Dr. Percy Julian was my neighbor in Oak Park, Illinois. I didn’t know the family who lived in the pretty home surrounded by an iron fence. But I heard the story, that the house was firebombed after they had bought it back in 1951. The Julian's were African-Americans coming to a white community. Later I learned more. Dr. Julian was someone who didn’t take no for an answer. He grew up in the segregated South going to black-only schools. He hoped to study plant chemistry, but no southern college would accept a Negro, so he moved on. He went to DePauw University in Indiana and helped pay tuition by waiting tables at a white fraternity. He graduated at the top of his class in 1920 and wanted to get his doctorate at Harvard. Harvard refused, because that would mean Julian could teach whites—and that was not allowed. Julian moved on. He went to Austria to earn his doctorate, and in that lab he studied chemicals in plants, especially beans. Many excellent medicines came from plant chemicals, but extracting them was often costly. Upon returning to DePauw to teach, Julian was able to synthesize a plant chemical called physostigmine. His discovery produced inexpensive medicine for patients with glaucoma, an eye disease causing blindness. But the Great Depression fell across America, and DePauw ran out of money to fund his research. Julian moved on. A Chicago paint company hired Julian as the first African-American to head a research lab in American industry. Julian had to travel for his work, and motels refused him a bed. One year he slept in his car 32 times, sometimes in the dead of winter. Julian and his coworkers developed inks and paper coatings, dog food and a product called Aero-Foam to extinguish fires on aircraft carriers. His team discovered many uses for soybeans, at that time viewed as food for cows and pigs. Most important, they synthesized “Substance S” from soybeans. This synthetic drug replaced wildly-expensive cortisone. Julian’s landmark achievement offered relief to kids suffering from the painful and disfiguring disease rheumatoid arthritis. Percy Julian worked all his days, always moving on to make life better. He built his own research business, volunteered at church, played the piano, and loved his family. He became a quiet hero to many, including me. I’m writing a book about Dr. Julian, which I hope you’ll see in print. For now, visit this site.  This Percy Julian stamp was issued in 1993 to commemorate Black History Month.  Kerrie Hollihan has already written about one great scientist, Sir Isaac Newton. You can read more about this book here. Kerrie Hollihan is a member of iNK's Authors on Call and is available for classroom programs through Field Trip Zoom, a terrific technology that requires only a computer, wifi, and a webcam. Click here to find out more. MLA 8 Citation Hollihan, Kerrie Logan. "Dr Percy Julian: Forgotten Genius." Nonfiction Minute, iNK Think Tank, 13 Feb. 2018, www.nonfictionminute.org/ the-nonfiction-minute/dr-Percy-Julian-Forgotten-Genius. 
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In October, 1891, 23-year-old Manya Sklowdowska arrived in Paris to attend the Sorbonne, France’s great university. She had saved money, working as a governess to get there. She was determined to make the most of her studies in science and math. Right away she was noticed partly because she was Polish, although she had changed her first name to a French version, Marie, to fit in better. She always sat in the front row of all her classes because her French was not yet fluent and she didn’t want to miss anything. She also was one of only a few female students. In a university full of smart people, she worked hard to excel. She ultimately finished first in her class and went on to make major scientific discoveries. What made Marie so single-minded and determined? Behind it all was a great love for science, a love she shared with her husband, Pierre Curie, whom she met in 1894. At that time, science was uncovering unimaginable truths in chemistry and physics. New discoveries were being made at a breath-taking pace. Science was like a game and it attracted many players. Why? 1. There was a Nobel Prize for winners, those who discovered a big idea about the natural world. There was only one nature to discover but people came at it from many directions. 2. It was collaborative—scientists shared their discoveries by publishing papers. 3. It was competitive—the papers described procedures so that scientists could check each other’s work. It kept everyone honest. The best work got the most attention. 4. The discoveries could be applied to solve problems for people. X-rays, light bulbs, phonographs, photographs, movies, and telephones would not have been possible without science. 5. The biggest prize was the idea of the atom and its structure. Many scientists contributed to modern atomic theory, including Marie. Marie Curie won the Nobel Prize twice for her work. At a time when women didn't even have the right to vote, she was a working mother of two daughters, a single mother after she was widowed in 1906, the founder of the Radium Institute for research and she brought the x-ray to the battlefield in WWI. She believed that science could save the world, that scientific discoveries belonged to everyone. And she refused to benefit financially from her discoveries. She lived by the highest principles of honesty and integrity. She was a true champion of the science game.
