User talk:James.folsom

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Hello, James.folsom, and welcome to Wikipedia! Thank you for your contributions. I hope you like the place and decide to stay. Here are some pages that you might find helpful:

I hope you enjoy editing here and being a Wikipedian! Please sign your name on talk pages using four tildes (~~~~); this will automatically produce your name and the date. If you need help, check out Wikipedia:Questions, ask me on my talk page, or place {{helpme}} on your talk page and someone will show up shortly to answer your questions. Again, welcome!  --Dirk Beetstra T C 23:51, 11 December 2006 (UTC)

Mechanism of Reaction[edit]

James.folsom, I want to thank you for your contributions to the Hypochlorous acid page. I am currently trying my best to understand the mechanism by which hypochlorous acid (in vivo) reacts with D-erythro sphingosylposphorylcholine (SPC) (also called [(E,2S,3R)-2-amino-3-hydroxyoctadec-4-enyl] 2-(trimethylazaniumyl)ethyl phosphate)To produce 2-hexadecenal and 1-cyano methano phosphocholine (also called cyanomethyl(2-(trimethylammonio)ethyl)phosphate). This specific reaction is the subject of a paper "Novel carbonyl and nitrile products from reactive chlorinating species attack of lysosphingolipid" doi:10.1016/j.chemphyslip.2006.10.006

If you have any advice at all, please send me a reply! Thanks Tmbirkhead (talk) 05:56, 25 July 2016 (UTC)

answer to your question on citations[edit]

I answered to your question on the citations on the talk-page of hypochlorous acid. --Dirk Beetstra T C 23:51, 11 December 2006 (UTC)


(answer to comment on my talkpage)

James, first a happy new year. The naming is OK with me, if you are working on the page it is not a problem, but indeed it would be nice if it would change into something more comprehendable, easier, later. A general way is first authors surname and the year, it does not have to be too compact. Keep up the good work! -Dirk Beetstra T C 18:17, 4 January 2007 (UTC)

Fermentation vs. putrefaction and rancidification[edit]

G'day, an anon user has brought up some interesting points about the Fermentation (food)#Fermentation vs. putrefaction and rancidification section. I believe that we need someone from the Microbiology wikiproject to take a look at this section, and the associated discussion, and help us resolve the apparent problems. I would appreciate it if you, or a member of your project, could help us out with this. cheers, Webaware talk 02:44, 24 January 2007 (UTC)

Boiling water to remove chlorine[edit]

G'day James, just a minor point about boiling water to remove chlorine: it doesn't work on tap water that has been chlorinated by adding chloramine, as this stuff is persistent. It can be removed by:

  • heating, then dropping in a tablet of sodium metabisulfate, then leaving for 30 minutes (home brewer's trick)
  • filtering through an ion-exchange based water filter

Also, I've heard of people who have regularly rinsed their newly acquired kefir grains under tap water, only to find after a couple of weeks that they've stopped growing and started making "weird" kefir. (Probably that really nasty tap water they pump around Kalifornia, that stuff is rank!) Webaware talk 00:56, 6 February 2007 (UTC)

Technically the use of chloramine in tap water is chloramination, I have added an admonishment about chloramine to the article. Washing kefir grains in tap water is a bad idea, but it has little to do with the chlorine/chloramine. The primary reason they go bad like that is that tap water contains bacteria, and if you wash your grains in non-sterilized tap water you will overtime accumulate spoilage micro-organisms that will ruin the fermentation. Even boiling isn't all that great because spore forming proteolytic organisms could still contaminate the grains from boiled water. This why traditional kefir is such a variable product. The fact that kefir fermentation works at all is a miracle of how robust the community within the grain is. personally I don't think they are supposed to be washed anyway, it isn't necessary to do anything but strain them out and put them in fresh milk. I suspect that this is how it was done for most of the history of kefir, because clearly washing them in water messes them up. Maybe the article should advise against the washing of the grains?
Fair enough (chloramination, bacteria in water). I agree with the no-wash approach, and certainly most home kefir producers don't bother with washing unless a problem is apparent (in fact, many don't bother washing the jar, but that's another Evil entirely!) Washing kefir grains reduces their immediate effectiveness, removing the outer layer of kefiran, teaming with microorganisms hungry for lactose; it grows back, of course, but washing keeps the kefir grains from performing at their best. I'd be in favour of a recommendation against washing, unless it is required because of an apparent problem. Webaware talk 01:50, 7 February 2007 (UTC)


