Welcome to the RSC Blog. This was, once upon a time, an active place for the more off-the-wall parts of RSC activity, where we wanted to use rich media, and elicit and collect reader feedback, discussion and argument.

We haven’t been using it much recently, though, owing to the exciting new website called The Reaction.

It’s been up a few months and is a home for all things entertaining and chemical. There are plenty of news stories about the chemistry of everyday life, chemistry in the media, interesting anniversaries or things we just wanted to write about.

It’s got a great and expanding library of the best chemistry videos on the net. You can look at photos and videos of past public events at The Chemistry Centre in London. And there’s info about why the 21st century science of chemistry really matters to the future of our planet.

It allows us to write about things that have previously graced this blog, from chemically-perfect recipes for Yorkshire puddings and gravy to ridiculous packaging claims of “chemical-free” products.

The DISQUS comments make it easier than ever to discuss the stories using your existing Twitter, Facebook or other accounts, and to share the stories with your various social networks.

So head on over! This blog is staying put because there’s loads of great content, but it won’t be updated from now on. Thanks for reading.

www.thereaction.net


Bob Monkhouse once told the story, “When I was at school, I said that when I grew up I wanted to be a comedian. Everyone in the class started laughing … but they’re not laughing now!” The printed word can never capture the timing or the tone, but whether Bob was your cup of tea or not, it was a great joke, combining the unexpected and a degree of subtlety with false self-deprecation.

That cannot be said of the comedian Frank Skinner, who launched a tirade against science and scientists recently (“Einstein’s tongue – or why science is tedious”, The Times, 30th April 2010, link). And probably, not many scientists were laughing as they read his piece.

The natural reaction of many was to recoil in horror, and even suggest that the “scientific establishment” should write – no doubt a very earnest – joint letter to The Times, representing the collective views from the chemistry, physics, biology and mathematics communities.

But there is more to this than meets the eye. In this month’s Spectator which was published the very next day, Melanie Phillips has penned an article entitled, ‘Welcome to the age of irrationality’, which suggests that the Western (scientific) mind is snapping shut, and queries whether we are entering a new era of anti-enlightenment.

Skinner’s view is that science is not fun, and implies that scientists are detached from the wider community. Engagement is constrained by fundamental differences in thinking and empathy. Phillips goes further, saying that science is now assuming the rigidity of the very ideological framework that the Enlightenment sought to challenge.

The public perception that climate scientists were unwilling to countenance any questioning of their data has fuelled scepticism over the fundamental methodology and ethics of science, and placed in the minds of many that, in the extreme, self-interest can take science to the level of religious dogma.

Frank may not have had the inspiring science teacher that triggered in many of us a fascination for science. Or maybe he did, but was making up jokes, instead of doing the experiments he could have done before the health and safety thought police arrived. Melanie is wrong to say that “man-made global warming theory is totalitarian gobbledegook”, because the basic science is not disputed.

The atmosphere will heat up with additional greenhouse gases; what is the subject of uncertainty and much teeth-gnashing is the timing and magnitude of change, and the way this translates globally into trillions of pounds of investment for alternative fuels and mitigation, or not.

Despite what many would see as exaggeration or faults in the arguments of the two articles, however, there is more than a kernel of truth in these comments, which the scientific community and the future government would be unwise to ignore. Science has given so much of what we see around us, from vaccines to hybrid cars, from clean water to solar cells, and the quality of life that we enjoy today. But the way we communicate this, and prepare schoolchildren through education is dangerously flawed. And the UK is not alone in this.

At a time when solutions to societal challenges are more complex and multi-disciplinary, the gulf between those who understand science and those who don’t could not be greater. The small proportion of the population undertaking scientific research in our universities accounts for around 10% of all the papers published in the world, although the UK represents barely 1% of mankind. We punch well above our weight, but more widely nine in ten of this country’s population stopped studying any science or mathematics beyond the age of sixteen.

This has had two profound consequences. Our record of innovation is poor, as this process relies on the transfer of knowledge from the leading edge of science to practicable, commercial outcomes. If the majority of people have only a limited understanding of science, even at its most basic, this presents a serious impediment to progress, and to the scrutiny and challenge of a scientifically literate society.

Secondly, it develops a cultural divide with two camps: scientists and non-scientists, with the lack of mutual understanding being reinforced by polarised assertions, coupled with distrust and exaggeration, rather than constructive dialogue. This is what we are seeing increasingly.

