This week’s blog selection comes to us via the Scientific American blog network. PsiVid, a “cross-section of science on the cyber-stream,” features two scientists and mothers, Carin Bondar and Joanne Manaster, both known for their work and expertise in sci-filmmaking. Over at their Scientific American blog, you’ll find all things sci-video related, including contest information, the Monday music video, and some commentary on what’s happening–and not happening–in the world of science videos. Carin Bondar, biologist and mother of four, is indeed a biologist with a twist, as her Website will tell you. She’s a formally trained ballet dancer, a video star (proving that yes, bionerds can be smart and videogenic), scifilm curator, and writer. Her Website includes postings of Cool Biology Job of the Week, the kinds of jobs that make you briefly wish you could turn back time, ditch everything you own, and hop on board. If you’re a parent nurturing the little scientist in your life, just reading some of these job descriptions to them should prove inspiring. Like many of us, Carin confesses to having been “in love with biology” since she was a little girl. Her love has led her to her multiple careers as filmmaker and writer, and she still brings the biology through her insightful dissections of topics like chastity belts and cross-dressing in the animal kingdom. If you’d like to at least try to keep up with this whirling–pirouetting?–dervish of a scientist and mother, you can follow Carin on Twitter @drbondar. She’s smart, funny, engaging, kind, and lovely. Don’t miss out.
Joanne Manaster is a biologist, mom, and former model who, like Carin, defies any lingering stereotype of biologists as bald, bearded men in white coats. Her Website, aptly named “Joanne loves science,” includes Joanne’s famous video book reviews, posts about the science of beauty, and Joanne’s own favorite makeup videos. When she’s not in front of a camera improving science literacy, Joanne is a lecturer in cell and molecular biology at the University of Illinois. She’s a veteran science instructor who now focuses on developing and teaching online science courses for current and future science teachers. Joanne is rather notorious for her videos that make science seem delicious, including gummi bear science and blood cell bakery–they’re cookies! In her clearly limited spare time, Joanne also runs a girls bioengineering camp and, as she says, does everything she can “to ensure that her four children all become passionate about something.” An important goal. To follow this passionate advocate for science literacy who puts her videos–and cookies–where her mind is, you can find her as @sciencegoddess on Twitter.
The four basic categories of molecules for building life are carbohydrates, lipids, proteins, and nucleic acids.
Carbohydrates serve many purposes, from energy to structure to chemical communication, as monomers or polymers.
Lipids, which are hydrophobic, also have different purposes, including energy storage, structure, and signaling.
Proteins, made of amino acids in up to four structural levels, are involved in just about every process of life.
The nucleic acids DNA and RNA consist of four nucleotide building blocks, and each has different purposes.
The longer version
Life is so diverse and unwieldy, it may surprise you to learn that we can break it down into four basic categories of molecules. Possibly even more implausible is the fact that two of these categories of large molecules themselves break down into a surprisingly small number of building blocks. The proteins that make up all of the living things on this planet and ensure their appropriate structure and smooth function consist of only 20 different kinds of building blocks. Nucleic acids, specifically DNA, are even more basic: only four different kinds of molecules provide the materials to build the countless different genetic codes that translate into all the different walking, swimming, crawling, oozing, and/or photosynthesizing organisms that populate the third rock from the Sun.
Big Molecules with Small Building Blocks
The functional groups, assembled into building blocks on backbones of carbon atoms, can be bonded together to yield large molecules that we classify into four basic categories. These molecules, in many different permutations, are the basis for the diversity that we see among living things. They can consist of thousands of atoms, but only a handful of different kinds of atoms form them. It’s like building apartment buildings using a small selection of different materials: bricks, mortar, iron, glass, and wood. Arranged in different ways, these few materials can yield a huge variety of structures.
We encountered functional groups and the SPHONC in Chapter 3. These components form the four categories of molecules of life. These Big Four biological molecules are carbohydrates, lipids, proteins, and nucleic acids. They can have many roles, from giving an organism structure to being involved in one of the millions of processes of living. Let’s meet each category individually and discover the basic roles of each in the structure and function of life.
You have met carbohydrates before, whether you know it or not. We refer to them casually as “sugars,” molecules made of carbon, hydrogen, and oxygen. A sugar molecule has a carbon backbone, usually five or six carbons in the ones we’ll discuss here, but it can be as few as three. Sugar molecules can link together in pairs or in chains or branching “trees,” either for structure or energy storage.
When you look on a nutrition label, you’ll see reference to “sugars.” That term includes carbohydrates that provide energy, which we get from breaking the chemical bonds in a sugar called glucose. The “sugars” on a nutrition label also include those that give structure to a plant, which we call fiber. Both are important nutrients for people.
Sugars serve many purposes. They give crunch to the cell walls of a plant or the exoskeleton of a beetle and chemical energy to the marathon runner. When attached to other molecules, like proteins or fats, they aid in communication between cells. But before we get any further into their uses, let’s talk structure.
The sugars we encounter most in basic biology have their five or six carbons linked together in a ring. There’s no need to dive deep into organic chemistry, but there are a couple of essential things to know to interpret the standard representations of these molecules.
