|Posted by Natalie Rebacz on April 11, 2016 at 2:00 PM||comments (0)|
Northern Oklahoma ACS is pleased to announce the spring seminar event in Ponca City, OK. Dr. Ruth Ann Armitage, from Eastern Michigan University will give her talk, "Archaeological Chemistry of Rock Paintings: Radiocarbon Dating and Chemical Analysis," on Tuesday, April 26th, at Zino's Restaurant.
While still a chemistry student at Thiel College in Pennsylvania, Ruth Ann Armitage participated in an archaeological field school and confirmed her desire to combine the seemingly disparate disciplines of archaeology and chemistry. She completed a Ph.D. in Analytical Chemistry at Texas A&M University on radiocarbon dating of charcoal-pigmented rock paintings and has worked with archaeologists at historic and prehistoric sites around the world. Dr. Armitage, Professor of Chemistry at Eastern Michigan University, and her students develop mass spectrometry methods to characterize archaeological materials, including rock paintings, dyes in ancient textiles, and ceramic residues to help archaeologists understand our ancient past.
Rock paintings, or pictographs, are unique cultural remains that are difficult to place into archaeological contexts because they are not a part of the buried stratigraphic record of a site. Direct radiocarbon dating of the paint itself would ideally be used to determine their age. The paint is typically an inorganic pigment (iron oxides and hydroxides are common) presumably mixed with an organic binder or vehicle to make the paint flow and adhere to the rock surface. Dating rock art by conventional radiocarbon techniques would have required completely destroying the paintings; the advent of accelerator mass spectrometry (AMS) for direct measurement of 14C changed that. A plasma-chemical oxidation method was developed in the 1990s to selectively remove organic carbon from small samples of paintings, yielding CO2 for radiocarbon analysis by AMS. Some paintings contain easily recognized organic material, such as charcoal, but most do not. At EMU, we are using chromatographic and mass spectrometric methods to determine the nature of the organic material present in rock paintings, and using the plasma-chemical oxidation/AMS method to date them. Results of our work on paintings from locations around the world will be presented.
|Date||Tuesday, April 26th, 2016|
|Venue||Zino's Restaurant, 200 N 2nd St., Ponca City, OK 74601. Ph: 580-718-0100|
|Social Hour||6:00 pm|
|Cost||Free for all ACS members. $10 for non-ACS members. No charge for only attending the seminar|
|Posted by Natalie Rebacz on February 11, 2016 at 10:35 PM||comments (0)|
Chemists and chemistry enthusiasts are invited to join Northern Oklahoma on Feb 23rd, 2016 at Sterling's in Bartlesville, OK for a seminar on "Spices and Herbs: Chemistry and Health" by Dr. Carolyn Fisher.
A general overview of the components of spices and herbs is presented, along with their attributes for the food industry. Rosemary, Ginger, Capsicum, and Cinnamon as well as others are surveyed. Bioactivities of their components are discussed, with emphasis on antimicrobial, antioxidant, anti-carcinogenic and anti-diabetic activities.
Dr. Fisher received her B.S. from Wayne State University and Ph.D. from Stanford University. Her career moved from Research (Kalsec, 1978-1991) to Teacher (Univ. of Delaware, 1992-1996) to Book Author (Flavours: Biology & Chemistry, 1997; Royal Society of Chemists; available in English and Spanish). At McCormick & Co., Carolyn was a member of cross-functional teams developing visions, strategies and action plans for more efficient commercialization processes, moving from Quality Assurance (1996-2005) to Regulatory (2005-2010) to Knowledge Management (2011). She completed the 5-year leadership training program known as the Corporate Multiple Management Board. Using her QA skills in regulatory, she managed cross-training and consensus sessions for regulatory professionals which resulted in updated Desk Procedures, communications explaining the science behind certain regulatory compliance strategies and a course within the Learning Development Center for McCormick professional development.
As Senior Scientist at Decernis (2012 – present), Carolyn directed data capture of over 160 countries’ food additive regulations and supported the development of rule-based queries to provide regulatory evaluation of ingredients and formulas for global compliance. She translates customer desires into actionable working solutions as well as provides customer training and issue resolution related to gComply and gComply Plus.
