ACS UTM International Student Chapter

ACS UTM International Student Chapter A society which provides 'BETTER LIVING THROUGH the beauty of CHEMISTRY'. ACS student chapters are organizations for undergraduate chemical science majors.

Members participate in a wide range of programs and activities that enhance their college experience and prepare them for successful careers.

🎤 EMCEE WANTED! ✨Ready to take the mic and own the stage? ACS UTM ISC is looking for passionate and confident individual...
06/05/2026

🎤 EMCEE WANTED! ✨

Ready to take the mic and own the stage? ACS UTM ISC is looking for passionate and confident individuals to be the voice of our upcoming event:

🚀 Employment Catalyst: Career Pathways Within and Beyond Chemistry

📅 6 June 2026
📍 Online Platform

💡 Perks of joining:
🏅 UTM Merit Provided
📜 E-Certificate of Appreciation
🎙️ Hands-on public speaking experience

This is your chance to boost your confidence, sharpen your communication skills, and shine in front of a live audience!

🔗 Registration Link: https://forms.gle/QzrwyhZtnLdXxBTy9
📌 Scan the QR code & APPLY NOW!

🚀 Calling all UTM students!Ready to kickstart your career journey? Join the Employment Catalyst Event by ACS UTM ISC — a...
05/05/2026

🚀 Calling all UTM students!

Ready to kickstart your career journey? Join the Employment Catalyst Event by ACS UTM ISC — an exclusive online session designed to bridge the gap between university life and the working world.

✨ Gain real insights from inspiring alumni as they share their journeys, career pathways, and practical advice you won’t find in textbooks!

🎤 Speakers :
👩🏻‍🔬Renuga Nair A/P Ravindram Nair
🧑🏻‍🔬Muhammad Hafiz Nor Sham

📅 6 June 2026 (Saturday)
⏰ 2.00 PM – 5:10 PM
📍 Online Platform

💡 What’s in it for you?
🏅 UTM Merit
📜 E-certificate
💬 Interactive Q&A
🚀 Career insights that actually matter
🔗 Registration Link: https://forms.gle/48iiMa18aLKhkejX7

📌 Don’t miss out — register before 2 June 2026!

Happy Mid Semester Break from ACS UTM!🥳Take this time to rest and take care of yourself！ ✨
04/05/2026

Happy Mid Semester Break from ACS UTM!🥳Take this time to rest and take care of yourself！ ✨

Honoring the dedication behind every discovery. Happy Labor Day from ACS UTM. 🔬✨
01/05/2026

Honoring the dedication behind every discovery. Happy Labor Day from ACS UTM. 🔬✨

🧴 The Chemistry of BleachHousehold bleach is primarily an aqueous solution of sodium hypochlorite (NaOCl).In water, it f...
29/04/2026

🧴 The Chemistry of Bleach
Household bleach is primarily an aqueous solution of sodium hypochlorite (NaOCl).
In water, it forms an equilibrium system that generates hypochlorous acid (HOCl) , the active species responsible for its bleaching and disinfecting properties.

NaOCl+H₂O ⇌ HOCl+NaOH
HOCl further dissociates and participates in oxidation reactions:
HOCl ⇌ H⁺ + OCl⁻
Both HOCl and OCl⁻ act as strong oxidizing agents, responsible for bleaching and antimicrobial action.

A simplified oxidation of a chromophore (color-causing organic molecule) can be represented as:
Chromophore+[O]→Oxidized (colorless) products
They remove color by breaking down conjugated π-systems and disrupt microbial structures through oxidation of proteins and lipids.
Because of its strong oxidizing nature, bleach must be handled carefully. Especially never mixed with acids or ammonia, which can generate toxic gases such as chlorine or chloramine species

🍜 The Chemistry Behind Instant NoodlesPour hot water, close the lid, and wait for 3 minutes. A universal rule for instan...
29/04/2026

🍜 The Chemistry Behind Instant Noodles
Pour hot water, close the lid, and wait for 3 minutes. A universal rule for instant noodles around the world.
However, from a chemical perspective, this step is not cooking,but rehydrating.
Instant noodles are pre-cooked during manufacturing, typically by steaming or frying. During this stage, an essential transformation occurs which is called starch gelatinization.

https://www.pizzablab.com/learning-and-resources/baking/dough-baking-processes/

Starch (semi-crystalline)+H₂O+heat→gelatinized starch (amorphous gel)

Starch consists primarily of two main components: amylose and amylopectin. In their natural form, they exist in a tightly packed, semi-crystalline structure.

https://byjus.com/biology/difference-between-amylose-and-amylopectin/

Upon heating with water, hydrogen bonds within the starch granules are disrupted, allowing water molecules to pe*****te. The granules swell, lose their ordered arrangement, and transition into a soft, amorphous gel.
Since this process has already taken place during production, adding hot water simply enables the dehydrated starch network to absorb water again and regain its original texture.