But educationalists and scientists are sometimes their own worst enemy in all this. Secondary schooling is dominated by educationalists with little reference to universities or the needs of industry and business. What science that is taught through the National Curriculum is largely mathematics-free, and in some cases science-free, as examining boards try to make their wares as attractive as possible in a weakly regulated market.

Markers are instructed to accept scientifically incorrect answers to boost pass rates, and quangos then change grade thresholds if the pass rates are seen to be, politically, too high or low. All this leads to the toughest question in a recent GCSE Higher Tier mathematics paper for our brightest 16 year-olds, in terms of marks awarded, being solely to calculate the surface area of a cube of edge length 5cm. Some other questions on the paper were easier than those that 10 year-olds were doing at primary school fifty years ago.

It also leads to a “good pass” (or grade C) being obtained in one chemistry GCSE paper in 2008 with a mark of 18%. If there are, rightly, calls for reform in all this, bear in mind some examining boards are dragging their feet, because change to the curriculum will mean cancelling or amending lucrative book deals, where the senior examiners themselves have a commercial interest. Welcome to the world of secondary education!

It is the users and deliverers of education who, thankfully, are most resolute in condemning these outcomes. The Times published a letter (“Challenges for our education system”, 3rd May 2010) from leaders of schools and academies that further encapsulates the issues we face. Industrialists have made similar comments regularly from their own perspective.

Scientists, themselves, need to understand and challenge more effectively the framework within which science is delivered and used, and adopt a vocabulary that is more engaging with the non-scientific world. That, combined with raising the standard of science education in schools, rather than too many in the system pandering to politically-driven pass rates, rote-learning and tick-boxes, will begin to address the cultural void.

Rather than the unimaginative examination questions we boringly prepare our 16 year-olds to take, perhaps we should spice them up with something really testing, such as an essay along the lines of “A well-known comedian launches an attack on science and scientists. Write either a) a stern letter to The Times, or b) a 300-word essay acknowledging some important issues to be addressed. Marks will be given for creativity.”


I had the pleasure last year to celebrate with her friends and colleagues the life and work of an inspiring British scientist: Dr Elsie Widdowson. It seems only fitting that on Ada Lovelace Day I show my admiration for a brilliant female chemist.

Elsie WiddowsinShe was a selfless and dedicated scientist who among her many accolades in 60 years of research co-wrote the pioneering text The Composition of Foods (still the leading resource in food science), was responsible for the first compulsory food additive for health (calcium in bread) and preserved the health of the country in difficult times, overseeing the rationing of food in Britain during and after World War II.

In December last year the Royal Society of Chemistry awarded Chemical Landmark status to the Elsie Widdowson laboratory at MRC Human Nutrition Research in Cambridge. I attended the plaque unveiling, which followed a lovely talk by the Director of the facility Dr Ann Prentice, and had the chance to chat with people who knew and worked with Dr Widdowson (“oh please, call her Elsie”, I was berated). They all spoke of her passion for science, her warmth and her empathy.

Elsie was delighted to have the building named after her, and cut the first sod in 1999, but sadly passed away at the age of 93 before its completion in 2001. Her long life may have been down in part to her nutritional expertise, but is astounding considering her experimental prodcedures: she would always try experiments on herself before asking anyone else.

She said in her biography: “We did not believe that we should use human subjects in experiments that involved any pain hardship or danger, unless we had made the same experiments on ourselves.”

Elsie gained a degree in chemistry and PhD from Imperial College London in 1928, studying the carbohydrate content of apples for her thesis. When observing large-scale cooking in a hospital kitchen, she met a doctor studying cooked meat named Robert McCance. Their common interests led to an MRC research grant for both to work together, the first venture of a 60-year scientific partnership.

The pair shortly realised the need for a single authoritative source of composition data for food, so set about writing one in 1934. The first edition of  “The Composition of Foods” was published in 1940 and is more commonly now known simply as “McCance & Widdowson”. Now in its sixth edition, the book is published by the RSC and endorsed by the Food Standards Agency.

As war began in Europe in 1939, McCance and Widdowson studied the effects of rationing food, with a view to determining the bare essentials for a healthy population. As ever they began with themselves, living on a meagre diet for three months then undertaking a 36-mile walk through the Lake District in 12 hours! The two deduced that calcium supplements (delivered in bread) would be important for the wartime dairy-restricted diet, and consequently they were made responsible by the Government for national wartime and post-war rationing. It’s often said that under their rationing Britain had the healthiest diet it has ever had.

