SWS+Assignments


 * SWS Assignments Page

Sarah Shim Log

First assignment: **
 * 1) //Write a summary of one of the articles you are reading for your project paragraph by paragraph. One or two sentences per paragraph is fine. You must do this in your own words. No significant amount of text can be copied from the abstract or any part of the paper. Either put the summary in bullet form on your research log or on// [|//AcaWiki//]//. **Due October 29, 2009 20:50 PM**//
 * 2) // Answer one of the FAQ questions or create and answer an FAQ question relating to a topic relating to chemistry publishing. You must provide at least one relevant reference. You must summarize in your own words - copying text from anywhere verbatim is not allowed. **Due October 29, 2009 20:50 PM** //

1. Bruinsma, ​K., and Taren, D. L. (1999) Chocolate: Food or Drug?, Journal of the American Dietetic Association, Volume 99, Issue 10, 1249-1256. DOI
 * [Full Marks JCB]**

**__Abtract:__** According to this article, chocolate cravings and/or addiction is probably formed from a combination of its sensory characteristics, overall nutrient composition, and biologically active components.

//Paragraph 1// In North America, the most commonly craved food is chocolate, which comprises 49% of all food cravings.
 * __Introduction:__**

//Paragraph 2// There is controversy about the cause and reason of chocolate addiction. Many people think that the biologically active components of chocolate make it addicting, while others argue that the body uses chocolate for self-medication for nutritional deficiencies in the body.

The process of making chocolate from cacao and a brief history of its transition from Mexico to Europe is described in this section.
 * __History:__**

//Paragraph 1// During the recent the years, scientists have acknowledged that chocolate is indeed addictive to susceptible persons.
 * __Defining Chocolate Intake Patterns:__**

//Paragraph 2// While craving is a momentary condition, addiction is more complicated and has several components involved.

//Paragraph 3// Chocolate addiction is similar to addictions to other substances because of the similarities in the experiences of the person.

//Paragraph 4// Though there are many theories and guesses for the nature of chocolate addiction, there is not much agreement between the researchers or proof to support one theory.

//Paragraph 1// The most accepted theory for chocolate cravings is that the hedonistic (partly from the high fat and sugar content) and sensory characteristics of chocolate (such as taste, aroma, texture) are at the root of the cause. However, foods equally high if not higher in fat and sugar are not as craved as chocolate.
 * __Fat and Sugar:__**

//Paragraph 2// White chocolate, with the same texture and taste as chocolate, does not have the same effect as chocolate, which may be due to the fact that it has a different smell.

//Paragraph 1// Any or all of the biologically active components of chocolate may cause the cravings.
 * __Pharmacologic Components:__**

//Paragraph 2// One theory is that biogenic amines (tyramine and phenylethylamine which are the most notable) may contribute to these cravings.

//Paragraph 3// Phenylethylamine alters a person’s mood and a deficiency can lead to the development of depression.

//Paragraph 4// Some researchers believe that the body may be trying to self-medicate the levels of phenylethylamine in the brain by creating chocolate cravings. However, other foods which have a significantly higher level of phenylethylamine are not as craved.

//Paragraph 5// Also, phenylethylamine is quickly metabolized in the body once consumed.

//Paragraph 6// Chocolate also contains alkaloid methylxanthines (theobromine and caffeine which are the most notable) which are biological stimulants.

//Paragraph 7// These methylxanthines also produce a noticeable effect on behavior. However, the amount of theobromine and caffeine in chocolate is not enough to produce a significant effect.

//Paragraph 8// There are also biologically active components of chocolate that target a specific part of the brain to mimic the psychoactive effects of some cannabinoid drugs.

//Paragraph 9// Researchers think that chocolate contains unsaturated N-acylethanolamines, which are chemically similar to anandamide, which mimics the drug effects. However, the amount of the N-acylethanolamines in the brain may not be enough to induce a noticeable effect.

//Paragraph 10// Other researchers believe chocolate may be used for make up for the body’s nutritional deficiencies, such as a deficiency in magnesium. However, nuts have similar amounts of magnesium yet are not craved in the same way.

//Paragraph 11// Chocolate may also be used to regulate certain neurotransmitters that take part in regulating appetite, addictive behavior, as well as other factors. However, comparable foods are, again, not craved in the same way as chocolate.

//Paragraph 12// For instance, other foods high in carbohydrates do not satisfy the chocolate cravings.

//Paragraph 13// There may be a link between the hormonal fluctuations women experience and chocolate cravings.

//Paragraph 14// Some researchers suggest that these cravings may not be a specific craving to chocolate but to carbohydrate in an attempt to increase the level of serotonin in the body.

//Paragraph 15// Two brain peptides that are involved with the regulation of eating behavior and food choices and cravings increase during the premenstrual stage for women. This may be an explanation to the increase in chocolate cravings before the menstrual cycle.

//Paragraph 1// Most research on chocolate cravings categorized the cause into four categories with the sensory characteristics being the predominant factor.
 * __Applications:__**

//Paragraph 2// Chocolate cravings are real and affect a large population in America, especially women.

2. [Answered in FAQ page - FAQ #1]

Second assignment : DONE
Find 5 independent sources of 5 properties associated with a molecule of your choice. Provide all references. (see jcblog as an example of the format) **Due November 12, 2009**
 * [Full marks JCB]**

(aka N-ethylaniline)
 * Phenylethylamine **

-64 C ChemSpider [|MSDS] [|Alfa Aesar] -63 C WolframAlpha IPCS InChem
 * //melting point//**:

//**boiling point**//: 205 C ChemSpider MSDS WolframAlpha IPCS InChem 204-205 C Alfa Aesar 204 (C) Knovel

//**specific gravity/density**//: 0.961 g cm-3 ChemSpider Alfa Aesar 0.96 g cm-3 MSDS NIOSH 0.966 g cm-3 ChemSpider Predicted 0.963 g cm-3 WolframAlpha

//**flash point**//: 85 C ChemSpider Alfa Aesar MSDS IPCS InChem NIOSH

//**vapor pressure**//: 0.2 mmHg (at STP) WolframAlpha 0.304 mmHg (at STP) ChemSpider Predicted 0.4 kPa (at 20 C) IPCS InChem NIOSH 1 mm (at 38.5 (C)) Knovel