☕ Why can coffee make you sleepy?Coffee is known for increasing alertness due to caffeine, a central nervous system stim...
29/04/2026

☕ Why can coffee make you sleepy?
Coffee is known for increasing alertness due to caffeine, a central nervous system stimulant. However, in some cases, it can have the opposite effect.
Caffeine works by blocking adenosine receptors in the brain. Adenosine is a neuromodulator that accumulates during wakefulness and promotes sleepiness. When caffeine binds to these receptors, it temporarily prevents the feeling of fatigue.

Adenosine receptor+Caffeine⇌Caffeine–receptor complex(inactive sleep signal)

However, adenosine production does not stop. Over time, it continues to accumulate in the background.
When caffeine is metabolized and its effect wears off, adenosine suddenly binds to receptors in large amounts, leading to a “rebound effect” of fatigue.

Rebound effect: Caffeine clearance↓⇒Adenosine accumulation↑⇒fatigue rebound

Additionally, several factors can contribute to post-coffee sleepiness:
Caffeine tolerance (reduced receptor sensitivity over time)
Fast caffeine metabolism (short-lived stimulation)
Poor sleep quality or sleep deprivation
Blood sugar fluctuations, especially when coffee is consumed without food.

🌸 Happy Easter 🌸May this season bring hope, renewal, and new beginnings to all.✨
05/04/2026

🌸 Happy Easter 🌸
May this season bring hope, renewal, and new beginnings to all.✨

✨Good Friday ✨A day of reflection, compassion, and hope.Warm wishes from ACS.
03/04/2026

✨Good Friday ✨
A day of reflection, compassion, and hope.
Warm wishes from ACS.

Why foods are being cooked at high temperature produce smells good？🤨It is because the Maillard reaction produces hundred...
30/03/2026

Why foods are being cooked at high temperature produce smells good？🤨
It is because the Maillard reaction produces hundreds of different flavor compounds(eg：Pyrazines/thiophenes/furans）and brown pigments called melanoidins.

Melanoidins exhibit many biological attributes (antioxidant, anti-obesity, antibacterial activity and impact on gut microbiota as prebiotics).

Maillard reaction happens between amino acids from protein and reducing sugars like glucose.

It occurs at high temperatures from 140 degrees Celsius.

Fun Fact ✨
But when the temperature is over high, it can form harmful compounds such as acrylamide.

Acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.

Pyrazines
https://commons.wikimedia.org/wiki/File:Pyrazine_structure.png

thiophenes
https://www.merckmillipore.com/MY/en/product/Thiophene,MDA_CHEM-808157?ReferrerURL=https%3A%2F%2Fwww.google.com%2F

Furans
https://www.tcichemicals.com/HK/en/p/F0074

Basic structure of melanoidins.
https://www.researchgate.net/figure/Basic-structure-of-melanoidins-29_fig1_269417767

Actylamide
https://www.acs.org/molecule-of-the-week/archive/a/acrylamide.html
https://doi.org/10.1080/10408398.2021.1937509
https://www.efsa.europa.eu/en/press/news/150604
https://www.compoundchem.com/2015/01/27/maillardreaction/

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Why Mantou Taste Sweeter the More You Chew🤨Mantou become sweeter as you chew because salivary amylase(an enzyme) in your...
30/03/2026

Why Mantou Taste Sweeter the More You Chew🤨
Mantou become sweeter as you chew because salivary amylase(an enzyme) in your mouth breaks down the starch (polysaccharide from the mantou) into maltose(simple disaccharide) with a sweet flavor（hydrolysis reaction）

The longer you chew, the more maltose is converted, making the sweetness more pronounced.✨

Salivary amylase
This enzyme targets the alpha-1,4-glycosidic bonds, breaking down the complex starch into maltose.

Part of the starch structure
https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Map%3A_Organic_Chemistry_%28Smith%29/05%3A_Stereochemistry/5.01%3A_Starch_and_Cellulose

Maltose structure
https://theory.labster.com/maltose/

https://www.uhhospitals.org/health-information/health-and-wellness-library/article/adult-diseases-and-conditions-v1/the-digestive-process-digestion-begins-in-the-mouth

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