From 2a3254d80cb80872c9ba2731ab558310b92cc1d0 Mon Sep 17 00:00:00 2001 From: Jacob Walchuk Date: Sat, 10 Apr 2021 02:44:32 -0700 Subject: [PATCH] initial commit --- .gitignore | 5 +++++ 404.html | 25 +++++++++++++++++++++++++ Gemfile | 30 ++++++++++++++++++++++++++++++ Gemfile.lock | 80 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ README.md | 3 +++ _config.yml | 34 ++++++++++++++++++++++++++++++++++ about.markdown | 18 ++++++++++++++++++ elementary.gemspec | 14 ++++++++++++++ favicon.ico | 0 feed.xml | 30 ++++++++++++++++++++++++++++++ index.html | 33 +++++++++++++++++++++++++++++++++ robots.txt | 3 +++ tags.html | 28 ++++++++++++++++++++++++++++ _chem12/2020-01-10-news-article.md | 18 ++++++++++++++++++ _chem12/Alkaline_Nonsense.md | 109 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/Alkaline_Water_Nonsense.md | 111 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/Cadmium_Issues.md | 115 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/Can_coffee_explode_in_the_microwave_oven.md | 50 ++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/Cleaning_the_air_with_jeans.md | 96 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/DEET_Me_Up.md | 75 +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/Does_the_Magnetic_Laundry_System_work.md | 72 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/Hazard_and_risk.md | 102 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/If_you_were_using.md | 45 +++++++++++++++++++++++++++++++++++++++++++++ _chem12/Love_it_or_Hate_it.md | 110 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/National_Bunsen_Burner_Day.md | 68 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/Should_one_worry_about_reboiling_water_for_coffee_or_tea.md | 32 ++++++++++++++++++++++++++++++++ _chem12/Sugar_research_left_a_bitter_taste.md | 120 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/The_U.S._Toxic_Substances_Control_Act_TSCA.md | 63 +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/Tires_and_ice_dont_make_for_a_good_mix.md | 54 ++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/What_is_natamycin.md | 65 +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/Why_Does_Copper_Oxidize_and_Turn_Green.md | 186 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _chem12/Why_does_coffee_heated_up_in_the_microwave_foam_up_when_sugar_is_added.md | 41 +++++++++++++++++++++++++++++++++++++++++ _includes/featured.html | 8 ++++++++ _includes/head.html | 36 ++++++++++++++++++++++++++++++++++++ _includes/nav.html | 4 ++++ _layouts/default.html | 14 ++++++++++++++ _layouts/page.html | 17 +++++++++++++++++ _layouts/post.html | 104 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _sass/common.scss | 323 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _sass/constants.scss | 4 ++++ _sass/darkmode.scss | 50 ++++++++++++++++++++++++++++++++++++++++++++++++++ _sass/main.scss | 5 +++++ _sass/syntax-highlighter.scss | 70 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ _sass/typography.scss | 13 +++++++++++++ assets/main.js | 74 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ assets/main.scss | 4 ++++ tmp/dark-mode.gif | 0 tmp/perf-2.jpg | 0 tmp/scroll-progress.gif | 0 assets/fonts/open-sans-v17-latin-regular.woff | 0 assets/fonts/open-sans-v17-latin-regular.woff2 | 0 51 files changed, 2561 insertions(+) diff --git a/.gitignore b/.gitignore new file mode 100644 index 0000000..f40fbd8 100644 --- /dev/null +++ a/.gitignore @@ -1,0 +1,5 @@ +_site +.sass-cache +.jekyll-cache +.jekyll-metadata +vendor diff --git a/404.html b/404.html new file mode 100644 index 0000000..086a5c9 100644 --- /dev/null +++ a/404.html @@ -1,0 +1,25 @@ +--- +permalink: /404.html +layout: default +--- + + + +
+

404

+ +

Page not found :(

+

The requested page could not be found.

+
diff --git a/Gemfile b/Gemfile new file mode 100644 index 0000000..6d5ab76 100644 --- /dev/null +++ a/Gemfile @@ -1,0 +1,30 @@ +source "https://rubygems.org" +# Hello! This is where you manage which Jekyll version is used to run. +# When you want to use a different version, change it below, save the +# file and run `bundle install`. Run Jekyll with `bundle exec`, like so: +# +# bundle exec jekyll serve +# +# This will help ensure the proper Jekyll version is running. +# Happy Jekylling! +gem "jekyll", "~> 4.2.0" +# This is the default theme for new Jekyll sites. You may change this to anything you like. +gem "minima", "~> 2.5" +# If you want to use GitHub Pages, remove the "gem "jekyll"" above and +# uncomment the line below. To upgrade, run `bundle update github-pages`. +# gem "github-pages", group: :jekyll_plugins +# If you have any plugins, put them here! +group :jekyll_plugins do + gem "jekyll-feed", "~> 0.12" +end + +# Windows and JRuby does not include zoneinfo files, so bundle the tzinfo-data gem +# and associated library. +platforms :mingw, :x64_mingw, :mswin, :jruby do + gem "tzinfo", "~> 1.2" + gem "tzinfo-data" +end + +# Performance-booster for watching directories on Windows +gem "wdm", "~> 0.1.1", :platforms => [:mingw, :x64_mingw, :mswin] + diff --git a/Gemfile.lock b/Gemfile.lock new file mode 100644 index 0000000..35bef92 100644 --- /dev/null +++ a/Gemfile.lock @@ -1,0 +1,80 @@ +GEM + remote: https://rubygems.org/ + specs: + addressable (2.7.0) + public_suffix (>= 2.0.2, < 5.0) + colorator (1.1.0) + concurrent-ruby (1.1.8) + em-websocket (0.5.2) + eventmachine (>= 0.12.9) + http_parser.rb (~> 0.6.0) + eventmachine (1.2.7) + ffi (1.15.0) + forwardable-extended (2.6.0) + http_parser.rb (0.6.0) + i18n (1.8.10) + concurrent-ruby (~> 1.0) + jekyll (4.2.0) + addressable (~> 2.4) + colorator (~> 1.0) + em-websocket (~> 0.5) + i18n (~> 1.0) + jekyll-sass-converter (~> 2.0) + jekyll-watch (~> 2.0) + kramdown (~> 2.3) + kramdown-parser-gfm (~> 1.0) + liquid (~> 4.0) + mercenary (~> 0.4.0) + pathutil (~> 0.9) + rouge (~> 3.0) + safe_yaml (~> 1.0) + terminal-table (~> 2.0) + jekyll-feed (0.15.1) + jekyll (>= 3.7, < 5.0) + jekyll-sass-converter (2.1.0) + sassc (> 2.0.1, < 3.0) + jekyll-seo-tag (2.7.1) + jekyll (>= 3.8, < 5.0) + jekyll-watch (2.2.1) + listen (~> 3.0) + kramdown (2.3.1) + rexml + kramdown-parser-gfm (1.1.0) + kramdown (~> 2.0) + liquid (4.0.3) + listen (3.5.1) + rb-fsevent (~> 0.10, >= 0.10.3) + rb-inotify (~> 0.9, >= 0.9.10) + mercenary (0.4.0) + minima (2.5.1) + jekyll (>= 3.5, < 5.0) + jekyll-feed (~> 0.9) + jekyll-seo-tag (~> 2.1) + pathutil (0.16.2) + forwardable-extended (~> 2.6) + public_suffix (4.0.6) + rb-fsevent (0.10.4) + rb-inotify (0.10.1) + ffi (~> 1.0) + rexml (3.2.5) + rouge (3.26.0) + safe_yaml (1.0.5) + sassc (2.4.0) + ffi (~> 1.9) + terminal-table (2.0.0) + unicode-display_width (~> 1.1, >= 1.1.1) + unicode-display_width (1.7.0) + +PLATFORMS + ruby + +DEPENDENCIES + jekyll (~> 4.2.0) + jekyll-feed (~> 0.12) + minima (~> 2.5) + tzinfo (~> 1.2) + tzinfo-data + wdm (~> 0.1.1) + +BUNDLED WITH + 2.1.4 diff --git a/README.md b/README.md new file mode 100644 index 0000000..8f0c44f 100644 --- /dev/null +++ a/README.md @@ -1,0 +1,3 @@ +# DebReader + +This is a quick tool I made to get course readings done in high school. Hopefully it can be used by subsequent students. diff --git a/_config.yml b/_config.yml new file mode 100644 index 0000000..8818a30 100644 --- /dev/null +++ a/_config.yml @@ -1,0 +1,34 @@ +title : The Deb-Reader +name: 'The DebReader™' +description: 'Simple, light weight, responsive jekyll theme for hackers' + +markdown: kramdown +highlighter: rouge +javascript_enabled: false + +featured_posts_title: Unrelated +featured_posts: + - url: '#' + title: 'Featured post #1' + - url: '#' + title: 'Featured post #2' + - url: '#' + title: 'Featured post #3' + +collections: + chem12: + title: Chemistry 12 + default_open: false + output: true + +defaults: + - scope: + type: posts + values: + title: Essays + permalink: /post/:title + - scope: + type: news + values: + title: News + permalink: /news/:title diff --git a/about.markdown b/about.markdown new file mode 100644 index 0000000..8b4e0b2 100644 --- /dev/null +++ a/about.markdown @@ -1,0 +1,18 @@ +--- +layout: page +title: About +permalink: /about/ +--- + +This is the base Jekyll theme. You can find out more info about customizing your Jekyll theme, as well as basic Jekyll usage documentation at [jekyllrb.com](https://jekyllrb.com/) + +You can find the source code for Minima at GitHub: +[jekyll][jekyll-organization] / +[minima](https://github.com/jekyll/minima) + +You can find the source code for Jekyll at GitHub: +[jekyll][jekyll-organization] / +[jekyll](https://github.com/jekyll/jekyll) + + +[jekyll-organization]: https://github.com/jekyll diff --git a/elementary.gemspec b/elementary.gemspec new file mode 100644 index 0000000..c985ba8 100644 --- /dev/null +++ a/elementary.gemspec @@ -1,0 +1,14 @@ +# coding: utf-8 + +Gem::Specification.new do |spec| + spec.name = "elementary" + spec.version = "0.1.0" + spec.authors = ["Abhishek Nagekar"] + spec.email = ["abhishek@nagekar.com"] + + spec.summary = %q{Minimalistic Jekyll Theme} + spec.homepage = "https://elementary-jekyll.github.io" + spec.license = "MIT" + + spec.add_runtime_dependency "jekyll", "~> 4.0" +end diff --git a/favicon.ico b/favicon.ico new file mode 100644 index 0000000000000000000000000000000000000000..0752c79d5baa2c37a423d1db776820a9ebd9826e 100644 Binary files /dev/null and a/favicon.ico differ diff --git a/feed.xml b/feed.xml new file mode 100644 index 0000000..a6628bd 100644 --- /dev/null +++ a/feed.xml @@ -1,0 +1,30 @@ +--- +layout: null +--- + + + + {{ site.title | xml_escape }} + {{ site.description | xml_escape }} + {{ site.url }}{{ site.baseurl }}/ + + {{ site.time | date_to_rfc822 }} + {{ site.time | date_to_rfc822 }} + Jekyll v{{ jekyll.version }} + {% for post in site.posts limit:10 %} + + {{ post.title | xml_escape }} + {{ post.content | xml_escape }} + {{ post.date | date_to_rfc822 }} + {{ post.url | prepend: site.baseurl | prepend: site.url }} + {{ post.url | prepend: site.baseurl | prepend: site.url }} + {% for tag in post.tags %} + {{ tag | xml_escape }} + {% endfor %} + {% for cat in post.categories %} + {{ cat | xml_escape }} + {% endfor %} + + {% endfor %} + + diff --git a/index.html b/index.html new file mode 100644 index 0000000..43b0d9a 100644 --- /dev/null +++ a/index.html @@ -1,0 +1,33 @@ +--- +layout: default +cover: false +--- + +
+

{{ site.name }}

+
+ +
+ +
+ {% for collection in site.collections %} + {% if collection.docs.size > 0 %} +
+
+ +

{{ collection.title }}

+ +
+ {% for post in collection.docs %} +
+ + {{ post.title }} + +
+ {% endfor %} +
+
+
+ {% endif %} + {% endfor %} +
diff --git a/robots.txt b/robots.txt new file mode 100644 index 0000000..f9a3330 100644 --- /dev/null +++ a/robots.txt @@ -1,0 +1,3 @@ +User-agent: * +Disallow: / +Disallow: / diff --git a/tags.html b/tags.html new file mode 100644 index 0000000..1af7f8e 100644 --- /dev/null +++ a/tags.html @@ -1,0 +1,28 @@ +--- +layout: page +title: Tags +--- + +{% assign alldocs = site.documents %} +{% assign alltags = alldocs | map: 'tags' | join: ',' | split: ',' | group_by: tag %} + +

+ Articles on similar topics are grouped together by tags. Click on any tag to find all the articles 'tagged' with that tag. +