Would you mind clearing your sandbox of categories? It is showing up all over the place. Thetrick 20:39, 20 February 2007 (UTC)

Wikimania in Atlanta![edit]

Wikimania 2008 at Tech.jpg

Hi! I noticed your involvement on U.S. South-related articles, categories and WikiProjects, and I wanted to let you know about a bid we're formulating to get next year's Wikimania held in Atlanta! If you would like to help, be sure to sign your name to the "In Atlanta" section of the Southeast team portion of the bid if you're in town, or to the "Outside Atlanta" section if you still want to help but don't live in the city or the suburbs. If you would like to contribute more, please write on my talk page, the talk page of the bid, or join us at the #wikimania-atlanta IRC chat on Have a great day!

P.S. While this is a template for maximum efficiency, I would appreciate a note on my talk page so I know you got the message, and what you think. This is time-sensitive, so your urgent cooperation is appreciated. :) Mike H. I did "That's hot" first! 09:21, 31 August 2007 (UTC)

Question about Hypochlorous Acid Mechanism of Action[edit]

Hi, I'm a little confused on the Mechanism of Action section of Hypochlorous Acid. I think you wrote it, so just wondering if you could clear things up.

There are three sections: Inhibition of glucose oxidation, Depletion of adenine nucleotides, and Inhibition of DNA replication

Are ALL of these believed to be true at this, or are some ideas that were thought to be true at one point and are now disproven?

Do you know the certain parts of a cell hypochlorous acid attacks when it disinfects?


Nonie —Preceding unsigned comment added by Hpfanatic (talkcontribs) 00:03, 1 January 2008 (UTC)

Well yeah it it is a sort of a historical narrative as well. Having just read over it again, I think I can clear it up some more. The problem is finding time.
Basically there are a lot of reactions taking place, but the cell is already dead prior to most of them. It seems apparent that membrane bound ATPases are specifically inactivated in such a way as to uncouple the production of ATP from the proton motive force. Basically the ATPases become holes thru which protons can freely escape. This loss of energy, combined with the inability to form viable daughter cells due to loss of membrane proteins responsible for chromosomal segregation is fairly fatal. Both reactions happen early and at the same time as cell death. Other reactions described also occur but are postmortem. Specific info is covered in the references. In many cases, I can email articles, if your intensely interested.
That section need to be linked to other articles, and explained in simpler terms, but I tend to only have time for such things between post-doctoral jobs.

Question, Can it really be Crystalized Hypochlorous Acid?[edit]

Hi James,

Since you seem to know something about Hypochlorous acid I am hopeful you can solve a mystery for me!

I have been producing Hydrogen and Chlorine on a small scale for research needs. I built a nice little electrolysis devices to break down NaCl producing H2, Cl2, and NaOH. To protect my cells (from back flash) in the electrolysis device I am bubbling both the H2 and Cl2 through water. I understand that when I do that I create Hypochlorous acid (HClO) on the Cl2 side. My initial thought was this would quickly saturate and the Cl2 would then just pass without any more losses. In general this is what I have seen; except…

Because I don’t want to breath any escaping Cl2 I am operating this in the larger unheated area of my shop, and the electrolysis works fine until the temperature drops below about 5C, then I start to form a light yellowish crystalline precipitant in the bottom of my Cl2 water. Also, where the Cl2 bubbles into the water crystals form ultimately blocking the flow of the Cl2 gas and backing up the electrolysis.

I drained the top of the chlorine water off leaving only a little water and the crystals. I then lightly capped off the bottle and let it warm up. A comparatively large amount of Cl2 was generated popping off the cork many times with a very strong Cl2 odor and Cl2 yellowish gas. The crystals slowly, completely, and cleanly dissolved away. My assumption is, is that I had crystallized HClO in the bottom of my chlorine bottle. What else could it be?

I could not find any data on saturated chlorine water at cool temps, or at what temperature HClO will crystallize. I have no idea for sure this is what is happening. As a stop gap, instead of bubbling my Cl2 through water I am bubbling it through a 20% HCl solution in hopes that the amount of HClO dissolved will be minimized and crystals will not form; but this assumes that it is crystalline HClO. If it is, isn’t this very interesting? Doesn’t it have practical applications for chlorine storage as this is happening at atmospheric pressure and easily obtainable cool temps? Hard to believe… any help would be appreciated.