An active IFT member and Fellow, Carolyn was an instructor for the IFT short course, Labeling Requirements and Implications for Foods Marketed in the U.S. (2008 – 2014) and is currently on the IFT Board of Directors (2015-2017). She is also an active member of the Flavor & Extract Manufacturers Association and the American Chemical Society.
|Posted by Natalie Rebacz on January 5, 2016 at 10:25 PM||comments (0)|
Over 73 people came to Oklahoma Wesleyan University on Sep 23, 2015 to hear Professor Robert Bates’ presentation on Food Chemistry. The audience included fifty-six high school and college students, making the event one of the highest attended social outreach events in recent times. The talk “What you Always Wanted to Know about Chemicals in Food but were Afraid to Eat” was well received and generated great discussion among the audience. The section would especially like to thank the speaker, Professor Robert Bates, as well as the teachers who encouraged their students to attend: Rosie Rovia-Truitt, Brian Turner, Ryan Shae, and Gary Layman. A special thank-you goes to Rosie Rovia-Truitt for coordinating with Oklahoma Wesleyan University to host the seminar.
|Posted by Natalie Rebacz on September 1, 2015 at 1:40 PM||comments (0)|
On Wednesday, September 23, Professor Robert Bates of the University of Florida will give a seminar, "What you Always Wanted to Know about Chemicals in Foods but were Afraid to Eat," to the Northern Oklahoma local section. This seminar is part of a week-long seminar series in which Professor Bates will also visit the Wichita, Tristate, Tulsa, and Oklahoma local sections of the ACS. Special thanks to Oklahoma Wesleyan University for kindly hosting the seminar.
Yes, foods are a mixture of chemicals – some natural, some otherwise, and they even contain additional natural and synthetic (unnatural?) chemicals. Some are essential to the stability, palatability, safety, nutritional value, and economy of our food supply. Others are detrimental to health. Some are both essential and detrimental. If this sounds confusing, wait until the next research report or headline – which will further confuse the issue! Misinformation will always exceed information, but there are useful science-based guidelines to tell the difference. Fortunately, some understanding of chemistry combined with common sense and a proactive approach your own diet and food preferences can alleviate “panic in the pantry”.
Professor Robert Bates
Bob Bates received his B.S. degree in food technology from MIT. After several years in the food industry, he obtained an M.S. degree in food science from the University of Hawaii and a Ph.D. in food science from MIT. After a year at the Institute of Nutrition of Central America and Panama in Guatemala, he joined the University of Florida. He is presently a professor emeritus of food technology in the Food Science and Human Nutrition Department. Bates’ areas of interest are food processing and utilization, small-scale process and equipment development, fermentation technology and byproduct recovery, food product development, and international technical assistance. His major responsibilities involve teaching graduate and undergraduate food science processing and product development courses; and conducting research/extension activities in home, community, and small-scale industrial food processing operations. He has completed short and long-term international assignments in many countries in the Caribbean, Central and South America, and Asia. He fields frequent inquiries on food science and technology and related subjects from national, international, and industrial sources. Bates has developed and presented many short courses in the U.S. and overseas and has been an ACS tour speaker on various food science and technology topics for over 30 years.
|Posted by Natalie Rebacz on April 1, 2015 at 1:50 PM||comments (0)|
On March 2, Northern Oklahoma enjoyed a successful seminar event with Professor Eric Bosch of Missouri State University. In his talk, "Chemistry and Art", Professor Bosch highlighted the interplay between chemistry and art as he described the chemistry of 30,000-year-old cave paintings, and the methods used to create modern forgeries of classic paintings. Professor Bosch spoke to an audience of over 35 people, including professional chemists, chemical engineers, chemistry teachers, students, and the general public. Northern Oklahoma is grateful to have had the opportunity to host a seminar speaker so passionate about his subject matter.
Professor Eric Bosch explains the chemical composition of different colors and pigments used in cave paintings.