APRIL 2023 Southwest Retort

Vol. 75(7) April 2023 Editorial and Business Offices: Contact the Editor for subscription and advertisement information.

Editor: Connie Hendrickson: retort@acsdfw.org

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Martha Gilchrist: Martha.Gilchrist@tccd.edu

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TABLE OF CONTENTS

ARTICLES and COLUMNS

Councilor Report on Spring, 2023………..16

Letter from the Editor…..…..……..............21

NEWS SHORTS

Cans or bottles: What’s better for a fresh, stable beer?.........................…………...…….6

Crab shells could help power the next generation of rechargeable batteries………...…..7

Glow-in-the-dark’proteins could help diagnose viral diseases.…………………..…...10

Triggering bitter taste receptors could someday treat asthma, COPD.…........….…..... .12

Just add water: How diluting ouzo liquor could lead to better emulsions ……............13

This starchy bioplastic could make soggy paper straws a thing of the past……………...15

Are your strawberries bland? Pesticides could be to blame…………………………..18

AROUND THE AREA UT Dallas…………………………………..20

EVENTS

Honoring Dr. Thomas E. Strom………..…...5 2023 Meeting in Miniature …........………....8

Students Advance to National Exam...……11

INDEX OF ADVERTISERS

Huffman Laboratories……………..…........3

TMJ Data Entry and Editing.………......…3

2022 DFW Section Officers

Chair: Mihaela C. Stefan

Chair-elect: Rajani Srinivasan

Past Chair: Trey Putnam

Treasurer: Martha Gilchrist

Secretary: Violeta Vega Gomez

Councilors:

MaryAnderson

Kirby Drake

Linda SchultzR

Rebecca Weber

Alternate Councilors:

Michael Bigwood

Daniela Hutanu

Danny Tran

Dr. Thomas E. Strom Honored at University of TexasArlington

Adjunct Chemistry Professor Dr. E. Thomas (Tom) Strom was honored with a reception preceding his seminar at the University on March 3. Tom first taught courses at UTA in 1978, and he continued to teach night courses and later day courses in organic chemistry and polymer chemistry at UTA until 2020. Tom's seminar was on the topic "A Thirty Year Battle for Priority! Who Should Have Won the Nobel Prize for NMR Imaging?"

From the ACS Press Room

Cans or bottles: What’s better for a fresh, stable beer?

“Characterizing the Impact of Package Type on Beer Stability”

ACS Food Science & Technology

The flavor of beer begins to change as soon as it’s packaged, prompting a debate among afficionados: Does the beverage stay fresher in a bottle or a can? Now, researchers report in ACS Food Science & Technology that the answer is, well, complicated, and depends on the type of beer. An amber ale stayed fresher in bottles, whereas container choice made much less difference to the stability of an India Pale Ale (IPA).

In addition to water and ethanol, beer contains thousands of flavor compounds, which are metabolites produced by yeast, hops and other ingredients. During storage, chemical reactions break down some of those components while forming others. This reduces the content of some tasty flavors while generating unappetizing ones, contributing to the aging, or staling, of beer. To help brewers prolong shelf life, researchers have studied beer aging, but they’ve concentrated on light lagers and a limited group of chemicals. Jessica Prenni and colleagues wanted to extend that work to amber ale and IPA, as well as additional compounds. The team also wanted to conduct the first stability comparison of beer packaged in glass bottles versus aluminum cans.

Cans and brown bottles of amber ale and IPA were chilled for a month and then kept at room temperature for five months to mimic typical storage conditions. Every two weeks, the researchers analyzed the metabolites in

newly opened containers. Throughout this time, the concentration of certain metabolites in amber ale including some amino acids and esters differed significantly depending on whether it was packaged in a bottle or can. IPA, however, was much less sensitive to packaging type, possibly because of its higher concentration of polyphenols from hops. These compounds not only prevent oxidation but also bind to amino acids, thus retaining them in the beer rather than allowing them to get stuck to the inside of a container.