+ + +{% for tag in alltags %} +

{{ tag.name }}

+ +{% endfor %} diff --git a/_chem12/2020-01-10-news-article.md b/_chem12/2020-01-10-news-article.md new file mode 100644 index 0000000..151b59c 100644 --- /dev/null +++ a/_chem12/2020-01-10-news-article.md @@ -1,0 +1,18 @@ +--- +layout: post +title: Example Of A News Article +author: Joe Schwarcz +source: McGill Blogs +--- + + + +Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec pellentesque purus eu odio tempus hendrerit. Ut vel pellentesque nulla, quis varius orci. Nunc dapibus vel metus sit amet dignissim. Aenean erat purus, porta id arcu in, vehicula semper sem. Suspendisse quis sollicitudin neque. Aenean vitae massa nec ante blandit tincidunt. Ut ornare faucibus nulla sit amet mattis. Donec sollicitudin pharetra feugiat. Curabitur tempus congue pharetra. Proin ultrices, purus et tristique euismod, mauris augue posuere felis, in feugiat diam justo a diam. Vestibulum sed vehicula ante. Curabitur pharetra pellentesque enim, eget rhoncus nunc cursus non. + +Integer sodales pretium dolor et dapibus. Pellentesque cursus velit lectus, at scelerisque ligula facilisis tristique. Vivamus ac nunc elit. Phasellus fringilla porta est, ut rutrum elit fringilla quis. Fusce convallis nulla at fringilla fermentum. Etiam vel erat ut elit scelerisque congue quis at magna. Phasellus cursus ultrices neque, id efficitur mi. Phasellus eget augue consequat, porta augue sit amet, luctus massa. Fusce quis ornare lacus, sed sollicitudin dolor. Sed hendrerit arcu quis auctor eleifend. + +Nam eget volutpat tellus. Suspendisse posuere bibendum dolor, eu vulputate justo egestas eget. Duis eget neque tincidunt, rutrum massa ac, tempor massa. Mauris dignissim scelerisque nulla ac porttitor. Sed sit amet neque eros. Sed ullamcorper ac tellus a tempor. In hac habitasse platea dictumst. Cras elementum fermentum lorem vitae finibus. Maecenas interdum eros eget neque iaculis euismod. Sed nec enim pulvinar, dignissim lacus vitae, laoreet ipsum. Nulla mollis quam at risus facilisis laoreet. Sed justo urna, lobortis in lobortis ac, convallis quis est. In consequat, sapien eget tristique pharetra, velit neque vulputate eros, vel molestie orci nisi semper eros. + +Mauris ut congue elit. Proin posuere enim ipsum, sed iaculis libero vehicula at. Morbi luctus lacinia commodo. Maecenas vitae suscipit nisi. Pellentesque tempor mauris lacus, id lobortis tortor finibus ac. Aliquam et placerat est. Nunc semper lacus turpis, quis auctor nulla dictum vitae. Vivamus sed ultrices quam. Quisque pharetra urna sed nibh varius feugiat. Mauris et est quis eros consequat accumsan. Cras tellus purus, pulvinar vel maximus nec, convallis ac est. Donec sit amet faucibus tortor, vel egestas quam. Proin et semper lorem. Nulla dignissim auctor diam et dictum. Cras venenatis quis turpis ac suscipit. Quisque blandit tincidunt magna vel posuere. + +In at malesuada ligula, condimentum accumsan libero. Ut mollis nulla sed maximus venenatis. Aenean nulla justo, tristique id pharetra nec, tincidunt ac nisl. Donec enim enim, lobortis a mi ac, sagittis lobortis dui. Aliquam erat volutpat. Integer non maximus augue, eu molestie felis. Phasellus a ligula nisl. Phasellus rhoncus, mauris eu lobortis fringilla, mauris augue sagittis urna, id hendrerit velit felis ac tellus. Aliquam id suscipit nisi, elementum vehicula nunc. diff --git a/_chem12/Alkaline_Nonsense.md b/_chem12/Alkaline_Nonsense.md new file mode 100644 index 0000000..b0f143d 100644 --- /dev/null +++ a/_chem12/Alkaline_Nonsense.md @@ -1,0 +1,109 @@ +--- + layout: post + title: Alkaline Nonsense + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK "http://blogs.mcgill.ca/oss/2016/09/19/alkaline-nonsense/" +Alkaline Nonsense + + It is so seductively simple.  If you want to avoid cancer, just make +sure your body is “alkaline!”  Here is the rationale.  When a cell +becomes cancerous it reduces its use of oxygen and cranks up its +production of acids.  These conditions then allow such cells to +multiply quickly.  To counter this, you have to ensure that cells get +an adequate supply of oxygen and that the acids produced are +neutralized.  How?  By introducing sources of oxygen such as hydrogen +peroxide or ozone into the body and consuming “alkaline” foods.  If +cancer has already taken a foothold, then it may be necessary to dose up +on cesium, the “most alkaline nutritional mineral.”  So simple, and +so wrong! + +As so often happens, promoters of nonsensical therapies seize a few +filaments of scientific fact and weave these into a tangled web that +ensnares the desperate and the scientifically confused.  In this case, +it all starts with the work of German physician Otto Warburg who +received the 1931 Nobel Prize in medicine for his work on cellular +metabolism.  Warburg showed that that the growth of malignant cells +requires markedly smaller amounts of oxygen than that of normal cells +and that their metabolism follows an “anaerobic” pathway leading to +the production of lactic acid.  This notion lay dormant until the +1980’s when Dr. Keith Brewer, a physicist with no medical training, +used it to support his perplexing theory of how potassium and calcium +control the transport of glucose and oxygen into cells, and how +irritation of the cell’s membrane interferes with this transport +system.  The result, Brewer maintained, is the “Warburg effect,” +which lowers the cell’s pH, reduces its oxygen supply, and causes +changes in DNA characteristic of cancer.  He then went on to claim that +cesium’s chemically similarity to potassium allows it to be readily +taken up by cells, but that unlike potassium, it does not transport +glucose into cells while allowing oxygen to enter.  As a result, cancer +cells are enriched in oxygen, deprived of glucose, form less lactic +acid, become more alkaline, and as a consequence, die.  Sounds good, +but Brewer got the “Warburg effect” all wrong.  Cancer cells do +shift to a mode of metabolism that doesn’t use oxygen, but this +happens even in the presence of oxygen! + +Brewer went on to buttress his argument by claiming that cancer is +almost unknown among the Hopi Indians of Arizona, the highland Indians +of Peru and the Hunza of North Pakistan.  Why?  Because due to the +cesium in the soil, they have a “high pH” diet.  Whether these +people actually do have a lower cancer rate is questionable, and even if +this were the case, it could not be ascribed to caesium in the diet +without further investigation.  But then to take the cake (undoubtedly +cesium enriched) Brewer in 1984 published a paper with the following +claim: “Tests have been carried out on over 30 humans and in each case +the tumour masses disappeared.  Also, all pains and effects associated +with cancer disappeared within 12 to 36 hours; the more chemotherapy and +morphine the patient had taken, the longer the withdrawal period.”  +Not only had he discovered the cancer cure that had eluded the thousands +of PhDs and MDs working in cancer research around the world, but he also +showed that chemotherapy was actually harmful.  Quite a claim! + +And just where were these miraculously cured patients, and who had +treated them?  Brewer refers to Dr. Hellfried Sartori (aka Prof. +Abdul-Haqq Sartori) who had accomplished this incredible feat in the +Washington D.C. area.  This is the same Dr. Sartori who in July of 2006 +was arrested in Thailand for fraud and practicing medicine without a +license.  He was charging desperate patients were up $50,000 for +“cancer cures” which included cesium chloride injections.  The good +doctor, who routinely promised that he could cure his patients of any +disease, has a rather illustrious history.  Known as the notorious +“Dr. Ozone” in the U.S. , he served five years in prison in Virginia +and nine months in New York for defrauding patients with unapproved +therapies such as cesium chloride injections, coffee enemas and ozone +flushes.  Needless to say, there are no records of the patients whom, +according to Brewer, Sartori cured of cancer.  Australian police are +now looking into the deaths of six people who died after intravenous +injections of cesium chloride at clinics following Sartori’s protocol. + +Introducing ozone or hydrogen peroxide to raise cellular oxygen levels +is a scientifically bankrupt idea, as is raising a cell’s pH with +cesium chloride.  Of course, it is not the absurdity of the theory that +rules out its effectiveness, it is the lack of evidence!  There are no +controlled trials showing cancer being cured with ozone or cesium.  But +there is evidence that cesium chloride can cause cardiac arrhythmia and +death.  Granted, it is unlikely that this can happen from the oral +doses being promoted by numerous alternative practitioners aimed at +raising the body’s pH, but the idea that cesium chloride can +neutralize acids in cells is sheer nonsense. + +Yes, cesium is an “alkali” metal.  Dropping a piece of cesium metal +into water does indeed produce an alkaline solution (and an +explosion).  But cesium chloride is not the same as cesium metal, it is +a neutral salt.  In any case, the blood’s pH cannot be altered by +cesium chloride ingestion, or indeed with the ingestion of any food.  +It is a marvelously buffered system, meaning that it resists any change +in acidity.  It doesn’t matter what we eat or drink, our blood +contains substances that can act as acids or bases to maintain our blood +pH at 7.4.  The only body fluid that responds to diet in terms of pH is +the urine.  Breads, cereals, eggs, fish, meat and poultry can make the +urine more acidic while most, but not all, fruits and vegetables make +the urine more alkaline.  A diet high in fruits and vegetables and low +in meat can indeed reduce the risk of cancer, but this has absolutely +nothing to do with changing the pH of cancer cells.  The idea of an +“alkaline” diet to prevent or treat cancer may sound seductively +simple, but in reality it is just simple minded. + +Joe Schwarcz PhD – Sept 19th/2016 + diff --git a/_chem12/Alkaline_Water_Nonsense.md b/_chem12/Alkaline_Water_Nonsense.md new file mode 100644 index 0000000..d140946 100644 --- /dev/null +++ a/_chem12/Alkaline_Water_Nonsense.md @@ -1,0 +1,111 @@ +--- + layout: post + title: Alkaline Water Nonsense + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2014/03/20/alkaline-water-nonsense/" +Alkaline Water Nonsense + + It is not often that I’m left speechless.  But sometimes you run +into a situation where words just fail you.  Absurd, ridiculous, +ludicrous, preposterous, comical, and farcical come to mind, but they +still don’t quite seem to capture the extent of the mind-numbing +nonsense.  And what nonsense is that?  “Ionized Alkaline Water!”  +People, seduced by the outlandish promotional drivel, are spending +thousands of dollars for a device that produces this liquid malarkey. + +Some promoters just blather mindlessly about increasing energy, reducing +weight, reversing aging, boosting immunity, controlling blood pressure, +cleansing the colon or eliminating body odour.  More disturbing are the +ones who speak of preventing cancer and increasing life expectancy.  +And how is alkalized water supposed to accomplish these miracles? + +Well, you see, “all electrons in water either spin to the left or the +right and high speed of the left spin of electrons is considered to +substantiate that the water is vital and alive.  Only ionized water has +this quality.” Uh huh.  There’s more.  “Ionized water oxygenates +the body via an increase in the oxygen-hydrogen angle.  All other water +is void of this benefit.”  Yeah, sure.  “Ionized water has +positive polarity.  Almost all other waters are negative in their +polarity.  Only positive polarity can efficiently flush out toxins and +poisons in the body at the cellular level.”  There’s still more.  +The amazing water ionizer produces “smaller water molecule clusters +which enables every nook and cranny of your body to be +super-hydrated”  Makes you head swim. + +All this rubbish does have an effect.  It makes anyone with a chemistry +background want to tear their hair out.  Of course, the promoters of +ionized alkalized water have an answer to that too.  They claim the +water has a calming effect and can even grow hair.  Not only is there +not an iota of scientific evidence for any of the claims, the notion of +“ionized alkaline water” having any therapeutic effect is beyond +absurd.  In fact, the term “ionized alkaline water” is +scientifically meaningless. + +What then does an “ionizer” actually do?  The same thing that high +school students do in chemistry labs when they stick a couple of +electrodes in water and pass a current between them in a classic +“electrolysis” experiment.  Some of the water molecules break down, +forming hydrogen gas at the negative electrode and oxygen at the +positive electrode.  Electrolysis, however, cannot be carried out with +pure water since water cannot conduct an electric current.  For +electrolysis to proceed, some sort of charged species must be dissolved +in the water.  Atoms, or groups of atoms that bear a charge are called +ions.  Tap water contains a variety of dissolved ions such as calcium, +magnesium, sodium, bicarbonate or chloride, so it is amenable to +electrolysis. + +As water molecules break down at the negative electrode to release +hydrogen gas, they leave behind negative hydroxide ions.  This is what +makes a solution “alkaline.”   Basically what this means is that +as electrolysis proceeds, a dilute solution of sodium hydroxide +(negative ions are always paired with positive ones) is produced around +the negative electrode and can be drawn off as “alkaline” or +“ionized” water.  But you don’t need an exorbitantly expensive +device to produce a dilute sodium hydroxide solution.  A couple of +pellets of drain cleaner in a liter of water will do the job.  So will +a spoonful of baking soda.  Of course these solutions will not produce +any medical miracles.  But neither will the posh alkaline water. + +What this expensive water does produce is a bevy of daft claims.  Here +is the most popular one: “It is well known in the medical community +that an overly acidic body is the root of many common diseases, such as +obesity, osteoporosis, diabetes, high blood pressure and more.”  +Poppycock!  There is no such thing as an “acidic body.”  That, +though, doesn’t stop the hucksters from treating it.  How?  By +neutralizing the acidity with their alkaline water.  “The alkaline +water will restore your body to a healthy alkaline state,” they say.  +“It counteracts the acidic food you eat and the effects of the harsh +elements in your environment in order to bring about the natural balance +your body needs.  