 DK Biography: Marie Curie tells the story of the discoverer of radium, from her childhood in Warsaw, to her experiments with radioactivity in Paris, to her recognition as one of the preeminent scientists of her time. Filled with archival photographs and amazing fact boxes, this biography paints Marie Curie as the brave and brilliant scientist that she was. Vicki Cobb is a member of iNK's Authors on Call and is available for classroom programs through Field Trip Zoom, a terrific technology that requires only a computer, wifi, and a webcam. Click here to find out more. MLA 8 Citation Cobb, Vicki. "Marie Curie: An Elite Player in the Science Game." Nonfiction Minute`, iNK Think Tank, 30 Jan. 2018, www.nonfictionminute.org/ the-nonfiction-minute/Marie Curie-An-Elite-Player-in-the-Science-Game.  
Do your feet sometimes smell rotten? Do you wish you could toss out your shoes and start with a new pair? We make jokes about smelly feet, but smell and feet have a very different relationship among some insects. Take butterflies. Have you ever watched a butterfly flit over a plant, gently touch its feet to a leaf, and then fly on to the next leaf? That butterfly isn’t being picky about where to land. It’s hunting for the right kind of leaf for laying its eggs. It’s “smelling” the leaf with its feet! Actually, we need to qualify that statement a bit. Some writers will say the insect is “smelling” the leaf while others may write that it’s “tasting” the leaf. Smelling and tasting are forms of “chemoreception,” or sensing of chemicals. Smell usually refers to sensing from a distance while tasting generally means actually touching the nerve cells that sense a chemical. We humans have cells in our noses that send messages to our brains about chemicals in the air. We call that our sense of smell. We have cells on our tongues that sense chemicals dissolved in liquid in our mouths. That’s taste. That butterfly doesn’t have a nose, and its mouth is a long tube for sucking up nectar from flowers. Its chemoreceptors are elsewhere, like on its feet, around its mouth, and on its antennae. Most butterflies lay their eggs on the plants that the hatched caterpillars will eat. Some species are very specific about what plants their young can feed on. Take the postman butterfly, which lives in Central and South America. Its caterpillars can only survive on certain species of passionflower vines. Other species are poisonous to their offspring. The female postman butterfly has dozens of special nerve cells on her feet called “gustatory sensilla.” Scientists think that when she touches gently down on a leaf, these cells can sense chemicals there that would be poisonous to her caterpillars. She avoids laying eggs on those leaves. But when she finds a plant that will nourish her young, she’ll alight and lay her eggs. Now take your shoes off and move your feet around on the floor. The only nerve endings on your feet are ones that sense touch. But then, you don’t need to be able to smell the ground you walk on. Imagine how gross it would be if your feet could smell the insides of your socks and shoes—yuck!  In these photographs taken through a microscope, you can see the sensory sensilla (arrow) on the feet of the female butterfly on the right, which the male on the left doesn't have. From PLoS Genet. Jul 2013; 9(7): e1003620.
 A dog’s nose is 300 times more powerful than a human nose, so it’s no wonder that dogs use their incredibly advanced sense of smell to do some very important jobs. In Super Sniffers, Dorothy Hinshaw Patent explores the various ways specific dogs have put their super sniffing ability to use: from bedbug sniffers to explosive detectors to life-saving allergy detectors . . . and more. This dynamic photo-essay includes first-hand accounts from the people who work closely with these amazing dogs. For more information, click here. Dorothy Hinshaw Patent is a member of iNK's Authors on Call and is available for classroom programs through Field Trip Zoom, a terrific technology that requires only a computer, wifi, and a webcam. Click here to find out more. MLA 8 Citation Patent, Dorothy Hinshaw. "Smelling Feet or Smelly Feet?" Nonfiction Minute, iNK Think Tank, 23 Jan. 2018, www.nonfictionminute.org/the-nonfiction-minute/ Smelling-Feet-or-Smelly-Feet.  
 At left in the back is a fresh spinach leaf that has been treated with trehalose, frozen and defrosted.. The droopy one has been frozen and defrosted without trehalose. It's what is giving us hope that we may soon be able to defrost a salad. When it comes to preserving a fresh taste in food to be eaten at some later time, nothing beats freezing it. That was the discovery made by Clarence Birdseye in 1924. He had been working in northern Canada and noticed that fish caught by the native Canadian Inuits froze almost instantly in the frigid winter air. It was just as delicious when cooked and eaten months later as it was on the day it was fresh. Birdseye figured that if food was frozen quickly at very cold temperatures, large ice crystals couldn’t form to damage the food and make it mushy. His flash-freezing process made him very rich. The problem isn’t so much the freezing of food as what happens when it’s defrosted. See for yourself. Stick a stalk of celery in your freezer. The next day defrost it. Want to eat it? Compare it to a fresh unfrozen stalk. The perky structure of fresh celery is destroyed by ice. Water has the very unusual property of expanding and taking up more space when it changes into ice than when in a liquid state. That’s why ice cubes float and frozen unopened soda cans bulge. Expanding ice crystals destroy the cell walls of plants. Quickly freezing fresh food keeps the ice crystals smaller than slower freezing, but they are still large enough to destroy the cell walls of delicate vegetables like spinach or lettuce. But if you defrost frozen spinach from the supermarket it is beyond limp. So a salad you can defrost and serve as if it were fresh has seemed like an impossible dream. Federico Gomez, a Swedish scientist, is working to change this. Like Birdseye he took a close look at nature, specifically at plants that stay alive in very cold climates. He discovered that they contain a sugar called trehalose (tree-HAL-ose) that works like a natural antifreeze. Could he find a way to get trehalose into spinach leaves? If so, would the trehalose protect the structure of the spinach and keep it crisp after defrosting? This picture shows the results. The leaf on the left was treated with trehalose. The one on the right was untreated. He froze and defrosted both. The treated leaf is as crisp as if it had never been frozen! Just because there is success in a lab doesn’t mean a defrosted salad will show up on your dinner plate any time soon. But these results are enough to keep the research going. Move over Clarence Birdseye!
