Phytochemistry Puns

Hi all! I’m going into my junior year as an environmental science major with a concentration in terrestrial ecology and a chemistry minor. A little while ago I became interested in botany and phytochemistry rather than ecology. The plant people in my department are ecology focused, and the bio/chem departments do not have many options, but there is a biochem major.

I’m wondering if anyone has advice on how to edge myself towards those fields. It would be a pain to change majors at this point, and I’m not in a position to transfer schools, but my major required me to take four semesters of chemistry (Gen Chem I, II, Orgo I, Analytical for nonmajors), I have teaching assistant experience in the chemistry department (hope to get more if my school reopens this semester due to COVID), and I have a research opportunity coming up. I’m planning to take Organic II, Biochem, and some biology-related courses in preparation for a Master’s program. I plan to get my Master’s in Botany or a related subject.

I’d love any research suggestions or just general advice.

Hey all my favorite people of reddit, I just wanted to share a little topic that came up and I realized it's rarely talked about and it is Enzymatic Oxidation. I feel most often talked about is oxidation via UV radiation (Sunlight) but I feel that enzymes play an even more important role - I want to give some supporting evidence to my opinion and since Kratom way to under studied I'll use another botanical that shares many similarities - Camellia sinensis (Tea). I have bad wrist issue from too much Computer Programming/Security work in the past so I'll be copy pasting the primary concepts;

The oxidation of tea is a key step in the production of tea that radically alters the flavor, appearance, and chemical composition of the tea leaf, and that is instrumental in distinguishing the different types of tea from each other.

Oxidized teas, such as black tea and oolong, are processed in a way that bruises the leaf, breaking cell walls and enabling enzymes in the leaves to cause natural oxidation reactions. These reactions are either allowed to carry out to completion, as in the case of most black tea, or are stopped by heating, as in the case of partially-oxidized oolongs. Unoxidized teas, like green tea, are heated earlier in the production process, denaturing the enzymes in the leaf that cause oxidation before the leaves are able to oxidize.

Teas that are not bruised in this manner may still undergo some oxidation, during the time period in between when they are harvested, and when they are heated. Yellow teas, for instance, are allowed to sit while damp, and the yellowing corresponds to a mild oxidation. White teas also oxidize, because their minimal processing does not halt the oxidation process the way the heating does in the case of green teas.

The oxidation process results in profound changes in the flavor, aroma, color, and chemical composition of the tea. As a general rule, tea tends to become darker in color as it oxidizes, due to the presence of tannins, dark chemicals absent in unoxidized tea. It is hard to generalize about flavor: both oxidized and unoxidized teas alike can be either mild or strong, bitter or smooth. However, the aroma of teas changes dramatically. Unoxidized and less oxidized teas often tend to have more grassy, vegetal, and herbaceous aromas, similar to those of fresh leaves, as the chemical composition of these teas are closer to those of

Paperback ISBN: 9780128123645
eBook ISBN: 9780128125465
Publisher Site

Doesn't seem to be on the libgen site yet

It is to function like a hard disk for 50+ naturally occurring compounds' structures? I am asking this question because our professor is asking us to memorize and unbelievable amount of information that could be easily found when needed without actually having any good understanding of the chemistry behind it. we are asked to do it in a short period of time that I decided not to take the final exam and re take the course with any of the other professors who demand we memorize much much less. I want to know if I am mistaken or what is the point of all this? I scored A which is the highest grade in medicinal chemistry and have always generally got high grades in chemistry courses but for some reason this one looks so tough. I am afraid I will have a psychological barrier towards these two courses in the near future, I mean phytochemistry I and II.

What is the most effective way to test for alkaloids in plant matter? for example I have a bunch of leaves, I determine could be medicinal, how to I go about testing them to find out what alkaloids are present in the leaves, and at what percentages or concentrations so that I can see if any of the alkaloids present are known to be medicinal etc. Is this possibly a machine that could help with this? If there is what is it called? I am very new with this, going to do a course in Phytochemistry soon, but until then, if you can help, it would be greatly appreciated

This one is quite hard. The only link I could find

Hi all !

I'd like to acces this paper : The Pursuit of Potent Anti-influenza Activity from the Antarctic Red Marine Alga Gigartina skottsbergii. Recent Advances in Phytochemistry, 2011, Volume 41, 1-12, DOI: 10.1007/978-1-4419-7299-6_1.

Link here : http://www.springerlink.com/content/mx26003n742l2623/

Many thanks :)

I don't want to step on anybody's toes here, but the amount of non-dad jokes here in this subreddit really annoys me. First of all, dad jokes CAN be NSFW, it clearly says so in the sub rules. Secondly, it doesn't automatically make it a dad joke if it's from a conversation between you and your child. Most importantly, the jokes that your CHILDREN tell YOU are not dad jokes. The point of a dad joke is that it's so cheesy only a dad who's trying to be funny would make such a joke. That's it. They are stupid plays on words, lame puns and so on. There has to be a clever pun or wordplay for it to be considered a dad joke.

Again, to all the fellow dads, I apologise if I'm sounding too harsh. But I just needed to get it off my chest.

Alot of great jokes get posted here! However just because you have a joke, doesn't mean it's a dad joke.

