A-Plus Writer only

100 words each part , see the highlight question , to response too.

Part 1

This week, I chose to complete my post of the chemical compound Astaxanthin. This was particularly interesting to me because I my hobbies of salt water fishing and love of seafood. I have definitely asked myself in the past, what it is that makes lobsters different colors. This chemical compound is part of that explanation. Astaxanthin is believed to be the key compound that contributes to the blue/black color of a specific common lobster species. The following statements were primarily derived from the speaker of the Chemistry World podcast, Mike Freemantle and I would like to credit him early in the discussion so as not to take credit for any of the scientific discussions regarding Astaxanthin. The podcast discusses how Astaxanthin is a chemical compound that wraps around a protein molecule, causing the blue pigmentation. Other orange lobsters contain smaller amounts of the free moving compound to wrap the proteins, causing the lack of blue/black color. Additionally, the white color lobster is believed to lack the compound completely. The reason for the studies to be more belief than all actuality is due to the rarity of the multi-color lobster species and lack of ability to study them in mass numbers. Another fact that I found interesting is the fact that the lobster turn the read/orange color when cooking is due to the heat allowing the compound to release the proteins and creating the organic pigment carotenoid (Chemistry World, 2018). They continue to discuss how this compound can be derived synthetically; however, it occurs naturally though algae and is consumed up the food chain from there. It is considered an antioxidant and great for the body.  

I found it to be fairly interesting in the grand scheme of things. This chemical compound begins at the bottom of the ocean and makes its way through so many channels into the productive world. They discuss the benefits to be health, and the drawbacks to be the lack of lobsters to study for the purpose of fully understanding the pigmentation as it relates to the lobster. I personally think it is a unique structure that I would like to continue to learn more about for the sake of knowledge alone. Do you think it would justifiable to study the lobster for the sake of science or should the risk of damaging the populations give reason to disregard the desire to better understand its process within the species?

Part2

This week I chose to listen to the Chemistry World podcast on citronellol by Emma Stoye. I saw that a lot of students had already posted their choices so I went deeper into the selection of podcasts so I would be less likely to see something someone else already posted about. When I got to page eleven of the podcasts, I saw an image of a mosquito biting human skin and the title of that particular podcast was “citronellol”. It is the one and only podcast I clicked on and I knew I had found the one I wanted.

(https://www.mommypotamus.com/how-to-make-citronella-candles/)

I am a major outdoor enthusiast. I camp, fish, hike, hunt and anything else that gets me off the couch and into the wilderness. Part of being outdoors is putting up with mosquitoes. I can deal with the itchy bumps that mosquitoes inflict but I usually spray on some bug spray anyways; mainly because my wife insists. Side note: She does not love being outdoors haha. Anyway, I do not enjoy the greasy texture and smell that bug spray produces. That is because most of those sprays are deet-based which stinks. However, there are some sprays on the market (as well as candles) that use oil of citronella instead.

(https://www.birchbox.com/guide/article/mosquito-bite-remedy-itch-hot-spoon)                       (https://www.fragrantica.com/perfume/Victoria-s-Secret/Tease-Flower-43634.html)

The compound citronellol (C10H20O) is a natural plant product that is extracted from some plants (such as lemongrass) as a component of plant oils. It is a pale oily liquid when isolated by itself. Citronellol is one of the components that gives certain plant oils it’s distinct fragrance. Many people, like me, associate the fragrance with insect repellant. It can also be used to attract some species, such as spider mites. Spider mites will swarm when they detect the citronellol making it easier to attack them with pesticides. One of the most common uses for citronellol is in perfumes, soaps and cosmetics. Citronellol can be used to produce floral scents as well as citrus scents. It all depends on the structural form and concentration used.

 

Why do you think some bug sprays have a citrus smell and others smell rather nasty?

Does citronellol directly harm spider mites?

 

 

References

Stoye, E. (2016, March 23). Citronellol [Audio blog post]. Retrieved April 17, 2018, from https://www.chemistryworld.com/podcasts/citronellol/9587.article