Change your water and change your life.”  The only +thing you’ll change is your bank balance. + +Now, even if there were such a thing as an acidic body, and even if this +signaled illness, it could not be countered by drinking alkaline +water.  To “alkalize the body” one would have to alkalize the +blood.  But our body maintains the pH of the blood between 7 -7.4, +which is already alkaline.  If you were to alkalize it further, you +would not have to worry about illness because you would be dead.  +Don’t worry, though, about alkaline water killing you.  Our stomach +is strongly acidic and any base that enters is immediately +neutralized.  The still acidic contents of the stomach then pass into +the intestine where they are neutralized by alkaline secretions from the +pancreas.  So all of the water we drink ends up being alkaline anyway! + +Another seductive claim is that alkaline ionized water is an antioxidant +and neutralizes free radicals.  This is often demonstrated by immersing +an Oxidation-Reduction Potential (ORP) probe into the water and pointing +out that the needle moves into the negative millivolt region, while +ordinary water shows a positive reading.  An ORP probe is useful in +determining water quality in a swimming pool, but is meaningless for +drinking water.  The slightest amount of dissolved hydrogen, as you +have in alkalized water, will result in a negative reading.  This has +absolutely no relevance to any effect on the body.  Oil may not mix +with water, but it seems snake oil surely does. + +  + +Joe Schwarcz – March 20th/2016 + diff --git a/_chem12/Cadmium_Issues.md b/_chem12/Cadmium_Issues.md new file mode 100644 index 0000000..dcf501d 100644 --- /dev/null +++ a/_chem12/Cadmium_Issues.md @@ -1,0 +1,115 @@ +--- + layout: post + title: Cadmium Issues + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK "http://blogs.mcgill.ca/oss/2016/03/01/cadmium-issues/" +Cadmium Issues + + Shrek the friendly ogre delighted audiences in the 2010 movie hit +“Shrek Forever After.” But for fast food giant McDonald’s, Shrek +turned out to be a nightmare. As a cross promotional feature, the +company introduced a set of glasses decorated with images of Shrek and +other characters from the film. After millions of the glasses had been +sold, a problem cropped up that led to a large scale recall. The yellow +pigment used on the cups turned out to be cadmium sulphide, a substance +toxic even in small amounts. The concern was that the pigment might rub +off on children’s hands and end up being ingested if they then put +their hands into their mouth. + +Cadmium was discovered in 1817 by Professor Friedrich Strohmeyer in +Germany while looking into a problem encountered by apothecaries who +were making calamine lotion for skin care. The process involved heating +“calamine,” a natural ore of zinc carbonate, to produce zinc oxide, +which is the active ingredient in calamine lotion. Sometimes the lotion +would end up with a yellow discolouration which Strohmeyer determined +was due to a mineral contaminant that he eventually identified as a +compound of cadmium. + +It was the colour of cadmium compounds that led to their first +commercial use. Artists loved the bright yellow of cadmium sulphide and +the reds and oranges resulting from a mixture of cadmium sulphide and +cadmium selenide. Vincent van Gogh used cadmium sulphide to impart the +yellow colour to his flowers in his famous “Flowers in a Blue Vase.” +Unfortunately, with time, cadmium sulphide oxidizes to cadmium sulphate, +which is white, resulting in the original colour of the painting being +slowly altered.  HYPERLINK +"http://www.artnet.com/artists/claude-monet/" \t "_blank" Claude Monet +‘s famous yellow hues were also achieved with cadmium pigments. + +Cadmium paints are still used today, although they are being phased out. +Indeed, Sweden has submitted a report to the European Chemical Agency +claiming that artists rinsing their brushes in the sink are responsible +for spreading cadmium over agricultural land via sewage sludge. + +Cadmium is a cumulative toxin and the World Health Organization has +suggested 70 micrograms as the maximum daily safe intake. Ingesting some +cadmium is unavoidable because it shows up in crops. How does it get +there? Sewage sludge and phosphate rock, both used as fertilizer, can +harbour cadmium. As a result, a hamburger can contain about 30 +micrograms of cadmium that can be traced to the grass or hay the cow +ate, and ultimately to the soil in which the feed was grown. Coal also +contains cadmium compounds that can end up in the atmosphere from where +they find their way into soil via rain. Other cadmium compounds may also +be released from the nickel-cadmium battery industry, although modern +pollution control methods minimize such losses. Cadmium can be also be +found in significant amounts as a contaminant in zinc ores and some is +released into the environment when the ore is mined as well as when it +is smelted into zinc. + +Nobody actually carried out a study to determine how much cadmium +pigment can rub off onto little hands when gripping a Shrek glass, but +it could well be less than what is found in the hamburger those hands +are clutching. Still, eliminating any avoidable source of cadmium is +desirable, especially since there is suspicion that cadmium compounds +may be carcinogenic. Cadmium can also build up in joints and the spine +causing a disease that the Japanese have named “Itai-Itai,” which +translates as “ouch-ouch,” due to the painful sounds made by victims +as cadmium accumulates. + +A classic case of environmental cadmium toxicity can be traced back to +the early 1900s, although its cause was not identified until the 1960s. +It was obvious that something was going on in the vicinity of the Jinzu +River and its tributaries in China. People were getting sick, screaming +in pain and dying prematurely. Suspicion fell on the river and the +mining companies that for years and years had been disgorging their +wastes into the water. The mountains upstream were rich in minerals that +contained silver, lead, copper and zinc, and mines had been operating +there for centuries. As demand for these metals increased in the +twentieth century, more and more mining wastes found their way into the +river, including increased amounts of cadmium ores. + +River water was used for irrigation of rice fields, and since rice +absorbs cadmium effectively, the metal accumulated in the food supply +and consequently in the bodies of the population. The result was +ouch-ouch disease. Although cadmium was only identified as the cause +around 1965, by the late 1940s it had become obvious that the disease +was linked to the water supply and mining companies began to store their +wastes instead of releasing them into the river. This prevented more +people from contracting cadmium poisoning, but nobody really knows how +many victims the mining operations had since they began to pollute the +Jinzu River back in the sixteenth century. + +In 1966 in England a construction worker died and several others were +sickened as a result of inhaling cadmium fumes. The men were using a +welding torch to remove bolts as they were dismantling a construction +tower used in the building of a bridge. It is common practice to +electroplate steel bolts with cadmium, particularly those exposed to +water. This is especially useful when there is contact with sea water +since cadmium reacts with salt to form an impervious layer of cadmium +chloride. In this case the men inhaled the cadmium vapourized by the +heat of the welding torch and suffered an acute reaction. + +Shrek glasses are not the only items aimed at children that have caused +a concern about cadmium. With lead being non-grata, cadmium has been +turning up in jewelry aimed at young girls, mostly originating in China. +If pieces are accidentally swallowed, or if the jewelry comes into +frequent contact with the mouth, enough cadmium may enter the +circulation to cause harm. Jewelry made with cadmium should to go the +way of the Shrek glasses. + +  + +Joe Schwarcz PhD – March 1/2016 + diff --git a/_chem12/Can_coffee_explode_in_the_microwave_oven.md b/_chem12/Can_coffee_explode_in_the_microwave_oven.md new file mode 100644 index 0000000..e7234b8 100644 --- /dev/null +++ a/_chem12/Can_coffee_explode_in_the_microwave_oven.md @@ -1,0 +1,50 @@ +--- + layout: post + title: Can coffee explode in the microwave oven + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2016/05/06/you-asked-can-coffee-explode-in-t +he-microwave-oven/" You Asked: Can coffee explode in the microwave +oven? + + A sensational sounding e-mail about “exploding coffee” has been +making the rounds. It describes the misadventures of an unfortunate soul +who heated up water for coffee in a microwave oven. When he picked up +the mug, it “exploded!” + +Explode is probably too strong a term, but spurting and frothing is a +real possibility. This is due to a phenomenon known as superheating. +First, we have to understand what boiling is all about. At the surface +of a liquid molecules are always evaporating. If we leave a glass of +water out, it will eventually disappear.  If we heat the liquid, its +molecules move faster, become more energetic and more molecules go into +the vapour phase. As a consequence, the liquid disappears more quickly. +At the boiling point, molecules all over the liquid, not only at the +surface are energetic enough to go into the vapour phase. They do this +most readily by evaporating into airspaces that exist in the container. +All containers have imperfections where air gets entrapped when a liquid +is introduced. As these air pockets fill with vapour, they expand and +begin to rise. That is why we see streams of bubbles which originate at +the sides or the bottom of the container. + +In a microwave oven, the container is not heated, only the water.  So +the container actually cools the liquid in contact with it, meaning that +the liquid in the center is always hotter, sometimes by as much as 10 +degrees C. But the liquid in the center cannot boil, because there are +no air bubbles for it to evaporate into.  By the time the liquid near +the edge of the container reaches the boiling point, the liquid in the +middle is considerably hotter; it is superheated. + +The addition of sugar or a tea bag now can spur vigorous boiling. This +is because the surface imperfections introduce trapped air bubbles into +which the superheated liquid vaporizes. Sometimes just picking up the +container can have an explosive effect as the superheated liquid comes +into contact with air bubbles on the periphery. Accidents can be +prevented by putting a plastic spoon into the mug or glass while it is +heating in the microwave. In this case the scare-mongering note about +“exploding coffee” may actually has some basis in fact. + +Joe Schwarcz PhD – May 6th/2016 + diff --git a/_chem12/Cleaning_the_air_with_jeans.md b/_chem12/Cleaning_the_air_with_jeans.md new file mode 100644 index 0000000..0379234 100644 --- /dev/null +++ a/_chem12/Cleaning_the_air_with_jeans.md @@ -1,0 +1,96 @@ +--- + layout: post + title: Cleaning the air with jeans + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2015/11/17/cleaning-the-air-with-jeans/" +Cleaning the air with jeans + + You may want them in your jeans, but you probably want to keep them +away from your genes. They’re “nano” particles of titanium +dioxide, about ten billionths of a meter in diameter that can exhibit +beneficial properties not possessed by their larger cousins, but they +may also have a darker side. + +There are more jeans in the world than people. That stat sparked an idea +in the mind of University of Sheffield chemist Tony Ryan. Why not use +people’s penchant for wearing denim to help purify the air? After all, +the International Agency for Research on Cancer (IARC) classifies +outdoor air pollution in Group 1, reserved for substances that are known +to cause cancer in humans. It estimates that there are up to seven +million premature deaths in the world every year as a result of air +pollution. + +With thoughts of reducing pollutants such as the nitrogen oxides and +volatile organic compounds emitted by vehicles, power plants, +residential heating, cooking and various consumer products, Ryan, in +partnership with former fashion designer Helen Storey, came up with the +concept of “Catalytic Clothing.” + +“Catalytic” apparel uses fabric impregnated with nano-sized +particles of titanium dioxide to degrade air pollutants. “Nano” +means small. So small that the combined surface area of the +nanoparticles that are distributed through any fabric is immense. And +that matters because the action takes place on the surface of the +particles. + +Titanium dioxide is a “photocatalyst,” meaning that it can make +chemical reactions happen when exposed to the right wavelength of light, +in this case ultraviolet. The light energy causes it to release +electrons that then target water molecules in the air, breaking them +apart to form extremely reactive hydroxyl radicals that then chop up +organic compounds into simple molecules such as carbon dioxide and +convert nitrogen oxides into water soluble nitric acid. This is not just +theory, it is well established technology that already has commercial +application, for example in “self-cleaning glass.” A thin layer of +titanium dioxide ends window cleaning worries, as long as the climate +provides for sufficient sunshine and rain. The chemical can even be +mixed into concrete, resulting in self-cleaning buildings such as the +Jubilee Church in Rome. + +Thanks to titanium dioxide we may never have to confront yellow urinals +again. Coating the ceramic with a layer of titanium dioxide, about a +fiftieth the thickness of human hair, prevents stains from forming. The +technology also has potential in operating rooms where bacteria on floor +and wall tiles can be destroyed with fluorescent light, common in +hospitals, furnishing enough of the right wavelengths. And how about +self-cleaning tiles for the kitchen and bathroom? + +Clearly, titanium dioxide photocatalysis is sound technology. But can +wearing jeans treated with this chemical actually have an impact on air +pollution? According to Professor Ryan, yes. He calculates that that if +a third of a million people in Sheffield wore such jeans, nitrogen oxide +levels could be significantly reduced. And there is no need to buy +special jeans. Titanium dioxide particles stick readily to the fabric so +the idea is to add a formulation of the chemical to the water when the +jeans are being laundered. The nano particles will stick until the +fabric degrades. + +As is often the case in science, there is a “but.” What happens if +nanoparticles enter the bloodstream? What tissues might they affect? +Titanium dioxide has the potential to damage DNA, but to do that it has +to enter cells. That is a possibility since nanoparticles are smaller +than cells. In the lab, nano titanium dioxide has been shown to damage +DNA in human intestinal cells, but only at doses far higher than what +could ever be ingested. + +In any case, people will not be dining on their treated jeans. But they +may be gulping donuts, or a vast array of other foods such as +Gobstoppers, M&Ms, pastries or soy milk that have titanium dioxide added +to them to provide a more pleasing whitened appearance. Only about 5% of +the titanium dioxide is made of nano sized particles, but that has +raised concern because IARC has classified titanium dioxide as possibly +carcinogenic to humans (Group 2B). This classification is based on +inhalation of titanium dioxide dust in an occupational setting, quite a +different exposure than eating a donut with a titanium dioxide enhanced +white sugar coating. Nevertheless consumer activism has resulted in +Dunkin Donuts removing titanium dioxide from the powdered sugar coating +on its products. Maybe it can be redirected into catalyst jeans. We +really don’t need to make junk food look more appealing, do we? + +  + +Joe Schwarcz – Nov 17th/2015 + diff --git a/_chem12/DEET_Me_Up.md b/_chem12/DEET_Me_Up.md new file mode 100644 index 0000000..68cf79b 100644 --- /dev/null +++ a/_chem12/DEET_Me_Up.md @@ -1,0 +1,75 @@ +--- + layout: post + title: DEET Me Up + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2016/07/21/deet-me-up-how-best-to-repel-a-mo +squito/" DEET Me Up: How Best to Repel a Mosquito + + + +When it comes to protection from mosquitoes, opinions are abuzz.  