THIS IS NOT ABOUT NSFW, THIS IS ABOUT LONG JOKES, BLONDE JOKES, SEXUAL JOKES, KNOCK KNOCK JOKES, POLITICAL JOKES, ETC BEING POSTED IN A DAD JOKE SUB

Try telling these sexual jokes that get posted here, to your kid and see how your spouse likes it.. if that goes well, Try telling one of your friends kid about your sex life being like Coca cola, first it was normal, than light and now zero , and see if the parents are OK with you telling their kid the "dad joke"

I'm not even referencing the NSFW, I'm saying Dad jokes are corny, and sometimes painful, not sexual

So check out r/jokes for all types of jokes

r/unclejokes for dirty jokes

r/3amjokes for real weird and alot of OC

r/cleandadjokes If your really sick of seeing not dad jokes in r/dadjokes

Punchline !

Edit: this is not a post about NSFW , This is about jokes, knock knock jokes, blonde jokes, political jokes etc being posted in a dad joke sub

Edit 2: don't touch the thermostat

Do your worst!

Ants don’t even have the concept fathers, let alone a good dad joke. Keep r/ants out of my r/dadjokes.

But no, seriously. I understand rule 7 is great to have intelligent discussion, but sometimes it feels like 1 in 10 posts here is someone getting upset about the jokes on this sub. Let the mods deal with it, they regulate the sub.

They were cooked in Greece.

I'm surprised it hasn't decade.

Two muffins are in an oven, one muffin looks at the other and says "is it just me, or is it hot in here?"

Then the other muffin says "AHH, TALKING MUFFIN!!!"

Don't you know a good pun is its own reword?

SAG's Open Access Cannabis Links

last update: 15 JAN 2022 (bit of clean up)

• SAG's Plant Lighting Guide

• Main open access page -many hundreds more papers

• Most links are for THC cannabis but some are for hemp or CBD and found primarily using Google Scholar. At the very bottom is a recently added section which will likely be every few months.

• Please report dead links! You sometimes have to look around a bit to find the actual PDF download in the page linked to.

Highlights

• Characterization of Nutrient Disorders of Cannabis sativa -this is for vegetative hemp and the only broad study I know of with nute issues and any cannabis

• Cannabis lighting: Decreasing blue photon fraction increases yield but efficacy is more important for cost effective production of cannabinoids "As percent blue increased from 4 to 20%, flower yield decreased by 12.3%. This means that flower yield increased by 0.77% per 1% decrease in blue photons."

Cannabis spectral and lighting

--THESIS

• The Impact of LED Spectra on Cannabis sativa Production master thesis

• SPECTRAL DIFFERENTIATION OF CANNABIS SATIVAL FROM MAIZE USING HYPERSPECTRAL INDICES master thesis

--ULTRAVIOLET

• Cannabis Yield Increased Proportionally With Light Intensity, but Additional Ultraviolet Radiation Did Not Affect Yield or Cannabinoid Content

• Cannabis Inflorescence Yield and Cannabinoid Concentration Are Not Improved with Long-Term Exposure to Short-Wavelength Ultraviolet-B Radiation

• [Cannabis sativa L. Response to Narrow Bandwidth UV and the Combination of Blue and Red Light during the Final Stages of Flowering on Leaf Level Gas-Exchange Parameters, Secondary Metabolite Production, and Yield](ht

For context I'm a Refuse Driver (Garbage man) & today I was on food waste. After I'd tipped I was checking the wagon for any defects when I spotted a lone pea balanced on the lifts.

I said "hey look, an escaPEA"

No one near me but it didn't half make me laugh for a good hour or so!

Edit: I can't believe how much this has blown up. Thank you everyone I've had a blast reading through the replies 😂

It really does, I swear!

And now I’m cannelloni

Because she wanted to see the task manager.

And boy are my arms legs.

Hey all my favorite people of reddit, I just wanted to share a little topic that came up and I realized it's rarely talked about and it is Enzymatic Oxidation. I feel most often talked about is oxidation via UV radiation (Sunlight) but I feel that enzymes play an even more important role - I want to give some supporting evidence to my opinion and since Kratom way to under studied I'll use another botanical that shares many similarities - Camellia sinensis (Tea). I have bad wrist issue from too much Computer Programming/Security work in the past so I'll be copy pasting the primary concepts;

The oxidation of tea is a key step in the production of tea that radically alters the flavor, appearance, and chemical composition of the tea leaf, and that is instrumental in distinguishing the different types of tea from each other.

Oxidized teas, such as black tea and oolong, are processed in a way that bruises the leaf, breaking cell walls and enabling enzymes in the leaves to cause natural oxidation reactions. These reactions are either allowed to carry out to completion, as in the case of most black tea, or are stopped by heating, as in the case of partially-oxidized oolongs. Unoxidized teas, like green tea, are heated earlier in the production process, denaturing the enzymes in the leaf that cause oxidation before the leaves are able to oxidize.

Teas that are not bruised in this manner may still undergo some oxidation, during the time period in between when they are harvested, and when they are heated. Yellow teas, for instance, are allowed to sit while damp, and the yellowing corresponds to a mild oxidation. White teas also oxidize, because their minimal processing does not halt the oxidation process the way the heating does in the case of green teas.

The oxidation process results in profound changes in the flavor, aroma, color, and chemical composition of the tea. As a general rule, tea tends to become darker in color as it oxidizes, due to the presence of tannins, dark chemicals absent in unoxidized tea. It is hard to generalize about flavor: both oxidized and unoxidized teas alike can be either mild or strong, bitter or smooth. However, the aroma of teas changes dramatically. Unoxidized and less oxidized teas often tend to have more grassy, vegetal, and herbaceous aromas, similar to those of fresh leaves, as the chemical composition of these teas are closer to those of