Chemical Engineers Call On Nanoparticles To Combat Polluted Groundwater

Chemical engineers created nanoparticles out of gold and palladium to break down pollutants in groundwater. Adding the particles to groundwater converts dangerous contaminants like trichloroethylene into non-toxic compounds.

He's just 37 years old, but he's already making a difference in the world! A young engineer is creating small solutions to big problems.

We've seen it in the movies -- polluted drinking water is a health and environmental concern. In fact, right now, 30 states need to clean up their groundwater. "They've been designated by the EPA as being highly contaminated, and they've got to do something about the contaminated water," Michael Wong, Ph.D., a chemical engineer at Rice University in Houston, told Ivanhoe.

Dr. Wong is one of Smithsonian Magazine's America's Young Innovators … and for good reason. He's trying to come up with a way to use nanoparticles to clean up our water. "Water is not just H2O. Water has all sorts of stuff in it and the stuff we don't want, those are the things that can really hurt you," Dr. Wong explains.

He's using nanoparticles made out of gold and palladium -- a metal related to platinum -- to get rid of chemicals. One of the most common pollutants in United States groundwater is trichloroethylene, or TCE, a solvent used to degrease metals. And it can cause cancer.

"Our idea was, let's go ahead and break it down -- break it down into something that's safer," Dr. Wong says. "Safer chemicals that won't hurt your body and hurt the animals and the fish and what not."

Wong uses nanoparticles -- ten thousand times smaller than a human hair -- and hydrogen to break TCE into something non-toxic. "We are going to pump water through this guy here and the water is being pumped from the bottom up," Dr. Wong explains.

Glass beads will help to hold the nanoparticles in place. "Then clean water comes out," Dr. Wong says. Dr. Wong plans to test it at military sites first -- then move onto industrial sites and dry cleaning businesses. "I'd like to see our reactor do a really good job of getting rid of some of the contaminants," Dr. Wong says. Possibly, making our water and environment cleaner in the future. Dr. Wong says his reactor will be more efficient and cost less than the carbon reactors being used now.

WHAT IS HAZARDOUS WASTE? In the U.S., hazardous waste is defined as any discarded solid or liquid that is highly corrosive, toxic, reactive enough to release toxic fumes, or easily ignited. It can include solvents, pesticides, and spilled chemicals -- including acids, ammonia, chlorine bleach and other industrial cleaning agents -- as well as most heavy metals. Long-term exposure to hazardous waste can lead to chronic respiratory diseases such as asthma, damaged liver and kidneys, or cancer. Poisoning and chemical burns can result from contact with even small amounts of toxic chemical waste. Even brief exposure can cause headaches, dizziness, and nausea.

WHERE THAT GLASS OF WATER COMES FROM: Drinking water can come from either ground water sources, via wells, or surface water sources, such as rivers, lakes and streams. Most U.S. water systems in small and rural areas use a ground water source, while large metropolitan areas tend to rely on surface water. Causes of contamination can range from agricultural runoff to improper use of household chemicals.

SECONDARY STANDARDS: Even if your tap water meets the EPA's basic requirement for safe drinking water, some people still object to the taste, smell or appearance of their water. These are aesthetic concerns, however, and therefore fall under the EPA's voluntary secondary standards. Some tap water is drinkable, but may be temporarily clouded because of air bubbles, or have a chlorine taste. A bleachy taste can be improved by letting the water stand exposed to the air for a while.

Courtesy:ScienceDaily

A Biochemist Explains The Chemistry Of Cooking

A biochemist and cook explains that cooking is all about chemistry and knowing some facts can help chefs understand why recipes go wrong. Because cooking is essentially a series of chemical reactions, it is helpful to know some basics. For example, plunging asparagus into boiling water causes the cells to pop and result in a brighter green. Longer cooking, however, causes the plant's cell walls to shrink and releases an acid. This turns the asparagus an unappetizing shade of grey.

You love to cook, but have you whipped up some disasters? Even the best recipes can sometimes go terribly wrong. A nationally recognized scientist and chef says knowing a little chemistry could help.

Long before she was a cook, Shirley Corriher was a biochemist. She says science is the key to understanding what goes right and wrong in the kitchen.

"Cooking is chemistry," said Corriher. "It's essentially chemical reactions."

This kind of chemistry happens when you put chopped red cabbage into a hot pan. Heat breaks down the red anthocyanine pigment, changing it from an acid to alkaline and causing the color change. Add some vinegar to increase the acidity, and the cabbage is red again. Baking soda will change it back to blue.

Cooking vegetables like asparagus causes a different kind of reaction when tiny air cells on the surface hit boiling water.

"If we plunge them into boiling water, we pop these cells, and they suddenly become much brighter green," Corriher said.

Longer cooking is not so good. It causes the plant's cell walls to shrink and release acid.

"So as it starts gushing out of the cells, and with acid in the water, it turns cooked green vegetables into [a] yucky army drab," Corriher said.

And that pretty fruit bowl on your counter? "Literally, overnight you can go from [a] nice green banana to an overripe banana," Corriher said.

The culprit here is ethylene gas. Given off by apples and even the bananas themselves, it can ruin your perfect fruit bowl -- but put an apple in a paper bag with an unripe avocado, and ethylene gas will work for you overnight.

"We use this as a quick way to ripen," Corriher said. Corriher says understanding a little chemistry can help any cook.

"You may still mess up, but you know why," she said. When it works, this kind of chemistry can be downright delicious.

WHAT ARE ACIDS AND BASES? An acid is defined as a solution with more positive hydrogen ions than negative hydroxyl ions, which are made of one atom of oxygen and one of hydrogen. Acidity and basicity are measured on a scale called the pH scale. The value of freshly distilled water is seven, which indicates a neutral solution. A value of less than seven indicates an acid, and a value of more than seven indicates a base. Common acids include lemon juice and coffee, while common bases include ammonia and bleach.

WHY DOES FOOD SPOIL? Processing and improper storage practices can expose food items to heat or oxygen, which causes deterioration. In ancient times, salt was used to cure meats and fish to preserve them longer, while sugar was added to fruits to prevent spoilage. Certain herbs, spices and vinegar can also be used as preservatives, along with anti-oxidants, most notably Vitamins C and E. In processed foods, certain FDA-approved chemical additives also help extend shelf life.