Cookie

Several things: 1. The chemistry of the grapes can change depending on how they grown - many of the chemicals that are associated with the taste and color of wines are produced in response to the plant's age, health, environmental conditions, etc. One of the best known compounds from grapes which has been associated with all kinds of health benefits is called resveratrol and is actually produced in grapes in response to stress. So, in that way, the same species of grapevine could produce grapes with vastly different chemical compositions. 2. The processing during winemaking is not always the same. Fermentation conditions can be different and so on. Cookie

The scientific name of the grapevine you want is Vitis vinifera. Cookie

He means "pheromones" - and they are a type of molecule that is released as a signal to others, for instance, to attract mates. Cookie

They should come preserved in formalin. Just put them in jars Cookie

True enough! I guess I was thinking more in the stricter sense of parasitism where the parasite and host are competing for the same resources -- with these bacteria, they're not using a carbon source we need, but their activities do have some impact on us nevertheless. Good point! Cookie

No...in fact, I never saw myself as a scientist at all. I started off wanting to go to veterinary school, but then I got to university, started working in the research lab...and got hooked! Cookie

If the bacteria benefit, but the humans aren't affected, then it's called commensalism. If both the bacteria and the humans benefit, then it's a mutualistic relationship. Cookie

The complexity of biochemical systems (i.e. macromolecules) would make most organic chemists (who work more with small molecules) quiver. Organic and inorganic chemists have all kinds of fantastic physical chemical techniques that work on small molecules, but all bets are off with proteins because they fold and have all kinds of non-covalent interactions and such - but the base principles are the same and there is a lot of overlap. Cookie

You can get preserved sheep or cow eyes like for dissections from just about science supplier. Here's a link I dug up just from a quick google search: http://www.chemscientific.com/Merchant2/merchant.mv? But look around for dissecting specimen suppliers. If you're having a hard time, call your local high school and find out where they get their specimens from. Cookie

I'm in my last semester of my BSc in Biochemistry, and in my 3rd year of working in the research lab - but one thing I have learned through working in the lab is that having an MSc/PhD doesn't necessarily make you a better scientist than someone with a lesser degree. Degrees give you experience & specific knowledge, but a lot of being a scientist is all in asking the right questions. Some people are naturally good at *seeing* things - I know some undergrads who'd give most PhD students a run for their money. Cookie

What they may have been trying to say is that bacteria don't usually get transmitted by air alone. In the air, most microbes wouldn't survive for very long - they'd much rather be inside a host or on a nice chunk of food for them to sustain themselves on. When bacteria (and other microbes) are said to be "airborne", usually this means that they will spread via aerosols (i.e. small droplets of water or some other fluid that is sprayed into the air). This is how, for example, that sneezing on someone can cause them to catch the same cold you have. About the bacteria in sweat & saliva - mostly they just capitalize on the available carbon source - they don't help or hinder us in any other way. Cookie

Well, to have the same momentum, you'd cut the velocity in half as you double the mass. For eg. If you start with a 2g mass and it's moving 2m/s then the momentum is 4g m/s (yeah, I know the units should be in kg but you get the idea). If I change the mass to 4g, then my velocity would have to be 1m/s to get the same momentum. Cookie

Plant torture...ah yes, some call it cruelty to botanicals. Oh well...the lab life isn't a bad way to spend your time, and it keeps me employed. Sucks to be a plant though, if you end up on my bench. Anyway, thanks for the warm welcome - see you around the forums. Cookie

Hey everybody, I'm Cookie, and this is my first post on this forum. You can find out more about me by clicking on the link to my home page. Looking forward to getting to know people here. Cookie