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BA.net feedsburner Interesting Thing of the Day News 05/07/2008

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This network includes a single feed: the popular and highly regarded Interesting Thing of the Day. ITotD is a unique internet publishing project that's part blog, part museum, and part guidebook. Our ongoing series of articles covers a wide variety of interesting foods, places, gadgets, ideas, historical events, and other things of all kinds.

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The Discovery of Radium / Marie Curie's miracle cure [Interesting Thing of the Day]

read moreClever IdeasHistoryScience & NatureMorgen JahnkeWed, 02 Jul 2008 02:00:01 -0500

by Morgen Jahnke

One of the central paradoxes of scientific research and technological development is that while every new discovery brings previously unknown possibilities to light, these discoveries can also have negative effects that may not be readily apparent. For example, certain medicines may provide exciting new treatment options, but it’s only later that their side effects come to light. One of the most glaring examples of this was the thalidomide scandal in the late 1950s, when thousands of women took this drug to combat morning sickness during pregnancy, and it was later found to cause birth defects. Similarly, in the 19th century, opium was thought of as a cure-all before its highly addictive nature was fully understood.

Along the same lines, Marie Sklodowska Curie’s discovery of the element radium in 1898 at first seemed to lead the way to a variety of novel medical treatments, but as the properties of radioactive materials became better known, radium’s health benefits came to seem more limited. Once added to everything from toothpaste to face cream, radium’s reputation went from cutting edge to dangerous within a few short decades.

The Element of Surprise
Marie Curie’s eventual discovery of radium was first set into motion by the research of French physicist Henri Becquerel, who noticed that materials containing uranium produced rays that fogged photographic plates. Looking into this phenomenon further, Marie Curie found that not only uranium, but also the element thorium, caused these effects regardless of their physical state (for example, dry or wet, crushed or solid), and from this deduced that the rays were part of the elements’ atomic makeup. She coined the word “radioactivity” to describe this property of these two elements, and along with other scientists of the time, opened the way to a new understanding that the atom was not the smallest unit of matter, but that even smaller particles (notably electrons) existed within it.

Building on this information, and on her observation that two uranium-containing compounds, pitchblende and chalcolite, produced much more radiation than uranium alone, Marie Curie speculated that there were other, as yet unknown, elements in these compounds. After extensive experimentation, aided by her husband Pierre Curie, Marie Curie was able to identify two new elements in pitchblende, which she called polonium (after her native Poland), and radium (after the Latin word for “ray”). Although the process of isolating radium involved processing a ton of pitchblende in order to obtain just a fraction of a gram of radium, even with similar levels of effort, the Curies found that it was impossible to isolate polonium. Later on, when the principle of radioactive decay was developed, scientists realized that the short half-life of polonium—138 days—was the reason for this problem.

Radium Reign
With the help of industrial partners who could produce radium much more quickly in their processing facilities than it was possible to do in the lab, the Curies began to develop new uses for this marvelous material. However, the Curies never became rich because of their discovery, but as a service to the scientific community and the rest of the world, freely shared their method of obtaining radium. One of the first uses of radium was as an anti-cancer treatment, owing to its observed ability to damage tissue. The resulting treatment, known as Curietherapy in France, and radiumtherapy elsewhere, is still used in some instances to treat cancer today.

However, as with any health fad, there are those who take it too far, usually for financial gain. Because radium was seen as providing health benefits in one area, its use was expanded to other areas for which there was no proven benefit. This was especially the case in the 1920s, when advertising campaigns for face creams with names such as Tho-Radia and Radior claimed that “the amazing Energy of Radium has proved a boon to the human skin.” What purchasers of these products didn’t realize was that the “glow” they were seeking was not necessarily the kind they would actually receive.

Losing Its Glow
In fact, the luminescent property of radium was precisely what made it attractive to manufacturers of clocks, watches, and other technical instruments, for whom its glow-in-the-dark ability was commercially advantageous. However, the use of radium-based paints for such applications was eventually found to be extremely dangerous, after many workers exposed to the paint died from the effects of radiation.

The growing awareness of radium’s toxicity made it seem less and less suited to general use, and when Marie Curie died in 1934, it was speculated that her exposure to radiation played a part in her death. Scientists now know that radium damages bone marrow particularly, because the body treats it as calcium, depositing it in the bones and providing it easy access to the marrow.