Burn +citronella candles.  Wear repellant bracelets.  Douse yourself with +Avon’s Skin-So-Soft.  Eat garlic.  Take vitamin B1 supplements.  +Use concentrated DEET.  Use dilute DEET.  People are confused.  +Needlessly.  There are many questions science cannot readily answer, +but the question of what is the most effective mosquito repellant is not +one of them.  That’s because it doesn’t take rocket science to +design an appropriate study.  You don’t need sophisticated equipment +and you don’t have to extrapolate from rat studies.  All you need are +some human volunteers who are willing to stick their bare arms into a +cage of hungry female mosquitoes.  And that is exactly what researchers +had fifteen volunteers do at the University of Florida in a study +reported in the New England Journal of Medicine.  And now we know what +works and what does not. + +This study was very carefully done.  Temperature, humidity, density of +the mosquito population and state of hunger of the insects were all +controlled.  Sixteen popular products were purchased and tested +repeatedly with the time until first bite being accurately measured.  +Lets’ start with what doesn’t work.  You can forget about any of +the “repellant” wristbands.  They kept mosquitoes away for the +stunning time of about twenty seconds.  Avon’s “Skin-So-Soft” may +make your skin feel soft but will only keep the bugs away for about +twenty minutes.  After that your skin will get pretty bumpy from all +the bites. Other citronella preparations fared even worse.  So unless +you are willing to walk around constantly spraying yourself, forget the +citronella products.  So what works?  N,N-diethyl-m-toluamide or +“DEET.” + +Some people worry about DEET because they’ve heard reports of toxic +reactions and are suspicious of the substance because it is a synthetic +chemical.  Whether a substance is synthetic or not has nothing to do +with its safety profile.  Indeed DEET has a remarkable safety record.  +It is estimated that since its introduction around 1960, about 8 billion +doses have been applied to humans.  And this has resulted in fewer than +50 serious toxic effects of which more than 75% resolved with any +further problems.  In the handful of cases where there were residual +effects, there was heavy, frequent application over the whole body.  +The New England Journal study has now shown that such applications are +not necessary.  A DEET concentration of 24% provided five hours of +protection.  Even a 5% concentration, which can be used on children, +kept the mosquitoes away for an hour and a half.  DEET should not be +used under clothing, on an open cut or with sunscreen.  So there it +is.  Look for a product that has between 25 and 30% DEET for adults and +apply it every four hours or so.  For young children use the 5% +stuff.  If you really want something “natural,” although I don’t +know why that should be appealing, “Bite Blocker” made with soy oil +offers about ninety minutes of protection as do products made with +eucalyptus oil.  And if you think that citronella has a pleasant smell, +you’re not alone.  Mosquitoes like it too. + +A recent study by Consumers Union corroborated these results.  “Off +Deep Woods” with 98% DEET kept mosquitoes and ticks away for over ten +hours.  Products with 20-34% DEET worked for at least five hours.  The +best non-DEET product was Repel Plant Based Lemon Eucalyptus which +contains p-menthane-3,8-diol.  It worked for about three and a half +hours.  Products with picaridin did not work well, neither did a shirt +treated with permethrin. + +  + +Joe Schwarcz – July 21st/2016 + diff --git a/_chem12/Does_the_Magnetic_Laundry_System_work.md b/_chem12/Does_the_Magnetic_Laundry_System_work.md new file mode 100644 index 0000000..c0f6a70 100644 --- /dev/null +++ a/_chem12/Does_the_Magnetic_Laundry_System_work.md @@ -1,0 +1,72 @@ +--- + layout: post + title: Does the Magnetic Laundry System work + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2016/07/25/you-asked-does-the-magnetic-laund +ry-system-work/" You Asked: Does the Magnetic Laundry System work? + + Magnets are fascinating. Imagine the amazement of the ancient Greeks +who discovered that some naturally occurring stones, later named +magnetite because they were found in a region of Greece called Magnesia, +attracted iron. The stones also quickly attracted superstitious beliefs. +Magnetite was said to have had magical powers, the ability to heal the +sick and frighten away evil spirits. Archimedes, in an undoubtedly +apocryphal story, is said to have used magnetite to remove nails from +enemy ships and sink them. Magnets never sank ships, but they were used +to guide them. We are talking about the compass. + +Thousands of years ago the Chinese also noted the properties of +naturally occurring magnetite. When made into the shape of a needle and +floated on water, the magnetite always lined up in a north south +direction! By about 1000 AD, the Chinese had developed the compass that +became the key to navigation. But magnets have also been used to +navigate people away from reality. In the 1800s physician Anton Mesmer +had people hold onto magnetized rods to attract disease out of their +body. Mesmerism, as his antics came to be called, often worked. The +success of the treatment had nothing to do with the magnets, rather it +was based on the belief of the patient. Magnets are great placebos. +Today, magnetized bracelets can be purchased to energize the gullible. +And you can buy magnetic laundry disks for insertion into washing +machines to allow laundry to be done without the use of detergents. The +claim is that the magnets ionize water and thereby increase its cleaning +ability. Nonsense. + +Advertising for these products often attacks commercial detergents +accusing them of containing cancer causing chemicals and hormone +disruptors. The claim is that the magnetic disks reduce health risks by +eliminating exposure to these substances while also saving money since +there is no need to purchase detergents. Furthermore, use of the disks +prevents the release of toxic substances into the environment. That all +sounds very “green.” References are given to a patent for the +laundry disks, as well as to a study supposedly demonstrating their +cleaning efficacy. + +It is important to understand that the only requirement for obtaining a +patent is novelty. In this case, since nobody before had the idea of +putting magnets into a washing machine, the patent was not hard to get. +When it comes to the patent, there is no need to show that the magnets +actually do anything, just that their use in this context is novel. How +about the study carried out by a testing lab that examined the cleaning +efficacy? Technicians actually took bundles of clothes, washed them in a +magnet equipped washing machine and demonstrated they came out cleaner +than they went in. Surprise, surprise! Water is an excellent solvent and +cleans remarkably well even without any detergent. The “study” had +no control. That is, there was no comparison between laundering with +just water and laundering with the magnetized water. + +Is there any rationale that the magnets can actually do something? Water +is diamagnetic, which means that it will be repelled by a magnet. But +the effect is very, very, small. If a vial of water is placed on a piece +of floating Styrofoam and a strong magnet is brought close, it will +slowly move away from the magnet. An interesting phenomenon, but nothing +to do with cleaning ability. But there is something about the +advertising for the laundry disks that is not contestable. They are +guaranteed to last for fifty years, a guarantee that is indeed safe +since magnets do not rot. That is more than what can be said about the +claims of their miraculous cleaning properties. + +Joe Schwarcz PhD – July 25th/2016 + diff --git a/_chem12/Hazard_and_risk.md b/_chem12/Hazard_and_risk.md new file mode 100644 index 0000000..e40539f 100644 --- /dev/null +++ a/_chem12/Hazard_and_risk.md @@ -1,0 +1,102 @@ +--- + layout: post + title: Hazard and risk + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK "http://blogs.mcgill.ca/oss/2015/11/26/hazard-and-risk/" +Hazard and risk + + If you watched the news, read newspapers or surfed the web recently +you will have been inundated with pictures of bacon and headlines +describing it as carcinogenic. That’s because the International Agency +for Research on Cancer (IARC) classified processed meats as being +carcinogenic, placing them in the same category as tobacco smoke, +asbestos, oral contraceptives, alcohol, sunshine, X-rays, polluted air, +and inhaled sand. However, it is critical to understand that the +classification is based on hazard as opposed to risk. Hazard can be +defined as a potential source of harm or adverse health effect. Risk is +the likelihood that exposure to a hazard causes harm or some adverse +effect. If a substance is placed in IARC’s Group 1, it means that +there is strong evidence that the substance can cause cancer, but it +says nothing about how likely it is to do so. That likelihood depends on +several factors including innate carcinogenicity, extent of exposure and +personal liability. Ultraviolet light, a component of sunlight, is a +good example to illustrate the difference between hazard and risk + +Light can be thought of as being composed of packets of energy called +photons. When a photon impacts a molecule of DNA it can damage it, +triggering an irregular multiplication of cells, in other words, cancer. +X-rays are also made up of photons, but these are more energetic than +the photons of ultraviolet light so they are more likely to damage DNA. +Although both sunlight and X-rays are in Group 1, X-rays are clearly +more capable of triggering cancer than sunlight. But exposure matters. A +single chest X-ray is not a problem but repeated baking in the sun is. +More photons of lower energy can have a greater effect than fewer +photons of greater energy. Then there is individual liability. A person +with dark skin is less at risk for developing cancer than someone with +pale skin even at the same ultraviolet light exposure. + +Inhaled sand is also listed in Group 1. That’s because studies have +shown that workers engaged in occupations that can result in inhaling +sand show a significantly increased risk of cancer. But this doesn’t +mean that going to the beach and frolicking in the sand is a risky +business. Tobacco smoke is also in Group 1because there is no doubt that +it causes lung cancer. In fact about ninety percent of all lung cancer +cases can be attributed to smoking. Alcohol is also in this category +because it is known to increase the risk of oral cancers as well as +breast cancer, yet nobody worries about drinking a glass of wine. +Listing processed meat in IARC’s Group 1 just says that like alcohol, +like tobacco, like sunshine, and some 180 other chemicals, mixtures and +exposure circumstances, it is capable of causing cancer. It does not +mean that if you have a bacon lettuce and tomato sandwich you are +putting yourself at risk. + +Let’s clarify what is meant by processed meat. Grinding meat into +hamburger does not result in processed meat. But smoking, fermenting or +adding chemicals such as salt or nitrites to either extend the +product’s shelf life or change its taste does. We’re talking about +bacon, sausages, hot dogs, salami, corned beef, beef jerky and ham as +well as canned meat and often meat-based sauces. + +The evidence that these tasty morsels are linked to cancer comes from +observational studies, which of course do not prove cause and effect. +But they are quite consistent in demonstrating that populations that +consume lots of processed meats have higher cancer rates, particularly +colorectal cancer, even when corrections are made for smoking, other +foods eaten and activity levels. Furthermore, there are theoretical and +experimental foundations for declaring some components found in +processed meat, like polycyclic aromatics, heterocyclic amines, +nitrites, insulin-like growth factor and heme-iron, carcinogenic. + +The evidence is certainly not ironclad, but science rarely is. It comes +down to making educated guesses and evaluating the downside of such +guesses. There is no significant downside to limiting processed meat, +especially if it is replaced by plant products.But the significant +question to ask is how much can we reduce our risk of colorectal cancer +by robbing our taste buds of the taste of bacon and such? The risk of +this cancer in the general population is roughly six in a hundred. After +poring through some 800 peer-reviewed publications, IARC estimates that +eating 