Tag Archives: subatomic

Cinnamon Molecule Painting

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Painting number 10 of the 50 Paintings for 2012 goal, now available as a standard greeting card or museum-quality fine art print– rolled, under glass or on canvas.

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Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Cinnamon trees are native to South East Asia, and its origin was a mystery to Europeans until the sixteenth century.

Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of true cinnamon. It is also used in many desserts recipes, such as apple pie, donuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats. It is also used in sambar powder or BisiBelebath powder in Karnataka, which gives it a rich aroma and tastes unique. It is also used in Turkish cuisine for both sweet and savory dishes.

Its flavor and odor are due to an aromatic essential oil, Cinnamaldehyde. Its molecular structure is depicted in this painting. The essential oil of cinnamon bark is about 9.0% cinnamaldehyde. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. This pale yellow viscous liquid occurs naturally in the bark of cinnamon trees and other species of the genus Cinnamomum.

The most obvious application for the organic compound cinnamaldehyde is as flavoring in items like chewing gum, ice cream, candy, and beverages. It is also used in some perfumes of natural, sweet, or fruity scents. Almond, apricot, butterscotch, and other aromas may partially employ the compound for their pleasant smells. Cinnamaldehyde can be used as a food adulterant; powdered beechnut husk aromatized with cinnamaldehyde can be marketed as powdered cinnamon.

Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report that it had come from China confuse it with cassia.

The Hebrew Bible makes specific mention of the spice many times: first when Moses is commanded to use both sweet cinnamon and cassia in the holy anointing oil; in Proverbs where the lover’s bed is perfumed with myrrh, aloes, and cinnamon; and in Song of Solomon, a song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon. Cinnamon was a component of the Ketoret which is used when referring to the consecrated incense described in the Hebrew Bible and Talmud. It was offered on the specialized incense altar in the time when the Tabernacle was located in the First and Second Jerusalem Temples. The ketoret was an important component of the Temple service in Jerusalem.

It was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Malabar Coast of India, Sri Lanka, Burma and Bangladesh. It is also alluded to by Herodotus and other classical writers. It was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year’s worth of the city’s supply at the funeral for his wife Poppaea Sabina in AD 65.

Before the foundation of Cairo, Alexandria was the Mediterranean shipping port of cinnamon. Europeans who knew the Latin writers who were quoting Herodotus knew that cinnamon came up the Red Sea to the trading ports of Egypt, but whether from Ethiopia or not was less than clear. When the Sieur de Joinville accompanied his king to Egypt on crusade in 1248, he reported what he had been told—and believed—that cinnamon was fished up in nets at the source of the Nile out at the edge of the world.

Through the Middle Ages, the source of cinnamon was a mystery to the Western world. Marco Polo avoided precision on this score. In Herodotus and other authors, Arabia was the source of cinnamon: giant Cinnamon birds collected the cinnamon sticks from an unknown land where the cinnamon trees grew and used them to construct their nests; the Arabs employed a trick to obtain the sticks. This story was current as late as 1310 in Byzantium, although in the first century, Pliny the Elder had written that the traders had made this up in order to charge more.

The first mention of the spice growing in Sri Lanka was in Zakariya al-Qazwini’s Athar al-bilad wa-akhbar al-‘ibad (“Monument of Places and History of God’s Bondsmen”) in about 1270. This was followed shortly thereafter by John of Montecorvino, in a letter of about 1292.

(Visit Wikipedia for the complete original article on Cinnamon.)

Chocolate Molecule Painting

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Painting number 6 of the 50 Paintings for 2012 goal, now available as a standard greeting card or museum-quality fine art print– rolled, under glass or on canvas.

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“Chocolate Molecule” is the third of a series of mouthwatering paintings depicting the building blocks of favorite foods and flavors. The primary alkaloid found in chocolate is theobromine, made from carbon, oxygen, nitrogen and hydrogen.

Theobromine (theobromide), also known as xantheose, is a bitter alkaloid of the cacao plant. It is found in chocolate as well as in a number of other foods, including the leaves of the tea plant, and the kola (or cola) nut.

Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water”. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure. The presence of theobromine renders chocolate toxic to some animals, especially dogs and cats.

Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine’s Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.

Chocolate played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies. All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a “tribute”.