Check out the sugars depicted in the figure. The top-left molecule, glucose, has six carbons, which have been numbered. The sugar to its right is the same glucose, with all but one “C” removed. The other five carbons are still there but are inferred using the conventions of organic chemistry: Anywhere there is a corner, there’s a carbon unless otherwise indicated. It might be a good exercise for you to add in a “C” over each corner so that you gain a good understanding of this convention. You should end up adding in five carbon symbols; the sixth is already given because that is conventionally included when it occurs outside of the ring.
On the left is a glucose with all of its carbons indicated. They’re also numbered, which is important to understand now for information that comes later. On the right is the same molecule, glucose, without the carbons indicated (except for the sixth one). Wherever there is a corner, there is a carbon, unless otherwise indicated (as with the oxygen). On the bottom left is ribose, the sugar found in RNA. The sugar on the bottom right is deoxyribose. Note that at carbon 2 (*), the ribose and deoxyribose differ by a single oxygen.
The lower left sugar in the figure is a ribose. In this depiction, the carbons, except the one outside of the ring, have not been drawn in, and they are not numbered. This is the standard way sugars are presented in texts. Can you tell how many carbons there are in this sugar? Count the corners and don’t forget the one that’s already indicated!
If you said “five,” you are right. Ribose is a pentose (pent = five) and happens to be the sugar present in ribonucleic acid, or RNA. Think to yourself what the sugar might be in deoxyribonucleic acid, or DNA. If you thought, deoxyribose, you’d be right.
The fourth sugar given in the figure is a deoxyribose. In organic chemistry, it’s not enough to know that corners indicate carbons. Each carbon also has a specific number, which becomes important in discussions of nucleic acids. Luckily, we get to keep our carbon counting pretty simple in basic biology. To count carbons, you start with the carbon to the right of the non-carbon corner of the molecule. The deoxyribose or ribose always looks to me like a little cupcake with a cherry on top. The “cherry” is an oxygen. To the right of that oxygen, we start counting carbons, so that corner to the right of the “cherry” is the first carbon. Now, keep counting. Here’s a little test: What is hanging down from carbon 2 of the deoxyribose?
If you said a hydrogen (H), you are right! Now, compare the deoxyribose to the ribose. Do you see the difference in what hangs off of the carbon 2 of each sugar? You’ll see that the carbon 2 of ribose has an –OH, rather than an H. The reason the deoxyribose is called that is because the O on the second carbon of the ribose has been removed, leaving a “deoxyed” ribose. This tiny distinction between the sugars used in DNA and RNA is significant enough in biology that we use it to distinguish the two nucleic acids.
In fact, these subtle differences in sugars mean big differences for many biological molecules. Below, you’ll find a couple of ways that apparently small changes in a sugar molecule can mean big changes in what it does. These little changes make the difference between a delicious sugar cookie and the crunchy exoskeleton of a dung beetle.
Sugar and Fuel
A marathon runner keeps fuel on hand in the form of “carbs,” or sugars. These fuels provide the marathoner’s straining body with the energy it needs to keep the muscles pumping. When we take in sugar like this, it often comes in the form of glucose molecules attached together in a polymer called starch. We are especially equipped to start breaking off individual glucose molecules the minute we start chewing on a starch.
Double X Extra: A monomer is a building block (mono = one) and a polymer is a chain of monomers. With a few dozen monomers or building blocks, we get millions of different polymers. That may sound nutty until you think of the infinity of values that can be built using only the numbers 0 through 9 as building blocks or the intricate programming that is done using only a binary code of zeros and ones in different combinations.
Our bodies then can rapidly take the single molecules, or monomers, into cells and crack open the chemical bonds to transform the energy for use. The bonds of a sugar are packed with chemical energy that we capture to build a different kind of energy-containing molecule that our muscles access easily. Most species rely on this process of capturing energy from sugars and transforming it for specific purposes.
Polysaccharides: Fuel and Form
Plants use the Sun’s energy to make their own glucose, and starch is actually a plant’s way of storing up that sugar. Potatoes, for example, are quite good at packing away tons of glucose molecules and are known to dieticians as a “starchy” vegetable. The glucose molecules in starch are packed fairly closely together. A string of sugar molecules bonded together through dehydration synthesis, as they are in starch, is a polymer called a polysaccharide (poly = many; saccharide = sugar). When the monomers of the polysaccharide are released, as when our bodies break them up, the reaction that releases them is called hydrolysis.
Double X Extra: The specific reaction that hooks one monomer to another in a covalent bond is called dehydration synthesis because in making the bond–synthesizing the larger molecule–a molecule of water is removed (dehydration). The reverse is hydrolysis (hydro = water; lysis = breaking), which breaks the covalent bond by the addition of a molecule of water.
Although plants make their own glucose and animals acquire it by eating the plants, animals can also package away the glucose they eat for later use. Animals, including humans, store glucose in a polysaccharide called glycogen, which is more branched than starch. In us, we build this energy reserve primarily in the liver and access it when our glucose levels drop.
Whether starch or glycogen, the glucose molecules that are stored are bonded together so that all of the molecules are oriented the same way. If you view the sixth carbon of the glucose to be a “carbon flag,” you’ll see in the figure that all of the glucose molecules in starch are oriented with their carbon flags on the upper left.
The orientation of monomers of glucose in polysaccharides can make a big difference in the use of the polymer. The glucoses in the molecule on the top are all oriented “up” and form starch. The glucoses in the molecule on the bottom alternate orientation to form cellulose, which is quite different in its function from starch.