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The researchers also found that the metabolic profile of both amber ale and IPA changed over time, whether packaged in a can or bottle. However, amber ale in cans showed the greatest variation during aging. Once scientists find out how all of these changes affect flavor, brewers will be able to make moreinformed decisions about the best type of packaging for their particular type of beer.

The authors acknowledge New Belgium Brewing Company for donating beer samples for this study.

Beer type determines whether the beverage stays fresher in a can or bottle.

srisomthavil/shutterstock.com

From the ACS Press Room

Crab shells could help power the next generation of rechargeable batteries

“Crab Shell-Derived SnS2/C and FeS2/C Carbon Composites as Anodes for HighPerformance Sodium-Ion Batteries”

ACS Omega

Anybody who has ever enjoyed fresh crab legs or lobster tails can attest to how difficult it is to get through their tough shells. But instead of just throwing them away, researchers are “upcycling” these shells into porous, carbon-filled materials with a wide variety of uses. Now, a team reporting in ACS Omega has used this “crab carbon” to create anode materials for sodium-ion batteries an up-and-coming competitor to lithium-ion chemistries.

Lithium-ion batteries have become ubiquitous in recent years, powering phones, cars and even toothbrushes. But because the amount of lithium metal in the world is limited, some researchers have turned their attentions to its “chemical cousins” instead. Previously, researchers created a biodegradable zinc-ion battery using the chitin in crab shells. But these wastes could alternatively be turned into “hard carbon,” a material that has been explored as a possible anode for sodium-ion batteries. Though chemically similar to lithium, sodium ions are larger, and thus incompatible with a lithium-ion battery’s anode, which is typically made of graphite. When hard carbon is combined with metallic semiconductor materials, such as the transition metal dichalcogenides (TMDs), the material can become a feasible battery anode. So, Yun Chen, Yue Zhao, Hongbin Liu and Tingli Ma wanted to explore how two differ-

ent TMDs tin sulfide and iron sulfide could be combined with hard carbon made from crab shells to make a viable sodium-ion battery anode.

Crab shells, like the one pictured here, could be “upcycled” to help make new battery materials. Adapted from ACS Omega, 2023, DOI: 10.1021/ acsomega.2c06429

To make their “crab carbon,” the researchers heated crab shells to temperatures exceeding 1000 F. They then added the carbon to a solution of either tin sulfide (SnS2) or iron sulfide (FeS2), then dried them to form anodes. The porous, fibrous structure of the crab carbon provided a large surface area, which enhanced the material’s conductivity and ability to transport ions efficiently. When tested in a model battery, the team found that both composites had good capacities and could last for at least 200 cycles. The researchers say that this work could provide a route to upcycle other wastes and help develop more sustainable battery technologies.

The authors acknowledge funding from the “Nanotechnology Platform Program” of the Ministry of Education, Culture, Sports, Science and Technology (MEXT), Japan; the National Natural Science Foundation of China; the Taishan Scholars Program of Shandong Province; and the Academic Promotion Program of Shandong First Medical University.

Dallas – Fort Worth Local Section

American Chemical Society

55th Annual Meeting-in-Miniature

Saturday, April 22, 2023

Tarleton State University, Stephenville Campus

Lamar Johanson Science Building

Meeting at a Glance

Sections:

Biochemistry/Biological Chemistry, Environmental Chemistry

Inorganic/Analytical Chemistry, Materials Chemistry, Organic Chemistry

Physical/Computational Chemistry, Polymer Chemistry

Undergraduate Section

Format: 12- minute oral presentations only

Awards: All sections 1st Place $250, 2nd Place $200, 3rd place $150

Also: Special Awards $250 - $500 All Sections

Tentative Schedule

8:30 – 9:15 am Check-in

9:25 – 11:15 am Presentations (Morning sections)

11:25 – 12:15 pm Keynote Speaker – Dr. John Wood, Baylor University (Rm 102)

Recent Efforts in the Synthesis of Complex Natural Products

12:15 – 1:45 pm Lunch Break

Free Lunch to Participants at Tarleton State University Dining Hall (on campus)

