10368 research outputs found
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It\u27s a Furman Family Affair
No full textFurman alumni couple\u27s longtime love of music fosters family band
Healing Through Homage
No full textA need to honor an old friend becomes a way to help others in need
Structure and Stability of Phospholipid-Based Microbubbles Studied Using a Spin Probe
No full textSteady-state electron paramagnetic resonance (EPR) spectroscopy is used to investigate the structure and stability of surfactant microbubbles made from distearoylphosphatidylcholine (DSPC) phospholipids and a polymeric stabilizer. The spin probe doxyl-5-stearic acid (5DSA) was incorporated into the phospholipid monolayer at an overall concentration of 3 × 10–7 M. The bubbles were characterized by optical microscopy and found to range in diameter from 0.6 to 10 μm. The EPR spectrum of the spin probe at room temperature exhibited slow motion and ordering. This behavior was simulated using the microscopic order–macroscopic disorder (MOMD) model through the EasySpin software package. During the course of 12 h in the EPR sample tube, a sharper fast-motion nitroxide spectrum appeared, indicating degradation of the bubbles over time. This is attributed to the typical process of microbubble degradation following gas exchange and interactions between the sample and capillary walls, leading to bubble collapse and the formation of a liquid phase with 5DSA incorporated into liposomes, micelles, or free molecules
Sherlock Holmes Collections at the Rosenbach Museum and Library
No full textJoin us for a presentation of Sherlock Holmes themed materials and collections at the Rosenbach Museum and Library.
Advance registration required (see link under Contact Us. )
Limited to 30 participants.
Cost: $15 per person
E-mail us at our Sub-Librarians e-mail account
Cooking oils burning release varied levels of carbon dioxide
No full textPeople around the world cook with oils on a day-to-day basis, and there are bound to be several hazardous gases released while cooking. My previous experiments demonstrated that cooking oils, after burning, release carbon monoxide (CO) at elevated levels. The data collected from the same experiments were further used to observe the release of carbon dioxide (CO2) from these oils. These experiments were performed in a well-ventilated outdoor environment. A small homemade oil lamp containing five mL of cooking oil was lit and placed inside the glass casserole dish. A gas detector was placed near the oil lamp, the casserole dish was closed, and the level of CO2 released was noted every thirty seconds for three minutes. The experiment was repeated three times for five different cooking oils (vegetable oil, avocado oil, mustard oil, olive oil, and coconut oil) and the average was plotted on a graph. This pilot study showed that the levels of CO2 from all cooking oils used were increasing as time went on. However, some of the oils released higher levels of CO2, while some increased less. These results concluded that individuals who cook with oil regularly should perform their cooking in a well-ventilated area to minimize the risk of adverse health effects as a result. It has been known that high levels of CO2 can cause mental impairment, dizziness, respiratory problems, etc. Some of the limitations of this study were the purity of the cooking oils, the use of homemade oil lamps, and the uncontrolled outdoor environment
Breakfast Intake and Memorization
No full textAround sixty percent of high school students are said to skip breakfast more than three times per week. This is significant due to the fact that breakfast intake has been associated with cognitive function in many previous studies. However, little research has been done regarding breakfast intake\u27s impact on high schoolers\u27 memory specifically, thus creating a gap. This begs the question, to what extent does American high school students\u27 breakfast intake affect their levels of memorization? I hypothesize if students eat a higher-calorie breakfast, their short-term memorization abilities will improve. The study took place over the course of two weeks. During week one of the study, students consumed breakfast and took memorization quizzes immediately following. During week two, students did not consume breakfast before taking the memorization quizzes. While my hypothesis suggested that consuming breakfast would positively impact memory, the results showed a small and insignificant correlation. Demographic trends were shown between boys and girls, with girls generally scoring higher than boys, and grade levels, with sophomore\u27s and juniors breakfast consumption positively correlating to their memory while the other grades showed a negative correlation. There was also no significant impact of calorie count on memory during week one of the study