Storing up sugars for fuel and using them as fuel isn’t the end of the uses of sugar. In fact, sugars serve as structural molecules in a huge variety of organisms, including fungi, bacteria, plants, and insects.
The primary structural role of a sugar is as a component of the cell wall, giving the organism support against gravity. In plants, the familiar old glucose molecule serves as one building block of the plant cell wall, but with a catch: The molecules are oriented in an alternating up-down fashion. The resulting structural sugar is called cellulose.
That simple difference in orientation means the difference between a polysaccharide as fuel for us and a polysaccharide as structure. Insects take it step further with the polysaccharide that makes up their exoskeleton, or outer shell. Once again, the building block is glucose, arranged as it is in cellulose, in an alternating conformation. But in insects, each glucose has a little extra added on, a chemical group called an N-acetyl group. This addition of a single functional group alters the use of cellulose and turns it into a structural molecule that gives bugs that special crunchy sound when you accidentally…ahem…step on them.
These variations on the simple theme of a basic carbon-ring-as-building-block occur again and again in biological systems. In addition to serving roles in structure and as fuel, sugars also play a role in function. The attachment of subtly different sugar molecules to a protein or a lipid is one way cells communicate chemically with one another in refined, regulated interactions. It’s as though the cells talk with each other using a specialized, sugar-based vocabulary. Typically, cells display these sugary messages to the outside world, making them available to other cells that can recognize the molecular language.
Lipids: The Fatty Trifecta
Starch makes for good, accessible fuel, something that we immediately attack chemically and break up for quick energy. But fats are energy that we are supposed to bank away for a good long time and break out in times of deprivation. Like sugars, fats serve several purposes, including as a dense source of energy and as a universal structural component of cell membranes everywhere.
Fats: the Good, the Bad, the Neutral
Turn again to a nutrition label, and you’ll see a few references to fats, also known as lipids. (Fats are slightly less confusing that sugars in that they have only two names.) The label may break down fats into categories, including trans fats, saturated fats, unsaturated fats, and cholesterol. You may have learned that trans fats are “bad” and that there is good cholesterol and bad cholesterol, but what does it all mean?
Let’s start with what we mean when we say saturated fat. The question is, saturated with what? There is a specific kind of dietary fat call the triglyceride. As its name implies, it has a structural motif in which something is repeated three times. That something is a chain of carbons and hydrogens, hanging off in triplicate from a head made of glycerol, as the figure shows. Those three carbon-hydrogen chains, or fatty acids, are the “tri” in a triglyceride. Chains like this can be many carbons long.
Double X Extra: We call a fatty acid a fatty acid because it’s got a carboxylic acid attached to a fatty tail. A triglyceride consists of three of these fatty acids attached to a molecule called glycerol. Our dietary fat primarily consists of these triglycerides.
Triglycerides come in several forms. You may recall that carbon can form several different kinds of bonds, including single bonds, as with hydrogen, and double bonds, as with itself. A chain of carbon and hydrogens can have every single available carbon bond taken by a hydrogen in single covalent bond. This scenario of hydrogen saturation yields a saturated fat. The fat is saturated to its fullest with every covalent bond taken by hydrogens single bonded to the carbons.
Saturated fats have predictable characteristics. They lie flat easily and stick to each other, meaning that at room temperature, they form a dense solid. You will realize this if you find a little bit of fat on you to pinch. Does it feel pretty solid? That’s because animal fat is saturated fat. The fat on a steak is also solid at room temperature, and in fact, it takes a pretty high heat to loosen it up enough to become liquid. Animals are not the only organisms that produce saturated fat–avocados and coconuts also are known for their saturated fat content.
The top graphic above depicts a triglyceride with the glycerol, acid, and three hydrocarbon tails. The tails of this saturated fat, with every possible hydrogen space occupied, lie comparatively flat on one another, and this kind of fat is solid at room temperature. The fat on the bottom, however, is unsaturated, with bends or kinks wherever two carbons have double bonded, booting a couple of hydrogens and making this fat unsaturated, or lacking some hydrogens. Because of the space between the bumps, this fat is probably not solid at room temperature, but liquid.
You can probably now guess what an unsaturated fat is–one that has one or more hydrogens missing. Instead of single bonding with hydrogens at every available space, two or more carbons in an unsaturated fat chain will form a double bond with carbon, leaving no space for a hydrogen. Because some carbons in the chain share two pairs of electrons, they physically draw closer to one another than they do in a single bond. This tighter bonding result in a “kink” in the fatty acid chain.
In a fat with these kinks, the three fatty acids don’t lie as densely packed with each other as they do in a saturated fat. The kinks leave spaces between them. Thus, unsaturated fats are less dense than saturated fats and often will be liquid at room temperature. A good example of a liquid unsaturated fat at room temperature is canola oil.
A few decades ago, food scientists discovered that unsaturated fats could be resaturated or hydrogenated to behave more like saturated fats and have a longer shelf life. The process of hydrogenation–adding in hydrogens–yields trans fat. This kind of processed fat is now frowned upon and is being removed from many foods because of its associations with adverse health effects. If you check a food label and it lists among the ingredients “partially hydrogenated” oils, that can mean that the food contains trans fat.
