretary at Cedar Crest
College, (610)-606-4611, or by email: dkmolcha@cedarcrest.edu.
Deadline for
reservations: Thursday, March 11 4:00 p.m
Directions
to the Blue Mountain Winery can be found on the web at http://www.bluemountainwine.com/directions/index.html.
Date: Wednesday,
February 18 - Kutztown University
Reception: 5:15 Viewpoints Dining Room in
the South Dining Hall on the South Campus of Kutztown University
Dinner: 6:00 Viewpoints
Dining Room in the South Dining Hall on the South Campus of Kutztown
University
Meeting: 7:15
Talk:
Cost: $13.25
Menu: Chicken Marsala
including rice pilaf, hot vegetable, salad, rolls, coffee and tea, and
dessert.
Contact: TBA
Franklin & Marshall College,Lancaster, PA
Phyllis A. Leber received a B.S. in Chemistry from Albright College in 1976 and a Ph.D. from the University of New Mexico in 1981. After a one-year visiting appointment at Pomona College, she joined the faculty at Franklin and Marshall College in 1982. Her research interests include probing the mechanistic variables affecting [1,3] sigmatropic rearrangements and elucidating the biochemical role of plant cholinesterase.
Talk: A Chemical Odyssey
Abstract: A retrospective of my research experience in academe, this talk will address some of the issues that have been germane to my professional career: women in chemistry, undergraduate research, physical organic chemistry. Although the details of this presentation are necessarily unique to my own work, I will also attempt to state some general principles common to academic research.
Directions: campus map
From the North
From the South
• 81 North - 78 East to exit 40 (formerly exit 12) and 737 South. Proceed into Kutztown to Main Street (Turkey Hill Mini Mart), turn right at light and continue up hill to campus.
OR
• 83 North to 30 East - 222 North into Kutztown. Take the Kutztown exit and continue on road/Main Street to campus
From the East
• 78 West to exit 40 (formerly exit 12) and 737 South. Proceed into Kutztown to Main Street (Turkey Hill Mini Mart), turn right at light and continue up hill to campus.
OR
• 76 West to 476 (PA Turnpike N.E. extension) to exit 56 - 78 West to exit 40 (formerly exit 12) and 737 South. Proceed into Kutztown to Main Street (Turkey Hill Mini Mart), turn right at light and continue up hill to campus.
OR
• 76 West to 422 West to 222 North into Kutztown. From either South/North, Take the Kutztown exit and continue on road/Main Street to campus.
From the West
OR
• 76 East to 81 North - 78 East to exit 40 (formerly exit 12) and 737 South. Proceed into Kutztown to Main Street (Turkey Hill Mini Mart), turn right at light and continue up hill to campus.
Date: Tuesday January 27, Albright College
Reception:
Dinner:
Meeting: 7:45 Merner-Pfeiffer
Hall of Science
Room 217
Talk:
Cost:
$20.00
Menu: Assorted Bread
Sticks w/ Butter, Pear Salad with Spring Greens,Chicken
Contact: Nancy
Kerper by
Speaker: Curt Hare Ph.D.,
Professor Emeritus,
Curt Hare
earned his Bachelor of Science degree in chemistry at the
Dr. Hare is an active member of the American Chemical Society, serving as section chair and local chair. He has been active in research and is author or coauthor of 23 peer reviewed publications and two book chapters on spectroscopy and its applications to chemistry. His research and industrial interests include water pollution, air pollution, cancer chemotherapeutics, mineral resources, chemical marketing, chemical industry economics, industrial chemical training, and recycling of waste plastic by conversion to fuel. He has been energetic in the area of chemical education including: 1) an interdisciplinary science program (Project SUCCEED) designed to enhance the abilities of middle school teachers and students funded by the Department of Education and the National Science Foundation and 2) a cooperative program for minority students between the University of Miami and Miami-Dade Community College sponsored by the Howard Hughes Medical Institute and the National Institutes of Health.
