Sunday, 23 September 2012



Chemistry in sports  

Tonight is the Opening Ceremony for the 2012 Summer Olympics in London. As we cheer on the incredible athletes from around the globe, it’s amazing to think about all the advances chemistry has enabled in sports at the Olympic level and beyond.
Many types of sports equipment rely heavily on chemistry to help athletes reach peak performance—and provide critical safety and protective functions along the way. Whether it’s a tennis ball or baseball bat, elite athletes from around the world depend on the products of chemistry.
Polyurethanes
Polyurethanes, a kind of plastic, will play an important role this summer as they are frequently found in running and other athletic shoes, making them more resilient. In addition, polyurethane is found in a wide variety of popular sporting equipment, such as soccer balls, binders on running tracks and judo mats.
A number of styles of sport flooring and pour-in-place track surfaces use polyurethanes, as well. These equipment necessities alongside such items as surfboard, roller blades, bowling balls and spandex apparel are all made possible in part due to polyurethane innovations.

Nanotechnology
Nanotechnology is also changing the way we play sports.
For instance, nanotechnology used in golf balls can greatly improve performance by reducing hooks and slices. Tennis racquets manufactured with nanomaterials become stiffer and lighter, giving athletes faster returns and more powerful serves. And for the javelin throw or archery, rosin bags, which are derived from pine chemicals and also used by pitchers in baseball and softball, provide a strong grip.
Polycarbonate
Chemistry also helps sports equipment meet modern day needs. Polycarbonate, a strong, shatter-resistant plastic, can also be found in protective sports equipment.
Polycarbonate is often used in riding and biking helmets, helping protect riders competing in equestrian and cycling competitions. Polycarbonate sunglasses and protective visors, which provide optical clarity as well as shatter-resistance, are worn by runners and rowers, just to name a few. Polycarbonate lenses can also be found in swim goggles.
The impact of innovative chemistry is not confined to summer sports. Plastics can be vital to the performance and safety of winter athletes, like skiers and snowboarders. Plastic products’ unique combination of lightness, durability, strength and flexibility make ski boots, snowboards, and knee braces help meet high-performance demands.

 

Sports medicine

Sports medicine or sport medicine is an interdisciplinary subspecialty of medicine which deals with the treatment and preventive care of athletes, both amateur and professional. The team includes specialty physicians and surgeons, athletic trainers, physical therapists, coaches, other personnel, and, of course, the athlete.

History

The origins of Sports Medicine lie in 5th century BC ancient Greece and ancient Rome where physical education was a necessary aspect of youth – training and athletic contests first became a part of everyday life during these times. However, it was not until in 1928 at the Olympics in St. Moritz, when a committee came together to plan the First International Congress of Sports Medicine , that the term itself was coined. In the 5th century, however, the care of athletes was primarily the responsibility of specialists. They were trainer-coaches and were considered to be experts on diet, physical therapy, and hygiene as well as on sport-specific techniques. The first use of therapeutic exercise is credited to Herodicus , who is thought to have been one of Hippocrates' teachers. Until the 2nd century AD, when the first "team doctor", Galen, was appointed to the gladiators, the physician only became involved if there was an injury. Whether or not there was good communication or rapport between the trainer-coaches and the team physician back then is a matter of speculation. What is clear however, is that from its beginnings, Sport Medicine has been multidisciplinary with the obligation not only to treat injuries but also to instruct and prepare athletes. This link with physical education has remained in place throughout its evolution.
Sports Medicine Today
Sports Medicine has always been difficult to define because it is not a single specialty, but an area that involves health care professionals , researchers and educators from a wide variety of disciplines. Its function is not only curative and rehabilitative, but also preventative, which may actually be the most important one of all. Despite this wide scope, there has been a tendency for many to assume that sport-related problems are by default musculoskeletal and that Sports Medicine is an orthopaedic specialty. There is much more to Sports Medicine than just musculoskeletal diagnosis and treatment. Illness or injury in sport can be caused by many factors – from environmental to physiological and psychological. Consequently, Sports Medicine can encompass an array of specialties - cardiology, orthopaedic surgery, biomechanics, traumatology, etc. For example, heat, cold or altitude during training and competition can alter performance or may even be life threatening. What about the female triad of disordered eating, menstrual and bone density problems, and the pregnant or the aging athlete? In addition, the management of dermatological and endocrinological diseases and other such problems in the athlete demands expertise and sport-specific knowledge. The use of supplements, pharmacological or otherwise, and the topics of doping control and gender verification present complex moral, legal and health-related difficulties. Then there are the particular problems associated with international sporting events, such as the effects of travel, acclimatization and the attempt to balance an athlete's participation and her or his health. Much of this represents new fields of study where extensive clinical and basic science research is burgeoning. Finally, prevention is an area of increasingly specialized knowledge, interest and expertise.