1:45 – 4:00 pm Presentations (Afternoon sections)

4:00 – 4:30 pm Break

4:30 – 5:00 pm Awards Ceremony (Rm 102)

Thank You to Our Sponsors

American Chemical Society – Dallas-Ft. Worth Local Section

ACS Applied Materials

JenKem Technology USA

Sigma Xi – Scientific Research Honor Society

Tarleton State University – College of Science and Mathematics

University of Texas Dallas – Department of Chemistry and Biochemistry

From the ACS Press Room

-in-the-dark’ proteins could help diagnose viral diseases

“Glow-in-the-Dark Infectious Disease Diagnostics Using CRISPR-Cas9-Based Split Luciferase Complementation”

ACS Central Science

Despite recent advancements, many highly sensitive diagnostic tests for viral diseases still require complicated techniques to prepare a sample or interpret a result, making them impractical for point-of-care settings or areas with few resources. But now, a team reporting in ACS Central Science has developed a sensitive method that analyzes viral nucleic acids in as little as 20 minutes and can be completed in one step with “glow-inthe-dark” proteins.

of-care testing, but so far, they’ve lacked the incredibly high sensitivity required of a clinical diagnostic test. The gene-editing technique known as CRISPR could provide this ability, but it requires many steps and additional specialized equipment to detect what can be a low signal in a complex, noisy sample. So, Maarten Merkx and colleagues wanted to use CRISPR-related proteins, but combine them with a bioluminescence technique whose signal could be detected with just a digital camera.

The firefly’s flash, the anglerfish’s glowing lure and the ghostly blue of phytoplanktoncovered beaches are all powered by the same scientific phenomenon known as bioluminescence. A chemical reaction involving the luciferase protein causes the luminescent, glow-in-the-dark effect. The luciferase protein has been incorporated into sensors that emit an easily observed light when they find their target. This simplicity makes these types of sensors ideal for point-

Proteins that glow bright blue or green, as pictured here, could make disease diagnosis quicker and easier. Maarten Merkx

To make sure there was enough sample RNA or DNA to analyze, the researchers performed recombinase polymerase amplification (RPA), a simple method that works at a constant temperature of about 100 F. With the new technique, called LUNAS (luminescent nucleic acid sensor), two CRISPR/Cas9 proteins specific for different neighboring parts of a viral genome each have a distinct fragment of luciferase attached to them. If a specific viral genome that the researchers were testing for was present, the two CRISPR/Cas9 proteins would bind to the targeted nucleic acid sequences and come close to each other, allowing the complete luciferase protein to form and shine blue light in the presence of a chemical substrate. To account for this substrate being used up, the researchers used a control reaction that shined green. Atube that changed from green to blue indicated a positive result.

When tested on clinical samples collected from nasal swabs, RPA-LUNAS successfully

Continued on page 20

Glow

Students Advance to USNCO National Exam

On Saturday, March 25, 2023, 35 students took the USNCO Local Exam. The top 11 students have advanced to the USNCO National Exam on Saturday, April 15, 2023:

Student School Teacher

Mahesh Venkat Frisco High School Elyse Wudeck

Andrew Cai TAMS Francine Hazy

Andrea Yan Carroll Senior High Sherry Martin

David Guo Highland Park High Wenzen Chuang

Jenny Wang Frisco Liberty High Christine Rittenhouse

Michelle Lu School of Science and Engineering, Dallas ISD Dr. Jennifer Cambre

Aman Yaralgadda Newman Smith High Sheu Fen Lee

Aarnah Kurella The Hockaday School Jen Fort

Huijn Hailey Yu TAMS Francine Hazy

Randy Guo Plano West High Beverly Mahoney

Everett Jin St. Mark’s School of Texas Daniel Lipin

Thanks to the UTA Chemistry and Biochemistry Department for arranging facilities for the Local Exam. Special thanks to the Science Department and the Science National Honor Society chapter at Hebron High School for preparing and hosting the National Exam.