50 grams of processed meat every day over a lifetime increases +risk by about 18%. In other words, if a hundred people follow such a +regimen over a lifetime, there will be seven cases of colorectal cancer +instead of six. So for an individual, the chance of getting colon cancer +because of eating processed meats is about 1 in 100. That is a very +small risk, but because there may well be millions of people following +such a diet, the impact on the population can be significant, in +IARC’s estimate, about 34,000 cases a year. + +What do we do with this information? A one in a hundred chance is not +insignificant and it makes sense to try to reduce it. That means +consuming less than 50 grams of processed meat a day on average. To do +that we need to keep some numbers in mind. Two to three strips of bacon +add up to 50 grams, as do two slices of ham, 4 slices of salami or one +hot dog. Remember though that we are talking averages here. Certainly a +couple of hot dogs, a salami sandwich and a couple of bacon and egg +breakfasts a week is not a great risk. But if you have a smoked meat +sandwich, well, you have used up your weekly allotment. But remember +that all these numbers are estimates, basically educated guesses, and +are not based on hard evidence. + +Joe Schwarcz – Nov 26th/2015 + diff --git a/_chem12/If_you_were_using.md b/_chem12/If_you_were_using.md new file mode 100644 index 0000000..083ea53 100644 --- /dev/null +++ a/_chem12/If_you_were_using.md @@ -1,0 +1,45 @@ +--- + layout: post + title: If you were using + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2013/05/06/if-you-were-using-%e2%80%9ccathod +ic-protection%e2%80%9d-what-would-you-be-trying-to-protect/" If you +were using “cathodic protection,” what would you be trying to +protect? + + You would be trying to prevent iron from rusting. The rusting of iron +is an expensive process. It is estimated that the deterioration of iron +due to corrosion costs billions of dollars a year in Canada. The process +is simple enough in terms of chemistry. Iron reacts with oxygen from the +air to form iron oxide. This is termed an electrochemical reaction +because the oxygen actually steals electrons from the iron. Water is +required for this reaction to proceed, and the process is faster if the +water has substances called electrolytes which can carry an electric +current dissolved in it. Salt is a great electrolyte. And our cars are +exposed to plenty of it in the winter, which explains why Canadian cars +rust so fast. Conversely, airplanes not in use are usually stored in the +Arizona desert where there is virtually no humidity. A process known as +cathodic protection can be used to prevent rust formation. The iron to +be protected is attached to another metal such as zinc or magnesium, +which give up electrons to oxygen more readily than does iron. The so- +called sacrificial cathode will then corrode and the iron will not. +Underground gasoline storage or oil tanks can be protected in this +fashion. This is readily demonstrated with a simple experiment. Take two +nails, immerse them in salt water but attach a piece of zinc to one of +the nails. Watch the difference in corrosion! Rusting can also be +prevented by excluding oxygen and moisture. Paint does this quite well. +Another possibility is to alloy iron with other metals such as chromium +to make stainless steel. In this case chromium reacts with oxygen to +form chromium oxide that deposits as a thin impermeable layer on the +surface of the metal and protects the iron underneath. Iron can also be +coated with a thin layer of another metal which is less prone to +oxidation. So called “tin” cans actually are made of iron with a +thin coating of tin. + +  + +Joe Schwarcz – May 6th/2013 + diff --git a/_chem12/Love_it_or_Hate_it.md b/_chem12/Love_it_or_Hate_it.md new file mode 100644 index 0000000..20dd341 100644 --- /dev/null +++ a/_chem12/Love_it_or_Hate_it.md @@ -1,0 +1,110 @@ +--- + layout: post + title: Love it or Hate it + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK "http://blogs.mcgill.ca/oss/2016/02/12/love-it-or-hate-it/" +Love it or Hate it + + When it comes to food, everyone has likes and dislikes. Chocolate +generally gets favourable comments, spinach less so. But no flavour +seems to elicit the degree of polarizing comments as that of cilantro. +There are websites and Facebook groups dedicated to demonizing cilantro, +likening its aroma to soap or curiously, to dead bugs. + +The seeds of the cilantro plant are known as coriander and are even +mentioned in the book of Exodus. Archeologists found some in King +Tutankhamen’s tomb, perhaps placed there with hopes of adding some +spice to the afterlife. The ancient Chinese believed there would be no +need to worry about the afterlife if you consumed cilantro because the +herb conferred immortality. Hippocrates used it as medicine and even +today some people ascribe health benefits to the herb based on its +content of antioxidants, anti-bacterial compounds and minerals. These, +though, are not unique to cilantro, all plants contain varying +quantities of these substances. + +Another supposed benefit is cilantro’s ability to chelate heavy +metals. The term “chelate” comes from the Greek meaning “claw” +and refers to compounds that have the ability to remove harmful metal +ions from solution by gripping them like a claw. Some bloggers even push +cilantro as an ingredient in a “detox” salad, claiming it rids the +body of heavy metals. As usual, there is a kernel of truth to the claim, +but that kernel is inflated with nonsense until it pops. + +A few studies have shown that cilantro leaves can produce a chelating +effect in water spiked with heavy metals and that cilantro can reduce +absorption of lead when food tainted with it is fed to mice. But these +effects are light years from a salad with cilantro accomplishing any +sort of heavy metal “detoxing” in people. Such a claim would require +a demonstration of there being a heavy metal problem in the first place +and its reduction with cilantro. A PubMed search for “cilantro +detox” yields zero entries. Similarly, there is no basis to some food +faddists’ claim that “cilantro can reduce water weight, is a cancer +fighter and can improve memory with its brain protecting vitamins and +minerals.” + +While the scientific literature provides no evidence for health +benefits, it does provide clues when it comes to cilantro’s polarizing +flavour. What we refer to as flavour is the sensation triggered when +molecules in food encounter receptors on our taste buds and in our nasal +passage. Indeed, scent is an integral part of the sensation as evidenced +by cilantro haters not being bothered if they consume the herb while +holding their nose. + +Some forty compounds have been isolated from cilantro including a number +in the aldehyde family that are mainly responsible for the aroma and +taste. The composition of the seeds is somewhat different, having +linalool, also found in lavender and cannabis, as a major component. It +has a pleasant floral scent accounting for its use in cleaning agents, +detergents and shampoos. When inhaled it can reduce stress. At least in +lab rats. Rats that inhaled linalool saw a reduction in the elevated +levels of white blood cells induced by stress. + +It is the aldehydes in cilantro that cause some people to liken the +scent to soaps and lotions because these compounds are indeed found in +those products. But why only some people? One theory is that the +cilantrophobes are “supertasters” and can taste compounds that +others can’t. Supertasters do exist, but they react to very specific +bitter compounds such as propylthiouracil, while most people taste +nothing. However, there are no such compounds in cilantro and +“supertasters” are no more likely to be cilantro haters than anyone +else. + +It seems, though, that people ho abhor cilantro may have some sort of +genetic connection, if we go by an interesting study carried out by Dr. +Charles Wysocki of the Monell Chemical Senses Center in Philadelphia. +Taking advantage of the annual twins festival in Twinsburg, Ohio, +Wysocki had identical and fraternal twins rate the scent of chopped +cilantro. There were definitely lovers and haters, with identical twins +almost always agreeing with their sibling, which was not the case for +fraternal twins. Experiments at Monell have also separated the +components of cilantro using gas chromatography and showed that while +everyone can smell the “soapy” aldehydes, cilantro haters cannot +smell the compounds that make the herb so attractive to its fans. + +Interestingly, there is also an ethnocultural connection. A study at the +University of Toronto surveyed 1639 young adults and had them rate their +preference for cilantro on a 9 point scale. East Asians were the most +likely to dislike cilantro with roughly 21% expressing their distaste. +Caucasians were not far behind at 17%. Only 14% of those of African +descent disliked the taste, followed by South Asians at 7%, Hispanics at +4% and Middle Eastern subjects at 3%. These stats roughly parallel the +use of cilantro in the cuisine of these areas suggesting that there is a +connection between liking cilantro and frequency of exposure. + +While cilantro’s enemies would rather stick rusty needles into their +eyeballs than eat the fresh herb, they normally don’t object to +cilantro in cooked foods such as pesto. That’s because the herb’s +flavor changes as the volatile aldehydes escape into the air when it is +crushed, cooked or pureed. Cilantro fans of course crave fresh cilantro +and when cooking add the herb at the end stage. As for me, I’m with +Julia Child on this one. Back in 2002 she told Larry King in an +interview that if she found cilantro in a dish she was served she would +pick it out and throw it on the floor. I recognize, though, that there +are people who would jump to catch it before it hit the ground because +they just love the smell and taste of this herb that has pleased some +and irritated others since biblical times. + +Joe Schwarcz PhD – Feb 12th/2016 + diff --git a/_chem12/National_Bunsen_Burner_Day.md b/_chem12/National_Bunsen_Burner_Day.md new file mode 100644 index 0000000..1d21723 100644 --- /dev/null +++ a/_chem12/National_Bunsen_Burner_Day.md @@ -1,0 +1,68 @@ +--- + layout: post + title: National Bunsen Burner Day + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2016/04/14/national-bunsen-burner-day/" +National Bunsen Burner Day + + March 31st was National Bunsen Burner Day. Bunsen (1811-1899) should +be remembered. After all, the “Bunsen Burner” is a typical symbol of +chemistry. But there is more to Bunsen than just a burner. + +Laboratory workers had long been plagued by sooty, hard-to-control +flames and Bunsen of course knew that oxygen was necessary for +combustion and that soot was the product of incomplete combustion. He +therefore concluded that the secret to a clean flame lay in mixing the +combustible gas with air in just the right proportion. + +The prototype Bunsen burner consisted of a metal tube with strategically +drilled holes through which air could enter and mix with the combustible +gas flowing through the tube. A sliding metal cover allowed the operator +to vary the number of open holes and thus control the character of the +flame. Bunsen, however, never patented his invention. He did not believe +that scientists should profit financially from their work; research was +to be done for its own sake. + +Why was Bunsen so interested in developing a clean flame? Because he had +a passion for studying the diverse brilliant colors produced by +sprinkling various substances into a fire. He had noted that throwing +sodium chloride (ordinary salt) into a flame always resulted in a bright +orange-yellow glow. The same color appeared if sodium bromide, or indeed +any compound of sodium was cast into the flame. Other elements also +produced characteristic colors. In fact Bunsen discovered the existence +of the elements rubidium and cesium through the colors they produced. + +Over a hundred years earlier, Newton had shown how a prism can be used +to separate white light into the colors of the rainbow. Bunsen now +applied this principle to separate the colors of a flame into their +individual components. The spectroscope, an instrument he developed +together with the physicist Kirchoff, allowed unknown substances to be +identified purely by the colors they produced when heated in the flame +of a Bunsen burner. + +So, who cares what colors are produced in a flame? Well, just think of +the glorious colors of fireworks. Or the bright red strontium flame of +an emergency roadside flare. Or the yellow glow of a sodium vapor +highway light. The original studies that led to these applications were +painstakingly carried out by Robert Bunsen. + +After having long toiled with flames and spectroscopes in the +laboratory, the great man spent years writing up his work for +publication. The day the manuscript was finished, he left it on his desk +and went out to celebrate. When he returned, Bunsen was horrified to see +a smoldering pile of ashes where his treasured treatise had been. + +A flask filled with water had been next to the papers and had acted as a +magnifying glass, focussing the sun’s rays and igniting the +manuscript. A lesser man would have surrendered to fate at this point. +But Bunsen, even at an advanced age, doggedly repeated the work and +eventually published the results of his spectroscopic research so that +all the world finally became aware of his burner. + +  + +Joe Schwarcz PhD – April 14th/2016 + diff --git a/_chem12/Should_one_worry_about_reboiling_water_for_coffee_or_tea.md b/_chem12/Should_one_worry_about_reboiling_water_for_coffee_or_tea.md new file mode 100644 index 0000000..88d1046 100644 --- /dev/null +++ a/_chem12/Should_one_worry_about_reboiling_water_for_coffee_or_tea.md @@ -1,0 +1,32 @@ +--- + layout: post + title: Should one worry about reboiling water for coffee or tea + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2015/06/30/should-one-worry-about-reboiling- +water-for-coffee-or-tea/" Should one worry about reboiling water for +coffee or tea? + + An article is circulating on the internet about the dangers of +reboiling water and concentrating dissolved chemicals. It amounts to +baseless fear-mongering. Lets consider fluoride as an example. Suppose +you put a liter of water containing 1 ppm fluoride in a kettle and boil +it. You then take 200 mL to make a cup of coffee or tea. That means you +will ingest 0.2 mg of fluoride. If you now let the water keep boiling +until 100 mL