The official rap song for Cork Science Festival from the Kabin Studio

Pupils of Sunday's Well BNS showcase their creativity. This project was coordinated by Cork Science Festival and made possible by the teachers and pupils of Sundays Well BNS, Blarney Street, Cork

Using a smartphone as a light meter, some fruit juice and a torch, we can measure changes in concentrations across different juice drinks. John, an RSC Education Coordinator based at Trinity College Dublin, shows us how to do this experiment and explains the background to the concept. You can follow John here on twitter for more updates https://twitter.com/DrJohnODonoghue You will need: - A small torch - A smartphone - Drinking glasses - Blackcurrant fruit juice - Water - A measuring Jug - A spoon - Green filter (sweet wrapper or drinks bottle) Have a go yourself and don’t forget to share your results with us #ChemistryInYourCupboard. You can also find great resources for this topic on the RSC website: https://edu.rsc.org/resources/beers-law-simulation/1432.article

Mind Your Microbes allows you to explore the Gastrointestinal System and Microbiome to learn how age, diet and exercise can influence the diversity of human gut bacteria – some of the key research topics to the APC. The app is fully interactive and enables the user to select a character’s age, diet and activity types and follow engaging animations through the digestive process, to learn about the effects on the human microbiome. In all there are over 35 combinations of lifestyles to choose from. And you can witness the effects of probiotics, prebiotics and antibiotics on the gut microbiome. Development of the App was a collaboration between the APC and Spinning Clock, with special thanks to Catherine Buckley, Orla O’Sullivan, Paul O’Toole, Colin Hill and Ian Jeffrey. This app is optimized for iPad 4 or higher and is available to download for free from the App Store here: https://itunes.apple.com/ie/app/mind-your-microbes/id1208122443?mt=8 ************************************ Twitter: https://twitter.com/spinningclock Instagram: https://www.instagram.com/spinningclock/ Facebook: https://www.facebook.com/spinningclock/ Blog: http://www.spinningclock.com/blog/ Vimeo: https://vimeo.com/spinningclock Website: http://www.spinningclock.com/ Contact Us: Hello@SpinningClock.com Tele: 0115 943 0777

Microbial World (Material Girl Parody) for World Microbiome Day, June 27th [Verse 1] Some foods feed me, some foods bloat me I think they're okay If they don't give me prebiotics, I just walk away They can beg, and they can plead But they can't feed my gut (That's right) Cause a diet with prebiotics will always see me right [Chorus] Cause we are living in a microbial world And I am a microbial girl – (or “I am a microbial guy” - as applicable!) You know that we are living in a microbial world And I am a microbial girl/guy [Verse 2] Some bugs rile me, some bugs soothe me That's all right I guess If they’re not doing something good for me then I don’t need the stress Some strains try, and unregulated probiotics lie But I don't let them play, no way Only strains that confer health benefits make my rainy day [Chorus] [Chorus] Cause we are living in a microbial world And I am a microbial girl You know that we are living in a microbial world And I am a microbial girl [Chorus] Cause we are living in a microbial world And I am a microbial girl You know that we are living in a microbial world And I am a microbial girl [Verse 3] Microbes come, and microbes go And that's all right, you see Microbial diversity makes you rich, I hope that you’ll agree

Website: www.CorkDiscovers.org Facebook: www.facebook.com/CorkDiscovers Twitter: www.twitter.com/corkdiscovers Instagram: www.instagram.com/cork_discovers TikTok: https://vm.tiktok.com/ZSXQcp8T/ Yeast is traditionally known for its use in the production of bread and alcohol however, this versatile microorganism is capable of much more. Yeast cells can be thought of as mini factories. When fed with nutrients, such as sugar, and programmed in a certain way, they produce valuable products in return. Researchers in the EU-funded project CHASSY are finding innovative ways of using yeast in new methods of production that are more sustainable and less environmentally damaging than current methods. In this video, CHASSY researcher Noemi Montini demonstrates the transformative power of yeast through a discovery experiment. What You’ll Need: • 2 100 cm3 graduated cylinders • 4 100 cm3 beakers • 1 500 cm3 beaker • 2 separating funnels • 3 glass rods • 3 thermometers • 2 retort stands • an electronic balance • weigh boats • a syringe (20 cm3) • a timer • a sachet of yeast (without calcium sulphate - CaSO4) • sodium alginate • calcium chloride powder • sucrose, distilled water • glucose test strips • hot water (30 °C – 40 °C) Step by Step Instructions: To begin, add 0.4 g of sodium alginate to 10 cm3 of distilled water in a 100 cm3 beaker and mix thoroughly. Mix 2 g of yeast in 10 cm3 of distilled water in a 100 cm3 beaker. Prepare 100 cm3 of a 1.4% w/v calcium chloride solution in the large beaker by dissolving 1.4g of calcium chloride in 100 cm3 of distilled water. Add the yeast suspension to the sodium alginate solution and mix thoroughly with a glass rod. Draw up all of the mixture into a 20 cm3 syringe. From a height of 10 cm, release the mixture from the syringe, one drop at a time, into the calcium chloride solution. Notice how beads containing yeast cells are forming. Leave the beads to harden for at least 10 minutes. Filter the beads through a sieve and rinse with distilled water. Mix another 2 g of yeast in 10 cm3 of distilled water. Pour this yeast suspension into a separating funnel labelled ‘Free yeast’. Pour the beads into another separating funnel labelled ‘Immobilised yeast’. Prepare 100 cm3 of 1% w/v sucrose solution by dissolving 1 g of sucrose in 100 cm3 of distilled water warmed to about 40 °C. Pour 50 cm3 of the sucrose solution into the yeast in each of the separating funnels. Using glucose test strips, immediately test samples from each funnel for glucose. Repeat the test at two-minute intervals until glucose appears in both and record results. Run off the remaining product from each funnel into the beakers. Results: It takes longer for glucose to be produced by the immobilised cells. Why do you think this is? Answer: The sucrose needs to enter the pores in the alginate beads for the enzymatic conversion to take place. The benefits of using the immobilised yeast however are that you get a purer product, the enzyme is stabilised and the enzyme can also be reused. These benefits are important when using yeast in large scale production. For more information about the CHASSY project, you can visit: www.chassy.eu Cork Discovers is proudly brought to you by UCC Academy, University College Cork, Teagasc, Cork City Council, CIT Blackrock Castle Observatory and British Council with special thanks to our media partners 96FM and Irish Examiner. This project has received funding the European Union's Horizon 2020 Research and Innovation Programme under grant agreement no. 955330