From the ACS Press Room

Triggering bitter taste receptors could someday treat asthma, COPD

“Discovery of 2‑Aminopyrimidines as Potent Agonists for the Bitter Taste Receptor

TAS2R14”

Journal of Medicinal Chemistry

Surprisingly, bitter taste receptors are not only located in the mouth, but also elsewhere in the body, including the airways. Activating those receptors opens up lung passageways, so they’re a potential target for treating asthma or chronic obstructive pulmonary disease (COPD). Now, researchers report in ACS’ Journal of Medicinal Chemistry that they have designed a potent and selective compound that could lead the way to such therapies.

identified the particular compound or “ligand” in the body that activates it. However, a few synthetic compounds, such as the nonsteroidal anti-inflammatory drug (NSAID) flufenamic acid, are known to bind to and activate TAS2R14s. But these compounds aren’t very potent, and they don’t have similar structural features. These difficulties make it challenging to create a better ligand. Nevertheless, Masha Niv, Peter Gmeiner and colleagues used flufenamic acid as a starting point to design and synthesize analogs with improved properties. Next, the team wanted to extend that work to develop a set of even better TAS2R14 ligands.

People with asthma or COPD might one day benefit from new treatments that trigger bitter taste receptors. wavebreakmedia/shutterstock.com

Among the 25 different types of bitter taste receptors, the TAS2R14 subtype is one of the most widely distributed in tissues outside the mouth. Scientists are uncertain about the structure of the receptor, and they haven’t

Building on their earlier findings that certain types of structures enhanced potency, the researchers made several new variations. They tested these compounds in a cell-based assay that measures receptor activation. This approach revealed that replacing a phenyl ring with a 2-aminopyrimidine and substituting a tetrazole for a carboxylic acid group was a promising strategy. One of the new ligands was six times more potent than flufenamic acid, meaning less of the compound was needed to produce a similar response as the NSAID. This ligand was also highly selective for TAS2R14 compared to non-bitter taste receptors, which could potentially minimize side effects. The new compounds will help shed light on the structure, mechanism and physiological function of bitter taste receptors and guide development of drug candidates to target them, the researchers say.

The authors acknowledge funding from the German Research Foundation.

From the ACS Press Room

“Ouzo Effect Examined at the Nanoscale via Direct Observation of Droplet Nucleation and Morphology”

ACS Central Science

It sounds like a party trick: Add water to the clear, licorice-flavored ouzo liquor, and watch it turn cloudy. This “ouzo effect” is an example of an easy way to make highly stable emulsions or mixtures of liquids that don’t like being together, like vinaigrettes but nobody has yet fully understood how it works. Now, researchers report in ACS Central Science that the secret may lie in the unique structure of the emulsion’s droplets. Ouzo is a popular liquor enjoyed throughout Greece, often served as an aperitif before a meal. Its “effect” happens because the anise extract used to flavor it is soluble in alcohol but not in water. So, when water is added to ouzo or other anise-flavored liquors, such as absinthe, the extract precipitates into tiny, light-scattering droplets that make the drink take on a murky, opaque appearance. But exactly how these beads of liquid achieve such high stability in ouzo without the addition of any other substances, aside from water, isn’t well understood. Knowing how this works could help manufacturers more quickly and easily create stable emulsions, such as cosmetics and paints, on a large scale. Previously, researchers had examined pre-formed ouzo droplets, but no one has yet been able to view them up-close as they form. So, Nathan Gianneschi and colleagues wanted to take a more detailed look at this effect by using a high-resolution microscopy technique known

as liquid phase transmission electron microscopy (LPTEM).

The ouzo effect turns clear liquor cloudy using just water, as shown here with a similar liquor, and forms a highly stable emulsion in the process.

Unique Content/ Shutterstock.com

The researchers formed droplets by slowly adding water to a simulated ouzo solution, then watched them grow using LPTEM. They found that rather than consistently getting bigger, the droplets tended to reach a certain size then increase in “intensity” instead, with a dark ring on the outside. The spheres formed an internal, bubble-like structure, with a large concentration of the anise extract at the edge, and water and ethanol in the center. Even using commercially available ouzo, the same behavior was observed, though the droplets were smaller. The researchers say that this first-of-itskind work both establishes the utility of the LPTEM technique and could help create other highly stable emulsions.