Double X Extra: A triglyceride can have up to three different fatty acids attached to it. Canola oil, for example, consists primarily of oleic acid, linoleic acid, and linolenic acid, all of which are unsaturated fatty acids with 18 carbons in their chains.
Why do we take in fat anyway? Fat is a necessary nutrient for everything from our nervous systems to our circulatory health. It also, under appropriate conditions, is an excellent way to store up densely packaged energy for the times when stores are running low. We really can’t live very well without it.
Phospholipids: An Abundant Fat
You may have heard that oil and water don’t mix, and indeed, it is something you can observe for yourself. Drop a pat of butter–pure saturated fat–into a bowl of water and watch it just sit there. Even if you try mixing it with a spoon, it will just sit there. Now, drop a spoon of salt into the water and stir it a bit. The salt seems to vanish. You’ve just illustrated the difference between a water-fearing (hydrophobic) and a water-loving (hydrophilic) substance.
Generally speaking, compounds that have an unequal sharing of electrons (like ions or anything with a covalent bond between oxygen and hydrogen or nitrogen and hydrogen) will be hydrophilic. The reason is that a charge or an unequal electron sharing gives the molecule polarity that allows it to interact with water through hydrogen bonds. A fat, however, consists largely of hydrogen and carbon in those long chains. Carbon and hydrogen have roughly equivalent electronegativities, and their electron-sharing relationship is relatively nonpolar. Fat, lacking in polarity, doesn’t interact with water. As the butter demonstrated, it just sits there.
There is one exception to that little maxim about fat and water, and that exception is the phospholipid. This lipid has a special structure that makes it just right for the job it does: forming the membranes of cells. A phospholipid consists of a polar phosphate head–P and O don’t share equally–and a couple of nonpolar hydrocarbon tails, as the figure shows. If you look at the figure, you’ll see that one of the two tails has a little kick in it, thanks to a double bond between the two carbons there.
Phospholipids form a double layer and are the major structural components of cell membranes. Their bend, or kick, in one of the hydrocarbon tails helps ensure fluidity of the cell membrane. The molecules are bipolar, with hydrophilic heads for interacting with the internal and external watery environments of the cell and hydrophobic tails that help cell membranes behave as general security guards.
The kick and the bipolar (hydrophobic and hydrophilic) nature of the phospholipid make it the perfect molecule for building a cell membrane. A cell needs a watery outside to survive. It also needs a watery inside to survive. Thus, it must face the inside and outside worlds with something that interacts well with water. But it also must protect itself against unwanted intruders, providing a barrier that keeps unwanted things out and keeps necessary molecules in.
Phospholipids achieve it all. They assemble into a double layer around a cell but orient to allow interaction with the watery external and internal environments. On the layer facing the inside of the cell, the phospholipids orient their polar, hydrophilic heads to the watery inner environment and their tails away from it. On the layer to the outside of the cell, they do the same.
As the figure shows, the result is a double layer of phospholipids with each layer facing a polar, hydrophilic head to the watery environments. The tails of each layer face one another. They form a hydrophobic, fatty moat around a cell that serves as a general gatekeeper, much in the way that your skin does for you. Charged particles cannot simply slip across this fatty moat because they can’t interact with it. And to keep the fat fluid, one tail of each phospholipid has that little kick, giving the cell membrane a fluid, liquidy flow and keeping it from being solid and unforgiving at temperatures in which cells thrive.
Steroids: Here to Pump You Up?
Our final molecule in the lipid fatty trifecta is cholesterol. As you may have heard, there are a few different kinds of cholesterol, some of which we consider to be “good” and some of which is “bad.” The good cholesterol, high-density lipoprotein, or HDL, in part helps us out because it removes the bad cholesterol, low-density lipoprotein or LDL, from our blood. The presence of LDL is associated with inflammation of the lining of the blood vessels, which can lead to a variety of health problems.
But cholesterol has some other reasons for existing. One of its roles is in the maintenance of cell membrane fluidity. Cholesterol is inserted throughout the lipid bilayer and serves as a block to the fatty tails that might otherwise stick together and become a bit too solid.
Cholesterol’s other starring role as a lipid is as the starting molecule for a class of hormones we called steroids or steroid hormones. With a few snips here and additions there, cholesterol can be changed into the steroid hormones progesterone, testosterone, or estrogen. These molecules look quite similar, but they play very different roles in organisms. Testosterone, for example, generally masculinizes vertebrates (animals with backbones), while progesterone and estrogen play a role in regulating the ovulatory cycle.
Double X Extra: A hormone is a blood-borne signaling molecule. It can be lipid based, like testosterone, or short protein, like insulin.
As you progress through learning biology, one thing will become more and more clear: Most cells function primarily as protein factories. It may surprise you to learn that proteins, which we often talk about in terms of food intake, are the fundamental molecule of many of life’s processes. Enzymes, for example, form a single broad category of proteins, but there are millions of them, each one governing a small step in the molecular pathways that are required for living.
Levels of Structure
Amino acids are the building blocks of proteins. A few amino acids strung together is called a peptide, while many many peptides linked together form a polypeptide. When many amino acids strung together interact with each other to form a properly folded molecule, we call that molecule a protein.
For a string of amino acids to ultimately fold up into an active protein, they must first be assembled in the correct order. The code for their assembly lies in the DNA, but once that code has been read and the amino acid chain built, we call that simple, unfolded chain the primary structure of the protein.
