Monday, June 25, 2012

Too Much Fun in the Sun


            After spending last weekend in Vernazza, a small sunny town in the Cinque Terre, I came back to Siena rather severely sunburned. Parts of my skin glowed painfully red and any movement or touch was excruciating for a few days after. And you may be wondering why I didn’t apply more sunscreen to begin with, instead of trying to find aloe in a nearby farmacia, which entailed explaining my problem with hand gestures and some revealing of my skin. The problem, or one problem rather, was that I didn’t feel or see my sunburn until hours after leaving the seaside. It turns out that this is a normal phenomenon – skin can turn red 2 to 6 hours after the initial burning.
            So some basics: Sunburn is caused by UV radiation from the sun burning the skin. The ultraviolet radiation from the sun is divided into three categories – A, B, and C. While the atmosphere, specifically ozone, filters out almost all of the C subtype along with some A and B, enough UV radiation reach the earth’s surface to cause burns. The burn will develop for up to 72 hours after the initial exposure and pain is generally worst 6 to 48 hours after, followed by peeling skin 3 to 8 days afterwards. Additional symptoms of sunburn can include tenderness, blistering, rash, fever and nausea – these symptoms are caused by the dying cells releasing toxins and when many cells die, they peel off. In extreme cases, hospitalization may be necessary for the treatment of sunburn.
            Although all of the immediate effects of sunburn are extremely unpleasant, the worst problem caused by sunburn is DNA damage. The radiation causes both direct and indirect DNA damage to skin cells, which can lead to skin cancer. The direct DNA photo-damage (or damage caused by light) occurs when the UV light excites the DNA molecule and, within one picosecond, that energy is released. This energy causes the formation of a bond between two thymine bases, as seen in a study by Kohler et. al. In the study, researchers created special strands of DNA with only thymine bases and observed the chemical reaction induced by UV radiation in which the base pairs dimerise when they are in the right conformation. Due to the speed of the reaction, even the rapidly moving DNA molecules appear frozen during the time in which the photo-damage occurs. This damage impairs the replication process - but don’t worry too much, our cells are capable of healing themselves up to a certain point. Problems are more likely to happen when sunburn and DNA damage are frequent; in fact, chronic damage is believed to be a cause of cancer causing mutations.
            A tan, on the other hand, is the body’s protective response to sun exposure. Skin cells produce a substance called melanin, which absorbs solar radiation. There are two types of melanin produced by cells: red pheomelanin and a very dark brown eumelanin. Both types of melanin cause the darkening of skin color after sun exposure. UV-A and UV-B radiation cause two different processes in the development of a tan. First, UV-A radiation causes the oxidation of existing melanin which causes it darken. In addition, stored melanin is released into the cell. This mechanism does not increase the amount of melanin in the skin so there is also no increase in protection against sunburn. The second process, initiated by UV-B radiation, causes an increased production of melanin, through the process of melanogenesis. This is a reaction to direct photo-damage, as discussed previously, and is protective against future UV exposure.

So the major lesson learned: even if you don’t feel the sunburn happening, wear sunscreen because you’ll probably start turning a lovely red within the next 6 hours.

Sources:
http://www.chemistrydaily.com/chemistry/Sun_burn
http://researchnews.osu.edu/archive/dnaburn.htm
http://en.wikipedia.org/wiki/Sun_tanning
http://homeremedieshealth.com/home-remedies-for-sunburn/

It's About Time...


In commemoration of one month of successful living in Italy (and so we can fully live our last few days here), I thought I'd post some useful Italian words and phrases.

This isn't the most chemistry-oriented blog post (I'll make it up with my next one, don't worry!) but I figured we can try integrating the language in our everyday interactions with our fellow neighbors, students and gelaterians. And I can stop trying to speak Spitalian (Spanish+Italian) with them!

First off: Pronunciation
C
=”K” before a, o, u and consonants

=”CH” before e and i
Ex. Ciao!


G
=”GAH” like in “good” before a, o, and uand consonants
Ex. in Good

=”JAH” like “general” before e and i
 

H is silent.


For other letters, it's generally safe to read it as it sounds.
 

Numbers are infinitely helpful, I’ve realized.

1
uno
11
undici
21
ventuno
31
trentuno
2
due
12
dodici
22
ventidue
32
trentadue
3
tre
13
tredici
23
ventitré
33
trentatré
4
quattro
14
quattordici
24
ventiquattro
40
quaranta
5
cinque
15
quindici
25
venticinque
50
cinquanta
6
sei
16
sedici
26
ventisei
60
sessanta
7
sette
17
diciassette
27
ventisette
70
settanta
8
otto
18
diciotto
28
ventotto
80
ottanta
9
nove
19
diciannove
29
ventinove
90
novanta
10
dieci
20
venti
30
trenta
100
cento



Oh, what about those greeeetings?
Ciao: casual, “hello”
Buongiorno: “good day”, formal, use in morning and early afternoon
Buono sera: “good evening”, formal, use in evening into the night
Arrivederci: “goodbye”

Ooo, I’m doing well. And you…?
Come stai? How are you?
Come va? How are things?


If we're talking to more than one person we say…
Come state? How are you?
 

Respond with…
Bene, grazie. E lei? Good, thank you. And you?
Benissimo. E lei? I’m very well, and you?
Non ce male. Not bad.


My name is…
Mi chiamo . . . My name is…
Come ti chiami? What’s your name?
Piacere - pleased to meet you

For nationality, you can use “Sono”
Ex.
Sono italiano/italiana
 

I would like a… (At a restaurant)
Caffé: a small and mighty shot of espresso
Latte Macchiato: milk with very little coffee
Cappuccino: cappuccino

Prendo un cappuccino - I'll have a cappuccino.

Il conto, per favore. The bill please.
“Quante”or “Quanto costa?” How much is it?

FACT: Italy consumes 220,000 tons of Gelati a year.

 Cono o coppetta? Cone or a tub?

Interesting toppings on La Pizza, Italy's favourite fast food.
melanzane aubergines
acciughe anchovies
capperi capers



The all important meats:

meat
beef
calf
pork
sheep
lamb
chicken
rabbit
hen



Oh, and most importantly! Questions to ask when you meet a sweaty armpit…
Quanti anni hai? How old are you?
Hai fratelli? Do you have brothers or sisters?
Hai bambini? Do you have children?
Che lavoro fa? What do you do for a living?
Lei è sposato? Are you married?
Lei è fidanzato? Are you engaged?
 

You know when to walk away when he says something like mia ragazza or fidanzata or donna. This means he’s talking about his girlfriend, sadly.



Common words
Dove Where
Molto very
ex. Molto grazie! Thank you very much

moglie wife
figlia daughter
figlio son
bambini children
piccolo small
più more
Olio oil
Aceto vinegar
A sinistra To the left
A destra To the right
Accanto all’albergo Next to the Hotel
Notti night
per stasera tonight


And lastly…
Andiamo, which means “Let’s go!”



Resources:
http://www.bbc.co.uk/languages/italian/talk/transcripts/
http://www.tantarobina.com/2008/3/23/pollo
http://italian.about.com/cs/pronunciation/ht/pronounceconson.htm