KeithRV (talk) 19:42, 27 March 2008 (UTC)KeithRV

I thought about this, and looked into it. I suspect your dealing with Hydrate of chlorine, or hydrate of ClO, maybe both, but I'm not a chemist. I put a google book link below that has info on this. From reading it, your dilute HCl will likely make things worse.,M1

James.folsom (talk) 14:48, 2 April 2008 (UTC)

Thanks James,

I think you are absolutely correct! This must be hydrate of chlorine. I am pretty much doing exactly what your link said, reduce the temp to 5C (2C-3C is close), and then add HCl. What my apparatus actually produces is NaOH and HCl acid. Once I create the H2 and Cl2 I ignite the H2 and Cl2 in a combustion chamber in a humid atmosphere. Since I get little explosions, very likely some of that hydrogen Chlorine gas blows back (which is why I have the flash back water trap to begin with) into my Cl2 water forming hydrochloric acid in the chlorine water and thus creating the hydrate of chlorine crystals at low temperatures; this is so very clearly what is happening. However, when I changed my water to an HCl solution, this DID FIX my problem! I now have several hundred hours of operations at temps below 3C with NO crystal formation! The only thing I can figure is that since I started with clean HCl and water, the HClO never really dissolved in the solution, and therefore there is no HClO to form any hydrate of chlorine. But I’m only partially okay with this explanation because my solution still takes on a very yellow color, so is this just the ClO- ion? What do I know? I’m not a chemist either, I’m just a dumb engineer!

KeithRV (talk) 15:56, 7 April 2008 (UTC)

On further reading and examining of how my apparatus works, I think, in addition HCl blow back, I also just percipitated the hydrate of chlorine by cooling a saturated HClO solution. Apparently 9C-10C is the maximum saturation point and just cooling the chlorine water will also cause hydrate of chlorine cystals to form. I typically would start my apparatus during the day, around 10C when it is warmer, and then during the night when it cools I get the crystals. And this is probably why crystals also form at the point where the Cl2 bubbles into the water. It is hard to understand exactly why starting with HCl water would solve this problem, but it does seem to work.

KeithRV (talk) 16:21, 7 April 2008 (UTC)

Wikipedia Campus Ambassadors wanted in Bozeman, Montana[edit]

Hi! I'm leaving you this message because you're listed as a Wikipedian in Montana. The Wikipedia Ambassador Program is currently looking for Campus Ambassadors to help with Wikipedia assignments at Montana State University - Bozeman, which will be participating in the Public Policy Initiative for the Spring 2011 semester. The role of Campus Ambassadors will be to provide face-to-face training and support for students on Wikipedia-related skills (how to edit articles, how to add references, etc.). This includes doing in-class presentations, running workshops and labs, possibly holding office hours, and in general providing in-person mentorship for students.

Prior Wikipedia skills are not required for the role, as training will be provided for all Campus Ambassadors (although, of course, being an experienced editor is a plus).

I know Montana is a big state, but if you happen to live near Bozeman and you are interested in being a Wikipedia Campus Ambassador, or know someone else from Bozeman who might be, please email me or leave a message on my talk page.--Sage Ross - Online Facilitator, Wikimedia Foundation (talk) 21:27, 3 December 2010 (UTC)

Invitation and RSVP[edit]

Missoula Glacial Missoula shorelines on Mount Sentinel.jpg <font=3>WIKIPEDIA LOVES LIBRARIES: MISSOULA PUBLIC LIBRARY WIKIPEDIA WORKSHOP!
You're invited to participate in Wikipedia Loves Libraries 2013, a workshop and edit-athon hosted by Missoula Public Library for the purpose of improving National Register of Historic Places listings in Montana and stubs relating to Montana. No prior experience needed! The event will take place on Friday, January 4, 2013 from 3:30-5:30pm at the Missoula Public Library Main Branch in Missoula, Montana. You can view details about this Wiki Loves Libraries event here. Be sure to RSVP and share the results of your work HERE.

(Note change in start time to 3:30PM)Djembayz (talk) 16:14, 30 December 2012 (UTC)