Posts Tagged ‘blog’

Opening ceremony of the AAAS 2012 conference

// February 19th, 2012 // No Comments » // Science Communication

AAAS opening 2012

Scale: Earth globe = size of my hotel room

The Vancouver Conference Center sure is an imposing place. High ceilings and wall-length windows gazing to cloudy mountains and cold waters. Up above, strung in wooden beams, are three golden eggs.

It’s a fitting spot for the first annual meeting of the American Association for the Advancement of Science (AAAS, pronounced not aaaass, but triple ay ess) to occur outside of the US. A huge number of people are in attendance, filling the seats and lining the corridors.

Jet lag still nibbles at the ragged edges of my mind, not quite satiated by coffee though I’ve certainly drunk my limit. I’ve been here since Saturday, and been busy with work and museums and squirrels – SQUIRRELS! – and identifying coins and notes (the five and ten are, in size and colour, opposite to in Australia.)

The program is as multidisciplinary as it is multinational. From culture to computing, from food to forest fires.

After a welcome from Chief Jacob – who sang a song with his niece, accompanied by drums, and it was totally awesome – the AAAS president Nina Fedoroff spoke for around 40 minutes on her life.

Vancouver conference of AAAS 2012

Giant golden eggs outside the ballroom

She had her first child when she was 17, then went back to school and her partner left her. Single, working mother she made her way through uni, and had another child and a husband a few years later. Then she started working in labs – and back then it was HARD for women in science. Hell, I think it still is.

Guess my age is showing, but I find it strange to think that obvious, even blatant discrimination was happening just a few decades ago. Perhaps it wasn’t so bad in Aus? (Anyone?) Despite that, she did a hell of a good job studying plant genetics, became an expert in the field and was awarded a prize for science in the White House.

It’s nice to hear stories like that – real stories, you know? Bumpy, unexpected journeys that grip success by not only skill, but determination. I’m sure many other stories like hers are out there, and people could really benefit from hearing them.

After that, there was food and drinks in the foyer, but I dashed out to the reporters gala (a GALA, oh my), and missed the lighting of the Olympic torch.

Well, that was day one, and I’ll leave it there for now.

Nubia, irrigation and parasitic worms, a tale told by a Mummy

// June 8th, 2011 // No Comments » // Recent Research

A few months ago I wrote about Ancient Nubians and their antibiotic beer, delivering a dose of tetracycline in every brew.

Now bioarcheologist George Armelagos has co-authored a study showing that early irrigation channels changed how humans were affected by parasites.

I’ll describe the research at the end, but first – a story! Make yourself a cup of tea and come back to read it.

Nubia, 500AD

Cotton. Image by Martin LaBar

Since he’d taken his first wobbly steps on Nubian soil, Alara had been pulling his then insubstantial weight on the family farm. He’d pull up weeds with grubby fingers under the watchful eye of his older cousins by day. Lunch was often a paltry loaf of flat bread to share between the lot of them, supplemented with whatever local edible plant was in season, eaten hastily and followed by a brief break in which he built dirt pyramids with other children.

Now 30, Alara remembered his childhood as carefree and unplanned. His memories swam together like waves billowed out from boats on the Nile. Only small moments stood out with any clarity. A snarling dog snapping at his leg. The taste of bread warmed by the sun, seasoned with hunger. Buzzing with disbelief at the stories told by his cousins of things adult and forbidden.

A life in the sun had baked him hard and capable, and he still worked on the same farm he had as a toddler. His extended family shared the plot of land, shared the work, shared the harvest, shared the income. Shared the good years and the bad. He was a cotton farmer through and through, born and raised to the plough.

A friendly slap on the should shook Alara out of his reverie. “Wake up, brother, you are asleep on your feet! It’s time for lunch and then I need to walk to the river and check the channels. The water is not flowing as it should. Will you go with me?”

“Lunch already, Arty? I didn’t notice the sun was so high. Of course I’ll come with you.”

The midday meal of onion and lentils served with flat bread for eating with was waiting hot on the table. They ate quickly and had a weak cup of tea before walking to the Nile.

They could hear the river well before they could see it. The sound of saqiya irrigation was like music that infiltrated the whole valley, though they were so used to it they barely heard it. As they approached their saqiya, they called out a greeting to Nala who was driving the cow.