This chain can consist of hundreds of amino acids that interact all along the sequence. Some amino acids are hydrophobic and some are hydrophilic. In this context, like interacts best with like, so the hydrophobic amino acids will interact with one another, and the hydrophilic amino acids will interact together. As these contacts occur along the string of molecules, different conformations will arise in different parts of the chain. We call these different conformations along the amino acid chain the protein’s secondary structure.
Once those interactions have occurred, the protein can fold into its final, or tertiary structure and be ready to serve as an active participant in cellular processes. To achieve the tertiary structure, the amino acid chain’s secondary interactions must usually be ongoing, and the pH, temperature, and salt balance must be just right to facilitate the folding. This tertiary folding takes place through interactions of the secondary structures along the different parts of the amino acid chain.
The final product is a properly folded protein. If we could see it with the naked eye, it might look a lot like a wadded up string of pearls, but that “wadded up” look is misleading. Protein folding is a carefully regulated process that is determined at its core by the amino acids in the chain: their hydrophobicity and hydrophilicity and how they interact together.
In many instances, however, a complete protein consists of more than one amino acid chain, and the complete protein has two or more interacting strings of amino acids. A good example is hemoglobin in red blood cells. Its job is to grab oxygen and deliver it to the body’s tissues. A complete hemoglobin protein consists of four separate amino acid chains all properly folded into their tertiary structures and interacting as a single unit. In cases like this involving two or more interacting amino acid chains, we say that the final protein has a quaternary structure. Some proteins can consist of as many as a dozen interacting chains, behaving as a single protein unit.
A Plethora of Purposes
What does a protein do? Let us count the ways. Really, that’s almost impossible because proteins do just about everything. Some of them tag things. Some of them destroy things. Some of them protect. Some mark cells as “self.” Some serve as structural materials, while others are highways or motors. They aid in communication, they operate as signaling molecules, they transfer molecules and cut them up, they interact with each other in complex, interrelated pathways to build things up and break things down. They regulate genes and package DNA, and they regulate and package each other.
As described above, proteins are the final folded arrangement of a string of amino acids. One way we obtain these building blocks for the millions of proteins our bodies make is through our diet. You may hear about foods that are high in protein or people eating high-protein diets to build muscle. When we take in those proteins, we can break them apart and use the amino acids that make them up to build proteins of our own.
How does a cell know which proteins to make? It has a code for building them, one that is especially guarded in a cellular vault in our cells called the nucleus. This code is deoxyribonucleic acid, or DNA. The cell makes a copy of this code and send it out to specialized structures that read it and build proteins based on what they read. As with any code, a typo–a mutation–can result in a message that doesn’t make as much sense. When the code gets changed, sometimes, the protein that the cell builds using that code will be changed, too.
Biohazard!The names associated with nucleic acids can be confusing because they all start with nucle-. It may seem obvious or easy now, but a brain freeze on a test could mix you up. You need to fix in your mind that the shorter term (10 letters, four syllables), nucleotide, refers to the smaller molecule, the three-part building block. The longer term (12 characters, including the space, and five syllables), nucleic acid, which is inherent in the names DNA and RNA, designates the big, long molecule.
DNA vs. RNA: A Matter of Structure
DNA and its nucleic acid cousin, ribonucleic acid, or RNA, are both made of the same kinds of building blocks. These building blocks are called nucleotides. Each nucleotide consists of three parts: a sugar (ribose for RNA and deoxyribose for DNA), a phosphate, and a nitrogenous base. In DNA, every nucleotide has identical sugars and phosphates, and in RNA, the sugar and phosphate are also the same for every nucleotide.
So what’s different? The nitrogenous bases. DNA has a set of four to use as its coding alphabet. These are the purines, adenine and guanine, and the pyrimidines, thymine and cytosine. The nucleotides are abbreviated by their initial letters as A, G, T, and C. From variations in the arrangement and number of these four molecules, all of the diversity of life arises. Just four different types of the nucleotide building blocks, and we have you, bacteria, wombats, and blue whales.
RNA is also basic at its core, consisting of only four different nucleotides. In fact, it uses three of the same nitrogenous bases as DNA–A, G, and C–but it substitutes a base called uracil (U) where DNA uses thymine. Uracil is a pyrimidine.
DNA vs. RNA: Function Wars
An interesting thing about the nitrogenous bases of the nucleotides is that they pair with each other, using hydrogen bonds, in a predictable way. An adenine will almost always bond with a thymine in DNA or a uracil in RNA, and cytosine and guanine will almost always bond with each other. This pairing capacity allows the cell to use a sequence of DNA and build either a new DNA sequence, using the old one as a template, or build an RNA sequence to make a copy of the DNA.
These two different uses of A-T/U and C-G base pairing serve two different purposes. DNA is copied into DNA usually when a cell is preparing to divide and needs two complete sets of DNA for the new cells. DNA is copied into RNA when the cell needs to send the code out of the vault so proteins can be built. The DNA stays safely where it belongs.
RNA is really a nucleic acid jack-of-all-trades. It not only serves as the copy of the DNA but also is the main component of the two types of cellular workers that read that copy and build proteins from it. At one point in this process, the three types of RNA come together in protein assembly to make sure the job is done right.
Liz Neeley: Science communicator extraordinaire and lover of fine fashion… and bread.