After the war they worked in Germany for a few years, after which they were both elected Fellows of the Royal Society. Moving back to England they continued their studies on malnutrition. Elsie was appointed Head of Infant Nutrition Research at the Dunn Nutrition Laboratory, and after a brief spell of retirement moved to Addenbrooke’s Hospital in Cambridge in the Department of Investigative Medicine.

Elsie was made President of the Nutrition Society, Neonate Society and the British Nutrition Foundation, awarded many other medals and awards, appointed CBE in 1977 and in 1993 made a Companion of Honour, a fitting recognition of a lifetime dedicated to science. The UK owes Elsie its continued health after devastating war, and her rigour and fairness of scientific method should be an aspiration of all scientists.

[I originally wrote this on tumblr, here: jonedwards.tumblr...]


Yesterday in the House of Commons the UK’s strategy on dementia was debated, with the MP for Sutton and Cheam Paul Burstow leading the charge. He said:

Recently, after the publication of “Dementia 2010″, I was invited by the Royal Society of Chemistry to chair one of its public lectures, by Professor Chris Dobson, who is master of St. John’s college and from the department of chemistry. He lectured on some of the extraordinary work done by him and his team of young graduates on the disease mechanism behind dementia and the role of proteins in the body. It is a potential key not only to unlocking our understanding of the disease, but to identifying treatments for dementia that arrest its progression and might even cure it. The team also established a link to other neurological conditions in our understanding of dementia. That research is being done in this country. We need more such research and the ambition to fund not just a cure, but the discoveries necessary to build bridges to it. [taken from Hansard, 16 March 2010]

So in Parliament, the science community, and the world, the RSC is helping to promote the critical role of the chemical sciences in improving health for all. We’ve been delighted over the past few weeks to work with a phenomenal team of scientists, led by Professor Dobson, and showcase their work in a variety of ways including in Parliamentary debate, interviews, media coverage and a superb lecture at the Chemistry Centre here in London.

Chris Dobson at the Chemistry Centre
Professor Chris Dobson gives a lecture at the Chemistry Centre

The Dobson group at the University of Cambridge conducts world-leading research into Alzheimer’s disease and other ageing diseases. Their 50-strong team from a wide variety of disciplines, from neuroscience through to theoretical physics, takes a whole new approach to neurodegenerative diseases.

As opposed to the standard tactic of targeting a small number of proteins associated with a disease, the Dobson group try to understand how proteins in general clump together to become toxic. This clumping causes many different diseases – Alzheimer’s disease, Parkinson’s disease, even type II diabetes – and the Dobson group is the first to link these to a common biological malfunction, the so-called “misfolding” of proteins.

The number of people with Alzheimer’s disease in the UK will more than double in the next 40 years – this “ticking timebomb”, as Professor Dobson calls it, is a problem the young and middle-aged people of today should be concerned about, as its serious impact will hit them in later lives.

The RSC discovered the Dobson group’s work at the IUPAC congress in Glasgow, hosted by the RSC, in August last year. Professor Dobson gave a brilliant plenary lecture to scientists from around the world, and the significance and visual impact of the group’s work with fruit flies appealed immensely.

Professor Dobson was invited to give a very well-received lecture at the Chemistry Centre in Burlington House, chaired, as mentioned before, by Paul Burstow MP.

We also talked in person to the group about their research and put together a short film (4 minutes) telling the vivid story of their work, its significance, and the threat to full realisation of the research should funding from the government fail to support the high-tech industries essential for the UK’s economic future.

As I cut this video together then the news media had already taken an interest: Cambridge News highlighted it with a news piece and some of the same footage (see it here), and ITV Anglia also went to the lab and reported on the research (see that here).

We hope to continue working with the Dobson group and many other groups around the UK doing world-class research, and continue to demonstrate to everyone that better health comes from better chemistry.


A Valentine's Day heart from the wonderful xkcd.com webcomicHappy Valentine’s Day everyone! While the tradition of anonymous gifts (such as those left by “St Valentine”) is waning, one thing you can’t get away from is chocolate. A dozen red roses hardly stands up to a box of red Roses these days.

So here’s a double chocolate treat from the RSC, to get you in the mood: a snippet of science info to help you get the full effect from your choccies, then a brief yet fascinating history of chocolate in Central America.

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‘Mickey Mouse’ degree courses should be swept away, and priorities in university education and research should reflect the challenges facing the country over the forthcoming decades.

No longer should the government be paying 18-year-olds to start courses on celebrity journalism, drama with waste management, or international football business management. These courses should be kicked into touch, especially at a time when the UK is desperately short of funding research into Alzheimer’s and other diseases of ageing, alternative energy sources and wider, more effective health care provision, all of which depend on leading-edge work in the fundamental sciences.