“Nala! We have brought food for you.”

“Thank you uncle,” she called back. “I’ll come down to eat.”

Al-Jazari's Water-raising-device ca 1205AD

The saqiya was the heart of the farm, pumping the water of life from the river to the fields where it was needed. Made of wood, it consisted of cogs and a large open-spoked wheel. The cow, encouraged by young Nala, moved a wooden arm around, turning the wheels and cogs to move a pulley.

That pulley was studded with jars which dipped down into the water and lifted up to the farm’s main channel. Each jar then deposited its precious load which ran to the farm and branched out into smaller channels, delivering water for the cotton.

Alara inspected the cow and saqiya while Nala ate lunch. Despite a slightly thirsty cow, everything seemed to be working fine. The problem must lie in one of the channels.

Walking along the main channel, he stopped now and then to check the water level. Sometimes silt and aquatic plants collected at the bottom, blocking the flow of water. When he and Arty came to the first branch in the channel, they separated to cover more ground. Following his channel through several other branches, Alara found one that was a problem.

The side of the channel must have collapsed recently. Mud clogged the small stream, causing water to dam up behind it and overflow. Alara reached in and started to pull up clumps of the stuff. The water became turbulent and muddy, and he noticed more than a few of the fresh-water snails that liked to live in the slowly flowing channels. As he cleared it, the water began to run clean again and move into the farm. He spent the rest of the afternoon checking other channels, clearing several that were silting badly.

Though he didn’t know it, those snails were responsible for the troubling, itchy spots many adults had on their arms and feet. Well, it wasn’t the snails exactly, it was the tiny worms inside them.

Several species of trematode of the genus Schistosoma could infect humans. These tiny parasitic worms hatched in water and quickly found snails to infect, burrowing into their large feet. They moved through the life stages of miracidia and sporocyst inside that host, emerging as free swimming cercariae which needed a mammal host to continue to the next stages.

In contact with humans, or for some species other animals, they penetrated the skin and lost their tails, moving through the circulation as schistosomulae. In the liver they would mature into adults, pair, and migrate so the eggs they produced would be shed in stool. Those eggs would make their way to water to repeat the cycle.

Two weeks later, Alara woke in the night with a pain in his stomach which sent him running to the toilet area. By morning he was exhausted and feverish. Though the disease didn’t kill him, researchers would later find evidence of the parasitic worms in his mumified remains.

The research

Schistosomiasis, the chronic disease caused by these worms, is thought “the most important water-based disease from a global public-health perspective” in modern populations. It infects an estimated 200 million people per year. It has a low mortality rate, but causes development problems in children and damages internal organs.

Modern irrigation systems, particularly slow moving ones, boost the disease by providing habitats to the snails. But what about ancient populations?

To find out, Armelagos, Hibbs, Secor and Van Gerven studied dessicated remains (aka mummies) from two Nubian populations. Wadi Halfa (N = 46) lived in 500AD when the Nile was lower, and used saqiya irrigation on their crops. Kulubnarti (N = 191) lived 300 years later, during a time when Nile flooding was good and irrigation was less critical. They hypothesised the Wadi Halfa population would have more Schistosoma mansoni, and it would be more prevalent in children and men due to differential water contact.

One out of three ain’t bad. Indeed, Wadi Halfa people had more of the parastic worms: 26% to Kulubnarti’s 9%. However peak prevalence of infection did not occur at a younger age in the Wadi Halfa, and there was no sex difference.

ResearchBlogging.orgHibbs AC, Secor WE, Van Gerven D, & Armelagos G (2011). Irrigation and infection: The immunoepidemiology of schistosomiasis in ancient Nubia. American journal of physical anthropology, 145 (2), 290-8 PMID: 21469072

Note: I tried to be accurate about life in Nubia, 500AD, but please correct me in the comments

(Also, I want to be a bioarcheologist! Should I apply for one of these Graduate Programs at Emory University?

Ferrofluid patterns and dancing art, fun with magnets

// April 29th, 2011 // 1 Comment » // How Things Work, Just for Fun, Science Art

Behold ferrofluid, nanoparticles of iron coated in a surfactant and suspended in a solution of oil or water.

The surfactant can be citric acid or soy lecithin, among other things, and is used to stop them sticking together

It’s like magnetic dust.

