Brewing Up Shikimic Acid

Could preparing Tamiflu starters be as simple as making your morning cappuccino?

The lab instrument in question,
straight from the Supporting Info
(I <3 pictures in SI)

Jason Smith and coworkers from the University of Tasmania have reported a PHWE - pressurized hot water extraction - to obtain shikimic acid, a common starting material in several routes to oseltamivir phosphate (Tamiflu). In a preparation that begs repetition, they grind up up 20 g of Chinese star anise, mix with sand, and quickly wash with a hot ethanol-water mixture using a household espresso maker (see right).

The researchers claim that, after a quick silica plug, they obtain 5.5% (w/w) of "sufficiently pure"* shikimic acid. I'd encourage you to go see the NMR spectra for yourself.

Of course, pressing common kitchen tools into synthetic service isn't news. My undergraduate lab group ordered many of its smaller-bore funnels and spatulae from a kitchen supply store. And let's not forget grindstone chemistry, popularized by the late Ajay Bose at the Stevens Institute of Technology, which used a stainless-steel blender** to combine solid reagents into heterocycles.

If molecular gastronomy involves bringing the techniques of organic and biochemistry into the kitchen, perhaps this represents its antipode, some sort of 'reverse' molecular gastronomy in which kitchen appliances and techniques inform bench science. Makes perfect sense; after all (say it with me)...Chemistry is Just Like Cooking!

--
*Based on the 1H NMR, I'm guessing their material hovers around 90% pure. Still good, given a 2-minute prep time. 
**Kitchen-Aid, no less - high-quality 'instruments' for high-quality chemistry : )

Exactly Like Cooking - Pancakes!

Continuing our series to put more money into grad student wallets, through the power of cheap -but nutritious! - leftover-generating food.

Well, it's never a bad time for pancakes. Just about 10 minutes from reading this, you, too, could be chowing down on a short stack...and it requires relatively few ingredients. You probably have them all just hanging around.

Fluffy Pancakes (Prep Time: 10 minutes)
Adapted from Kris, at allrecipes.com

Equipment - Large pan or griddle, spatula, wooden spoon, measuring cup, measuring spoons, large bowl, small bowl.

Base Ingredients (about 6 pancakes) - 3/4 cup milk
2 tablespoons vinegar

1 cup whole wheat flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 tsp oil

1 egg
1 tbsp butter


Fun Part - vanilla, cocoa, cinnamon, nutmeg, cloves, ginger (to taste)
nuts, raisins, oats, other fruits or grains (to taste)

Procedure - Heat skillet / pan to medium heat. Pre-mix the milk and vinegar in large bowl, set aside 5 minutes; this simulates buttermilk, so if you'd rather, you can experiment with combos of kitchen acid / milk here: lemon juice, cider vinegar, etc. Now, add egg, oil, and butter to milk mixture, with stirring. 


Mix the first five dry ingredients together in a smaller bowl. Slowly add these dry ingredients to milk mixture, with stirring, over about 1 minute. Now's your chance to "personalize" your pancakes - spices, nuts, grains, chocolate chips, or fruits are all welcome. We at Just Like Cooking prefer combos like strawberry ginger, cinnamon pecan, raisin oat, or cocoa banana.


Remember that hot pan? Grease it lightly with spray or butter, and ladle on small portions (think about 1/4 c, or maybe 60 mL). The cakes will spread out slightly, begin to brown on the edges, and form small bubbles on top. After about 2 minutes, lift up a side - if it's golden brown, flip 'em all. Cook about 30 seconds on the other side, and transfer to plate for serving. 


But wait! Your pancake personalization hasn't yet ended...feel free to top these off with maple syrup, butter, peanut butter, Nutella, berry syrup, fresh fruit, powdered sugar, or black sesame seeds.


Total Cost: Dry ingredients ($1.00), Egg ($0.25), milk ($0.50), oil / butter ($0.25), spices ($0.50), additives ($1.00) = $3.50, or about $1.75 / 3 pancake serving.