St. FX Chemistry

Posted at 9:32 am on January 22, 2018

 A St. FX University professor and researchers in Australia have developed a compound that could prevent  invasive organisms from fouling structures immersed in water such as marine sensors and underwater cameras.  Chemist Truis Smith-Palmer spent a year-long sabbatical conducting research at the University of Sydney.  The compound is a non-toxic slippery surface material that prevents organisms from attaching themselves.  Smith-Palmer says it’s a Teflon-type coating that holds Silcone oil, like a polymeric material.
Smith-Palmer says there will  be further testing in the chemistry lab before going out to the field this summer in some aquaculture sites.  The summer research will involve both chemistry and biology students.
Smith-Palmer says modifications will be made to the compound during the research to attempt to optimize it and make it last longer.

Posted at 4:49 pm on August 15, 2017

St.FX University has received funding to help improve high level research that is happening, thanks to a federal program. Two research departments are receiving a combined $156,730 through the John R Evans Leaders Fund, which helps exceptional researchers across the country.

There’s also an additional 47-thousand dollars from the Canadian Foundation for Innovation to assist with operating costs associated with the research grants.

Dr. Shah Razul is receiving 67 thousand for research equipment used to study the relationship of cryoprotectants in seafood. Razul says investments such as this spin into long term benefits for the university and province:
Chemistry Professor Dr. Geniece Hallett-Tapley  is receiving more than 89 thousand dollars for her research project which studies the applications of  modified perovskite photocatalysts in fundamental organic transformations.  This funding announcement goes hand in hand with a national commitment from the federal government to invest 52 million dollars in 220 new infrastructure programs at universities across Canada

Posted at 8:48 am on July 12, 2017

A St. FX University chemistry professor has begun a quest for better tasting cooked lobster after it is frozen.
Dr. Shah Razul  is studying lobster on a molecular level, focusing on compounds called cryoprotectants that are used to protect food from ice formation when frozen.
Razul has undertaken a year long study to test the effectiveness of his cryoprotectant, including a taste test.
The taste test will be administered by the university’s Human Nutrition Department.