Tag: Technology

We hear a lot about trans fats in food and the negative health effects of them.  However, most folks without a background in chemistry do not really know what that means.  Tonight the object is to clear that up, and to point out sources that are high in them so they can be avoided.

Contrary to the opening statement, not all trans fats have deleterious health effects.  There are a couple that seem to be beneficial, but unfortunately they are sort of rare.  They are also some of the few trans fats that occur naturally.  By a huge margin, most trans fats consumed are artificially produced, and we shall get into that as well.

To understand the topic well, a chemistry lesson will first have to be given.  However, this IS Pique the Geek!

The recent results from CERN (the acronym for the original name for the outfit, Conseil Européen pour la Recherche Nucléaire) about neutrinos being propagated faster than light speed has caught a lot of attention.  I am still not convinced that the data are correct, but 15,000 individual measurements at the high certainty that is claimed certainly gets one’s attention.

I am not prepared to say whether or not these results are valid as of yet.  The folks at CERN are begging other laboratories with comparable apparatus and expertise to verify (or to refute) the findings.  That is how science is supposed to work!

However, 15,000 individual determinations are a LOT of data!  Let us for the moment take the data at face value and assume that this is not a fluke nor a mistake, but an actual “violation” of the Special Theory of Relativity that indicates that no massive particle can exceed the speed of light, henceforth called c.  Ready to do some thought experiments?  I am!  Let us go!

This seems to be a topical topic (please forgive the confoundment of words) because of the controversial claims that the purported “Doctor Oz” gave last week about arsenic in apple juice.  I shall give a couple of links later about that, but shall first describe the element in a Geeky way.

Then I shall dismember “Dr. Oz’s” credibility.  Fair enough?

Before we get started, know that arsenic is all around us, at higher or lower concentrations, depending on where we live.  I shall get into that a bit as well.  The important thing to come away with from this post is that arsenic is almost (but not ALWAYS) a bad thing to ingest or to have for an injection.  On the other hand, it likely is allowing us to communicate via the Internet as we read and speak.

Are you ready to start?  I am!

Lots of pieces have been written about why Hurricane Irene did so much damage as a Category 1 storm as it skirted the Eastern seaboard.  The answer is deceptively simple, but does not fit in with what we have been taught about hurricanes.

Before we examine Irene specifically, let us look at what a hurricane really is.  A hurricane is a rather intense form of a tropical cyclone, and we shall use just the term cyclone in general for all of these kinds of storms.  There are other kinds of cyclones, but for this piece the unqualified term shall mean tropical cyclones, except at the beginning of the main text where the term cyclone itself is defined.

Before we get started, the only reference that I am going to make to the story of the day is the date in the title.  This has been covered ad naseum elsewhere, often with distortions to fit a particular political perspective.

Sorry to be late tonight.  I was occupied earlier this afternoon than I had planned and got a late start.  However, I wanted to produce a quality piece even though it did not post exactly at 9:00.

This the last part in our three piece series on anesthetics.  We have covered general anesthetics of the inhalation type and of the IV type, and now will discuss local anesthetics.  The primary difference betwixt general and local anesthesia is that in general anesthesia the patient is generally unconscious or at least highly sedated, whilst in local anesthesia the awareness of the patient is generally not impaired, although sometime they are sedated by other agents.

The term “local” is not as descriptive as one might think.  While it is true that very small areas can be anesthetized, often much larger areas are.  By the way, it is likely that local anesthesia is much more ancient than general anesthesia, for reasons to be explained later.

Last week we started this three part series with inhalation anesthetics, and here is a link.  This week we shall discuss injected anesthetics, and finally shall finish up the series next week with local ones.

We should once again stress the difference betwixt anesthetics and analgesics.  In general (this rule is not 100%, but darned close), anesthetics render the patient unconscious so that surgical procedures can be performed with no physical pain during the procedure.  In addition, many anesthetics cause muscle relaxation which makes surgical procedures less traumatic.

Analgesics, on the other hand, are not designed to render the patient unconscious, but rater to moderate the sensation of pain caused by many reasons.  A few analgesics can be used as anesthetics, but in general depress the medulla such that respiratory difficulties often result.  

Anesthetics are as essential to modern surgery as are sterile fields and antiseptics.  There are a couple of reasons for that, the most obvious being that the patient most likely could not survive the shock and pain of any but the least invasive procedure with out them.  Interestingly, the use of anesthetics in the modern sense is quite recent, dating only from the mid 1800s.

There are two major divisions of anesthetics, general anesthetics and local ones.  General ones cause a more or less complete loss of sensation and consciousness, whilst local ones cause a loss of sensation for only a relatively small part of the body and leave the patient conscious.  In addition, general anesthetics fall into two wide classes, inhalation ones and intravenous ones.  We shall discuss, in general terms, inhalation general anesthetics tonight.

One metal that we take for granted is tin, something that most of us see and handle every day in the form of “tin” cans, long used to store food.  Actually, this invention dates only from the early 1800s when canning itself was invented, although tin plated iron and steel date back much earlier.

Tin is used it lots more than cans, however.  Much of the tin used today is in the form of solder, used for joining other metals, particularly copper and brass, together.  Formerly a 1:1 by mass mixture of tin and lead was used for soldering copper water pipes, but because of increased awareness of the dangers of lead, other solder compositions are now used for potable water.

Let us take a few minutes to explore this interesting metal.

Human Papilloma Virus (HPV) is one of the most common viral infections in the population.  HPV causes nuisance conditions such as common warts up to deadly cancers.  Some estimates indicate that essentially all cervical cancers are caused by various strains of HPV.

There are very many strains of HPV, most all of them highly contagious.  Let us spend a few moments discussing this important group of infectious agents.  Before we get started, let me make it clear that this discussion will be frank and might seem to be extremely graphic to some.  That is just the way it is, and to water down the content would not do a service to anyone.

When the term yeast is used, most people think of freshly baked bread.  Many people will also think of a cold, foamy headed beer.  Both are made possible by yeast, but there are many more applications.

Yeast has been used to raise bread and make beer and wine since prehistory, and the work is very ancient.  It comes to us in modern English via the Old English gyst, which in tern derived from the Indo-European word yes, meaning quite literally to bubble.  Thus the word is very much older than our understanding that yeasts are living things, dating from the 1850s due to the work of Louis Pasteur.

When we think of yeast, we normally are referring to a single species (out of around 1500, give or take), Saccharomyces cerevisiae.  This single species is responsible for raising bread, making wine and much of the beer that is drunk, as well as alcohol for beverage and industrial purposes.  Unless I qualify, when I use the term “yeast” this is the species to which I refer.