evaporates…which would take a long time…and you take +200 mL from the remaining water to make your next cup of coffee, you +will be ingesting 0.22 mg of fluoride. This is an insignificant +difference, even if there were an issue with that amount of fluoride, +which there isn’t. The same argument applies to any other solutes in +water. To imply that making your next cup of coffee from boiled water is +going to have any sort of impact on health is absolute nonsense. With +tea there may actually be a slight difference but that has nothing to do +with taste not toxicity. Boiling drives oxygen out of the water and +deoxygenated water tends to taste more flat. + +  + +Dr. Joe Schwarcz – June 30th/2015 + diff --git a/_chem12/Sugar_research_left_a_bitter_taste.md b/_chem12/Sugar_research_left_a_bitter_taste.md new file mode 100644 index 0000000..cc86262 100644 --- /dev/null +++ a/_chem12/Sugar_research_left_a_bitter_taste.md @@ -1,0 +1,120 @@ +--- + layout: post + title: Sugar research left a bitter taste + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2016/09/25/the-right-chemistry-sugar-researc +h-left-a-bitter-taste/" The Right Chemistry: Sugar research left a +bitter taste + + + +“Is it true that putting a piece of garlic in the rectum at night can +cleanse the body?” + +And with that single question posed by an audience member back in 1975, +my chemical focus shifted to food and nutrition. The question came after +one of my first public talks on chemistry at a local library, where I +had described the role chemistry plays in our daily lives, mostly using +dyes, drugs, plastics and cosmetics as examples. + +I was sort of taken aback by the question, but managed to stammer +something like “where did you hear that?” + +Back came the answer, “from Panic in the Pantry.” After mentioning +that my only experience with garlic had been with rubbing it on toast +with some very satisfying results to the palate, I promised to check out +the reference. + +It wasn’t hard to track down Panic in the Pantry in a local bookstore. +The title had suggested some sort of attack on our food system, but this +turned out not to be the case. At least not in the way I had thought. +Flipping through the book I came across terms like “chemophobia,” +“carcinogen,” “additives,” “chemical-free” and “health +foods.” I was intrigued, especially on noting that the book had had +been written by Frederick Stare, a physician with a previous degree in +chemistry who had founded the Department of Nutrition at Harvard’s +School of Public Health, and co-author Elizabeth Whelan. Within a day I +had read Panic in the Pantry from cover to cover and was so captivated +that I dove into the turbid waters of nutrition and food chemistry with +great enthusiasm. Ever since then, I have been trying to keep my head +above water, buffeted by the growing waves of information and +misinformation. + +Panic in the Pantry focused on what the authors believed were +unrealistic worries about our food supply, vigorously attacking the +popular lay notion that “if you can’t pronounce it, it must be +harmful.” Yes, that daft message was around long before the Food Babe +made it her anthem. In truth, the risks and benefits of a chemical are a +consequence of its molecular structure, and are determined by +appropriate studies, not by the number of syllables in its name. Stare +and Whelan also challenged the “Delaney Clause,” a piece of U.S. +legislation stating that no additive shall be deemed safe if it has been +shown to cause cancer in any species upon any type of exposure. They +pointed at studies that showed very different effects of chemicals in +rodents and humans and maintained that it was unrealistic to condemn +additives if exposure was not taken into account. “Too much sun can +cause skin cancer, but does that mean we should stay indoors all the +time?” they asked. + +What about the curious case of the clove of garlic in the rectum? An +excellent example of a misinterpretation of information, something that +I have seen much too often. In a discussion of food faddism through the +ages, the authors introduced the antics of one Adolphus Hohensee, who +had forged a career as a “health food” advocate after his real +estate business had landed him in jail for mail fraud. The dietary guru +told his audiences that the sex act should last an hour, and if they did +not measure up to this level of sexual adequacy it was because they had +a diet laden with additives. + +Hohensee’s answer to the chemical onslaught was a clove of garlic in +the rectum at night, with proof of its efficacy being the scent of +garlic on the breath in the morning. Obviously, the garlic had worked +its way from bottom to top, cleansing everything in-between. Far from +promoting this regimen, Stare and Whelan had used it to highlight the +extent of nutritional quackery. + +I found most of the arguments in Panic in the Pantry highly palatable, +but there was a discussion of one chemical that left a somewhat bitter +taste. That chemical was sugar. I had been quite taken by Pure, White +and Deadly, a 1972 book by British physiologist John Yudkin, who made a +compelling case linking sugar to heart disease, cavities, diabetes, +obesity and possibly some cancers. Stare dismissed sugar as a culprit, +implicating saturated fats as the cause of coronary disease. That to me +seemed not to meet the standard of evidence that was applied to other +issues in Panic in the Pantry. + +As it turns out, there was a reason for Stare’s dismissal of sugar as +a health problem. In 1965, the Sugar Research Foundation (SRF), the +industry’s trade association, asked Stare to sit on its advisory board +because of his expertise in the dietary causes of heart disease. The +sugar industry was extremely worried about Yudkin’s growing influence +and decided to embark on a major program to take the focus off sugar and +direct it toward fats. Stare’s defence of sugar as a quick energy food +that should be put in coffee or tea several times a day and calling Coca +Cola a healthy between meals snack was welcomed by the industry. + +As we have now learned from historical documents brought to light in a +paper in the Journal of the American Medical Association, the SRF paid +members of Stare’s department to carry out a literature review, +overseen by Stare, designed to point a finger at fats while expressing +skepticism about sugar’s supposed criminality. That review was +published in the New England Journal of Medicine without any disclosure +of sugar industry funding and successfully steered readers away from +associating sugar with heart disease. While Stare, who died in 2002, was +correct about many aspects of unfounded chemophobia, his reputation has +now been tarnished by the undeclared payments received by his department +from the sugar industry. + +Sugar, as we now know, is not as innocent as Stare had claimed. But at +least he never did suggest garlic in the rectum to cleanse toxins. As +far as I know, neither has the Food Babe. + +  + +Dr. Joe Schwarcz  PhD + +Sept 25th/2016 + diff --git a/_chem12/The_U.S._Toxic_Substances_Control_Act_TSCA.md b/_chem12/The_U.S._Toxic_Substances_Control_Act_TSCA.md new file mode 100644 index 0000000..bf9b9ec 100644 --- /dev/null +++ a/_chem12/The_U.S._Toxic_Substances_Control_Act_TSCA.md @@ -1,0 +1,63 @@ +--- + layout: post + title: The U.S. Toxic Substances Control Act TSCA + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2016/08/27/the-u-s-toxic-substances-control- +act-tsca/" The U.S. Toxic Substances Control Act (TSCA) + + Amidst the cacophony of jingoist, vacuous blather at the Republican +Convention there were some noteworthy phrases that probably slipped by +most viewers. A number of speakers talked about the need to reign in the +activities of the Environmental Protection Agency, the “EPA.” That +is something one would expect from Republicans who want as little +government interference in their life as possible. But these are the +same Republicans who voted to update the 1976 Toxic Substances Control +Act that finally was passed in June by Congress with bipartisan approval +after ten years of debate. This update was very much needed because +significant information has been accumulated since 1976 about exposure +to chemicals in the environment and their potential effect on health. + +The old law required companies to register new chemicals that would +enter commerce with the EPA but there was no requirement to furnish any +safety data, and there was no provision for EPA to tackle the risks +associated with chemicals already on the market at the time. The +assumption was that chemicals are safe unless shown to be otherwise. The +EPA did have the power to ban a chemical, but the burden of proof of +harm was on the agency. Also, the economic downsides had to be factored +in before the use of any chemical was limited. With companies +introducing about 700 chemicals every year, and the EPA inventory +building up to some 85,000 substances, the task of ferreting out +dangerous ones is overwhelming. While determining risk when exposure is +high, such as in an occupational setting, is relatively easy, +determining risk to consumers who may be exposed to some chemical in +tiny amounts over a long period is daunting. + +But under the new law, EPA has to examine a chemical before it is put on +the market and make a decision about safety. The risk assessment will +take into account how a chemical is used. For example, a fluorinated +compound may be deemed to be fine for use in airplane fire +extinguishers, but not as an oil repellant in pizza boxes. An important +new feature is that the agency will now have the authority to ask for +information from producers about studies that have been carried out and +can even ask for further studies. Another new facet is that EPA does not +have to consider the economic implications of declaring a substance to +be toxic. Furthermore, it is going to be much tougher for a company to +withhold information claiming trade secrecy. + +There are also 90 chemicals that have been identified as meriting +investigation and possible regulation with EPA having to adhere to +mandatory deadlines. The new bill has the support of the chemical +industry because it should reduce consumer angst given that EPA will now +be charged with examining the safety of chemicals before they go on the +market. But here is the issue. While Republicans in the House voted for +the bill, they also voted to cut the EPA’s funding and staffing for +2017. If EPA is going to carry out its new duties effectively, it will +need more, not less funding. The plan is that some of the shortfall will +be offset by charging companies fees for submitting chemicals for EPA to +review. That may not sit well with Republicans. + +Joe Schwarcz PhD – Aug 27th/2016 + diff --git a/_chem12/Tires_and_ice_dont_make_for_a_good_mix.md b/_chem12/Tires_and_ice_dont_make_for_a_good_mix.md new file mode 100644 index 0000000..6736cb2 100644 --- /dev/null +++ a/_chem12/Tires_and_ice_dont_make_for_a_good_mix.md @@ -1,0 +1,54 @@ +--- + layout: post + title: Tires and ice dont make for a good mix + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2014/01/10/tires-and-ice-dont-make-for-a-goo +d-mix/" Tires and ice don’t make for a good mix + + Ice is great in a beverage or on a skating rink but we don’t want it +on our streets. How do we melt it? Potassium acetate, sodium chloride, +calcium chloride, magnesium chloride or  urea will do the job. They all +interfere with the formation of ice crystals and can be used to melt +ice.  They do, however, differ in effectiveness, potential harm to the +environment and cost. + +Sodium chloride, or common salt, is cheap and can melt ice down to about +-20C.  At lower temperatures salt can be mixed with “beet juice” +which is actually the molasses left behind when sugar is produced from +sugar beets. Mixing salt with beet juice allows less salt to be used +which results in a “greener” process since salt can damage soil and +vegetation, contaminate surface and ground water and speed up the +corrosion of concrete and metals.  Corrosion of metals is a process +whereby the metal react with oxygen.  This requires the transfer of +electrons among substances and such transfer is facilitated by the +presence of ions, such as sodium and chloride.  Substances that +dissolve to form ions in solution are called electrolytes and speed up +the rusting process.  That’s why cars in Canada rust and those in +Arizona do not.  That is also why airplanes not in use are stored in +the Arizona desert. + +Not all electrolytes speed up corrosion to the same extent.  Potassium +acetate is much more environmentally friendly than salt but is twenty +times more expensive.  Calcium chloride melts snow and ice much faster +than sodium chloride, is less corrosive but does damage vegetation and +wildlife.  It also costs more than salt.  Magnesium chloride is also +less corrosive, but works only down to -15C and costs five times more +than salt.  Urea is non-corrosive, does not damage vegetation but only +melts ice down to -4C.  There is yet another issue with salt.  It +works more effectively if the grains can be prevented from clumping.  +To reduce caking, small amounts of sodium ferrocyanide are added.  In +the presence of sunlight, this can break down and release cyanide which +can be washed into waterways and damage aquatic life. + +Ethlylene glycol or propylene glycol are the substances used to de-ice +airplanes because they are non-corrosive.  These liquids are collected +and recycled but some is inevitably lost to the environment.  Obviously +there is no perfect way to melt ice and snow.  But not using these +substances would result in loss of life.  