New creatures

As I was scanning through the news this morning, I came across a story on msnbc entitled “Top 10 new species: only the coolest, weirdest – and deadliest – made the list.” Intrigued, I scrolled through the pictures on new life forms that have been discovered in various places on the planet over the last year. Here are a few highlights from the article:
Magaceras briansaltini: this is a new kind of rhinoceros beetle. Rhinoceros beetles are certainly nothing new, but this one has a completely different kind of horn than anyone has ever seen. Well, that’s not completely true – the horn has been seen before, but only in an animated cartoon. Remember Dim, the beetle from the Pixar movie “A Bug’s Life”? This new beetle looks exactly like him – only it’s black, not cartoon blue.
Xerocomus silwoodensis: This new mushroom species was discovered, surprisingly enough, in the relatively high-traffic area of Silwood Campus, a campus of Imperial College in London. Odd, how no one noticed it before this year, isn’t it?
Oxyuranus temporalis: This is the second most poisonous snake ever discovered. The other snakes that compete with this guy in terms of lethality are its 2 closest relatives – the inland taipan snake and the coastal taipan snake (which are ranked numbers 1 and 3 on the scale of snakes you don’t want to bite you). It was found in an isolated region of Australia.
Desmoxytes purpurosea: This one tops the list of these new creatures on my “yuck” scale, because it is a big bug with lots of legs. (You might remember from several of my previous posts that I’m not a big fan of bugs.) It’s a millipede, and what makes this species worthy of note is its shockingly bright pink color. It’s so pink, it almost looks fake – but apparently, its notable color is enough to scare away most would-be predators. That’s good for the predators, of course, since this creature also happens to be very inedible – spiny and poisonous.

The list also had a new jellyfish (highly toxic), a tubular plant (described as “having the appearance of the Michelin man”), and a frog specimen preserved in a museum that is now believed to be extinct in the wild. I knew that this list was merely the 10 new species this particular author found most interesting, and I wondered what other new species have been reported in the last few years that didn’t make the cut. Here are a few of the other new creatures that I’ve come across that I thought were worth note:
Rhynochocyon udzungwensis: This is a new type of giant elephant shrew, or sengi. The size of a house cat, this creature looks a but like a cross between a small anteater and a miniature antelope – 4 spindly legs, a stout, amber-colored body, a grey face, and a long, flexible snout. Despite its name, it’s not really a shrew at all, but a relative of African mammals like elephants and aardvarks. There are some 15 species of sengi previously known, but this one had never been sighted before, until first caught on film in the Ndundulu Forest in Tanzania’s Udzungwa Mountains in 2005.
Melipotes fumigatus: This is the only bird I’ve included in my list. It was discovered in New Guinea, on the same expedition that found numerous other species (including 20 new frogs that I won’t talk about here.) This bird is also known as a smoky honeyeater, and it is the first new bird species to be discovered on New Guinea for nearly 70 years.
And finally, Dendrolagus pulcherrimus: This species is more commonly referred to as the golden-mantled tree kangaroo. Also discovered on New Guinea, it’s the rarest arboreal, jungle-dwelling kangaroo in the world. Actually, I’ve cheated a little by including this species, since it was already known to exist in the Foja Mountains of Indonesia, but this is only the second place in the world that the animal has been sighted. But I included it, because I think it’s the cutest of the entire bunch I’ve looked at!

All in all, hundred of new species have been described over the last year. These creatures run the gamut in type, habitat, size, shape and purpose - parasites, plants, fungi, insects, fish, birds, mammals, and amphibians. Of course, since they’re so new, not much is known about many of them yet! I think it’s amazing that, despite the global nature of today’s world, there are still so many things about our planet that we don’t know. And these mysteries are not always even found in the deep jungles of New Guinea – sometimes they’re found right under our noses, or in the courtyards of the Imperial College in London.

The power of oses

Today I’d like to write about oses. What, you might wonder, are oses? Well, that’s actually a nickname I’ve come up with for the wide variety of sugars that are found in the foods that we eat. Since the proper name for all sugars ends in –ose (I’ll give you a few examples in a minute), I like to call them all “oses.” (It saves me some effort.)

When I say sugar, you might think of granulated sugar, that gritty white stuff we use to sweeten things when we cook. But that is only one specific kind of sugar – specifically, it is sucrose. (See, it ends in –ose.) There are actually dozens of varieties of sugars in the world. What, chemically speaking, is a sugar?

Sugar is a carbohydrate. Carbohydrates come in 2 basic varieties, actually, sugars and starches. Starches are the biggest source of carbohydrates that we eat, but sugars are themselves very important sources of carbohydrates, as well. There are 4 major kinds of sugar that we come into contact with regularly – 3 come from plants and 1 from animals. The 3 plant sugars are called sucrose (what we know of as baking sugar), fructose and glucose.