Massive cuts in the science budget have already been announced in this country at a time when President Barack Obama is seeking $66bn, an increase of 5.9% over 2010 levels, to address the strategic priorities on the other side of the Atlantic.

The number of undergraduates studying chemistry, physics, biology and mathematics here had stayed relatively constant over many decades, and the enormous expansion witnessed in tertiary education was largely in the non-science sector. This sector, too, played a vital role in the development of the country, and our future relies on exploiting the synergies provided by a workforce with a wide range of skills, but we now need some realism over the way ahead.

We need a population with an enduring set of skills, such as an understanding of the physical world around us, literacy and communication, numeracy, how to function and continue to learn in a complex society, and above all creativity, rather than an ability to satisfy some ephemeral demand that in ten years time will be viewed as a curiosity.

To take a leaf out of the US’s book, that means that science must not be cut in the same proportion as other subjects at university, but its central role for the future of this country recognised, and funding effectively ‘ring fenced’, so that in effect it becomes a more dominant component.

This is not a question of pleading a special case; such a move is essential if we are all to enjoy the lifestyle we have become accustomed to, and to ensure that we are prepared for the changes that will affect us all in the future.


[This article appeared in the February 2010 edition of RSC News, and is reproduced here with the kind permission of Sheena Elliott, Editor, RSC News]

The RSC is in the news very regularly and with significant impact. There are two strands to the media output of the RSC press office, one being what tends to be described as lightweight, the other as heavyweight. These words are rather misleading because in my view, as a veteran professional, lightweight stories are remarkably effective in establishing an organisation’s reputation.

If members of the public were asked to comment upon the RSC they would probably raise some of the famous “stunt” based work such as the Italian Job that straddled 2008-09 and which reached around the world. They might also mention two or three stories that have been featured on the Have I Got News For You programme in the past 14 months, such as the science of Yorkshire Puddings and why gravy should contain soy sauce. The impact of such stories has been very significant in projecting the image of the RSC as novel, humorous and pioneering. Evaluations show that to achieve equivalent coverage in 2009 through advertising would have cost the RSC in excess of £1.5 million.

Whether or not they have played any part in persuading the young to study chemistry or the middle aged to look upon it differently is another matter. For the RSC to divine the exact consequences of the stunt based work we would have to spend a lot of money and time assessing the impact through surveys. I would certainly be interested in the results.

But the light-hearted press coverage does appear to win the awareness of journalists. By associating chemistry with Yorkshire puddings, for example, the RSC has advertised its link to food and we seem to experience more media enquires on more serious food-related issues as a result.

So far this year we have launched two lightweight stories. the first, in which we sought heroes of the snow, made two national Radio 4 news programmes. The second, seeking a can of unopened Party Seven Beer, generated interviews with the Today programme and 15 local BBC programmes. It also made The Times newspaper. The cost of such lightweight raids is minimal. Therein lies the beauty of this kind of PR. It is cheap, easy to deliver and usually highly productive.

Serious notes

I would stress that we ensure that running parallel to the lighter work is the more serious, important policyrelated activity. This usually reflects RSC views and stances on vital issues   such as standards in school science, the issue of the science diploma, and funding for research.
In this more sombre work we aim to project as widely as we can the importance of chemistry to the challenges of today and tomorrow in addressing climate change, food security, energy, and health provision.

Richard Pike, RSC CEO, gives a lecture on climate change at The Chemistry Centre

Journalists often turn to the RSC media office for authoritative comment on science and education policy

I cannot emphasis too strongly our wish to get the voice of the RSC heard in the very crowded PR arena. PR is a thrusting, loud business in which hundreds of organisations try to get their messages across. It is remarkably hard to do it successfully.
But again, the RSC, thanks to its boldness, has shoved to the front of the throng to be heard by government and Whitehall, and time and again makes it into newspapers,   radio news and even on national television news.

So potent has been the RSC PR that five times in seven years it has attended Park Lane national PR awards ceremonies as a short-listed competitor. I believe that no other organisation could match this record and it has been achieved by two elements: readiness to speak out at the right moment and readiness to come up with headline-catching stories that make good pictures and fun reading.
But it is vital that the novel PR and the political run parallel at the same time.

A perfect demonstration of this was last year when on one page of the Daily Telegraph there was a large picture story about the Italian Job competition while inches from it a story with comments from Richard Pike, RSC Chief Executive, on science education. That is how it should work and that is what we will continue to try.

