Skills and such
- 1. Relevant Skills and Experiences Academic Chemistry, Organic Chemistry, & Biology • Interpreting IR, NMR, and MS graphs • Assembling distillation glassware • Presenting in front of a group • Preparing microscope slides • Using specialized software • Slideshow preparation • Working with bacteria • IUPAC nomenclature • Laboratory glassware • Laboratory equipment • Following directions • Weighing reagents • Calculating yield • Measuring fluids • Recrystallization • Data collection • Report writing • Seriel dilution • Teamwork • Lab safety Mathematics & Calculus • Addition • Subtraction • Multiplication • Division • Calculations by hand • Calculator use • Mental math • Graphing Personal Interest Brewing Beer & Making Soap • Maintaining controlled temperatures to promote the growth of yeast • Scaling a formula to yield a specific final volume • Preparing, maintaining, and cleaning workspace • Cleaning equipment to promote yeast cultures • Handling equipment to avoid contamination • Safely handling very hot material • Calculating molar equivalents • Preparing caustic materials • Calculating molar weight • Preparing a procedure In the general chemistry, organic chemistry, and cellular biology laboratories safety was important; reviewing all labs before starting any work, not having any food or drink in the lab, and donning safety equipment & appropriate attire for the lab were necessary to prevent bodily harm. I worked with one to three lab partners, delegating and preforming tasks for the collection & measuring of reagents, the preparation of equipment, the execution of the experiment, and checking directions & record data. Used materials and equipment were removed and cleaned if they were no longer needed. Lab work was either preformed in a fume hood or at a work bench. Lab notes and calculations were recorded in bound paper books, Excel spreadsheets, or on printed forms provided by the lab. Typed lab reports summarized the purpose of the lab, the required experiment & materials, and method that the lab was preformed. The lab report also documented the collected data in tables & graphs, calculations with calculated values, and stated any conclusions found in the experiment. In general chemistry, the following glassware was used: beakers, Erlenmeyer flasks, pipettes, micro pipetters, burets, graduated cylinders, ring stands, watch-glass, test tubs, and gravity filters. Lab equipment used includes: bunsen burners, heating plates, magnetic stirrers, electronic scales, immersion probe pH meters, digital & alcohol thermometers, and DC power supplies. Various reagents were used to study physical and chemical properties, the nature of acids and bases, the use of titration to calculate the concentration of a solution, oxidation, and polymers. In organic chemistry much of the glassware and equipment was the same as that of general chemistry; in addition, a distillation apparatus was frequently used as were heating mantels, condenser columns, Buchner funnels, separator funnels, organic solvents (e.g. hexane & ether), and drying salts. Thin layer chromatography and IR spectroscopy were frequently used to analyze distillates and products made from lab. IUPAC nomenclature was studied. Infrared, Nuclear Magnetic Resonance, and Mass Spectra graphs were analyzed to determine the composition and structure of compounds.
- 2. As a final project, the class was divided into groups of four students to make a planned synthesis of an organic molecule with the restriction that none of the reagents could have more than five carbon atoms. My group was assigned to plan the synthesis of Plavix® (clopidogrel). We divided the molecule into its functional groups and each member planed the synthesis of their part. Then, as a group, we worked in a conference room to review each member’s plans for the synthesis, offered alternatives, and planned the steps to integrate all the functional groups into one molecule. I used MarvinSketch to generate graphics for each reaction in the planned synthesis and drafted a slide show presentation. We then presented the synthesis as a group before the rest of the class. In cellular biology, many of these labs required the preparation of microscope slides, staining samples, counting cells under a microscope, and characterizing the surfaces of cells. Serial dilutions were prepared to assay enzymatic activity in spectrophotometers. One of the highlights of the lab was the preparation of a strain of E. coli to genetically transform it to bio-luminesce. Having taken three semesters of calculus, I have studied arithmetic, geometry, trigonometry, conics, differentiation, differential equations, integration, data integration, vectors, and 2-, 3-, & higher dimensional analysis of graphs & equations. Personal Interest: Making soap is an involved process. Planning before working with any materials is important to prevent error and waste. Formulas are drafted for the intended properties using a soap making app. The formula is then reviewed by finding the average molar mass of each oil, using reference material to find the fatty oil composition of the ingredients. The formula is then rewritten to correct for the molar mass of the oils and the amount of water and sodium hydroxide needed. The volume of the mold is found by filling it with water and then measuring the volume of that water with graduated beakers. The formula for the soap is then scaled down to best fit the volume of the mold and the volume of the reagents is calculated using referenced density. The workplace is set up by clearing out unneeded equipment, preparing an ice-bath with vinegar for the NaOH solution, setting up an electronic scale, laying out the other needed utensils, measuring the mass of empty vessels, and donning eye-protection, vinyl gloves, & protective clothing. To economize time, water is weighed in a 1 liter flask, set in the ice-vinegar bath, and placed in a well-ventilated area; then NaOH is measured and carefully solvated producing, on average, a solution that is greater than 9M. While the NaOH is cooling, the fats and oils are weighed out either by pouring into the appropriate glassware or manually scooped out if they are solid. The fats are melted, integrated, and brought to the needed temperature. The NaOH solution is then brought back to the cooking vessel and slowly integrated with the oils. Once the reagents are fully incorporated, the mixture is transferred to a slow cooker and periodically mixed until the mass visually indicates that the majority of the chemical reaction has taken place. While the mass is in the slow cooker, the glassware and utensils are cleaned and all surfaces are sprayed and wiped with a vinegar solution to neutralize any possible spillage of NaOH. Making beer can be an involved process. Reviewing the recipe is necessary to prepare the ingredients and equipment. Five-gallon buckets, vinyl tubes, airlocks and other utensils are sterilized and dried before brewing. The workplace (kitchen) is cleared of unneeded equipment, the surfaces are cleaned, and clean towels are laid out. The ingredients are brought to the appropriate temperatures, measured out, and prepared. The temperature is carefully monitored before adding the yeast to the mash. Then the mixture is carefully poured into a five-gallon plastic fermenter, the lid and airlock are installed, and stored in a cool dark place. After the alcohol has started to ferment, 50 12oz bottles, caps and the needed equipment are cleaned, sterilized and dried. A second bucket is prepared with a measured amount of sugar and the fermenter is slowly emptied into the second bucket so that the mass of dead yeast does not enter the second bucket. A vinyl tube and a valve are attached to the spigot of the second bucket, the sterile empty bottles are placed in a large plastic tub and the beer is drained into the bottles mindfully preventing spillage and contamination of the valve. The bottles are capped and moved to a cool dark place to allow residual yeast to carbonate the beer. After a few weeks, samples are taken and inspected for qualities such as taste and carbonation.