The Chemistry of Insulin

Insulin is a polypeptide hormone that promotes glucose utilization, protein synthesis and the formation and storage of lipids. Produced by specialized endocrine cells of the pancreas called the islets of Langerhans, insulin was discovered in 1921 by two Canadian researchers, Dr Frederick Banting and his medical assistant Charles Best.

Insulin is crucial to the transport of glucose and amino acids into muscle cells. Properly managed by the right diet, insulin is the athlete's best friend as it plays an enormous role in muscle hypertrophy (growth). With the support of human growth hormone (hGH), it has a direct effect on the production of somatomedins in the liver. Somatomedins are called insulin like growth factors or more commonly IGF. For this reason insulin has earned the reputation of an anabolic hormone. However, insulin is a two-edged sword. It is also the hormone of feasting and plenty and depending on what is eaten and when, insulin functions as a brilliant fat storage hormone.

Our ability to respond to insulin is called insulin tolerance. The more tolerance a person has for insulin, the more insulin it takes to get a response. A low tolerance to insulin is preferable, as excessive insulin production is associated with obesity, high cholesterol, high triglycerides, hypertension, vascular disease, fatigue and adult-onset type II diabetes. Many overweight individuals have excess insulin in their blood due to excessive stimulation of the pancreas. This condition is called hyperinsulinemia.

The hallmark of Syndrome X is resistance to insulin, which many experts claim is caused by eating too many processed high-carbohydrate foods. This common North American dietary practice in turn causes an excess build-up of glucose in the blood resulting in the production of free-radicals.

Syndrome X, coined in 1988 by Dr. Gerald Reaven, a Stanford University endocrinologist, is defined by a cluster of related symptoms that always includes insulin resistance and one or more of the following conditions; abnormal blood fats, elevated uric acid, reduced HDL, increased oxidized LDL particles, overweight and high blood pressure.

Insulin resistance involves the release by the pancreas of more insulin than the target cells in the body can handle. Excess carbohydrate intake in the form of sugar, bread, pasta, bagels, chips, cookies, breakfast cereals, etc cause blood glucose levels to rise excessively, and in response, the pancreas releases more and more insulin. Eventually, the cell receptors of muscle and vital organs become saturated, non-responsive and may even shut down. Then, glucose and insulin begin to accumulate to toxic levels in the bloodstream, becoming agents of hostility and damage. Clotting factors are activated and advanced glycation end products (AGEs) begin to form. It is estimated that as many as 25-30% of North American adults have Syndrome X.

Sleep deprivation depresses growth hormone release, slows muscle and strength gains and negatively influences immune function. Insomnia and sleep deprivation also cause insulin resistance, which promotes intra-abdominal obesity. This translates to that dreaded spare tire around the gut, which happens to be the most dangerous region to store excess bodyfat in terms of disease risk for the body, especially heart disease.

Ideally, we don't want to constantly flood the body with high-glycemic, low fiber, low water volume carbohydrates such as sugar and white flour, as this causes insulin to spike. It's much better to consume carbohydrates that are metabolized slowly and that release their sugars over a longer period of time. Consuming low-glycemic carbs in smaller portions keeps glucose and insulin closer to a normal fasting baseline for a good anabolic effect, not too high or too low. Insulin suppression reduces testosterone levels, impairs strength and limits performance, whereas high levels increase risk of disease and obesity.

Nutrients that optimize insulin activity, improve its sensitivity and protect it and the pancreas from oxidative damage include B6, niacin, magnesium, chromium, vanadium, alpha-lipoic acid, vitamin C and the omega-3 fatty acids, including alpha-linolenic acid, eicosapentanoic acid (EPA) and decosahexanoic acid (DHA).