The authors acknowledge funding from the Army Research Office, the National Science Foundation, the Packard Foundation, the American Association for the Advancement of Science, the Sloan Foundation, the Northwestern University Graduate Research Fellowship, the Dr. John N. Nicholson Fellowship, and Procter & Gamble

Just add water: How diluting ouzo liquor could lead to better emulsions

The Doherty Award is given for excellence in chemical research or chemistry teaching, meritorious service to ACS, new chemical methodology (for the industry), solution of pollution problems, and advances in curative or preventive chemotherapy. Nominees may come from industry, academia, government, or small business. The nominee should be a resident member in the area served by the ACS DFW Local Section, and the work should have been performed here. The award is $1500 and an engraved plaque.

The Schulz Award is given to high school chemistry teachers, who, like the late Dr. Werner Schulz, bring that something extra to the teaching of chemistry. The nominee and/or nominator need not be ACS members. Nominees should show excellence in chemistry teaching, as demonstrated by testimonials from students and fellow teachers, results in student competitions, and diligence in updating and expanding scientific/teaching credentials. The award is $1500 and an engraved plaque.

The DFW Section instituted the Chemistry Ambassador Award to recognize an outstanding Section member who has made a significant impact by promoting chemistry to the community. The 2023 Chemistry Ambassador of the Year award is based on peer or self-nominations to the selection committee. Submissions should be one page in length and address the community outreach activities either through teaching, service, or working with legislators to affect public policy. Submissions will be evaluated on the impact made, which may include but not limited to how many people were reached, impact on individual people in the community, and exemplary commitment to the promotion of chemistry in the community. The award is $1000.

Each nomination should contain a completed nomination form, a cover letter highlighting the nominee’s accomplishments, and a copy of the CV. One or two additional letters may accompany nominations. The nomination package should be sent by email as a single pdf file to Mrs. Karen Compton at karen.compton@pisd.edu. Nominations remain active for five years but should be updated annually.

The deadline for submission of nominations is May 01, 2023.

From the ACS Press Room

“Ultrastrong, Hydrostable, and Degradable Straws Derived from Microplastic-Free Thermoset Films for Sustainable Development”

ACS Omega

In the fight against pollution, several regions in the U.S. have banned the use of plastic straws. Alternative materials exist, but most options are either too expensive to scale up, go limp in drinks or taste bad. But now, a team reporting in ACS Omega has developed a new type of bioplastic film from all-natural, degradable materials that can be rolled into a straw that doesn’t get soggy and is stronger than plastic.

some biopolymers, such as starch and lignin, are readily available as byproducts of other industrial processes and could serve as cheap bioplastic ingredients. Lignin’s natural strength could help overcome starch’s brittleness, especially when combined with a biobased crosslinker, such as citric acid. So, Dickens Agumba, Duc Hoa Pham and Jaehwan Kim wanted to see if these materials could be combined into a plastic film that was tough, stable in water, yet would still break down when no longer needed.

These new bioplastic straws made using potato starch and lignin are strong in water but still biodegrade. Adapted from ACS Omega, 2023, DOI: 10.1021/acsomega.2c07797

As efforts to reduce plastic waste take hold, many researchers and companies have turned to plastic alternatives to fabricate straws that comply with new laws and regulations. But so far, most options either end up breaking down in a drink, like paper straws, or require extra steps and energy to manufacture, like metal or sugarcane straws. But

To create the straws, the researchers blended lignin with either potato starch or polyvinyl alcohol a more traditional bioplastic material then added citric acid. They spread the slurry into a thin layer, rolled it into a cylinder and cured it at over 350 F. The bioplastic naturally self-adhered at the seam, but heat treatment set it and made it even stronger. In tests, the cylinders were stronger than those made of polypropylene plastic, yet still flexible. After two months outside, the plastic straws remained unchanged, while the team’s straws degraded significantly. The bioplastic film also offered UV protection, which could be useful for other applications, such as a coating for greenhouse windows. The researchers say that this material could not only reduce the amount of plastic waste in the environment, but also be used to create other, more sustainable bioplastic products from otherwise wasted materials.

