Career in Chemistry

The career opportunities in chemistry are Endless!!!

Chemistry is the science of matter. Anything that can be touched, tasted, smelled, seen and felt is made of chemicals. Chemistry is a very versatile science. Mastery of chemistry is associated with excellent analytical and mathematical skills. Students of chemistry are able to solve problems and think things through which is useful for any job. A chemist is a people who transform the everyday materials around us into amazing things.

The employment options depend on how far of your education.

1. A 2 years degree in chemistry does not get you very far. You could work in some labs washing glassware or assist at a school with lab preparation, but you would not have much advancement potential and you could expect a high level of supervision.
2. A college bachelor's degree in chemistry (B.A., B.S.) opens up more opportunities. A 4 years college degree can be used to gain opportunities to advanced degree programs. With the bachelor's degree, you can get a job which would allow you to use equipment and prepare chemicals. A bachelor's degree in chemistry or education is necessary to teach at the K-12 level.
3. A master's degree in chemistry, chemical engineering or other field opens up far more options. A terminal degree (Ph.D. or M.D.), leaves the field wide open. In the United States you need at least 18 graduate credit hours to teach at the college level. Most scientists who design and create their own research have terminal degrees.

There is some of the career options related to chemistry, as shown as below

Agricultural Chemistry, Agro chemistry, Analytical Chemistry, Biochemistry, Biotechnology, Catalysis, Chemical Education, Chemical Engineering, Chemical Information Specialists, Chemical Sales, Chemical Technology, Colloid and Surface Chemistry, Consulting, Consumer Product Chemistry, Ceramic Industry, Environmental Chemistry, Environmental Law, Ethan botany, Engineering, Food and Flavor Chemistry, Forensic Science, Government Policy, Geochemistry, Hazardous Waste Management, Inorganic Chemistry, Materials Science, Medicinal Chemistry, Metallurgy, Military System, Organic Chemistry, Oceanography, Oil and Petroleum, Patent Law, Pharmaceuticals, Physical Chemistry, Polymer Chemistry, Pulp and Paper Chemistry, Plastic Industry, Paper Industry, R&D Management, Science Writing, Software Design, Space Exploration, Textile Chemistry, Teaching, Technical Writing, Water Chemistry ..... and many others in the future….

Contact Lens

A contact lens is a corrective, cosmetic or therapeutic lens usually placed on the cornea of the eye. Contact lenses usually serve the same corrective purpose as glasses. In cosmetics, cosmetic lenses are colored to alter the appearance of the eye. The difference can be fine, make sure it looks like half a ball, not a soup bowl with a rim.

Right Way Applying the Contact Lens…

1. Make sure hands clean and then shake gently lens case containing the storage solution to loosen the contact lens should it be stuck.
2. Slide the lens out of its case and into the palm of hand. Rinse thoroughly with the appropriate contact lens solution.
3. Place the contact lens on the tip of index or middle finger should be dry or mostly dry.
4. With the fingers and thumb of your other hand pull up upper eyelid and lower eyelid.
5. Position the lens on eye while looking upward or forward. Apply the contact lens by placing it on the white of the eye closest to ear.
6. Roll your eyes in a complete circle to help the lens settle, then blink.

Removing of the Contact Lens…

1. Always wash hands before removing contact lenses. To remove soft contact lenses, look upward or sideways while pull down the lower eyelid.
2. With a finger, gently remove the lens from the white of your eye. There can very gently pinch the lens together with index finger and thumb and lift it off the eye.
3. Right contact lens can be removed by holding out the palm of hand, bending over and then opening eye wide. With one finger of the other hand, pull on the skin of eye's outside corner straight out toward ear with eye wide open.
4. Then blink. The contact lens should remove right out and into open palm.

Eye Makeup and Contact Lens…

Put in contact lenses before applying makeup. Never apply eyeliner between lashes and eye. Cream eye shadow is less likely to get in the eye than powder. Apply eyeliner only on the portion of lashes that is well away from eye. Do not use old eye makeup, because over time bacteria will get into the product and then into the eyes, where it can cause an infection. There are many new colored contact lens like grey, brown, green, blue and so on.

Trans Fat

What are Trans fat?

Trans fat is the common name for a type of unsaturated fat. Unsaturated fat is fat molecules contain one or more double bonds between the carbon atoms. Hydrogenation which is a process indeed to add hydrogen atoms to unsaturated fats remove a double bond and making them more saturated. Trans fats are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid.

Why some companies wanted to use Trans fat?

Companies like to use Trans fat in their foods because they are easy to use, inexpensive to produce and last a long time. Trans fat result a foods desirable taste and texture. Many restaurants and fast-food use Trans fats to deep fry foods because oils with Trans fat can be used many times in commercial fryers.

How do trans fat affect our health?