As with so many scientific +issues, it is a question of evaluating risk versus benefit. + +Joe Schwarcz – Jan 10th/2014 + diff --git a/_chem12/What_is_natamycin.md b/_chem12/What_is_natamycin.md new file mode 100644 index 0000000..b3a6994 100644 --- /dev/null +++ a/_chem12/What_is_natamycin.md @@ -1,0 +1,65 @@ +--- + layout: post + title: What is natamycin + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2016/03/10/you-asked-what-is-natamycin/" +You Asked: What is natamycin? + + “The customer is always right,” is a time-honoured adage in +marketing. It holds true even if the customer is wrong. If the customer +does not want “artificial” preservatives” in food, industry will +comply, whether that move is supported by science or not. Of course no +company wants to poison its customers, so eliminating preservatives is a +risky business. What’s the answer? Look for a “natural” +preservative. That will satisfy the consumer who has a disdain for +anything artificial, and at the same time will reduce the worry for the +producer about marketing an unsafe product. + +Kraft, for example, has announced that, at least in the U.S., it will be +replacing artificial preservatives with natural ones in its cheese +products. This boils down to not much more than a question of semantics. +Sorbic acid and its salts, the “artificial” preservatives that have +been used, are to be replaced by natamycin, an antifungal compound +produced by soil bacteria. Although many cheeses are actually mould +ripened, with blue cheese being the classic example, cheese is also +prone to infection by a variety of rogue moulds that can cause spoilage. +Sorbic acid and its salts can prevent the growth of moulds, yeast and +fungi, even when used at concentrations of less than 0.1%. It was back +in 1859 that Professor August Wilhelm Hofmann first isolated sorbic acid +by distilling the oil obtained from the berries of the rowan tree. This +is the same Professor Hofmann who was enticed to England by Prince +Albert to head up the newly created Royal College of Chemistry and who +essentially founded the synthetic dye industry. + +So, doesn’t the fact that sorbic acid can be isolated from berries +make it a “natural” substance? Yes. And I suppose there would be no +clamoring to remove it from food if this is how it were produced. But +distilling sorbic acid from rowan berries is not an economical process +and would not do for the estimated 30,000 tons needed every year by the +food industry. But sorbic acid can also be readily produced by a number +of synthetic methods, including the reaction of crotonaldehyde with +ketene, both of which can be made from compounds isolated from +petroleum. This synthesis is economically viable and is the way that +sorbic acid is produced. Any chemical is defined by its molecular +structure which does not depend on the route by which it was produced. +The sorbic acid produced by the rowan berry is identical to the sorbic +acid produced by chemical synthesis, but because the latter was not +extracted from a natural source, it is termed “artificial,” and +therefore in the eyes of some people, suspect. The fact is that sorbic +acid, irrelevant of the source, is a food additive that has passed all +the regulatory hurdles just like its replacement, natamycin. + +Natamycin is an antifungal agent produced by a soil bacterium that was +first found in South Africa’s Natal province, hence the name. Since +bacteria occur in nature, any of the chemicals they crank out can be +classified as “natural.” But curiously a substance that occurs in +nature, like sorbic acid, is termed an artificial preservative when it +is synthesized in the lab. Natamycin may be natural, but it would not be +so appealing to people if they knew they were eating the waste product +of dirt bacteria. Not that there is anything wrong with that. + +Joe Schwarcz PhD – March 10th/2016 + diff --git a/_chem12/Why_Does_Copper_Oxidize_and_Turn_Green.md b/_chem12/Why_Does_Copper_Oxidize_and_Turn_Green.md new file mode 100644 index 0000000..a29fd4e 100644 --- /dev/null +++ a/_chem12/Why_Does_Copper_Oxidize_and_Turn_Green.md @@ -1,0 +1,186 @@ +--- + layout: post + title: Why Does Copper Oxidize and Turn Green + author: Joe Schwarcz + source: McGill Blogs +--- +Why Does Copper Oxidize and Turn Green? + + + +The natural color of copper is peachy or pinkish-white, with a bright +metallic luster. It is one of the very few elements, whose natural color +is neither white nor gray. However, it undergoes oxidation reaction and +turns green after being exposed to air. + + HYPERLINK +"https://www.facebook.com/sharer/sharer.php?u=http%3A%2F%2Fsciencestruck +%2Ecom%2Fwhy%2Ddoes%2Dcopper%2Doxidize%2Dturn%2Dgreen" \t "_blank" +HYPERLINK +"https://twitter.com/intent/tweet?url=http%3A%2F%2Fsciencestruck%2Ecom%2 +Fwhy%2Ddoes%2Dcopper%2Doxidize%2Dturn%2Dgreen" \t "_blank" HYPERLINK +"https://plus.google.com/share?url=http%3A%2F%2Fsciencestruck%2Ecom%2Fwh +y%2Ddoes%2Dcopper%2Doxidize%2Dturn%2Dgreen" \t "_blank" + +Fast Fact + +A prime example of copper oxidation is the Statue of Liberty, wherein a +green color has developed on the structure's surface due to redox, and +not due to effect of acid rain, as generally believed by people. +According to the Copper Development Association, until now, the +oxidation of the statue's copper skin is about 0.005 inch. + +Copper is a metallic element with atomic number 29, and is represented +by the symbol 'Cu' (Cuprum). It is a malleable (can be shaped into a +thin sheet) and ductile (can be shaped into a thin wire) element. In +humans and animals, it is an essential metal that is found in the body +cells and tissues. Due to high thermal and electrical conductivity, +copper is used in many aspects of life, such as building materials, +thermal and electrical conductors, and in the manufacture of various +metallic alloys. In fact, its use can be traced back to the ancient +times and early civilizations. This is evident from the old copper +crafts, copper wares, and other material remnants of the past +civilizations. Due to its chemical properties, copper ranks third as an +industrial metal, next to aluminum and iron. In nature, copper is +usually found in association with sulfur, which is then purified by +means of other techniques. + +Examples of Oxidation + +◆ Oxidation of iron is referred to as 'rust', and it leads to the +corrosion and formation of a flaky, reddish-brown outer layer. + +◆ Another example is the oxidation of aluminum, leading to the +development of a flaky white layer. This is usually seen on aluminum +doors and windows after heavy rainfall. + +◆ When an apple is cut and the surface is exposed to air, it turns +brown. + +Oxidation of Copper and Changing of Color + +Oxidation is a phenomenon, whereby an element loses electrons (and/or +hydrogen) on interacting with another element. Similar to iron and +aluminum, the element copper undergoes the process of oxidation, if it +is exposed to air. If the atmosphere consists of high humidity moisture, +then this process is faster. The copper metal reacts with oxygen, +resulting in the formation of an outer layer of copper oxide, which +appears green or bluish-green in color. This layer is known as the +patina. + +Unlike other destructive oxidation processes, the patina acts as a +protective layer, and it does not cause any weakness in the metal. Thus, +copper is considered as an important element that is resistant to +corrosion. The patina prevents further corrosion +o⁦潣灰牥戠湥慥桴琠敨漠楸楤敺⁤慬敹⹲嘠牥⁹景整 +Ɱ琠楨⁳慬敹⁲獩猠敥湯琠敨爠潯瑦灯⁳景漠摬戠極 +摬湩獧‬湡⁤捡獴愠⁳⁡慷整灲潲景湩⁧湡⁤畳⵮牰潯 +楦杮挠慯⹴刍慥瑣潩獮 + +☞ The oxidation process is characterized by the formation of three +main products: azurite, malachite, and brochantite. These minerals +impart the characteristic bluish-green color to oxidized copper metal +and form the patina layer. Simply speaking, it is a redox reaction +wherein both oxidation and reduction take place at the same time. + +☞ Firstly, copper donates electrons while reacting with oxygen to form +copper oxide, which is reddish brown in color. This can be represented +as: + +4Cu + O2 = 2Cu2O (copper oxide) ---- equation 1 + +☞ Cu2O again reacts with oxygen to form CuO, which is black in color: + +2Cu2O + O2 = 4CuO ---- equation 2 + +☞ The atmosphere also consists of various pollutants like sulfur +dioxide, carbon monoxide, carbon dioxide, etc. In areas where combustion +of coal takes place, sulfur fumes are present on a large scale, as +sulfur is an impurity present in most of the coal types. Copper oxide +reacts with this element to form blue-colored copper sulfate (CuS), +which may further react with carbon dioxide and moisture present in air +to form the patina layer. + +Alternatively, the copper oxide may also directly react with CO2, H2O, +and sulfur oxides to form the compounds brochantite, malachite, and +azurite: + +☞ Brochantite is mainly formed when high level of sulfur fumes are +present. It is green in color, and is also known as hydrated copper +sulfate. + +4CuO + SO3 + 3H2O = Cu4SO4(OH)6 (brochantite) ---- equation 3 + +☞ Malachite is a green-colored, naturally formed compound, and along +with azurite, it comprises greenish-blue colored, semi-precious mineral +stones known by the same names. This indicates that oxidation of copper +also takes place in naturally formed rocks and gems, apart from copper +utensils, statues, rooftops, etc. + +2CuO + CO2 + H2O = Cu2CO3(OH)2 (malachite) ---- equation 4 + +☞ Azurite is also known as hydrated copper carbonate, and it imparts a +slight bluish tinge to the oxidized metal. It is formed near areas that +are mined for copper. + +3CuO + 2CO2 + H2O = Cu3(CO3)2(OH)2 (azurite) ---- equation 5 + +How to Oxidize Copper + +t + +v + +w + +€ + +¬ + +½ + +w + +re several methods to oxidize copper at home using daily essentials like +salt, kitchen ammonia, baking soda, water, etc. By this technique, you +can impart an antique or old-style feel to your desirable copper items, +like coins, medals, showcase pieces, etc. + +◆ Firstly, clean the copper metal with mild detergent and water, and +wipe evenly in a single direction. + +◆ In a steel utensil, mix about half tablespoon salt, half tablespoon +baking soda, and about 15 oz. of ammonia in half liter of water. + +◆ Fill this solution in a spray bottle and spray the copper item at +least once in a day. After few weeks, a green-colored patina will start +covering the metal surface. + +◆ It is better to perform this technique outdoors to get smoother and +faster-developing carbonate layers. + +◆ To oxidize smaller objects like copper coins, a simpler method is to +hang them in a jar without touching the sides and the bottom. + +◆ They should be cleaned with alcohol and washed with detergent before +attaching them to the jar with a thread. + +◆ The jar bottom is filled with half a centimeter of ammonia, and as +the fumes start reaching the copper surface, close the jar with a lid. + +◆ In a couple of hours, a clear green layer starts forming on their +surface. Unscrew the lid and remove the coins after a desirable +thickness of patina has been developed. + +For preventing oxidation, the best way is to protect the surfaces, which +are likely to be exposed to air and water, with the help of a protective +coat. This way, the metal surface is prevented from reacting with oxygen +and/or water. You can also apply lemon on the copper surface to remove +any patina layer of carbonates that have formed on the oxidized items. + +ls, showcase statues, pipes, etc., is to immerse them into a solution +consisting of water, vinegar, and table salt. Heat the water till +boiling point, and leave the items immersed till a couple of hours. +After removing them, clean the items with soap or detergent to get back +the shiny copper coat. + diff --git a/_chem12/Why_does_coffee_heated_up_in_the_microwave_foam_up_when_sugar_is_added.md b/_chem12/Why_does_coffee_heated_up_in_the_microwave_foam_up_when_sugar_is_added.md new file mode 100644 index 0000000..0798aec 100644 --- /dev/null +++ a/_chem12/Why_does_coffee_heated_up_in_the_microwave_foam_up_when_sugar_is_added.md @@ -1,0 +1,41 @@ +--- + layout: post + title: Why does coffee heated up in the microwave foam up when sugar is added + author: Joe Schwarcz + source: McGill Blogs +--- + HYPERLINK +"http://blogs.mcgill.ca/oss/2013/06/16/why-does-coffee-heated-up-in-the- +microwave-foam-up-when-sugar-is-added/" Why does coffee heated up in +the microwave foam up when sugar is added? + + This is due to a phenomenon known as superheating. But first, we have +to understand what boiling is all about. At the surface of a liquid +molecules are always evaporating. If we leave a glass of water out, it +will eventually disappear. If we heat the liquid, its molecules move +faster, become more energetic and more molecules go into the vapour +phase. As a consequence, the liquid disappears more quickly. At the +boiling point, molecules all over the liquid, not only at the surface +are energetic enough to go into the vapour phase. They do this most +readily by evaporating into airspaces that exist in the container. All +containers have imperfections where air gets entrapped when a liquid is +introduced. As these air pockets fill with vapour, they expand and begin +to rise. That is why we see streams of bubbles which originate at the +sides or the bottom of the container. Now, in a microwave oven, the +container is not heated, only the water. Since the container stays cool +it actually cools the liquid that is in contact with it, meaning that +the liquid in the center is always hotter, sometimes by as much as 10 +degrees C. But the liquid in the center cannot boil, because there are +no air bubbles for it to evaporate into. By the time the liquid near the +edge of the container reaches the boiling point, the liquid in the +middle is considerably hotter; it is superheated. The addition of sugar +or a tea bag now can spur vigorous boiling. This is because the surface +imperfections introduce trapped air bubbles into which the superheated +liquid vaporizes. Accidents can be prevented by putting a plastic spoon +into the mug or glass while it is heating in the microwave. So now go +and experiment. But take care! + +  + +Joe Schwarcz – June 16th/2013 + diff --git a/_includes/featured.html b/_includes/featured.html new file mode 100644 index 0000000..356068e 100644 --- /dev/null +++ a/_includes/featured.html @@ -1,0 +1,8 @@ + diff --git a/_includes/head.html b/_includes/head.html new file mode 100644 index 0000000..3316689 100644 --- /dev/null +++ a/_includes/head.html @@ -1,0 +1,36 @@ +{% if page.layout == 'post' %} + {% assign description = page.excerpt %} +{% else %} + {% assign description = site.description %} +{% endif %} + + + + + + + + + + {% if page.title == "Home" %}{{ site.title }}{% else %}{{ page.title }} · {{ site.title }}{% endif %} + {% if page.layout == 'post' %} + + {% endif %} + diff --git a/_includes/nav.html b/_includes/nav.html new file mode 100644 index 0000000..129569a 100644 --- /dev/null +++ a/_includes/nav.html @@ -1,0 +1,4 @@ + diff --git a/_layouts/default.html b/_layouts/default.html new file mode 100644 index 0000000..c9f4ccc 100644 --- /dev/null +++ a/_layouts/default.html @@ -1,0 +1,14 @@ + + +{% include head.html %} + +
+ {% include nav.html %} +
+ {{ content }} +
+{% if site.javascript_enabled %} + +{% endif %} + + diff --git a/_layouts/page.html b/_layouts/page.html new file mode 100644 index 0000000..b973ecf 100644 --- /dev/null +++ a/_layouts/page.html @@ -1,0 +1,17 @@ +--- +layout: default +--- + +
+