Put a magnet under some ferrofluid and the particles align themselves in patterns to show the field.

The magnetic attraction is so strong, the ferrofluid will stick to a magnet and then you’ll never get all the iron particles off it. They’re stuck for good.

To prevent that happening, people usually play with ferrofluid inside a sealed container.

And play it is, this stuff is fun.

Usually.

A friend of mine put a magnet above some ferrofluid with the lid off, and was abruptly COVERED in black gunk which stuck to him despite three showers. He wasn’t too happy, I think it smelled pretty bad. Hardcore.

Like most hardcore stuff, it’s been turned into kickass art. This video pretty well blew my mind.

Sachiko Kodama and Yasushi Miyajima created the piece, two ferrofluid sculptures which move synthetically to music. The two towers are iron cores of electromagnets sitting in a pool of ferrofluid. Etched with a helix pattern, the ferrofluid can move up the tower if the magnetic field is strong enough, stretching out in spikes as it goes.

The strength of the electromagnet is linked to metadata in the music controlling the voltage and AC pattern. To correct for the time delay, the electromagnet controls starts early so the maximum size of spikes coincides with beats of the music.

The result is a choreographed pattern that dances and winds like a living thing.

You can buy ferrofluid from Emovendo.

Hat tip to @DrSkySkull, who bought some ferrofluid as a classroom demo and supplied the picture at the top of the article.

A Schooner of Science turns two

// April 22nd, 2011 // 2 Comments » // Just for Fun

Today marks the second anniversary of A Schooner of Science. ‘Tis a time to reflect, to appreciate, to eat cake.

pirate cake

Thanks to all who read this, ’tis great to have you on board.

Introducing Open Lab 2010

// March 22nd, 2011 // No Comments » // Science Communication

Open Lab 2010Containing the best of science writing on the web, Open Lab 2010 has been published and printed. Inside are 50 blog posts, 6 poems and a cartoon – including my very own blog post How Aqua Regia Saved Nobel Prizes from the Nazis. The book was edited by the thoughtful animal, Jason Goldman.

You can buy it as a file download or as a real, old-fashioned paperback. A known aphrodisiac, having this book on your bedside table WILL increase your attractiveness and intelligence. The cool nerdy goodness spirals out of it and is soaked up through your pores by osmosis. It’s guaranteed to be delightful for reading, displaying, or simply cuddling.

I’m beyond excited to be included in the anthology. Although I’m published online, in magazines, in newspapers, in zines, this is my first time with a real book. Strike me down with a feather, I feel like a proper writer!

May Open Lab 2010 be the first of many books with my words inside.

Buy a copy of this highly intellectually arousing book here.

Brontomerus mcintoshi – the dinosaur with thunder thighs

// February 23rd, 2011 // No Comments » // Recent Research

Brontomerus. Image by Francisco Gascó

Across my twitter feed today we welcomed a new dinosaur. Brontomerus mcintoshi was named for it’s “thunder-thighs” and as honour to retired physicist and avocational paleontologist “Jack” McIntosh.

I hope Jack has no hang-ups about his thighs, as I can assure you if someone called a dinosaur “Thunder-thighs skelletti” I would whap them with my peg leg.

But I’m sure Jack is pleased to hand his name to this butt-kicking dinosaur. With huge thigh muscles, as shown by bone fragments, Brontomerus may have kicked his way out of hairy situations.

The authors of the paper suggest kicking could have been used by males fighting over females (or indeed, females fighting over males, which I put forward as an equally possible alternative.) If capable of delivering crippling kicks, they probably used their legs against predators as well.

Another suggestion is that Brontomerus used the thighs as a kind of “dinosaur four-wheel drive,” according to co author Matt Wedel, which helped them climb rough and hilly terrain.

The paper is based on a healthy smattering of bone samples from two individuals, a juvenile (a few years old) and an adult. The samples represent about 10% of the total skeleton, not much, but people work with less. With an incomplete skeleton, caution has been advised in describing its behaviour and good-looks. But I say, if you want to go ahead and imagine the dino as Xena trained in kickboxing, why the hell not?

Authors with fossils. Image by Linda Coldwell

Brontomerus is a sauropod, one of the long-necks, as are the familiar members Apatosaurus, Brachiosaurus and Diplodocus (my personal favourite. It’s fun to say!) It was found in Utah, North America, and lived about 110 million years ago.