Although the benefits of radium fall far short of what it was once believed it could do, with careful handling radium still proves useful in medical treatment and scientific research. In addition, the story of its discovery is inspiring and laid the groundwork for many other important advances in science. But the next time you hear something being praised as a miracle cure-all, remember that the truth may be more complicated than it seems.—Morgen Jahnke

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More Information about The Discovery of Radium...

To learn more about the life and work of Marie and Pierre Curie, visit the Marie Curie and the Science of Radioactivity Web site or timelinescience.

If you’re ever in Paris, I highly recommend a visit to the Musée Curie, where you can see the actual office and lab used by Marie Curie in her later experiments.

For more information about radium, go to the Los Alamos National Lab Web site, the Jefferson Lab Web site, or ChemiCool.

It’s possible to see advertisements for Radior and Tho-Radia online.

Related Articles from Interesting Thing of the Day

The miracle element that can both cure and cause cancer was once used in toothpaste and face creams. It may also have contributed to the death of its discoverer, Nobel prize winner Marie Curie.

Crème Brûlée / Why every kitchen needs a blowtorch [Interesting Thing of the Day]

read moreFood & DrinkJoe KissellMon, 30 Jun 2008 02:00:01 -0500

The restaurants of America—especially those of the fast-food variety—have come under attack for, among other things, making portion sizes much too large. This, nutritionists say, is one of the main causes of obesity. But I think the biggest problem with large portions is that they make it that much harder for patrons to leave room for dessert. I believe deeply in dessert, and few things cause me as much grief as arriving at the end of a meal only to discover I’m so full that I couldn’t possibly consider even one wafer-thin mint. A sad state of affairs indeed.

Being the sort of snob I am when it comes to French food, I have a special fondness for dishes—especially desserts—that are decadent, inventive, and spelled with an excessive number of accent marks. I can’t think of any dessert that fits that description better than crème brûlée. All things being equal, I usually prefer desserts that have a high chocolate content, but I do make occasional exceptions. What crème brûlée lacks in chocolate it makes up for in fat, calories, and general impressiveness.

Don’t Cry Over Burnt Cream
Crème brûlée (literally “burnt cream”) begins its short life as a custard—a sweetened mixture of cream and egg yolks that’s heated until it thickens. It’s then usually poured into shallow, single-serving ceramic dishes called ramekins and chilled until it becomes firm. But unlike similar custard dishes such as flan and crème caramel, crème brûlée undergoes an extra finishing step. The top surface is sprinkled with sugar and then subjected to intense heat for a few seconds to caramelize it, thus forming a thin, crispy crust.

Although it is possible to use a broiler as the source of heat, the results tend to be uneven, and the inside of the crème brûlée often warms up, which is not the desired effect. So professional chefs typically use a blowtorch to melt the sugar, creating a nicely browned surface. Another approach requires a tool called a salamander that consists of a heavy metal disk attached to a long handle. After heating the disk over a burner, you place it on (or just above) the sugar to caramelize it.

What makes a crème brûlée’s crust special, though, is not just its appearance but its sound. When I hear the distinctive “snap” of a spoon breaking through the crust of a well-made crème brûlée to reveal the creamy goodness underneath, I always smile and sigh as though I’ve witnessed something magical. If Bernard Pivot (or James Lipton) asked me what sound or noise I love, that would be the first thing I’d think of. It’s just one of those things.

Pass the Torch
If you happen to have a conventional propane torch lying around your workshop, that will do just fine for crème brûlée, as long as you’re careful to use properly heat- and flame-resistant dishes. But most crème brûlée enthusiasts prefer a more compact (and less scary-looking) butane kitchen torch, which can be found at respectable cooking stores for about US$40. That may seem like a costly tool for just a single recipe, but it can be used to add a finishing touch to many kinds of desserts, not to mention searing tuna steaks and defrosting your freezer. And it’s a small price to pay to impress your friends.

As for my chocolate obsession, there’s nothing to say I can’t have my crème and eat it too: people can and do sometimes make chocolate crème brûlée. I’ve also had some excellent lavender crème brûlée, and I’ve seen recipes for many other flavors—including pumpkin and ginger. But although I don’t consider myself a purist, I must admit that the simple and elegant combination of eggs, cream, sugar, and vanilla works best for me. Now if you’ll excuse me, I’ve got to go burn my dessert. —Joe Kissell

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