5a2c Southwestern University: Chemistry + Biochemistry: Presentations

Southwestern

Engaging Minds, Transforming Lives

Chemistry + Biochemistry

Presentations

* indicates undergraduate student

241st American Chemical Society National Meeting Spring 2011 in Anaheim

Julia Von Alexander*, Maha Zewail-Foote, “Effect of metal ions on DNA damage induced by photoactivated daunomycin”.

Tammy Nguyen*, Gulnar Rawji “DNA binding and cleaving properties of dichloro-2-(2’-pyridyl)benzimidazoleplatinum(II)”.

Matthew Dorris*, Willis Weigand “Synthesis and crystal structure of bis-(N,N’-dibenzylethane-1,2-diamine) copper(I) acetate”.

Lauren Kjolhede*, Emily Niemeyer “Identification of phenolic compounds in lemon balm (Melissa officinalis) and Lavendar (Lavandula) by liquid chromatography/mass spectrometry (LC/MS)”

Patrick Flanigan*, Emily Niemeyer “Variation in anthocyanin content and antioxidant properties among 8 purple basil cultivars (Ocimum basilicum L.)”

239th American Chemical Society National Meeting Spring 2010 in San Francisco

Travis Valadez*, Lynn J. Guziec “Direct preparation of aryl selenium compounds from electron rich aromatics”.
 
Mary Pennngton*, Sandra Loudwig, and Frank S. Guziec. “Attempted preparation of new bis-anthapyrazoles”.
 
Elizabeth A. Ferrick*, Kerry Bruns “Cathepsin L overexpression in Kirsten sarcoma virus-transformed fibroblasts may be epigenetically controlled by histone H3 acetylation”.

Carlos P. Cardenas*, Kerry Bruns “Inhibition of gene expression using an anthrapyrazole/peptide nucleic acid conjugate”.

Eileen Kwee*, Emily Niemeyer “Variations in phenolic levels and antioxidant properties among twenty basil (Ocimum basilicum L.) cultivars”.

Phuong M. Nguyen*, Emily Niemeyer “Rate of potassium application alters the antioxidant activity and phenolic composition of basil (Ocimum basilicum L.)”

Tammy Nguyen*, Gulnar Rawji “DNA binding properties of dichloro-2-(2’-pyridyl)benzimidazoleplatinum(II)”.

Alexis Ritzer*, Emily Niemeyer “Influence of sulfur fertilization on the antioxidant properties and phenolic content of basil (Ocimum basilicum L.)”

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