Until recently, the Early Cretaceous Period was a bit of a black hole for fossils. After the stegosaurus, but before T-rex and duckbills, there was a gap. Now paleontologists are looking at rocks from that period, they’re uncovering more about that mysterious time.

It seems to me like there have been a LOT of new dinosaurs found lately. Three found in Queensland, Australia, plus Mojoceratops and Linheraptor Exquisitus.

According to Mike Taylor’s fact sheet on Brontomerus, “although the first dinosaurs were named almost 200 years ago, more than half of all known dinosaurs have been discovered in the last 30 years.” At least it’s not just me.

Check out their blog or read the paper (warning: PDF)

ResearchBlogging.orgMichael P. Taylor, Mathew J. Wedel, and Richard L. Cifelli (2011). A new sauropod dinosaur from the Lower Cretaceous Cedar Mountain Formation, Utah, USA Acta Palaeontologica Polonica, 56 (1), 75-98 : DOI: 10.4202/app.2010.0073

A night of chocolate at the RiAus

// February 3rd, 2011 // No Comments » // Science Communication

Chocolate Truffle

Image by Digital Sextant

Love chocolate? Tonight at Adelaide’s RiAus the spotlight is on gluttony and chocolate addictions.

It’s sold out, but you can watch the livestream here from 6:00 Adelaide time and have your own chocolate tastings at home.

Brendan Somerville from Haighs will talk about what makes chocolate so good. Chocolate has been around since the Aztec’s were big, originating some 3000 years ago in South America. Back then it was a bitter tasting drink, and nowhere near the delight we enjoy today.

Last year the cacao tree genome was sequenced, creating a blueprint of the source of chocolate. With it trees could be altered to become resistant to disease and to produce higher quality chocolate.

As well as using science to improve chocolate, we use it to justify eating just one more piece. Like red wine, chocolate in the right doses can be good for you. The medicinal powers ascribed to the “food of the gods” include:

Chocolate can suppress coughing.
Chocolate can lower blood pressure
Chocolate reduces stress

But there’s a downside, namely sugar and fat and a potential for addiction. The best chocolate to eat is small quantities of very dark chocolate, low in the bad stuff but high in the good stuff. Fortunately this is my favourite.

In the world of Food Porn Daily and Not So Humble Pie, any one of us can become a weapon of mass chocolate consumption. Cravings and addictions aren’t just limited to chocolate, I know for a fact they extend to Banana Caramel Cream Pie, particularly the one at Café Paparizzi in Malvern. So far I’ve managed to resist, but it’s only a matter of time.

Or is it? Dr Robyn Vale is also speaking tonight about how to resist temptation and avoid food cravings.

But purely for medicinal purposes, I think you should have a bit of chocolate while you watch the livestream.

So what are you craving right now?

Death of a hive, a science story

// February 1st, 2011 // 1 Comment » // Recent Research, Science Communication

Apis bee in honeycomb

Image by By Richard Bartz

It was late afternoon, and Aethina could smell a hive in danger.

Heavy with eggs she felt compelled to investigate. The scent wafted softly though the hot and hazy air, so faint it was barely discernible.

Driven by survival, she flew as fast as she could. Weak as the smell was it was hard to tell which direction to go. Through trial and error she travelled across small hills covered with brown grass, wilting seedlings, and huge angular mounds of dirt.

Finally she reached an ocean of bright yellow flowers heads pointed towards the sun. Interspersed between the identical tall and bristled stems were smaller flowers in purples and whites.

Like islands in the sea, these were safe havens for bees, providing a delicious variety to an otherwise blandly repetitive diet. But Aethina wasn’t hungry for nectar. The hive was close, she could smell it.

As a larva, Aethina had heard stories of her ancestors. Generations upon generations ago they had moved across an ocean too. Their land was dry like this, but filled with foreign flowers. They had travelled, said the stories, inside sweet melons.

Suddenly Aethina could see it, the hive. The smell radiated from it, a beacon of hope and danger.

She alighted and walked through the entrance.

At once the guards sprang upon her. Stinking of bee, they buzzed angrily and tried to push her outside. Her own smell must have set them off. To fend off the aggressive attack, Aethina turtled her head and legs under her hard shell. The guards could find no purchase on her smooth surface, and their suicidal stinging could not penetrate her armor.