The authors acknowledge funding from the National Research Foundation of Korea Creative Research Initiatives Program

This starchy bioplastic could make soggy paper straws a thing of the past

Councilor Report on Spring, 2023 NationalACS Meeting

Indianapolis, IN

Linda Schultz – Councilor, DFW Local Section

I attended the Annual Spring Meeting of the ACS in Indianapolis, IN, March 26-30, 2023, accompanied by two Tarleton State University undergraduate students. We arrived in the early afternoon on Saturday, March 25, checked into our hotel, and walked to the Convention Center, which was only about 5 minutes away. Very few rooms or services were set up yet, but the personnel who were there were able to answer all our questions.

The theme of the meeting was “Crossroads of Chemistry”. The meeting was held in a hybrid format. As of March 29, there were 12,623 registrations (10,792 in-person and 1,831 virtual).

I was pleased that 85% of the attendees were in-person, which signaled a return to the variety of experiences, networking opportunities and chances to visit with old friends that have always been the trademark of National ACS Meetings. At the same time, one had to appreciate the value of allowing attendees who were unable to physically be present, such as those in foreign countries, to participate. The Expo was very nice.

I missed the ACS Board of Directors Open Meeting, which I have always enjoyed, because I could not find it. However, I am told that it addressed Diversity, Equity, Inclusion, and Respect (DEIR), followed by an extensive report from the new CEO on issues including employee engagement, C&EN, and upcoming events/activities.

Council Meeting on Wednesday began with a series ofActions and Committee Reports.

The Financial Health of the ACS continues to be strong.

The Candidates for President-Elect 2024 will be Dorothy Phillips and Florian Schattenmann. In my opinion, these are both highly qualified individuals and either would be an excellent choice, although they are very different individuals. I strongly encourage all of you to exercise your right to vote next fall.

We are in District IV, so we did not have to select a new director this year.

The council received reports from the past, present, and future presidents about their activities the past year.

The Council voted to approve a petition to allow the Council Policy Committee (CPC) to review the conduct of Councilors., since no current policy existed.

The Council voted to amend the duties of and change the name of the Committee on Environ-

mental Improvement to the committee on Environment and Sustainability, since it really cannot change the environment anyway.

The Council approved formal addition of a Plan B to authorize postponement of voting in case of technology failures or natural disasters, such as our recent extreme weather.

The Council approved a new Schedule of Membership for next year which will decrease the age and/or years of membership for some membership categories.

The Committee on Local Section Activities announced the launch of a new ACS Speaker Directory which would allow access to a wide range of speakers for section events.

The Council then held a Special Discussion on Society Committees. This got interesting a few times, and I was impressed with President Giordan’s sense of humor and ability to run a meeting.

The meeting concluded with reports from several Board committees. Most of these consisted of issues dealing with Publishing, Compensation, and Member Relations.

ABoard Working Group on Structure and Representation provided an update on their efforts to add an International District Director to the Board. This is to be discussed at the spring meeting.

From the ACS Press Room

Are your strawberries bland? Pesticides could be to blame

Journal of Agricultural and Food Chemistry

Have you ever bitten into a plump, red strawberry, only to find it bland and watery? Certain pesticides might be responsible. Ateam reporting in ACS’ Journal of Agricultural and Food Chemistry has found that two common strawberry fungicides can impact cellular mechanisms, creating berries with subdued flavor and sweetness, as well as a lower nutritional value.

