Saturday, June 6, 2009

University of Siena Poster Session

Being in Italy is the SHYT!!! The first week was spent in Rome learning about Italy’s art and culture through such events as touring the Vatican with its magnificent paintings and sculptures created by world-renowned artists. Of course, we experienced a different type of culture at night (if you catch my drift). We fully embraced that culture and brought it here with us to Siena. Classes have now officially begun so now we are actually learning a little chemistry. A couple of days ago, we attended a chemistry poster session put together by select students of the University of Siena.

Since the topic of my primary interest, Environmental Change on the Biogeochemical Cycles of the African Great Lakes, was not available to view at the University of Siena’s poster session, I went with my second best interest: Characterization of Antioxidant Properties of Wine and Determination of Metal Pollutants by Electrochemical Techniques. Because it coincides with what we are currently discussing in class, I felt that this would help me grasp the topic of antioxidants a little better. It did.

I learned, both from the abstract and the poster session, that an antioxidant molecule can be oxidized itself as well as prevent the oxidation of other molecules. One electrochemical technique that evaluates antioxidant properties is Anodic stripping Voltammetry (ASV). ASV is a very sensitive method for analysis of trace amounts of electroactive species in solution and it consists of 2 parts: preconcentration and stripping. In preconcentration, the analyte is deposited into the surface of an electrode by controlled potential electrolysis. Next, in stripping, the deposited analyte is removed from the electrode.

As a side note, I learned from this poster that the generally recommended “safe” copper concentration is below 500 micrograms/liter. I wanted to find out why it had to be below 500, and so I did some outside research. If it goes past that, then a haze might occur, meaning that visibility would become limited due to atmospheric moisture being suspended in air.

The poster was quite enjoyable to read and I even learned a couple of new techniques that I had never come across before in my life. Sweet.

2 comments:

  1. Is the wine safe to drink even though it's out of the copper limitations? Or is it haze-y wine a big no-no?

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  2. Helen, I want to say that if it goes past that copper concentration then the wine is not safe to drink. I want to back myself up with some scientific resource; however, I am not having any luck. Sorry! Maybe Dr. Norton can take a stab at it?

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