Insulin has a direct effect on the metabolism and storage of fat. For instance, insulin accelerates the transport of glucose from the blood into cells and the conversion of glucose into fatty acids. This is called lipogenesis. Insulin has a greater half-life than glucose, so any insulin left circulating in the blood after it has completed its work is also converted into fat. And the effect is even more reliable if by genetic predisposition you have a slow metabolic rate and spend most of your free or work time seated.

If levels of insulin climb too high, which can happen simply by eating a large meal or a meal dominated by carbs such as bread, rice or pasta, a simultaneous increase in the enzymes lipoprotein lipase and acetyl-CoA carboxylase occurs. Both of these enzymes facilitate the transport of fatty acids into fat cells.

High insulin levels activate lipoprotein lipase and increase its activity. Lipoprotein lipase promotes the removal of triglycerides from the bloodstream and encourages their deposition in adipocytes or fat cells. Insulin also inhibits the action of hormone-sensitive lipase which breaks down stored fats for use as energy. So anytime you catch yourself eyeing a muffin or a slice of bread, focus for a moment in advance of the indulgence. Think of what effect it will have on your blood chemistry and body composition. Remember, insulin inhibits the mobilization of stored fat.

If insulin levels are continuously sustained above baseline throughout the day, enzymes like lipoprotein lipase can suppress the oxidation of fatty acids, even while consuming a negative calorie intake combined with exercise. This is called an anti-lipolytic effect. While the caloric profile of food is a factor in weight management, the chemistry of food is more important to understand. The irony of this is that few people really get this concept or even think about it. And for those that do, I call it "Getting the Connection".

Once you get the connection you can control your body composition like flicking a light switch on or off! You can design a diet that fits you personally like a glove. However, knowing is not enough, to get the results most of us want means you have to do the work and eat with discipline, purpose and foresight. The field must be plowed before the seed can be planted and the crops harvested. The work always precedes the benefit.

            
                                                                BY:- Debismita Pushilal

Friday, 14 September 2012

Chemistry in Cartoons



Did you know Walt Disney in one of his cartoon films introduced the concept of chemistry in his own way.Let me narrate the story to you...



One day a business man thought of buying a coal mine. He bought it. His sons who were very young claimed "OH! DADDY WHAT A WASTE OF MONEY"
Dad said "FINE! IT'S MY MONEY YOU DON'T HAVE TO WORRY ABOUT IT"

Then one fine day the businessman started growing  peanuts  on the surface of the coal mine. His sons exclaimed"OH! DADDY WHAT A WASTE OF MONEY"
 Dad said "OKAY! IT'S MY MONEY YOU DON'T HAVE TO WORRY ABOUT IT"

Days passed and the peanuts grew. One day the son came running to the father and said" DADDY! SOME ELEPHANTS FROM THE NEARBY JUNGLE CAME,ATE ALL THE PEANUTS, AND DESTROYED THE PLANTS."

The businessman and the sons went to the area and found that the elephants had already gone. They were about to return when the sons found some thing shining on the ground. To his surprise they were shining all over the coal field. After much observation they discovered that 'THE ELEPHANTS HAD SO MUCH WEIGHT AND THE CREATED SO MUCH PRESSURE THAT THE COAL STARTED TURNING INTO DIAMONDS.'
Father smiled and disclosed "I KNEW THAT I WOULD RECOVER MY INVESTMENTS!!!!"
-------********-------
Walt Disney in a childish manner explained the children that under huge pressure (& temperature-{not included})the coal gets converted into diamond.    


-ARKOPAL RAY
CLASS XI B
ROLL 11

Thursday, 13 September 2012

MAKE YOUR OWN VOLCANO............


 
  • A volcano - Talk to an art teacher about making a volcano out of paper mache or plaster. You can also use clay or if you're in a hurry to make your volcano, use a mound of dirt outside.
  • A container that 35mm film comes in or similar size container.
  • Red and yellow food coloring (optional)
  • Vinegar
  • Liquid dish washing soap
  1. Go outside or prepare for some clean-up inside
  2. Put the container into the volcano at the top
  3. Add two spoonfuls of baking soda
  4. Add about a spoonful of dish soap
  5. Add about 5 drops each of the red and yellow food coloring

    Now for the eruption!:
  6. Add about an ounce of the vinegar into the container and watch what your volcano come alive.

