As the conference winds down, I think it was, all in all, a good thing. It will be interesting to see how it develops. Will it become a mega-meeting, like the ACS meetings, or will it find some sort of niche, disciplinary or otherwise?

It was quite windy for most of the week, with the main plenary tent creaking and popping like a schooner in full sail. I thought about making some corny pun about these being the winds of change sweeping over Europe, as they find their collective identity and become a force to reckon with. This would have been just too pat though, and in any case, we will have to wait and see.

And so, Viszontlátásra from Budapest!

A big conference just isn’t a big conference without a lot of handing out of medals. So here’s congrats to Jonathan Nitschke of the University of Geneva, for winning the European Young Chemist’s award. He got an IOU from the Italian Chemical Society for 1,800 €, and a nice gold medal. Lee Cronin promised me that if he didn’t win, he would get up and shout ’It’s rigged! It’s rigged!‘, but unfortunately, he got one of the silver medals, and so we didn’t get to see a temper tantrum in the tent.

Analytical chemists won’t run out of work any time soon. The world is reassuringly full of unknowns. Perhaps less reassuring is the nature of some of these unknowns. Koni Grob at the Kantonales Laboratory in Zurich, which he calls ‘a nano FDA’, has been looking at the compounds that food packages shed into the food we eat. His most recent focus has been on the plastic gaskets found inside jar lids. He finds that when oil–like that in tomato sauce, for example-touches these gaskets, all sorts of known and unknown things leach out into the food.

‘Many people want to have bio or organic food, but I think that they are not aware that by far the highest source of contamination is food packaging.’ Many compounds, like epoxidized soybean oil and Bisphenol-A diglycidyl ether are present in oily jarred foods in levels far exceeding the maximums for contamination at the plant. And there are hundreds or thousands of other things in there that he has found with gas chromatography but not yet identified.

However, there is no need to ditch all your tasty oily foods in a panic. Grob is clear that this is a challenge for analysts, not a worry for consumers. In fact, he’s ambivalent about getting media coverage of his project. ‘Our philosophy is to inform those really involved and not the consumers, he says. ’It is the authorities that have to do a lot more about this.’

– Kosuke Yoshida of Tokai University in Shizuoka, Japan has found a marine microalga, with the handsome name Nannochloropsis oculata, that can be trained to chop the noxious chemical formaldehyde into relatively benign ethyl formate. Yoshida is interested in using the trained strain to mitigate formaldehyde used to control parasites that live on fish gills in aquaculture.

– Hungarian Chemistry celeb George Olah was here yesterday, promoting his new book, Beyond Oil and Gas: The Methanol Economy. He chatted with invitees just a few yards from where he is immortalized on a plaque listing Hungarian Nobel prize winners.

– A chat in the hotel bar with a fellow attendee reveals to ignorant old me that there is such a thing as Philosophy of Chemistry, and that it’s main journal is elegantly named Hyle, after the ancient Greek for “matter”. Further investigation reveals that Nature regular Phil Ball has a paper in the latest edition examining attitudes towards chemists in recent American fiction. The rest of the issue, all about the public image of chemistry is also very interesting. Awesome.

– Mobile phones might be bad for you, especially if your head is a vat of solution of lactoperoxidase, according to Roberta de Carolis of the University of Rome.

– Broccoli sprouts have more glucosinolates—a precursor to cancer-preventing Isothiocyanates—than full grown broccoli.

– The Seine is filled with caffeine and pain relievers.

The big tent where we saw the folk dancers was packed this morning for Jean Marie Lehn’s plenary on self-organizing systems. I heard lots of ebullient murmuring on the way out, so I think it went well, though some of it may have been the celebrity-induced glow of those who have just heard a Nobel laureate speak.

The general idea is that if one works hard, one can find molecules that when introduced, get along and immediately start building complex structures on their own. Lehn showed us grids and other cunning structures that had been got up by molecules that recognized each other and then bound predictably.

Much of his work was on those superstructures bound together with metal ions, so that one way to look at his grids was a field of regularly spaced metal ions, potentially useful as a computer chip. So these “supramolecules” are, he said, “a powerful alternative to nanofabrication. Don’t make components, design them to make themselves.”

He also showed how mixed soups of molecules will segregate themselves into structural units—so you’ll have a bunch of double helixes forming alongside a bunch of triple helixes. This relies on recognition, and then selection of the appropriate molecule to fraternize with. In a challenging finale, Lehn wondered if this effect might not represent a kind of “chemical Darwinism.”

His other quoteable moment: “Chemistry is the science of informed matter”.

I heart food chemistry, and for more than one reason. First of all, it is easy to get into the science when you can immediately relate it to cheese or grapes or Parma ham or something nummy like that. And secondly, it demonstrates how seriously we take the pleasure of eating. Much of food chemistry is concerned with ensuring that when we decide to spend an evening eating bon bons and drinking champagne in the bath our chocolate is not adulterated with inferior cocoa butter fat equivalents and our champagne is actually from Champagne.

Elke Anklam, of the European Community Joint Research Centre in Belgium, gave a nice overview of food authentication this morning, which revealed that despite being armed with electronic noses, chromatography of various kinds, spectroscopy ditto., natural isotope fractioning, and PCR, they still can’t easily tell if olive oil is being cut with hazelnut oil…"even if you can taste it."

Ha ha! So the best and least scientific means of authentication is still the human tongue. That being said, I was recently informed that most people cannot tell red wine from white with their eyes shut. Incredulous, I put it to the test. I shut my eyes and had my companions at dinner hand me glasses. I called the first red, the second white, and, taking a cue from the snickering I heard, the third a mixture of the two. Turns out it was the same glass of red wine all three times. Oh!