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Meet Jan Patrick “Japhet” Calupitan:

1) What do you do?

I am doing a Ph.D. in Materials Science/Nanochemistry. I engineer molecules that reversibly change their color when we shine light on them. So we have a single thing that has 2 possible states, one can be assigned to 0, another to 1, similar to transistors which are in the PC/phone you’re using to read this. We try to put these molecules on a solid surface and attempt something similar to a molecular circuit. Molecules are way smaller than transistors so we can put more in smaller networks, for faster and smaller computers!

2) Where do you work?

I am affiliated in a double degree program of two institutions for my PhD: the Nara Institute of Science and Technology in Nara, Japan and CEMES-CNRS, University of Paul-Sabatier in Toulouse, France.

Perks: I travel between the two countries, and, on a more serious level, both institutions will grant me a diploma (hopefully) after!

3) Tell us about the photos!

[Left:] Me with my reaction for ‘cooking’ molecules. Since they are light-sensitive, we have to work under red-light, the color of light that is least energetic to affect my molecules. There is some sort of mist around the reaction– it’s not magic– it’s just water vapor condensing around the reaction vapor since my reactions are at low temperature.

[Right:] That’s me by the Mediterranean Sea on a beach in Barcelona, Spain which is near from where I am based in southern France. Since I am near along the Franco-Spanish border, I would go exploring cities and towns along it during weekends.

4) Tell us about your academic career path so far.

I graduated from Lamao Elementary School, a public school in my hometown in Lamao, Limay, Bataan. I studied high school in Tomas del Rosario College in Balanga City, Bataan. I finished BS Chemistry minor in Philosophy and in French in Ateneo de Manila University in 2012. The next year, in 2013, I finished my MS in the same university.

Then, I taught chemistry and became a research assistant for the next two years April 2013 – March 2015 in the Department of Chemistry in Ateneo. In April of 2015, I started my PhD program.

5) Anything else you want to share?

Doing science in a different country allows you to immerse yourself in a different culture. I’m lucky to experience both the most communal of the East and (probably) the most individualistic of the West. Working with the Japanese and the French allows me to balance the merits and pitfalls of their two cultures. The three years divided between the two countries are of course not enough to learn everything, but I found two powerful avenues to access foreign culture: food and language. On the side of PhD work, I explore eating local food, learn how to cook it, eat, study the language, eat, participate in language courses, eat, read books, eat, speak with locals, and eat!

Other than the science, this access to a different culture makes the experience interesting– and yummy. You can follow my thoughts at http://magtanong.wordpress.com (which I try very, very hard to update) and photos of food and travel and some tidbits about scientific work on my Instagram at japjaphet.

Dopo di me non sarà più la stessa cosa, fidati. Non ho nessuna pretesa. Non ho nessuna particolarità. Gli occhi sono marroni, non ho mai la risposta giusta al momento giusto, i miei capelli sono insignificanti. Dopo di me, però, non sarà più la stessa cosa per te. Come faccio ad esserne certa? Ti sei guardato in giro? Di persone che amano come me ce ne sono rimaste poche, e di questo sono sicura. Non mi innamoro allo scoccare di ogni mezzanotte di sabati sera alcolici. Non mi innamoro mai, tranne una volta. Ti parlo, ti parlo tanto. Ti ascolto, ti ascolto tanto. Faccio l'amore piangendo e ridendo insieme. Forte, fortissimo. Lecco le tue dita e arrossisco. Penso a una serata tutta per noi e mi pervade quel senso di felicità che non mi apparteneva da molti anni, da quando ero piccola e mio padre e mia madre si baciavano davanti a me. Mi sforzo di capirti. Sono la tua amica con la gonna troppo corta per non provare un brivido. Ti faccio impazzire. Forse non mi ami ma io so di averti fatto impazzire. Con tutti i miei capricci, i miei sensi di colpa, le mie voglie, le mie perversioni, i miei occhi simili a tanti altri occhi ma così spesso languidi da volerci nuotare dentro. Tu sei pazzo di me. Adesso puoi anche andartene, e lo farai, eccome se lo farai, perché lo so che quelle come me fanno paura, eccome se ne fanno. Vattene, tanto mi sognerai per sempre. Tra vent'anni, una sera, ti ecciterai ancora pensando alla mia schiena nuda. Per te non sarà più la stessa cosa, dopo di me. Magari non mi ami, ma questo non vuol dire niente. Trovami una che ti guarda negli occhi come ti ci guardo io. E se la trovi mandala via, perché non sono io. Pentiti tra qualche mese e sappi che quelle come me amano così tanto da non essere capaci di perdonare. (Susanna Casciani)

August 14th is National Creamsicle Day!

Five Food Finds about the Creamsicle:

  1. Creamsicle is a brand name for a different frozen dessert also owned by Unilever.
  2. Again on the same flat wooden stick, it is made as a single flat bar with a rounded end.
  3. The center is vanilla ice cream, covered by a layer of flavored ice. Creamsicle flavors include orange, blue raspberry, lime, grape and cherry.
  4. They are available in several varieties, including 100 Calorie Bars, Low Fat Bars, No Sugar Added Bars, and Sugar Free Bars.
  5. 50-50 bar is an alternative name for a Creamsicle.

Today’s Food History:

1873 The first issue of ‘Field & Stream’ was published.

1897 The largest sturgeon was caught, 1,387 pounds, in the Fraser River.

1941 Paul Sabatier died. Organic chemist. The margarine, oil hydrogenation and methanol industries grew out of his research.

Source: Foodimentary

Sprinkles And Crafts: A Food, DIY And Lifestyle Blog.

E che ricordi avrò di me? Della mia adolescenza sprecata? Di quei sabati sera chiuso in casa con una pizza e un film, sperando che almeno quelli ti migliorino la giornata. Di tutti quei treni non presi, quelle albe sciupate, quei sorrisi persi e quelle emozioni spente. Che ne sarà di me, di ciò che sono diventato e ciò che diventerò. Sono quella candela mai accesa, o quella spenta troppo di fretta.
—  ⚓️