If There Was A Sitcom Based On My Lab It Would Be A Comedy Of Errors And Near Catastrophe Featuring The

Kelana Mardil and the Brick & Mortar Gang

@claiborneart @yo-yo-yoshiko @quantummindclassicalheart @secretagentpeptidebond

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today on adventuresinchemistry: mouth pipetting: horribly disgusting or the most horribly disgusting?

Nightshot: June 12th. NYC City Hall @ 10:30pm. p u l s i n g i n s o l i d a r i t y w i t h l o v e

Photo of the Day: Ross Sea Pancake Ice

Photographer note: "Pancake Ice" as seen from a vessel during late summer in the Ross Sea, Antarctica.

Photo by Sam Edmonds (Mona Vale, Australia); Ross Sea, Antarctica From our 13th Annual Photo Contest. Winners announced in the spring!

Craig Ward | Subvisual Subway

Turning Bacterias from New York Subway into Beautiful Artworks

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PUMPKIN-SPICED FLUORESCENCE

Inside a pumpkin, seeds don’t need much chlorophyll—the molecule that helps plants convert light into food—because there isn’t a lot of light deep inside the fruit’s flesh. Instead of chlorophyll, the green seeds are chock-full of protochlorophyllide, a highly fluorescent molecule that glows orange-red under ultraviolet light and can be converted into chlorophyll a by an enzyme in the seeds. The enzyme reduces protochlorophyllide to produce chlorophyll when the enzyme encounters light, which occurs only after the seed has left the pumpkin and therefore needs to start producing its own food so it can grow. Helmut Brandl, a science communicator and professor at ETH Zurich, extracted this protochlorophyllide by grinding up pumpkin seeds and mixing them with nail polish remover (bottom row).

Submitted by Helmut Brandl

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In this video lichtenburg figures are burned into wood using a microwave oven transformer. The results are spectacular. (Video) Facebook | Instagram | Scary Story Site