 Cobb has revised her classic book, Science Experiments You Can Eat. While doing her research, she came across this work of Frederico Gomez. She bought trehalose on line and soaked some slices of parsnip and zucchini in a trehalose solution, hoping that the sugar would be absorbed by the plant cells. But when she froze them and defrosted them, it didn't work. Dr. Gomez got the sugar inside the plant cells by removing some water from between the cells in a vacuum chamber, soaking the leaves in a trehalose solution (which moved the sugar into the spaces outside the cells) and then exposing the leaves with a mild electric shock to get the sugar through the cell walls. Vicki didn't have the equipment to do all this but she tried anyway. The book was published in 2016. Vicki Cobb is a member of iNK's Authors on Call and is available for classroom programs through Field Trip Zoom, a terrific technology that requires only a computer, wifi, and a webcam. Click here to find out more. MLA 8 Citation Cobb, Vicki. "Why You Can't Defrost a Salad...Yet." Nonfiction Minute, iNK Think Tank, 11 01 2018, www.nonfictionminute.org/the-nonfiction-minute/ Why-You-Can't-Defrost-a-Salad-Yet.  
I really like vultures. Sure, they’re ugly and they eat nasty dead things. But those are not necessarily bad characteristics. First let’s deal with “ugly.” Vultures’ bald heads are what make them seem ugly to most people. But think about why they’re bald. Imagine thrusting your head inside the carcass of a white-tailed deer to reach the meat. A feathered head might capture bits of flesh, blood and gore and you end up with a face full bacteria and flies. Scientists believe that one reason vultures have evolved featherless heads is to aid in hygiene. A bald head stays clean and any remaining germs or bacteria are baked off by the sun. Vultures have also found that a bald head can help with temperature regulation. When it gets cold they can tuck their heads down to keep their neck covered with feathers. When it’s hot, vultures can extend their neck to expose bare skin. Their bald heads work so well that I wrote a poem about them. Naked Head It’s best to have no feathers, When you stick your head in guts, That way you don’t go walkin’ round, Your noggin dripping schmutz. Moving on to “eating nasty dead things,” the next time you see vultures eating a dead animal on the side of the road, be thankful! That carcass might be dead from rabies or contaminated with other harmful diseases. Vultures have the amazing ability to consume rotting and diseased flesh and stay healthy. It’s all in the stomach. Vultures possess very powerful stomach acids that destroy most bacteria and deadly viruses. In fact, vulture stomach acid is so strong it can dissolve metal! Except if that metal is lead shot -- many turkey vultures are killed every year by consuming shot that they encounter in dead deer. Vultures are the world’s natural “sanitation workers,” helping to stop the spread of disease. I’m so appreciative of the work they do, I even wrote a poem about eating dead things: Dead Meat I like my meat dead, It’s best if it’s not moving. Don’t want to see one final twitch, I prefer it oozing So, the next time you see a vulture circling in the noonday sky, think about the valuable and important clean up service this bird provides to us and to the environment. Maybe I’ll write a poem about that….
 My friends the black vultures didn't kill this deer. They are just going to be cleaning up the carcass. Wikipedia commons. Photo by Nathaniel Paluga.  Steve Swinburne is a science writer, but as you can see from this Minute, he likes to write poetry too. In his book Ocean Soup, he offers verses in the voices of tide-pool animals, including the barnacle, sea urchin, sculpin, mussel, starfish, hermit crab, anemone, and lobster. For more about Steve's poetry, click here. Steve Swinburne is a member of iNK's Authors on Call and is available for classroom programs through FieldTripZoom, a terrific technology that requires only a computer, wifi, and a webcam. Click here to find out more. MLA 8 Citation Swinburne, Stephen R. "In Praise of Vultures." Nonfiction Minute, iNK Think Tank, 8 Dec. 2017, www.nonfictionminute.org/ In-Praise-Of-Vultures.  |
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