With small steps, Aethina sneaked deeper into the hive, avoiding the cracks that riddled the tunnels. Below she could hear the cry of her kin, trapped below. As she watched, hunched under her shell, an apparently very stupid bee dripped honey down the crack, feeding her kind as though they were bee grubs.

One step at a time, slowly, slowly, Aethina forced her way though the tunnels. The attacks continued as she inched her way along, turning this way and that along the chambers.

Suddenly the attacks stopped. Poking out one antennae, and then two, she investigated her surroundings. The bees seemed to be gone, perhaps called on another mission.

There was no time to lose. Silently Aethina laid her eggs as quickly as possible, hiding them near the honey-filled pots that rose like ornamental ponds in mosaic. When they hatched, her larvae would have plenty of food nearby. It would be enough for them to molt into adulthood and find their own hives.

Unless removed by the bees, her children had a good chance of surviving. Eating, growing fat on sweet sugar and proteins, they would gradually destroy the hive. No place lasted long after becoming a Small Hive Beetle Nursery. It was only fair. After all, bees had killed her mother, and would kill her in a heartbeat.

Bees were nasty insects, particularly in this melon-founded land. There were other species of bees, natives with a barbaric tendency to catch her kind and mummify them alive. Armed with balls of sticky resin during the day, they created a lacy resin curtain every night that was impossible to get through. The old saying came back to her “Always lay near Apis, never Austroplebeia.”

For good measure, she dusted spores from her six legs. Yeast. It would consume the honey to produce more of the attractive alarm scent that guided her to the hive. Soon there would be even more beetles, and as the larva fed, the yeast would eventual turning the hive from it’s well-ordered structure into a slimy mess. It would seal the fate of this hive.

Served the bitches right, thought Aethina viciously, as she crawled into a crack to take advantage of idiot-bee hospitality.

-

This story is based on scientific fact. Since their accidental introduction in 2002, African Small Hive Beetles (Aethina tumida) have been decimating Australian hives of honey bees (Apis mellifera). Their larva consume the hives, while the yeast they bring in converts hives to slime. But the native bee (Austroplebeia australis) destroy the beetles with resin balls and build resin curtains.

Further reading
Stingless bees entomb beetle invaders by Anne Dolin at Aussie Bee.
Beetle and yeast team up against bees by Not Exactly Rocket Science.
Ellis, J., Hepburn, H., Ellis, A., & Elzen, P. (2003). Social encapsulation of the small hive beetle ( Aethina tumida Murray) by European honeybees ( Apis mellifera L.) Insectes Sociaux, 50 (3), 286-291 DOI: 10.1007/s00040-003-0671-7

Radioactive decay of teaspoons in the workplace

// January 30th, 2011 // 19 Comments » // Just for Fun, Recent Research, The Realm of Bizzare

missing teaspoonsHave you ever noticed a mysterious loss of teaspoons at your workplace? Maybe it’s not teaspoons, but some other cutlery item. At my old work it was forks, which dwindled even when I bought new replacement ones. At the Australian National University neither spoon nor fork were safe, causing some students to eat salad with two knives as chopsticks.

The same thing was happening at the Burnett Institute in Australia. Teaspoons were critically low, no matter how many new ones bought. Clearly it was time for science.

“Exasperated by our consequent inability to stir in our sugar and to accurately dispense instant coffee, we decided to respond in time honoured epidemiologists’ fashion and measure the phenomenon,” they said in the paper.

They numbered 70 teaspoons and placed them in tearooms around the institute. Lo and behold, they started to disappear. Every week they counted the remaining teaspoons, probably with a lot of suppressed giggling and delight.

After five months, 56 out of 70 teaspoons disappeared, that’s 80%. The half life of the teaspoons was 81 days.

Teaspoons in communal tearooms disappeared faster than those in tearooms specifically for certain projects. Expensive teaspoons disappeared no faster than cheap ones.

According to the study, “at this rate, an estimated 250 teaspoons would need to be purchased annually to maintain a practical institute-wide population of 70 teaspoons.” The cost? About $100. Extrapolate that to the workforce of Melbourne, some 2.4 million people, and you’re looking at quite a wad of cash.