Liz Neeley is the assistant director at COMPASS where she helps develop and lead the communications trainings for scientists, and specializes in the social media and multimedia components of their workshops and outreach efforts. Before joining COMPASS, Liz studied the evolution and visual systems of tropical reef fishes at Boston University. After grad school, she helped communities and researchers in Fiji and Papua New Guinea connect their knowledge of local coral reefs ecosystems to the media. She also dabbled in international science policy while working on trade in deep-sea corals. Liz is currently based in Seattle, at the University of Washington. You can find Liz on Twitter (@LizNeeley) and on Google+. Also check our her passion projects, ScienceOnline Seattle and her SciLingual hangout series.
DXS: First, can you give us a quick overview of what your scientific background is and your current connection to science?
I was one of those kids who knew from a really young age what they wanted to be, and that was a fish biologist. Sea turtles, dolphins – no way – I wanted to study fish. My mom actually found an old picture I drew when I was in third grade about what I wanted to be when I grew up: it was me in a lab coat, holding a clipboard, and tanks of aquaria behind me.
You combine this with the fact that I am also a really stubborn person, and I just wanted to do science straight through all my schooling. Not just the coursework either – I did an NSF young scholars program in high school, was the captain of the engineering team, and, of course, was a mathlete.
I did my undergraduate work in marine biology at the University of Maryland. I did three years of research there on oyster reef restoration, and then went straight into my PhD at Boston University, where I studied the evolution of color patterns and visual systems in wrasses and parrotfish.
I actually did not finish my PhD. Life sort of knocked me sideways, and instead of finishing my PhD, I ended up taking a masters, and then going into the non-profit world. At first, I mostly worked on coral conservation in Fiji and Papua New Guinea, and I did a big project on deep sea corals.
After I left grad school, I started a 20-hour per week internship at an NGO called SeaWeb. Vikki Spruill, who was the founder and president, has killer instincts and a passion for women’s high fashion that I share. She had noticed coral jewelry coming down the runway in Milan, Paris, and NY. People just didn’t have any idea that these pieces of jewelry were actually animals, much less that they were deep sea corals.
So we launched a campaign called “Too Precious to Wear,” which partnered with high-end fashion and luxury designer to create alternatives to these deep sea corals – celebrating coral but not actually using it. The Tiffany & Co. Foundation was our major partner, and we got to throw a breakfast at Tiffany’s that brought in fashion editors from Mademoiselle and Vogue.
Everyone always dismisses women’s fashions as shallow and meaningless, but this ended up being this huge lever that got a lot of attention for deep sea coral conservation, and my piece was the science that pinned it all together. I got a taste of the international policy component of that as well, and headed to the Netherlands for CITES (the Convention on International Trade in Endangered Species) as part of the work. I knew the science, but certainly helped that I knew how to pronounce the names of the designers too – opportunities like that to bridge cultures that seem foreign to each other are tremendously powerful.
I currently work at COMPASS, which is an organization that works at the intersection of science, policy, and communication/media. Our tagline is “helping scientists find their voices and bringing science into the conversation.” For my part, this means, I teach science communications trainings around the country, helping researchers understand how social media works, how reporters find their stories, and how to overcome some of the obstacles that scientists often put in their own way when they talk about their work.
What I love about this work so much is that it keeps me in the science community – around people who are pursuing tough questions. That is how my brain works, it is how my soul works, and I want to be a part of it. The power of this for me is to be able to take in all of this knowledge that is generated by these scientists and help connect it to the broader world. I feel like this is the best contribution I can make.
DXS: What ways do you express yourself creatively that may not have a single thing to do with science?
I am a pretty artistic person – or at least I think of myself as a pretty artistic person! My creative outlets usually involve some kind of graphic design. I am always giving presentations for my work, and I constantly ask “what do my slides look like, and am I telling a good story?” I so lucky that I get to spend a lot of time thinking about imagery, visual storytelling, and how people react to art or data visualization.
I also paint and draw (though I wouldn’t really share those) and I cook. I am actually doing a bread baking experiment this year where I am trying out a different type of bread recipe every weekend.
It can be really funny because sometimes, if it has been a really stressful week, I will look for a recipe that really needs to be punched down or kneaded for a long time. It’s a good workout too! And then we have this amazing bread every weekend. It is all about the aesthetics for me – I host dinner parties, bake, have a great garden – all of that is sort of my own creative outlet.
Some experimental results from Liz’s bread project.
DXS: What is your favorite bread?
The delicious baguette
LN: Oh, the baguette. I made my own for the first time last weekend and it was really fantastic! I realize that baking is one of these things that, if you want to do it properly, you have to be very precise. You should weigh the ingredients. But I’m precise in the rest of my life. When it is the weekend and I am having fun, I kind of love it when the flour is just flying everywhere. As a result, my loaves are a little bit mutated, or just not quite right, but they are delicious! Some of my other favorites also includes a great focaccia (the recipe for it is below!).
DXS: Do you find that your scientific background informs your creativity, even though what you do may not specifically be scientific?
Yes, absolutely. It’s funny because when you asked the question about my creative outlets that have nothing to do with science, it was not entirely easy to answer. You know, science is who I am – it permeates everything I do. When I am baking the bread, I am thinking about the yeast and fermentation. When I am painting, I am thinking about color theory and visual perception – after all that would have been what my PhD was in!