A VOLCANO is produced over thousands of years as heat a pressure build up. That aspect of a volcano is very difficult to recreate in a home experiment. However this volcano will give you an idea of what it might look like when a volcano erupts flowing lava. This is a classic experiment in which a CHEMICAL reaction can create the appearance of a PHYSICAL volcano eruption. You should look at pictures of volcanoes to be familiar with the different types. (A SHIELD volcano, for example is the most common kind of volcano, and yet few people know about them) The reaction will bubble up and flow down the side like a real volcano (only much faster!) Look for videos of volcanoes erupting and be sure that you understand how heat and pressure work to really make volcanoes erupt.

The project above is a DEMONSTRATION. To make it a true experiment, you can try to answer these questions:
1. Does vinegar temperature affect how fast the volcano erupts?                                                             
2. Does the shape of the volcano affect the direction the eruption travels?                                             
3. What can be added to the "lava" to slow it down and make it more like real lava?       
                                  

   ANSWER:-  

1. Yes, the higher temperature of the ingrediants of a chemical process, the faster the          process moves along.
2. No, the type of lava affects the shape of the volcano because the lava which solidifies        around the volcano becomes part of volcano's neck.
3. Some acids or thick substances like CORN STARCH is the good one.

                     _ _  .........DEBOPARNA CHAKRABORTY

                                                      Roll no. - 2 , Roll no._ 2

 


Monday, 10 September 2012

Journey of God Particle


The search for the 'God particle' is over.
Almost half a century after the existence of the Higgs boson – the particle that holds the universe together and gives it substance – was predicted, jubilant scientists announced that they appear to have found it.



Two high-energy photons collide. Their energy (the red lines) is measured in by an electromagnetic calorimeter. The yellow lines are the measured tracks of other particles produced in the collision. The pale blue volume shows the track through which the particles are sent.

Stephen Hawking, who had bet $100 that the Higgs boson would never be found, said: 'This is an important result and should earn Peter Higgs the Nobel Prize.' 
The Higgs boson's role is to give the particles that make up atoms their mass. Without this mass, they would zip around the cosmos, unable to bind together to form the atoms that make stars and planets – and people.
Despite its fabled properties, the particle has eluded previous searches and not all scientists believed in its existence.



The particle accelerator: It is within these tubes that physicists are hunting for the 'God' particle.

To try to pin it down, scientists at the Large Hadron Collider near Geneva smashed together beams of protons at close to the speed of light, recreating conditions that existed a fraction of a second after the Big Bang.
If Professor Higgs, of Edinburgh University, was right, a few Higgs bosons should have been created in every trillion collisions.
Others were not so reticent. Jim Al-Khalili, professor of physics at the University of Surrey, said: 'After all the hype and speculation, after decades of designing the world's most ambitious experiment and months of careful checking of data, today is the pay-off.





Inside: The giant project is the most enormous piece of scientific apparatus ever constructed, and is buried 100m beneath the ground
 An aerial view of the Swiss-French border, indicating the route of the Large Hadron Collider.


GOD PARTICLE: KEY TO THE COSMOS

The Higgs boson is – or was – a key missing piece in the jigsaw for physicists in trying to understand how the universe works.
Its discovery will allow them to shed new light on the dawn of time and how we came to be here.
Scientists believe that a fraction of a second after the Big Bang that gave birth to the universe, an invisible energy field called the Higgs field formed.
This has been described as a kind of ‘cosmic treacle’ across the universe. As particles passed through it, they picked up mass, giving them size and shape and allowing them to form the atoms that make up you, everything around you and everything in the universe.
This was the theory proposed in 1964 by former grammar school boy Professor Higgs that has now apparently been confirmed.
Without the Higgs field particles would simply whizz around space in the same way as light does.
A boson is a type of sub-atomic particle. Every energy field has a specific particle that governs its interaction with what’s around it.
What yesterday’s news means for the man in the street is unclear but it could lead to discoveries in fields such as medicine, computing and electronics. For physicists it could shed light on other mysteries of the universe.
So far nothing has been observed to account for mass, and the fact that some particles weigh more than others.
According to the theory, the Higgs boson is the emissary of an all-pervading 'Higgs field' that gives matter mass. The more particles interact with the field, the more massive they become and the heavier they are.

And these how the tour of searching of "God Particle" went.



by:-
 Tushar Kumar Roy