Title: Organics in Your Water
We are
probably all aware of the environmental problems associated with
pesticides and
chlorinated organic molecules. These anthropogenic molecules are now in
a
general decline but remain on the EPA’s priority pollutant list. The
interest
of environmental groups, particularly the Greens of Europe, is now
focused on
pharmaceuticals and personal care products (PPCP’s). Little attention
has been
paid until now about the environmental fate of the caffeine in your cup
of
coffee or the ibuprofen for your headache let alone the female birth
control
pills, perfumes, antibiotics and other chemical products. The molecules
that we
wash down the sink and flush down the toilet are now appearing in our
streams
and may have a future impact on our water supplies.
Reception: 5:45 PM
P&J's
Cafe Atrium (Center for Hospitality Management)
Dinner: 6:15 PM P&J's
Cafe
(Center for Hospitality Management)
Meeting: 7:15 PM
in Moore
Biology Kurz Lecture Hall
Talk:
7:30 PM
in Moore
Biology Kurz Lecture Hall
Cost:
$22, Students $11
Menu: Greek
Been Soup, Broccoli Salad
Entree - Chicken Kiev (skinless chicken breast
with chives, garlic, parsley baked to a golden brown) OR Ratatouille
Provencal (classic vegtable stew with eggplant, onion, tomato, flavored
with fresh herbs and spices). Each served with Italian Zucchini,
sliced, sauteed in olive oil, braised in freshly made stock and Pesto
Potatoes Parmesan, small new potatoes mixed with Parmesan and Romano
cheese in a fresh pesto sauce.
Desert -Choice of flavored scones, oatmeal
date bars with chocolate icing or fruit cobbler
Meeting: 7:30
in Moore Biology Kurtz Lecture Hall
Contact: Kathy Curnoles
(kcurnoles@esu.edu
or 570-422-3514) by Thursday Nov. 13, 4:00 PM. Please include your
name,
affiliation and phone number, choice of entree and desert.
Speaker: Dr. John Elwood, East Stroudsburg University
John received his Ph.D. in Physics from the
California Institute of Technology and a B.A. in both Physics and
Chemistry from Cornell University. John was an assistant
professor at Kent State and from there came to east Stroudsburg
University. His research interests involve the study of quark and
lepton hierarchies with an emphasis on their implications for
unification and the nuetrino sector. He also has an avid interest
in String Theory, M-Theory and physics beyond the standard model.
Title:
Now We See the Past, Darkly
Dark Matter. Dark
Energy. When did the universe get so dark? In this journey
to the frontier of cosmology, we'll explore the dynamics of the
universe and, in particular, touch on the implications that recent
observations have for its mysterious "dark" components. The roles
of particle theories, string theories and brane theories in
illuminating cosmic structure will also be discussed.
Campus Map
Parking - Parking can be difficult on the ESU campus. Free parking is available behind Moore Hall, and behind Reibman Administration Building; ample parking should be available after 5:00. Metered city parking is available along Normal Street. The university circle is faculty parking only and is patrolled 24 hours a day. Please do not park on the grass.
Date: Thursday, October 16
Location: Lehigh University
Reception: 5:30 pm, Faculty Lounge, 3rd Floor University Center [Sponsored by Mallinckrodt Baker, Tyco Specialty Products]
Dinner: 6:00 pm, University Center, 3rd Floor, Asa Packer Dining Room
Meeting: 7:15 pm, Osborne Room, 3rd Floor University Center
Lecture: 7:45 pm, Osborne Room
Menu: Chicken Oscar (with crab meat and asparagus), Grilled Lime-Marinated Flank Steak with Chipoite Honey Sauce, or Vegetarian (roasted vegetables in a lattice puff pastry). [Chocolate samples provided by Just Born, Bethlehem, see http://www.justborn.com/]
Cost: $20.00, students $10.00
Contact: Please call Jane Derbenwick at (610) 758-3470 or e-mail rd0b@lehigh.edu by noon, Monday, October 13th. Please give your name, affiliation, and choice of dinner entrée.