Speaking of color theory, Joanne Manaster recently shared a “how good is your color vision?” quiz. I took that test immediately to see how I would do. That lead me on this interesting exploration around the literature, and I read one theory that Van Gogh might have had a certain type of color blindness. I love this question of how our brains interact with the world. In animal behavior the concept is called “umwelt” – each species has a unique sensory experience of the environment. I like to think about how that applies to individual people to a smaller degree.
I think about this all the time – science, creativity, art, aesthetics – it is all one beautiful and amazing thing to me.
DXS: Have you encountered situations in which your expression of yourself outside the bounds of science has led to people viewing you differently–either more positively or more negatively?
I accept the fact that, especially when it comes to strangers, we make up stories based on what we see – clothes, hair, etc. I know that this happens to me as well. When we talk about femininity, it’s no secret that I am a girly girl. I wear makeup and heels. That’s how I feel most like myself, how I feel best. I know that this doesn’t sit well with everybody, but that’s ok. I like to think that I hold my own. Give me enough time to speak my piece and I can back it up. I’ve got an interesting career, I am a geek, and it is not hard for me to connect with people once we start talking.
In science we say that we don’t have a dress code, but the reality is that we do. Maybe it’s unspoken, and sure it is not the same as you see in the business world, but when you look different from how everyone else looks, people do want comment on it. I don’t feel like it is particularly negative in my case, and I feel that it doesn’t impede me. What is most exciting is that it often opens up conversation – mostly with other women who say “oh I really like your dress, I’ve been wearing more dresses lately!”
When I was an undergrad, I was kind of oblivious to the whole dress code thing. One day, when I was in the lab, I was wearing this pink, strappy sundress, tied up the back, and these stupid platform sandals that were really tall (clearly not appropriate lab gear). I was scrubbing out this 100-gallon oyster tank and my advisor happened to walk by and he sees me doing this. I remember freezing – all of the sudden I was afraid he was going to mock me or lecture me, but he just said, “Oh, Liz… Keep on.”
My graduate advisor was the same way – he acknowledged who I am and didn’t bother about how I dress. We didn’t avoid the topic. It just wasn’t an issue. I hope that other women can have that same experience. It doesn’t matter if you are a tomboy or a girly-girl. I don’t care – I am not judging you. You don’t have to look like me because I am in a dress.
This is why I love this #IAmSciencememe, and the whole “be yourself” mentality. And that is what I am going to do. I’ve decided to be myself. I accept the fact that not everyone will like the look of me. But, I think that we will eventually get to the point where we understand that science can be presented in lots of different ways.
DXS: Have you found that your non-science expression of creativity/activity/etc. has in any way informed your understanding of science or how you may talk about it or present it to others?
For me, my job with COMPASS really is sitting at this nexus of asking how we share science with people who aren’t intrinsically fascinated by it or connected to it. This is very much a ripe field for thinking about creative expression. Mostly, we come at it in terms of verbal presentations, storytelling and written materials, but then I specialize in the social media and multimedia components. I am always thinking about everything I am reading and seeing – news, art, music, fiction – and how we can apply what resonates with others in these non-science realms. It is very much a two-way thing; my science informs my creativity and my creativity informs my science. That makes it really fulfilling and exciting for me.
I see this in terms of the ability to make connections. When I am standing up in front of a group of researchers doing a social media training, I am making pop-culture references, alluding to literary works, quoting song lyrics. When you get it right, you can see someone’s eyes light up. It’s just another way to connect – people sit up and pay attention if you can make a meaningful reference to the artist they love or the book they just read.
One of the questions we always use in our trainings is “so what?” So you are telling me about your science, but why should I care? Miles Davis has a famous song “So What?” and we play that in the background. It makes people smile. It makes it memorable. I love that. I really like this idea that we should be using the fullness of who we are and our creative selves, including all of the sensory modalities, to talk about the very abstract and difficult scientific topics we care about so much.
(DXS editor’s side note: A portion of the previous paragraph was delivered to me in song. What’s not to smile about?!?!)
DXS: How comfortable are you expressing your femininity and in what ways? How does this expression influence people’s perception of you in, say, a scientifically oriented context?
I feel very comfortable in my own skin, and who I am and where I come from does tend to be a classically feminine look (at least in terms of clothing choices and how I wear my hair). I am never quite certain the exact definition of “femininity”, but I don’t think how I look so much influences people’s perception of me as much as it opens up opportunities for us to discuss gender and personality and science.
Part of what I do for my work is to help scientists understand that in journalism, we need characters. So, I have the obligation to walk my talk – we are all the main characters in our own lives and we have to live with that and be true to that.
It brings up interesting questions of personality and privacy. I feel pretty comfortable talking about my clothes and my art and my dogs and my bread baking – but I also know that a lot of people don’t want that type of stuff out there. I like the challenge of helping them tell their own science stories and shine through as interesting people in a way that is authentic and represents who they are in a way that works for them.
DXS: Do you think that the combination of your non-science creativity and scientific-related activity shifts people’s perspectives or ideas about what a scientist or science communicator is? If you’re aware of such an influence, in what way, if any, do you use it to (for example) reach a different corner of your audience or present science in a different sort of way?
