This study investigates the variation in protein content of bee pollen over time. Bee pollen is renowned for its nutritional and medicinal benefits, including anti-inflammatory properties. Bee pollen samples collected between 2022 and 2024 were analyzed using the Bradford Assay and Spectrophotometry methods. Our findings revealed a trend of increasing protein content in more recently collected pollen samples. The observed correlation between lower protein content and reduced nutritional properties underscores the importance of protein levels in bee pollen. Samples were sourced from the EdC beehive/farm, providing valuable data on the annual fluctuations in protein content of bee pollen. 

Despite the popularity of cinnamon being used customarily in widely consumed meals, recent concerns have erupted over the alleged contamination of the condiment with lead. This toxic heavy metal is said to have infiltrated its way from contaminated sources into our population’s exposure and palates. Their presence within cinnamon poses a threat to human health, capable of curating detrimental, chronic complications that are especially susceptible to vulnerable individuals, namely infants and toddlers. To conclude whether the concentration of lead embedded in cinnamon is in support of this outcry, for which lead poisoning is a risk deemed as worrisome to necessitate extensive regulations, determination of lead by atomic absorption spectroscopy (AAS) was performed through methods of wet and microwave digestion. All samples were treated with varying contents of Nitric Acid and Hydrogen Peroxide depending on the method of digestion conducted. Ultimately, there was lead content found in all cinnamon samples, but to our surprise, the quantity was more miniscule than what we were expected to unravel via AAS when recalling our research regarding the recalled cinnamon that was the perpetrator of the overarching predicament of potential mass lead poisoning. 

Oxalate or oxalic acid is known as an antinutrient and spinach, a very commonly consumed vegetable, is known to have a considerable amounts of oxalic acid in them (Baker, 1952). High amounts of oxalic acid in the body causes a myriad of health issues within humans, one of which is the common disease kidney stones. Kasimala et al. (2018) reported that boiling shows a significant decrease in total oxalic acid (soluble and insoluble oxalate) content within the selected greens. To investigate how total oxalic acid in spinach is affected by boiling, we boiled various samples of spinach at different durations (5 and 10 minutes) and kept their cooking water to analyse how much oxalic acid is lost. Then, it was treated to be titrated with potassium permanganate of known concentration. It was found that oxalic acid contained in the 10 minute cooking water was 243.8 mg, whereas the 5 minute cooking water was 199.7 mg. This indicates that the loss of oxalate is proportional to the duration of cooking. 

Freshly squeezed orange juice is a healthy nutritional drink, mainly because of its high amount of Vitamin C. Because it is so healthy, a good idea may be to make freshly squeezed orange juice in large amounts and store it to drink later at one's convenience. But, the longer orange juice is left out after it is made, even in the fridge, more and more Vitamin C is being lost in the orange juice. This loss can be measured through titrations by analyzing the concentration of Vitamin C in orange juice over a 3 week long period. A solution of squeezed orange juice is prepared by squeezing a ripe orange. This orange juice solution is titrated using potassium iodate and potassium iodide. This titration is repeated 3 times per week over 3 weeks to see the difference in concentration over time. The concentration was found to decrease between each date of titration, from 150.0 mg/cup to 130.0 mg/cup to 114.0 mg/cup. When orange juice is freshly squeezed, it should be drunk soon after it is made before its nutritional value lowers. The more time that has passed since an orange is squeezed, the less Vitamin C the juice will contain. 

Bee pollen is used primarily by honey bees as their nutritional source which contains protein, amino acid, vitamins, and other bioactive compounds (Mellifera 2017). The primary object of our study was to examine the protein content of bee pollen and how that varies based on geographical areas. Analyzing the protein variations found in pollen can assist us in evaluating the nutritional value of pollen for pollinators such as bees and other insects. This is important for the process of pollination and ecosystem health. The environmental factors in various geographical areas can also provide insight into their impact on pollen production. For our method, we used Bradford Assay to determine the protein content in three different pollen sample obtained from Glory Bee (Store-bought), Edmonds College Beehive, and Ballard. We measured the concentration and the absorbance of each sample to determine the protein content. In our results the Ballard sample showed the highest protein content of 17.2%, which the Glory bee samples was the lowest with only 8.7%. 

Lead contamination in chocolate products has raised concerns globally due to health risks, especially in young children. Variability was influenced by cacao content and processing methods. This study emphasizes the necessity for stringent regulations when it comes to food processing and manufacturing to safeguard public health from lead exposure through chocolate consumption. 