One last thought: we have had to plough our own furrow to some degree as most university chemistry departments and commercial chemistry-based concerns have sophisticated PR machinery that picks up, or should pick up, research-based stories. If the RSC tried to grab those stories – with the exception of those published in its own journals – it would fail as it is forbidden territory.
But where we can make a mark is by being active on national issues and in generating novel PR. That has worked so far and I think it will continue to work to the benefit of the RSC and chemistry more generally.


UPDATE: now with readers’ photos of Party Seven!

Beer has been a vital part of society for almost all of civilised history. 4000 years ago the Sumerians were brewing in honour of their gods; in medieval Europe beer represented something clean to drink when the purity of water was questionable; nowadays it’s used more as a social lubricant. And which discipline of natural philosophyhttp://static.guim.co.uk/Guardian/business/gallery/2008/mar/18/inflation.spending.history/xpartyseven-990.jpg is responsible for this nectar of culture, health and prosperity?

Well of course I wouldn’t be writing about it if it weren’t chemistry. But therein lies the problem – who these days cracks open a can and thinks to themselves “thank goodness for the clever research chemist who invented a vinyl co-polymer/C-enamel coating for tin cans”? But chemists are the ones behind all these advances in canning technologies and the art of zymurgy (“chemistry of brewing and distilling”, dontcha know).

As we put out the call for surviving cans of “Party Seven”, a septa-pintal vessel taken to parties in the 60s and 70s containing (allegedly) decidedly ungourmet beer, I thought I’d look into the chemistry of beer cans – and would you believe it, the beer can’s 75th birthday is later this month. See the bottom of the post for more details on our Party Seven quest. (more…)


As reported already by the Sun and the Daily Mail, the RSC has once more stepped into the kitchen with a chemistry-based recipe for the perfect gravy.

Soy sauceThis follows the success of last year’s ideal Yorkshire puddings (popovers to our American friends) – and the decree that they cannot be named so unless they rise to four inches or higher. Chemist, author and roast dinner expert John Emsley has issued a new recipe for nutrionally-balanced, chemically-perfect and extremely tasty gravy in the tradional fashion… sort of.

It combines some traditional elements with some chemistry magic – most controversial is the inclusion of soya sauce, normally associated with Eastern cuisine but here included in the quintessential Englishman’s Sunday roast.

Here’s John’s recipe:

Ingredients

The juices from a roast joint of meat, preferably beef
Flour
Vegetable water (cabbage)
Iodised salt
Teaspoon of dark soya sauce.
Pepper
Gravy browning if you prefer a darker gravy.

Method

The joint should be cooked on a bed of halved onions, carrots and celery on to which juices from the meat will slowly trickle. When the meat is cooked, remove it from the roasting tin along with the vegetables. Sprinkle a small amount of plain flour over the meat juices and fat. Stir to form a dough (roux) gradually adding the water in which vegetables have been cooked, preferably cabbage water. Ensure all the meat juices and Marmite-like deposits on the bottom of the roasting dish have dissolved. Then add iodised salt to taste and a teaspoon of dark soya sauce (rather than gravy browning) or a little red wine . Simmer to reduce the volume of liquid to the right consistency, stirring occasionally.Roast beef and gravy

Chemical and nutritional composition of gravy

Protein from the collagen of the meat.
Vitamins, and especially B1, B6, folic acid, riboflavin and nicotinic acid.
Carbohydrate from the flour and gravy browning. Gravy browning is caramelised sugar and can be bought, or it can be made using the recipe in Mrs Beeton’s Book of Household Management published in 1859. This says to heat sugar until it caramelises but does not become too dark.
Minerals such as sodium and iodine.
Monosodium glutamate (MSG) from the soya sauce which brings out the meaty (umami) flavour.

What do you think? Share your own best gravy recipes in the comments…


As a high-minded learned society and professional body, with the patronage of Her Majesty herself, we are duty- and honour-bound to promote chemistry and make it accessible to the public.

So when flooded with queries from the public and RSC staff regarding the efficacy of conkers as a spider repellent, we shook ourselves dry and led the charge on a public scientific endeavour – to prove or dismiss the old wives’ tale that spiders really do hate conkers. For the best evidence (one way or the other) we’re offering a prize of £300.

We hypothesise that if it works there must be some chemistry in it. So the call went out to the public, through the illustrious pages of the Daily Telegraph, The Times and Daily Mail, various radio stations, and BBC Breakfast – and the public have responded with eyewitness accounts, photos, videos and even scientific experiments!

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