The flavor profile of any produce, including berries, is a result of its taste and smell sweetness often arises from the amount of dissolved glucose or fructose, and a unique aroma comes from volatile compounds, such as esters and terpenes. In addition, many fruits are also full of nutrients, including vitamin C, folic acid and antioxidants. But because fungicides are designed to disrupt the cellular processes of detrimental fungi, they could accidentally interfere with these processes in crops, inhibiting production of these important flavor and nutritional compounds. So, Jinling Diao and colleagues wanted to investigate how two common pesticides used on strawberries boscalid (BOS) and difenoconazole (DIF) affect specific molecular pathways in berries. The researchers grew three groups of strawberries (Fragaria x ananassa Duch) in identical conditions, applying BOS or DIF to two

of the groups when the berries were still green. Even after treatment, the fully grown berries were identical in size and color to those grown without pesticide. Yet, under the surface, the team found a number of chemical changes caused by both of the fungicides: The levels of soluble sugars and nutrients, such as sucrose and vitamin C, were reduced. Sugars were converted into acids, further reducing sweetness. The amount of volatile compounds changed, subduing the berry’s taste and aroma. Looking more closely, the team found that BOS had a direct effect on the regulation of genes involved in cellular pathways related to producing sugars, volatile compounds, nutrients and amino acids. Finally, in a blind taste test, people consistently preferred the untreated strawberries. The researchers say that this work could provide guidance to farmers about the use of pesticides.

Strawberries tend to be blander and less nutritious when treated with particular pesticides. minicase/Shutterstock.com

The authors acknowledge funding from the Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation.

“Insights into the Mechanism of Flavor Loss in Strawberries Induced by Two Fungicides Integrating Transcriptome and Metabolome Analysis”

The Dallas Fort Worth (DFW) local section of the American Chemical Society (ACS) is organizing a photography contest during the “ 2023 Chemists Celebrate Earth Week”. Please send ONE ORIGINAL picture to mihaela@utdallas.edu before April 15, 2023, for consideration in this science-art contest. Only one picture will be accepted per contestant. Different students from the same lab can individually submit. Both undergraduate and graduate students from schools in the DFW local section area (which includes schools from Dallas to Abilene) are eligible to participate. Please make sure you include your name, school, and what the submitted picture represents in the submission email.

Submitted pictures can be of colorful reactions in the lab, images (AFM, TEM, SEM), cell images, and fluorescent compounds.

The winners will be announced during the 2022 Meeting in Miniature on April 22, 2023. The winning pictures will be posted on our ACS DFW webpage and the Facebook page of the local section.

We will select three pictures as winners. The first prize will be $250, the second prize $200, and the third prize $150.

Around the Area From ACS Press Room

UTD

Royalties generated from a technology developed by Professor Rockford K. Draper (Biological Sciences and Chemistry & Biochemistry) and his colleagues are being used to establish eight new endowments in the School of Natural Sciences and Mathematics, including two distinguished chairs, an early career faculty award, and a number of graduate student fellowships

https://news.utdallas.edu/philanthropy/ draper-royalties-gift-2023/

Continued from page 10

detected SARS-CoV-2 RNA within 20 minutes, even at concentrations as low as 200 copies per microliter. The researchers say that the LUNAS assay has great potential for detecting many other viruses effectively and easily.

The authors acknowledge funding from the Dutch Research Council | Nationaal Regieorgaan Praktijkgericht Onderzoek SIA (NRPO-SIA) and the Eindhoven University Fund.

“Glow-in-the-dark’ proteins”

From the Editor

The April Retort is traditionally the one with the most announcements, with end of the (academic) year activities on the books.

 The 55th Meeting-in-Miniature will take place in person at Tarleton State on April 22.

 Students, think about that chemistry photography contest.

 Congratulations and good luck to the high school students advancing to the USNCO National Exam this coming Saturday.

 Remember that nominations for DFW Section Awards are due May 1…still plenty of time.

My favorite press release this month is from my favorite ACS journal: Journal of Agricultural and Food Chemistry. It’s a hangover from my grad student days when all my dissertation papers were published there. My research was on pesticide interference with active sites; this is about fungicides interfering with the flavor of strawberries.

And congratulations to Tom Strom, former Retort editor and regular contributor, who has been teaching at UTA since 1978, even before he retired from Mobil. Tom, you certainly deserve that beautiful cake!