Stapler sugarAnd it’s not just economic loss, it’s also workplace satisfaction. “Teaspoon displacement and loss leads to the use of forks, knives, and staplers to measure out coffee and sugar,” the study suggested. Staplers? You know it’s a bad day in the office when you’re measuring sugar with a stapler. Indeed, nobody in the office said they were “highly satisfied” with the number of teaspoons in a survey they conducted at the end of the study. Yes, they even did a survey.

But why are teaspoons such hot property?

The study gives a few possible theories. Perhaps there are so many teaspoons, people don’t think it will matter if they take one home. Over time the small acts of thievery add up until there are no teaspoons left.

Alternatively, and I can say this no better than the authors, “Somewhere in the cosmos, along with all the planets inhabited by humanoids, reptiloids, walking treeoids, and superintelligent shades of the colour blue, a planet is entirely given over to spoon life-forms. Unattended spoons make their way to this planet, slipping away through space to a world where they enjoy a uniquely spoonoid lifestyle, responding to highly spoon oriented stimuli, and generally leading the spoon equivalent of the good life.”

Their final theory is les choses sont contre nous “things are against us.” “Resistentialism is the belief that inanimate objects have a natural antipathy towards humans, and therefore it is not people who control things but things that increasingly control people,” says the study. Think of all the time you spend cleaning, buying, repairing, using and selling things. Do items really control our lives, sending us on some materialistic goose chase for reasons we cannot yet understand? I can only assume Yes.

I want to hear from anyone who has experienced this phenomenon, be it spoons, forks or knives. What goes missing in your workplace, and why do they constantly disappear. And what is the spoon equivalent of the good life?

ResearchBlogging.orgLim, M. (2005). The case of the disappearing teaspoons: longitudinal cohort study of the displacement of teaspoons in an Australian research institute BMJ, 331 (7531), 1498-1500 DOI: 10.1136/bmj.331.7531.1498

Massive hat tip to James at Disease Prone, who said my posts had slowed down and suggested this paper.

My Christmas baking adventures

// December 21st, 2010 // 4 Comments » // Just for Fun

It’s that time of the year and I’m feeling decidedly unchristmassy. Perhaps it’s the terror of presents left unpurchased, perhaps it’s the missing tree and decorations, perhaps… well screw it. Christmas just skipped me this year.

Times like these you need to bake. Something sciencey would be nice, but I’ll settle for anything. A gingerbread house would be amazing… A gingerbread LAB would be even better! What exactly would that entail, I wonder? Stay tuned, maybe I’ll make one and find out.

At the supermarket today I bought a litre of long life milk and another of long life custard, Sexy Man’s contribution to a Christmas hamper for the homeless or some such.

After a jubilent sms from the checkout to tell him the good news, I learned he had already bought it himself. Now we have a litre of custard that we’ll never use.

But I’m not the kinda girl to waste food, so my solution is to bake with it. Custard recipes ranged from “custard on banana” to tiramisu… and then I found this.

It’s custard baked inside a whole pumpkin. YUM! Well, actually I’ve never had baked pumpkin with custard before, but I like each item individually. Perhaps together there will be a synergy of flavours!!!

The recipe descibes how to MAKE the custard, but seeing as I have a whopping 1 L already I’m just gonna cram it in and put it in the oven, possibly with a stick of cinnamon. Can I somehow make this concoction sciencey? Time will tell. I may blog the results.

I’m really excited about the recipe because it said you could keep the pumpkin seeds you dig out from the centre and roast them with some spices. Holy shizz, how have I never thought of this? I’ve been throwing ‘em out THIS WHOLE TIME, when they were a source of that holy grail of minerals, iron.

As a vegetarian, iron is kinda a big deal. I had an iron test recently and it came out borderline low. Like, it’s supposed to be between 15 and 200, and I was 15. But like a told the nurse who tried to put me on supplements, “it’s borderline.” We make borders for a reason, you know, If I was 14 I’d accept that I have low iron, but I was 15. I made the grade. I passed goddammit.

Still any source of iron is a cause for celebration. I will be celebrating with pumpkin seeds and orange juice.

Seriously though, that baked pumpkin looks badass, I can’t tear my eyes from it. Are you baking for Christmas? If not, how do you get into the Santa spirit, or has it eluded you too?