Trans fat increase bad cholesterol level(LDL) and decrease good cholesterol levels(HDL). Eating Trans fats increases the risk of heart disease and stroke. It also associated high risk of developing diabetes. Before 1990, very little was known about how Trans fat can harm human health. In the 1990s, research began identifying the bad health effects of Trans fats.

What foods contain trans fat?

Trans fats can be found in many foods especially in fried foods like French fries and doughnuts and baked goods including pastries, pie crusts, biscuits, pizza dough, cookies, crackers and stick margerine. Amount of Trans fat in some packaged food can be determined by looking at the Nutrition Facts label behind the package.

How much Trans fat you can eat per day?

The American Heart Association recommends limiting the amount of Trans fat less than 1 percent of in the total daily calories. That means it need 2,000 calories a day, not more than 20 of those calories should come from Trans fat.

Are there any natural Trans fat?

Small amounts of Trans fat occur naturally in some meat and dairy products, including beef, lamb and butterfat. Naturally occurring Trans fats have the same bad effects on cholesterol levels as Trans fats that have been industrially manufactured.

H1N1 Virus

SCARY H1N1 !!! ATTACK HUMAN OMG………

On June 11, 2009, the World Health Organization (WHO) raised the worldwide alert level to Phase 6 in response to the ongoing global spread of the novel influenza A (H1N1) virus. More than 70 countries are now reporting cases of human infection with novel H1N1 flu.

What is H1N1 virus???

This virus was originally referred to “swine flu” because laboratory testing showed that many of the genes in this new virus were very similar to influenza viruses that normally occur in pigs in North America. But this new virus is very different from what normally circulates in North American pigs. It has two genes from flu viruses that normally circulate in pigs in Europe and Asia and avian genes and human genes. H1N1 virus is contagious and is spreading from human to human.

Signs and symptoms of this virus…

The symptoms of H1N1 virus in people are similar to the symptoms of seasonal flu and include fever, cough, sore throat, stuffy nose, body aches, headache, chills and fatigue. A significant number of people who have been infected with this virus also have reported diarrhea and vomiting. This virus also results of severe illnesses and death.

How does H1N1 virus spread ???

Spread of H1N1 virus is thought to be happening in the same way that seasonal flu spreads. Viruses are spread mainly from person to person through coughing or sneezing by people with influenza. Sometimes people may become infected by touching something with flu viruses on it and then touching their mouth or nose.

Protect yourself from getting sick !!!

There is no vaccine available right now to protect against novel H1N1 virus. There are everyday actions that can help prevent the spread of germs that cause respiratory illnesses like influenza.

What should I do if I get sick?

If you live in areas where people have been identified with H1N1 and become ill with influenza-like symptoms, including fever, body aches, stuffy nose, sore throat, nausea, or vomiting or diarrhea, you should stay home and avoid contact with other people. Staying at home means that you should not leave your home except to seek medical care. This means avoiding normal activities, including work, school, travel, shopping, social events, and public gatherings. Your health care provider will determine whether flu testing or treatment is needed

AJINOMOTO Monosodium Glutamate MSG

DO YOU KNOW WHAT THE AJINOMOTO MSG IS?

Ajinomoto Cooperation ,is Japanese company that produces food seasonings, cooking oils and　pharmaceuticals. The Ajinomoto is a company produces monosodium glutamate MSG. In Feb 2009, Ajinomoto produces around 33% of the world’s MSG.

The story is fascinating. For thousands of years kombu and other seaweeds have been added to foods in Japan to enhance flavor. In 1908 a Japanese scientist discovered that the active ingredient in kombu is glutamic acid and then the use of its sodium salt, monosodium glutamate, began in Japan. During the Second World War American quartermasters realized that Japanese army rations tasted great. Following the war, they introduced monosodium glutamate, the flavor enhancing ingredient in the Japanese rations, to the food industry; and the world-wide use of processed free glutamic acid began to explode.

MSG is a fine white crystal substance that looks like salt. It is used as a flavor enhancer in many foods, especially in soups, broth, bouillon, natural chicken flavoring, sauces, dressings, and processed foods. Restaurants in Asia are very likely for using it, out of habit and lack of knowledge about it.

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Why is free MSG added in vast foods ?

Food companies have manufactured free glutamic acid, in the form of monosodium glutamate (MSG), hydrolyzed vegetable proteins. For example, when added to our processed foods change flavors and makes the cheapest foods taste wonderful.

Dangerous Harmful!!!

Glutamic acid is a neurotransmitter that excites our neurons not just in our tongues. This electrical charging of neurons is what makes foods with added free glutamic acid taste so good. Unfortunately, the free glutamic acid can cause many healthy problems to people. Actually, our brains have many receptors for glutamic acid and some areas, such as the hypothalamus, do not have an impermeable blood-brain barrier, so free glutamic acid from food sources can get into the brain, injuring and sometimes killing neurons. At least 25 per cent of the U.S. populations react to free glutamic acid from food sources. Today, we recognize that those reactions range from mild and transitory to debilitating and life threatening.

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