The Europeans sweetened and fattened it by adding refined sugar and milk, two ingredients unknown to the Mexicans. By contrast, the Europeans never infused it into their general diet, but have compartmentalized its use to sweets and desserts. In the 19th century, Briton John Cadbury developed an emulsification process to make solid chocolate creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world’s cocoa, with Côte d’Ivoire growing almost half of it.

(Visit Wikipedia for the complete original article on Chocolate.)

Elements Series: Carbon Painting

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Painting number 3 of the 50 Paintings for 2012 goal, now available as a standard greeting card or museum-quality fine art print from 6×8 to 48×72 inches.

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The third in the Element series, Carbon (from Latin: carbo “coal”) is the chemical element with symbol C and atomic number 6, containing 6 protons and 6 electrons. As a member of group 14 on the periodic table, it is nonmetallic and tetravalent– making four electrons available to form covalent chemical bonds. Carbon is one of the few elements known since antiquity.

There are several allotropes of carbon of which the best known are graphite, diamond, and amorphous carbon. The physical properties of carbon vary widely with the allotropic form. For example, diamond is highly transparent, while graphite is opaque and black. Diamond is among the hardest materials known, while graphite is soft enough to form a streak on paper (hence its name, from the Greek word “to write”). Diamond has a very low electrical conductivity, while graphite is a very good conductor. Under normal conditions, diamond has the highest thermal conductivity of all known materials.

Carbon is the 15th most abundant element in the Earth’s crust, and the fourth most abundant element in the universe by mass after hydrogen, helium, and oxygen. It is present in all known life forms, and in the human body carbon is the second most abundant element by mass (about 18.5%) after oxygen. This abundance, together with the unique diversity of organic compounds and their unusual polymer-forming ability at the temperatures commonly encountered on Earth, make this element the chemical basis of all known life.

(Visit Wikipedia for the complete original article on Carbon.)

Element Series: Helium Painting

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Painting number 2 of the 50 Paintings for 2012 goal, now available as a standard greeting card or museum-quality fine art print from 6×8 to 45×60 inches.

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This representation of Helium-4 is the second in a series. Helium is the chemical element with atomic number 2 and an atomic weight of 4.002602, which is represented by the symbol He. It is a colorless, odorless, tasteless, non-toxic, inert, monatomic gas that heads the noble gas group in the periodic table. Its boiling and melting points are the lowest among the elements and it exists only as a gas except in extreme conditions.

Helium is the second lightest element and is the second most abundant element in the observable universe, being present at about 24% of the total elemental mass, which is more than 12 times the mass of all the heavier elements combined. Its abundance is similar to this figure in our own Sun and in Jupiter. This is due to the very high binding energy (per nucleon) of helium-4 with respect to the next three elements after helium. This helium-4 binding energy also accounts for its commonality as a product in both nuclear fusion and radioactive decay. Most helium in the universe is helium-4, and is believed to have been formed during the Big Bang. Some new helium is being created currently as a result of the nuclear fusion of hydrogen in stars.

Helium is named for the Greek God of the Sun, Helios. It was first detected as an unknown yellow spectral line signature in sunlight during a solar eclipse in 1868 by French astronomer Jules Janssen. Janssen is jointly credited with detecting the element along with Norman Lockyer during the solar eclipse of 1868, and Lockyer was the first to propose that the line was due to a new element, which he named. The formal discovery of the element was made in 1895 by two Swedish chemists, Per Teodor Cleve and Nils Abraham Langlet, who found helium emanating from the uranium ore cleveite. In 1903, large reserves of helium were found in natural gas fields in parts of the United States, which is by far the largest supplier of the gas today.

Helium is used in cryogenics (its largest single use, absorbing about a quarter of production), particularly in the cooling of superconducting magnets, with the main commercial application being in MRI scanners. Helium’s other industrial uses- as a pressurizing and purge gas, as a protective atmosphere for arc welding and in processes such as growing crystals to make silicon wafers- account for half of the gas produced. A well-known but minor use is as a lifting gas in balloons and airships. As with any gas with differing density from air, inhaling a small volume of helium temporarily changes the timbre and quality of the human voice. In scientific research, the behavior of the two fluid phases of helium-4 (helium I and helium II), is important to researchers studying quantum mechanics (in particular the property of superfluidity) and to those looking at the phenomena, such as superconductivity, that temperatures near absolute zero produce in matter.

(Visit Wikipedia for the complete original article on Helium.)