Speaker: Dr. Joe Vinson
Joe Vinson was born in Arkansas and grew up in the San Francisco Bay area. He attended college at the University of California at Berkeley, where he received his B.S. in chemistry in 1963. He received a M.S. degree (in physical organic chemistry) at Iowa State University in 1966. He received a research assistantship at the Ames Lab of the Atomic Energy Commission at Iowa State and received a Ph.D. in organic and analytical chemistry in 1967 under the direction of Dr. James Fritz. After several teaching positions in Pennsylvania and a two-year stint in industry at J. T. Baker Chemical Company, he returned to academe and is now a professor of chemistry at the University of Scranton. His research interests are wide-ranging and include drug analysis in physiological fluids and the effect of vitamins, minerals, and antioxidants on nutrition and health.
Abstract: Food and beverages derived from cocoa beans have been consumed by humans for 1500 years, and the beverage was originally used as currency and in religious rites by the Mayans and Aztecs. A short history of chocolate will give some perspective to the science of chocolate. Cocoa pods from the cacao tree Theobroma cacao are harvested and the beans removed from the pods and fermented. Dried and roasted beans contain about 300 chemicals including unique fats, alkaloids, and simple and complex polyphenols. The manufacturing process results in the production of the various types of chocolate including white chocolate, milk chocolate, dark chocolate, and cocoa powder. Chocolate is purported to have aphrodisiac properties and one ingredient acts on the cannabinoid (marijuana) receptor. Chocolate's antioxidant properties will be outlined and compared with other foods. How chocolate's fat and antioxidants are related to heart disease will be discussed in terms of epidemiological, animal, human supplementation, and mechanistic studies. Recent animal and human studies will be described to determine whether chocolate should be considered a guilt-free food.Directions to Lehigh University with campus map
Muhlenberg College
Location: Muhlenberg College
Event: Student Poster Session
Reception: 5:00pm, Hoffman House. N 23rd Street
Dinner: 6:00pm, Hoffman House
Meeting: 7:15 pm Trumbower 130 lecture hall
Talk: 7:30pm Trumbower 130 lecture hall
Menu: Fluer-de-Lise Chicken Alfredo, Chinese Five-Spice Steak with noodles, orVegetarian.
Cost: Cost: $20.00, students $10.00
Contact: Please call LuAnn Feist at 484-664-3260 or email feist@muhlenberg.edu by noon Sept 19th. Please give your name, affiliation, and choice of dinner entree.
Directions to Muhlenberg College
Campus Map
Speaker:
Dr. Neil Marsh
Neil Marsh received his Bachelor’s degree in Chemistry from the
University
of Cambridge, and his Ph.D. in Biochemistry, also from Cambridge.
He spent time as a Postdoctoral fellow in the Chemistry Department at
Johns
Hopkins University, Baltimore, and was subsequently awarded a Research
Fellowship from the Royal Society that he held in the Biochemistry
Department,
University of Cambridge. Since 1995 he has been on the faculty of
the Chemistry Department at the University of Michigan where he is
currently
Associate Professor of Chemistry.
Talk: “The good news about free radicals: how, and why, enzymes make radicals”
Abstract: Our major interest is in enzymes that use free radicals (a carbon with an unpaired electron) to catalyze a variety of unusual reactions, many of which have no ready counterpart in organic chemistry. Normally, organic radicals are thought of as highly reactive species that are dangerous to biological systems. However, enzymes can profoundly alter the reactivity of free radicals so that a radical with a lifetime of microseconds in free solution may be stable for days when generated within a protein! Enzymes are therefore able to exploit free radicals as “sparks” with which to ignite reactions on otherwise un-reactive substrate molecules.
We are studying a class of enzymes that use the cobalt-containing organo-metallic coenzyme B12 to generate free radicals. These enzymes provide excellent model systems with which to study free radical catalysis. We are using a variety of kinetic and spectroscopic techniques, together with site-specific mutagenesis to understand how the enzymes generate and control reactive organic radical species.
2002-2003 Meeting Schedule