{{ page.title }}

+
+ +
+ +
+ +
+ {{content}} +
+ +
diff --git a/_layouts/post.html b/_layouts/post.html new file mode 100644 index 0000000..fcd55c9 100644 --- /dev/null +++ a/_layouts/post.html @@ -1,0 +1,104 @@ +--- +layout: default +--- + + + + + +
+

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+
+ +
+ + +
+
+ {{content}} +
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+ +
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+ + diff --git a/_sass/common.scss b/_sass/common.scss new file mode 100644 index 0000000..b94005f 100644 --- /dev/null +++ a/_sass/common.scss @@ -1,0 +1,323 @@ +* { + margin: 0; + padding: 0; +} + +html, body { + height: 100%; +} + +body { + font-size: 16px; + font-family: var(--typography__default); + font-weight: 400; + display: flex; + flex-direction: column; + margin: 8px auto; + margin-left: 10px; +} + +.container { + flex: 1 0 auto; +} + +footer { + flex-shrink: 0; +} + +*, iframe, img, video { + word-wrap: break-word; + max-width:100%; +} + +img { + display: block; + margin: 0 auto; +} + +code, pre { + font-family: monospace; + background-color: #eee; + letter-spacing: 1px; + font-size: 0.9rem; + padding: 2.5px; + overflow-x: auto; +} + +.highlight { + position: relative; + border-radius: 5px; + + * { + font-family: monospace, monospace; + background-color: unset; + padding: unset; + letter-spacing: unset; + } + + & > pre { + padding: 8px 12px; + + & > code::before { + content: attr(data-lang); + position: absolute; + right: 20px; + top: -10px; + padding: 0 7.5px; + border: 1px solid #828282; + border-radius: 5px; + text-align: center; + color: #8fbc8f; + background-color: #1a1a1a; + } + + .lineno { + color: #608079; + padding-right: 5px; + margin-right: 10px; + border-right: 1px solid #656565; + } + } +} + +a { + color: #333; +} + +a:hover { + background-color: #333; + color: #eee; +} + +.post-date { + width: 5em; + flex-shrink: 0; +} + +.post-wrapper { + display: flex; + margin: 0.8em 0; + font-size: 1.25rem; +} + +.prev { + max-width: 50%; + float: left; + text-align: left; +} + +.next { + max-width: 50%; + float: right; + text-align: right +} + +.pagination { + font-size: 1.25rem; + padding: 1rem 0; +} + +.pagination::after { + content: ""; + clear: both; + display: block +} + +blockquote { + margin: 0; + padding: 0.5em; + border-left: 5px solid black; + font-size: 1.25rem; + line-height: 1.6em; + color: #333; + font-style: italic; +} + +.title-tags { + color: #777; + font-size: 1.125rem; +} + +.tag-box { + text-transform: capitalize; +} + +.nice-title { + text-transform: capitalize; +} + +p { + font-size: 16px; + color: #333; + margin: 1.25rem 0; +} + +.tags { + background-color: #444; + color: #fff; + padding: 2px 5px; + border-radius: 2px; + text-decoration: none; +} + +h1 { + font-size: 1.75rem; + margin: 0.75rem 0; + letter-spacing: 0.5px; +} + +h2 { + margin: .75rem 0; + letter-spacing: .5px; +} + +h3 { + font-size: 1.5rem; + margin: 0.75rem 0; + letter-spacing: 0.5px; +} + +h4 { + font-size: 1.1rem; + margin: 0.75rem 0; + letter-spacing: 0.5px; +} + +h5, h6 { + margin: 0.75rem 0; + letter-spacing: 0.5px; +} + +section h3 { + margin-top: 40px; + font-size: 1.25rem; +} + +h3.home-page-heading { + margin: 5px 0; + display: inline-block; +} + +.tags-container { + margin: 10px auto; +} + +ul, ol { + padding-left: 20px; +} + +li { + font-size: 1.25rem; + line-height: 1.6em; + color: #333; +} + +figure { + width: 100%; + margin: 0; +} + +figcaption { + text-align: center; + font-size: 1.125rem; + line-height: 1.6em; + color: #333; +} + +hr.stylish { + border: 0; + height: 1px; + background-image: linear-gradient(to right, rgba(0, 0, 0, 0.90), rgba(0, 0, 0, 0.45), rgba(0, 0, 0, 0)); + margin: 5px 0; +} + +.nav-item { + border: none; +} + +button { + padding: 5px 10px; + color: white; + background: #272822; + border-radius: 5px; + font-weight: bold; + cursor: pointer; + &:hover { + opacity: 0.7; + } +} + +details[open] summary ~ * { + animation: sweep .4s ease-in-out; +} + +@keyframes sweep { + 0% {opacity: 0; margin-top: -10px} + 100% {opacity: 1; margin-top: 0px} +} + +.home-main { + margin: 1rem 0; +} + +._progress-wrapper { + position: fixed; + width: 100%; + height: .33rem; + top: 0; + left: 0; + z-index: 100; + background-color: rgb(204, 204, 204); + opacity: 0.9; +} + +#_progress { + --scroll: 0%; + background: linear-gradient(to right, rgb(51, 51, 51) var(--scroll), transparent 0); + width: 100%; + height: 100%; +} + +.featured-posts { + padding: .75rem 0 1rem; +} + +table { + width: 100%; + border-collapse: collapse; + + th, td { + padding: 5px; + } +} + +.content { + margin: 1rem 0; +} + +// media queries +@media screen and (max-width: 700px) { + body { + margin: 8px; + } +} + +@media screen and (max-width: 370px) { + .nav-item { + font-size: 0.8rem; + } +} + +.dongxi { +width: 50%; +float: left; +overflow-y: scroll; +overflow-x: auto; +} + +.magic { +width: 50%; +float: right; +overflow-y: scroll; +overflow-x: auto; +} diff --git a/_sass/constants.scss b/_sass/constants.scss new file mode 100644 index 0000000..85f0556 100644 --- /dev/null +++ a/_sass/constants.scss @@ -1,0 +1,4 @@ +:root { + --color__gray--light: rgb(191, 191, 191); + --color__gray--dark: rgb(26, 26, 26); +} diff --git a/_sass/darkmode.scss b/_sass/darkmode.scss new file mode 100644 index 0000000..b83cf4c 100644 --- /dev/null +++ a/_sass/darkmode.scss @@ -1,0 +1,50 @@ +body.dark { + background-color: var(--color__gray--dark); + color: var(--color__gray--light); + + a { + color: var(--color__gray--light) + } + a:hover { + background-color: var(--color__gray--light); + color: var(--color__gray--dark); + } + p { + color: var(--color__gray--light); + } + blockquote { + border-left: 5px solid var(--color__gray--light); + color: var(--color__gray--light) + } + code, pre { + color: var(--color__gray--dark); + font-family: var(--typography__default); + } + .tags { + background-color: var(--color__gray--light); + color: var(--color__gray--dark); + } + li { + color: var(--color__gray--light) + } + figcaption { + color: var(--color__gray--light) + } + hr.stylish { + background-image: linear-gradient(to right, rgba(white, 0.90), rgba(white, 0.45), rgba(white, 0)); + } + input { + background-color: var(--color__gray--dark); + color: var(--color__gray--light) + } + input::placeholder { + color: var(--color__gray--light) + } + ._progress-wrapper { + background-color: rgb(51, 51, 51); + } + + #_progress { + background: linear-gradient(to right, rgb(204, 204, 204) var(--scroll), transparent 0); + } +} diff --git a/_sass/main.scss b/_sass/main.scss new file mode 100644 index 0000000..ada775b 100644 --- /dev/null +++ a/_sass/main.scss @@ -1,0 +1,5 @@ +@import 'constants'; +@import 'typography'; +@import 'darkmode'; +@import 'syntax-highlighter'; +@import 'common'; diff --git a/_sass/syntax-highlighter.scss b/_sass/syntax-highlighter.scss new file mode 100644 index 0000000..d8777a8 100644 --- /dev/null +++ a/_sass/syntax-highlighter.scss @@ -1,0 +1,70 @@ +.highlight .hll { background-color: #49483e } +.highlight { background: #272822; color: #f8f8f2 } +.highlight .c { color: #75715e } /* Comment */ +.highlight .err { color: #960050; background-color: #1e0010 } /* Error */ +.highlight .k { color: #66d9ef } /* Keyword */ +.highlight .l { color: #ae81ff } /* Literal */ +.highlight .n { color: #f8f8f2 } /* Name */ +.highlight .o { color: #f92672 } /* Operator */ +.highlight .p { color: #f8f8f2 } /* Punctuation */ +.highlight .ch { color: #75715e } /* Comment.Hashbang */ +.highlight .cm { color: #75715e } /* Comment.Multiline */ +.highlight .cp { color: #75715e } /* Comment.Preproc */ +.highlight .cpf { color: #75715e } /* Comment.PreprocFile */ +.highlight .c1 { color: #75715e } /* Comment.Single */ +.highlight .cs { color: #75715e } /* Comment.Special */ +.highlight .gd { color: #f92672 } /* Generic.Deleted */ +.highlight .ge { font-style: italic } /* Generic.Emph */ +.highlight .gi { color: #a6e22e } /* Generic.Inserted */ +.highlight .gs { font-weight: bold } /* Generic.Strong */ +.highlight .gu { color: #75715e } /* Generic.Subheading */ +.highlight .kc { color: #66d9ef } /* Keyword.Constant */ +.highlight .kd { color: #66d9ef } /* Keyword.Declaration */ +.highlight .kn { color: #f92672 } /* Keyword.Namespace */ +.highlight .kp { color: #66d9ef } /* Keyword.Pseudo */ +.highlight .kr { color: #66d9ef } /* Keyword.Reserved */ +.highlight .kt { color: #66d9ef } /* Keyword.Type */ +.highlight .ld { color: #e6db74 } /* Literal.Date */ +.highlight .m { color: #ae81ff } /* Literal.Number */ +.highlight .s { color: #e6db74 } /* Literal.String */ +.highlight .na { color: #a6e22e } /* Name.Attribute */ +.highlight .nb { color: #f8f8f2 } /* Name.Builtin */ +.highlight .nc { color: #a6e22e } /* Name.Class */ +.highlight .no { color: #66d9ef } /* Name.Constant */ +.highlight .nd { color: #a6e22e } /* Name.Decorator */ +.highlight .ni { color: #f8f8f2 } /* Name.Entity */ +.highlight .ne { color: #a6e22e } /* Name.Exception */ +.highlight .nf { color: #a6e22e } /* Name.Function */ +.highlight .nl { color: #f8f8f2 } /* Name.Label */ +.highlight .nn { color: #f8f8f2 } /* Name.Namespace */ +.highlight .nx { color: #a6e22e } /* Name.Other */ +.highlight .py { color: #f8f8f2 } /* Name.Property */ +.highlight .nt { color: #f92672 } /* Name.Tag */ +.highlight .nv { color: #f8f8f2 } /* Name.Variable */ +.highlight .ow { color: #f92672 } /* Operator.Word */ +.highlight .w { color: #f8f8f2 } /* Text.Whitespace */ +.highlight .mb { color: #ae81ff } /* Literal.Number.Bin */ +.highlight .mf { color: #ae81ff } /* Literal.Number.Float */ +.highlight .mh { color: #ae81ff } /* Literal.Number.Hex */ +.highlight .mi { color: #ae81ff } /* Literal.Number.Integer */ +.highlight .mo { color: #ae81ff } /* Literal.Number.Oct */ +.highlight .sa { color: #e6db74 } /* Literal.String.Affix */ +.highlight .sb { color: #e6db74 } /* Literal.String.Backtick */ +.highlight .sc { color: #e6db74 } /* Literal.String.Char */ +.highlight .dl { color: #e6db74 } /* Literal.String.Delimiter */ +.highlight .sd { color: #e6db74 } /* Literal.String.Doc */ +.highlight .s2 { color: #e6db74 } /* Literal.String.Double */ +.highlight .se { color: #ae81ff } /* Literal.String.Escape */ +.highlight .sh { color: #e6db74 } /* Literal.String.Heredoc */ +.highlight .si { color: #e6db74 } /* Literal.String.Interpol */ +.highlight .sx { color: #e6db74 } /* Literal.String.Other */ +.highlight .sr { color: #e6db74 } /* Literal.String.Regex */ +.highlight .s1 { color: #e6db74 } /* Literal.String.Single */ +.highlight .ss { color: #e6db74 } /* Literal.String.Symbol */ +.highlight .bp { color: #f8f8f2 } /* Name.Builtin.Pseudo */ +.highlight .fm { color: #a6e22e } /* Name.Function.Magic */ +.highlight .vc { color: #f8f8f2 } /* Name.Variable.Class */ +.highlight .vg { color: #f8f8f2 } /* Name.Variable.Global */ +.highlight .vi { color: #f8f8f2 } /* Name.Variable.Instance */ +.highlight .vm { color: #f8f8f2 } /* Name.Variable.Magic */ +.highlight .il { color: #ae81ff } /* Literal.Number.Integer.Long */ diff --git a/_sass/typography.scss b/_sass/typography.scss new file mode 100644 index 0000000..47214ee 100644 --- /dev/null +++ a/_sass/typography.scss @@ -1,0 +1,13 @@ +/* open-sans-regular - latin */ +@font-face { + font-family: 'Open Sans'; + font-style: normal; + font-weight: 400; + src: local('Open Sans Regular'), local('OpenSans-Regular'), + url('./fonts/open-sans-v17-latin-regular.woff2') format('woff2'), /* Chrome 26+, Opera 23+, Firefox 39+ */ + url('./fonts/open-sans-v17-latin-regular.woff') format('woff'); /* Chrome 6+, Firefox 3.6+, IE 9+, Safari 5.1+ */ +} + +:root { + --typography__default: 'Open Sans', sans-serif; +} diff --git a/assets/main.js b/assets/main.js new file mode 100644 index 0000000..f6e9b9d 100644 --- /dev/null +++ a/assets/main.js @@ -1,0 +1,74 @@ +const light = 'Light', + dark = 'Dark'; + +document.addEventListener("DOMContentLoaded", () => { + init(); +}); + +const init = () => { + const darkSwitchesArray = document.querySelectorAll('.dark-light-switch'); + darkSwitchesArray.forEach(darkSwitch => { + darkSwitch.innerHTML = getCookie('nightMode') ? light : dark; + darkSwitch.addEventListener('click', handleNightModeToggle); + }); + checkCookie(); +}; + +const checkCookie = () => { + if(getCookie('nightMode')) { + toggleDarkMode(); + } +}; + +const handleNightModeToggle = () => { + if(getCookie('nightMode')) { + setCookie('nightMode', false, 365); + } else { + setCookie('nightMode', true, 365); + } + toggleDarkMode(); +}; + +// dark mode toggle +const toggleDarkMode = () => { + const darkSwitchesArray = document.querySelectorAll('.dark-light-switch'); + darkSwitchesArray.forEach(darkSwitch => { + darkSwitch.innerHTML = getCookie('nightMode') ? light : dark; + }); + document.body.classList.toggle('dark'); +}; + +// https://stackoverflow.com/questions/14573223/set-cookie-and-get-cookie-with-javascript +function setCookie(name,value,days) { + let expires = ""; + if (days) { + let date = new Date(); + date.setTime(date.getTime() + (days*24*60*60*1000)); + expires = "; expires=" + date.toUTCString(); + } + document.cookie = name + "=" + (value || "") + expires + "; path=/"; +} + +function getCookie(name) { + let nameEQ = name + "="; + let ca = document.cookie.split(';'); + for(let i=0;i < ca.length;i++) { + let c = ca[i]; + while (c.charAt(0) ===' ') c = c.substring(1,c.length); + if (c.indexOf(nameEQ) === 0) return c.substring(nameEQ.length,c.length); + } + return null; +} +// end cookie getter/setter + +// the post scroll bar on top of posts +let scrollPercent; +let scrollListener = () => { + let scrollTop = document.documentElement["scrollTop"] || document.body["scrollTop"]; + let scrollBottom = (document.documentElement["scrollHeight"] || + document.body["scrollHeight"]) - document.documentElement.clientHeight; + scrollPercent = scrollTop / scrollBottom * 100 + "%"; + let progress = document.getElementById("_progress"); + progress && progress.style.setProperty("--scroll", scrollPercent); +}; +document.addEventListener("scroll", scrollListener, { passive: true }); diff --git a/assets/main.scss b/assets/main.scss new file mode 100644 index 0000000..f48e0df 100644 --- /dev/null +++ a/assets/main.scss @@ -1,0 +1,4 @@ +--- +--- + +@import 'main';diff --git a/tmp/dark-mode.gif b/tmp/dark-mode.gif new file mode 100644 index 0000000000000000000000000000000000000000..82f14f9168b6bb22bb16e3bc97566c41664459c7 100644 Binary files /dev/null and a/tmp/dark-mode.gif differ diff --git a/tmp/perf-2.jpg b/tmp/perf-2.jpg new file mode 100644 index 0000000000000000000000000000000000000000..a0cef6e9b69a7e013f7358571fa683c85628f591 100644 Binary files /dev/null and a/tmp/perf-2.jpg differ diff --git a/tmp/scroll-progress.gif b/tmp/scroll-progress.gif new file mode 100644 index 0000000000000000000000000000000000000000..32defd4d7c89af68e33144e2fe5883d9eea2834d 100644 Binary files /dev/null and a/tmp/scroll-progress.gif differ diff --git a/assets/fonts/open-sans-v17-latin-regular.woff b/assets/fonts/open-sans-v17-latin-regular.woff new file mode 100644 index 0000000000000000000000000000000000000000..39e88ed924601b969b06137854f24bf029b6cbb3 100644 Binary files /dev/null and a/assets/fonts/open-sans-v17-latin-regular.woff differ diff --git a/assets/fonts/open-sans-v17-latin-regular.woff2 b/assets/fonts/open-sans-v17-latin-regular.woff2 new file mode 100644 index 0000000000000000000000000000000000000000..e9f58b775ec05aedecb58eaa34d0fd2a8d5d1aae 100644 Binary files /dev/null and a/assets/fonts/open-sans-v17-latin-regular.woff2 differ -- rgit 0.1.5