In this experiment we will look into the relationship between different mushroom species' toxicity and copper concentrations. Due to their wide variety of biochemical characteristics, mushrooms can be either extremely toxic or edible. Mushrooms contain different amounts of copper, an essential trace element that may affect a mushroom's toxicity. Using standard bioassay techniques, we evaluated the toxicity of several mushroom species and examined their copper content using atomic absorption spectroscopy. Our results show that elevated copper levels and increased toxicity in some species are significantly correlated. This shows that copper content may be a useful marker of the toxicity of mushrooms, giving foragers important information and assisting in the development of food safety protocols. To understand the mechanisms by which copper affects the production of toxic compounds in mushrooms, more investigation is required. 

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin important for natural growth and development; it helps to repair cells, muscles, blood vessels and form collagens in our bones. Vitamin C is highly sensitive to decompose under UV light, heat, and oxygen-exposure. The purpose of our project was to examine the extent of decomposition of commercial Vitamin C tablets under two treatment conditions. Vitamin C. tablets were treated under short UV light wavelengths for ~50 hrs. and temperatures of of 85-90℃ for a short period of time before being titrated using a standardized iodate solution. Treatment conditions showed no obvious differences in concentration to control sample. The implications of our study provide valuable information into storage conditions for Vitamin C tablets. 

Abstract: This study investigated the presence of copper (Cu) in soil samples collected from two distinct environments: a forested area and a roadside. The primary objective was to assess and compare the levels of copper contamination in these contrasting locations. Soil samples were collected from both sites and subjected to digestion to extract the copper content. The concentration of copper in the digested samples was then determined using atomic absorption spectroscopy (AAS). The results revealed a significantly higher concentration of copper in the roadside soil compared to the forest soil, indicating a notable impact of anthropogenic activities on copper accumulation in the roadside environment. This study underscores the importance of monitoring and mitigating copper contamination in areas prone to human influence to ensure environmental and human health. 

Dissolved Oxygen is an important parameter in aquatic ecosystems. It is the concentration of oxygen gas that is present in water, measured in milligrams per liter. It is needed for aquatic organisms such as fish, microorganisms, and invertebrates to survive. Measuring dissolved oxygen contents will give us a better picture to understand how healthy an ecosystem is. The higher the content the healthier the ecosystem is. We used winkler bottles to collect samples from the surface of a few bodies of water around us. After the water was in the bottle we added sulfuric acid and manganese sulfate to fix the oxygen contents in the water. Afterwards we stored them in a cool place until it was time to figure out the exact DO concentration in the water. Through our Lab work we found out the water seems to have a healthy amount of oxygen in it around 10-13 mg/L. It is important to monitor DO concentration to know how and ecosystem is thriving or if it is deteriorating. 

Iron deficiency is a significant global health occurrence. The lack of production in hemoglobin drastically lowers the amount of oxygen carried around your body by red blood cells and can lead to consequential side effects like anemia, ineffective immune function, and poor cognitive development. Understanding how cooking methods affect iron content in foods is crucial in the future of our health. An effective and simple method was proposed involving analyzing iron levels in potatoes before and after boiling, using microwave digestion for sample preparation, and seeing where the samples fit on a calibration curve. Samples were previously treated with Nitric Acid and Hydrogen Peroxide 34% to be able to be fully broken down in digestion, and DI Water after as a way to set up for dilution to help the machine analyze through calibration.The potatoes showed a notable decrease in iron content after boiling, compared to the relatively high iron content in raw potatoes, demonstrating that cooking significantly impacts the nutritional value of potatoes. The importance of this study lies in its potential to influence dietary recommendations and food preparation practices. Evidence that boiling reduces iron content in potatoes emphasizes the need for mindful cooking methods to preserve essential nutrients. The research contributes to a better understanding of how to optimize nutrient intake, which is vital for addressing iron deficiency and improving overall health. 

Chemistry - Enhancing Ventricular Catheter Performance: A Peer Review of PHEMA Coating via iCVD Technology

Presenter(s): George Daily-Lyles (Chemistry)

Supervising Faculty: Torrey Stenmark (Chemistry), Shoreline Community College

Abstract/Description: Patients with hydrocephalus often require the placement of a ventriculoperitoneal shunts to drain extra cerebrospinal fluid (CSF) from the brain and into the abdomen, but these devices are prone to failure due to obstruction by immune cells like microglia and astrocytes. The molecule Poly(2-hydroxyethyl methacrylate) (PHEMA) is a hydrogel, it is known for its resistance to protein clumping, and is used as coatings for these catheters. The molecule is coated onto the catheters by initiated chemical vapor deposition (iCVD), the researchers applied a thin layer of the PHEMA to ventricular catheters and tested their devices. The coating chemical structure was verified through spectroscopic techniques, while scanning with electron microscopy (SEM) gave insights into its morphology. Testing in vitro showed a significant reduction in cell attachment to the PHEMA-coated catheters compared to uncoated ones.