Bridge Course for I UG Chemistry 2025-2026

 


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Supercharging the immune system to wipe out cancer  Most diseases you're likely to encounter usually subside on their own or else go away after a week or so of antibiotics. Cancer, however, usually requires we bring out the big guns. Chemotherapy, radiation treatments, and cutting away parts of the body are all typical treatments for cancerous tumors. Scientists at the Memorial Sloan Kettering Cancer Center published a study in the New England Journal of Medicine on a specific type of rectal cancer called MMRd. These cancers succeed by tricking the immune system into ignoring them as they grow out of control. Scientists wondered if there might be a way to take off the cancer's disguise and use the body's own immune response to fight back. They gathered up 14 patients with MMRd rectal cancer and gave them an immune checkpoint inhibitor known as Jemperli. While the sample size of the study was small, the results were incredible.
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Most common chemistry experience you see in daily life

  Most common chemistry experience you see in daily life Food Ever tried to think why a particular vegetable bears a particular colour and taste? It has been founded that the sunlight is a beam of white light and when it impacts on an object some of them get absorbed while others are reflected back.  The vegetables that are green are due to the presence of a chemical compound named chromospheres which absorbs all the wavelengths while reflecting the green light. Similarly, the red colour of tomato which is used to judge its quality is a result of a chemical compound known as lycopene. Who hasn’t been mesmerized by the fluffiness of cakes that metamorphose from pastry dough to a tasty well-raised bundle of joy? Thanks to the chemical reaction of magic ingredients called baking soda and baking powder! The teardrops rolling out from eyes while cutting an onion is due to the chemical reaction that turn the sulphur present in the onion cells to burst and to become a volatile sulphu...
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Ira Remsen developed the first artificial sweetener.

  A former president of Johns Hopkins University, Remsen is credited with the  discovery of the popular artificial sweetener known as saccharin. Today, saccharin is  widely used in the U.S., sweetening everything from diet soft drinks to toothpaste. Remsen first synthesized the substance in 1878 while working with his postdoctoral colleague, Constantine Fahlberg.  As the story goes , Remsen was uninterested in the practical application of saccharin, but Fahlberg was eager to capitalize on the commercial potential and rushed to obtain a patent for saccharin. Fahlberg then attempted to take all the credit for the discovery, a move that didn't sit too well with his colleague.
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