Sure, I think that I sometimes surprise people. For example, in the world of communications and journalism, we are seeing more and more that coding and programming has great value. To just look at me, you might not believe that I geek out over altmetrics and that I miss using MatLab.
It suprises people when they find this out, and I sort of like that. I know what it feels like to walk into a room and to be dismissed. I relish these opportunities because I consider them a challenge. Instead of feeling offended (though it can get tiring), my approach is thinking, “Guess what! I have something interesting to say, and you and I are actually going to connect, even though you don’t see it yet.”
I think that this sort of willingness to interact is something I try to help the scientists that I work with to understand. Maybe you think that you are going to be met with great opposition toward some subject like climate change, but if you have the willingness to approach it without assuming the worst, it opens new opportunties. I’m no Pollyanna, but I think relentless optimism and a commitment to finding common ground with others is very effective.
When I introduce social media to scientists, it has changed a lot over the last three years, but there is still a lot of skepticism and some outright scorn for “all those people online.” I like to encourage taking a step back from that in order to reveal all of the awesome things going on online and the ways you might engage. I truly enjoy the process of turning skeptics into something other than skeptics – I might not change them into believers, but they will at least be surprised and interested onlookers.
Liz Neeley’s Favorite Focaccia
Scant 4 cups white bread flour
1 tablespoon salt
Scant 1/2 cup olive oil
1 packet of active dry yeast
1 1/4 cups warm water
Favorite olives, roughly chopped if you prefer
Handful of fresh basil
Start this mid-afternoon (between 3 and 4 hours before you want to eat it, depending on how fast you are in the kitchen)
1.In a large bowl, combine the flour and salt with 1Ž4 cup of the olive oil, the yeast & the water. Mix with your hands for about 3 minutes.
2.Lightly dust your countertop with flour and knead your dough for 6 minutes. Enjoy your arm workout and stress relief exercise!
3.The dough will be pretty sticky. Put it back in the bowl, cover it with a damp cloth, and let stand at room temperature for 2 hours.
4.Mix 1Ž2 or more of your olives and all the basil into the dough, and try to get them evenly distributed. It won’t be perfect, but it will be delicious.
5.Dump the dough onto a lined baking sheet. Flatten it with your hands until it’s a big rectangle about 1″/2.5cm thick. Slather with olive oil. Let rise for 1 hour.
6.Preheat your oven to 425°F/220°C
7.Sprinkle with flaky sea salt and drizzle with more olive oil if you want. Bake for 25 minutes or until golden.
8.Make your neighbors jealous with the amazing smell of baked bread wafting from your house.
With the holidays fast approaching, the Double X Science team has come up with a great list of science-themed gifts to help you in your quest for the perfect present. Not only are these gifts thoughtful, they are full of thought. So go forth and spread some nerd love this year!
I Love Science T-shirt, Amazon, $19.99 Let your loved ones tell the world around them that they are into science with this cool take on a T-shirt. I doubt that any of the Kardashians will be wearing this one.
The way we work by David Macaulay, Amazon, $23.10Recommended for ages 5 and above, this book elegantly demonstrates how and why our bodies function the way they do, from digestion, to respiration, to reproduction, all from the perspective of an engineer and illustrator.
Here Comes Science by They Might Be Giants, Amazon, $8.99 This is a seriously wonderful music/DVD combo that uses catchy tunes and big voices to turn science into singable fun! My personal favorite is “Electric Car.” Here is a video form this collection about why the sun shines (my kids know every word):
Hometown Puzzle, National Geographic, $39.95Forget those generic puzzles found on the shelves of cookie-cutter toy stores, this highly personalized jigsaw will tickle the fancy of puzzle-lovers anywhere. I’m probably going to get this for my mom. NOTE: You need to order this by 12/13 if you want it by 12/25.
DNA Gel Travel Mug, Cafe Press, $24.50What’s in your cup is not nearly as cool as what’s on your cup! I’ve always said that DNA is beautiful, and with this mug, everyone will be able to see it. I’d venture to say that it would be a great conversation piece as well.
Today, I’ve seen yet another casting call for the “new Bill Nye the Science Guy” specifying a need for a male host for a science show. In fact, female science show hosts are so rare that even when a call seems to invite women as well as men, the people who write it can only think of men as examples. Ahem. Tiresome. So tiresome, in fact, that it’s inspired me to make my very first video rant on behalf of women in science. [Apologies for the wobbly, underwater-like camera and my lack of a chin. I'm a writer, dammit, not a videographer. Obviously.]
Who are these women who could host shows about science? Several obvious candidates come to mind, including Carin Bondar and Joanne Manaster, who are degreed and experienced on camera and in talking about science. Another one who just eats a camera is Danielle Lee, although she’s a tad busy in Tanzania right now doing, you know, science. It’s possible that even television folk might consider any one of the Science Cheerleaders reasonably presentable and sufficiently educated to talk science to a television audience, or any one of our featured science communicators in our Double Xpression series profiling women into science. And that’s just a starting list of the articulate, camera-friendly women out there with degrees in science and a happy capacity for communicating it to the masses.
So… can we take the gonads out of it? Or, better yet, let’s Title IX this puppy and level the playing field by making sure that for opportunities like this, gonads of all kinds are welcome. Testes don’t do the talking when we communicate science, so why are they an important requirement?
These views are the opinion of the author and do not necessarily reflect or disagree with those of the DXS editorial team.