Fructose is the sweetest of all natural sugars. Its chemical structure is very simple – 6 carbons, 6 oxygens, and 12 hydrogens. It is found in a variety of plant sources, including tree fruits, berries, melons and root vegetables. Chemically speaking, it is actually very similar to glucose; they both have the same numbers and types of atoms, those atoms are simply connected differently in the 2 different sugars. Glucose is the least sweet of the three major plant sugars, but it is the primary source of energy for living cells of all kinds (plants and animals). Sucrose is also commonly known as saccharose, and it is known as a disaccharide. That means it is made up of 2 pieces of glucose and fructose that are bonded together in a specific way. It is the plant sugar that is intermediate in its sweetness between its 2 cousins.

Various food items that we think of as sweet usually actually contain a mixture of the three plant sugars. For example, honey is a mixture of glucose, fructose and sucrose (80% sugars, 20% water). Maple sugar (which makes up maple syrup) is mostly sucrose. Molasses is a byproduct of sugarcane or beet sugar, which is also primarily sucrose. High fructose corn syrup is actually only about 45-55% fructose, the rest of the sugar being a mixture of sucrose and glucose.

The 1 major animal sugar is called lactose. Lactose is found in the milk of all mammals, though it is not as sweet as the plant sugars That means that, though milk has a relatively high sugar content, it doesn’t taste as sweet as something sweetened with sucrose, fructose or glucose. Of course, the rest of a mammal’s body (blood and muscles) also contains sugar in the form of glucose. After all, it is the major energy supply for metabolism. However, mammals do not synthesize glucose out of the constituent atoms – they produce it by converting any other kind of sugar they eat into it.

I know that sugar gets a bad reputation, some of it deserved. After all, our diets are higher in sugar (eg higher in sucrose) than is probably good for us. And a little sugar goes a long way, so we don’t really need to eat as much as we do. But sugar does have a very important place in our metabolism, as well as in making food palatable (actually, making it quite yummy sometimes). So don’t throw the baby out with the bath water, equating sugar with all things bad and horrible. Like everything, just take in moderation.

Antacids - chemistry in action

Since becoming pregnant, I’ve become acquainted with an uncomfortable stomach reality – heartburn. Or, more properly termed, pyrosis. If you’ve never had heartburn before, let me introduce you to the phenomenon. Your stomach is a very acidic environment – it has to be, to digest everything that you eat. The acid produced by your stomach is supposed to be kept in your stomach and out of your esophagus (the tube connecting your mouth to your digestive tract) through the action of the esophageal sphincter. It’s supposed to be a one-way valve that lets food and liquid from the esophagus into the stomach, but not the other way around. However, sometimes that sphincter doesn’t work very well, and stomach juices push up out of your stomach and into your esophagus. And as these juices are strongly acidic, they can burn whatever they touch; in this case, that would be the lining of your esophagus. This doesn’t really have anything to do with your heart, making heartburn rather poorly named. But since the burning sensation occurs right behind your breastbone, and in severe cases, radiate through the rest of your chest, I guess it makes sense for it to have gotten that name somewhere in the past.

Okay, so that’s heartburn – a burning sensation occurring in your esophagus. Fortunately for mild cases, there is a very simple remedy. Antacids. How do antacids work? It’s actually very simple chemistry in action. To stop heartburn, you want to stop the ability of the rising stomach acid to burn your esophagus. In other words, you want to neutralize the stomach acid. The opposite of an acid is a base. If you combine an acid and a base, they cancel each other out , resulting in something either neutral or closer to neutral than you started with (depending, of course, on the strength of each one). So, very simply, antacids contain some sort of base to help neutralize the stomach acid they encounter.

There are multiple kinds of antacids, each using a different chemical formulation to help neutralize stomach acid. Some, like Tums, use calcium carbonate. Others, like Alka-Seltzer, use sodium bicarbonate instead. There are also magnesium salt-based antacids, like Maalox and Mylanta. Each formula works very effectively, but there are limitations to them. People with hypertension have to be careful not to ingest too much sodium, so sodium bicarbonate antacids may not be recommended. And excess calcium or magnesium can cause kidney stones, so you don’t want to take too much of the other ones, either. All in all, antacids are like any over-the-counter medicine, I guess – you still have to be smart with what you take.

Incidentally, pregnant women frequently experience heartburn because there is less and less room in the abdomen as the baby grows. This puts pressure on the bottom of the stomach, often pushing the stomach juices up into the esophagus. But it’s not really that big a deal, at least for me. A few Tums usually clears things right up!

Yay for chemistry in action!