Link_Back-Chemdraw_&_Nisus writer


As I’m a chemist as well as I had switch from windows to mac, I had and having few issues with mac OS. One of them is roundtrip editing of chemdraws in between word processor and chemdraw program. Also CPU and memory hook with MS-Word. I hope now this problem is solved with Nisus writer. I would say it’s an excellent word processor and I would suggest people to start using it rather than using MS-Word.

There is a pool on macresearch website (on bottom right corner) where you can pool as well as comment on the importance of this roundtrip editing as a chemist.

Tweak chemdraw tools with your favorite key

Being a advance user in chemdraw, our hands are always focusing to do less work and get more job done. Ofcourse many people already know about how to utilize the chemdraw shortcut keys (for those who is not familiar look at this link). I have modified the shortcut key script file in order to assign a key for a particular action. The interesting information for you is that we can assign a key to involve chemdraw tool, which could be one of the draw back of chemdraw.

It’s pretty easy to assign key, For example, I have assigned key “d” for Lasso and “q” for eraser tool. You can download my edited script file from here and look at them. Drop a message here, if you need more information.

Note: I did this only in mac chemdraw but not in microsoft windows and I don’t have answer about will it the same in windows or not. The hotkey.plist file can be found in /cschemdraw/chemdraw items/

Endnote video course

Endnote is one of the best reference manager and it simplifies writing reference in publications, thesis, etc. There are lot of video courses in Endnote website, however I didn’t find many information regarding how to import reference from several sources, defining term lists, editing output style and formating in Microsoft word. In this context I learned all these stuffs from elsewhere and I want to teach you all by this video course.

Hope you’ll find this course very useful.

You can also download the high definition video from this link (Rapidshare).

Endnote video course part-1

Endnote video course part-2

Chemistry-dictionary integration to word processor or OS

As a chemist, we are often frustrated by seeing red underlines while writing chemistry texts in word processor, text editor, etc. A very good example seen in thesis writing, countless red underlines can be seen.

Recently, a small group made chemistry dictionary, which contains thousands of chemistry terms and it can be easily integrated to word processors, like Microsoft word, openoffice, iwork, etc.

Here’s the direct download link

I have included few more chem terms which is not included in the above link, you can downloaded my list from here.

Installation: word processors (Windows/Mac/Linux)

Please read the file “install.txt” in the downloaded file

Mac users: you can integrate to the OS, download the file from here

copy the file “en” and paste it in ~/library/spelling

In case that you already have the file “en” in the directory (~/library/spelling), then open the en file (the one which you downloaded) with textedit, copy and paste the contents into the en file which is already there in you directory (~/library/spelling).

Note: again I made my own chem term file for mac (combined the original file and my additional chem terms), however my mac couldn’t read it properly and hangs often, so I removed the file from ~/library/spelling.

Please read the original post, if you have any problem in configuration.

Source: Chemistry-blog

Obstacle of fetal growth – Tip of the day

It has been found that even a small amount to caffeine can restrict the growth of unborn baby, UK Government Food Standard Agency has alerted their guidance to reduce the daily consume of caffeine from 300mg to 200mg.

It’s recommended that pregnant women has to reduce their consumption of caffeine, but don’t replace it with other unhealthy soft drinks with lot of sugar.

Caution: lower birth weight baby
Common caffeine sources: coffee, tea, cola, chocolate, cocoa.

Source: Science daily

Mentos-Cola: a short explanation of physical reaction

High definition pdf here

we know well about the giant eruption of carbon dioxide in diet cola-mentos mix and also it is a physical reaction. But we must know what causes the diet cola to liberate carbon dioxide in short period.

Proof for the physical reaction1 (not acid-base reaction):

There was a myth that an explosive acid-base reaction taking place when we mixup diet cola and mentos, but it has been disproved as following; Usually we can observe the changes in pH value if it’s a acid-base reaction. Diet cola has the pH of 3.0 and this value didn’t change after the addition of Mentos, which means clearly it’s a not acid-base reaction. But if you add baking soda into the diet cola then the pH values increases to 6.1.

Potassium benzoate, Aspartame and Gum Arabic:
Mythbusters1 and Tonya Shea Coffey2 described that the presence of gum arabic (a surfactant) in Mentos, and potassium benzoate (a preservative), aspartame (a sweetener of food and most common in beverages) in diet cola causes the eruption of carbon dioxide. The detailed investigation gives an idea that when we drop a Mentos into the diet cola container it reaches the bottom and the surfactant “gum arabic” which reduces the surface tension of water (water resists the expansion tiny carbon dioxide bubbles by means of forming strong attraction between water molecule and the tiny bubbles require more energy to push water molecule away from each other for the purpose of expansion; this phenomenon called “surface tension”; ultimately the dissolved tiny carbon dioxide bubbles around the Mentos escapes, these liberated bubbles from the bottom of the container will act as an growth site, which will help the remaining dissolved carbon dioxide to over the surface tension of water and causes the giant eruption of gas.

There’s an further explanation for the origin of fizz:
Cola already has carbonic acid (potassium benzoate will be the form of benzoic acid at lower pH) and carbon dioxide in the a certain equilibrium which gets disturbed upon the addition of Mentos.

Google video:

video 1, video 2

1. Adam Savage and Jamie Hyneman. “Episode 57: Mentos and Soda.” Mythbusters, Discovery Channel, first aired August 9, 2006.

2. Tonya Shea Coffey, “Diet Coke and Mentos: What is really behind this physical reaction?,” American Journal of Physics 76, no. 6 (June 0, 2008): 551-557, doi:10.1119/1.2888546.


Link 1, Link 2, Link 3, Link 4

Onion tears


High definition pdf here

It’s well known that onion is one of the highly potential healthy flavoring food, since it gives us few phytochemicals, nutrients, etc. for eg; one of the major constituent is Quercetin, which is an anti-inflamatory as well as antioxidant.

But, why it irritates our eyes while slicing them? here comes the reason

When we slice the onion, cells get break down which releases the enzyme called “Alliinase” (look at the picture) and it converts the more abundant sulphoxide of onion (a aminoacid called “1-propenyl L-cysteine sulphoxide”) into sulphenic acid (1-propenylsuphenicacid), which is unstable (never isolated) and it ultimately rearranges to the more volatile Propanthial s-oxide. Since this s-oxide is more volatile it can easily spread over the air and it reaches our eyes, where it reacts with water and converted into diluted sulphuricacid, this acid stains our never system and triggers the tear glands to produce tear for the purpose of diluting this sulphuric acid.

Some tips to reduce your tear while chopping onions,

1. Usually root of the onion releases maximum amount of sulfuric compounds, so it’s better to cut the stem (top) of onion and peel downwards to the root, chop it without cutting off the root until the last.

2. Cooling in refrigerator (enzyme will be less active) or washing the peeled onion in water or slicing under water flow also suppress the s-oxide to reach our eyes.

3. Chopping near to the flame (for eg; near to gar burner) also helps.

4. Use sharp knife for slicing, which could reduces the amount broken cells.

1. Imai, S.; Tsuge, N.; Tomotake, M.; Nagatome, Y.; Sawada, H.; Nagata, T.; Kumagai, H., Plant biochemistry: An onion enzyme that makes the eyes water. Nature 2002, 419, (6908), 685 doi:10.1038/419685a.