Outreach and Education Division

    The EDUCATION AND OUTREACH DIVISION supports chemistry education at all levels, including K-12, college, and adult/continuing education. It maintains liaisons to the Chicago Public Schools and the American Association of Chemistry Teachers (AACT). The Division engages the general public in chemistry-related educational activities, participates in ACS activities at the annual Illinois State Fair, and publicizes all events and news-related content. The division oversees the annual Project SEED program for the Section as well as the Project SEED scholarships. The Division also assists public officials and other community bodies concerning chemistry-related matters. The Education and Outreach Division includes the Education, Outreach, Project SEED, and Public Affairs Committees.

    The EDUCATION COMMITTEE provides chemistry-related educational programs and information to learners of all ages and actively engages with educators at the pre-K-12 and college levels. Subcommittees include:

    • AACT Liaison
    • College Education Subcommittee
    • Continuing Education Subcommittee
    • Chicago School Board Liaison
    • K - 12 Education Subcommittee


    The PUBLIC AFFAIRS COMMITTEE ensures that section members and public officials and bodies are informed of matters where the knowledge and practice of chemistry is of substantial public importance. These matters can include government issues, environmental issues and the social responsibility of chemists. The Public Affairs Committee gives the Public Affairs Award biennially.

    The OUTREACH COMMITTEE engages the general public, educators and children in chemistry-related educational activities and participates in many different types of events around the greater Chicago area.   Subcommittees include:

    • Community Activities Subcommittee
    • Illinois State Fair Subcommittee


    PROJECT SEED COMMITTEE identifies interested low-income and/or minority high school junior and senior students who are interested in participating in a paid summer research experience with  a college or university faculty member.  It supports financial and logistical concerns for the student/ faculty relationships and communicating  relevant program information to the national ACS organization.  The committee is also responsible for distributing Project SEED awards to support the internships. 

    The "Bad" Taste of O.J.

    Kids, does orange juice taste awfully bitter to you right after brushing your teeth? If so, you are one of about 2/3 of the population who has a taste gene on your tongue that allows you to detect certain bitter compounds. The other 1/3 of you lacks this gene. When one of you who has the gene brushes your teeth with a toothpaste that contains sodium lauryl sulfate (or SLS), you notice this bitterness effect. SLS reduces the sweet taste of sucrose (sugar) and at the same time strengthens the bitterness of citric acid (responsible for the sour and bitter taste of orange juice) by about ten times! If you would like to see if you inherited this gene or not, select a toothpaste that contains SLS in the list of ingredients. Take a sip of orange juice and note the relative strength of the sweet, sour, and bitter tastes. Rinse your mouth with water, then vigorously brush your teeth with the toothpaste. Rinse with water again, then taste the orange juice again. Are the relative intensities of the tastes very different now?

    Taste begins with an ion or molecule docking in receptors on the tongue or palate. The substances that trigger sweet and bitter tastes are usually large, complex organic molecules that fit these receptors like keys in a lock. In contrast, salty and sour tastes are triggered by tiny positive ions. SLS is one of the most widely used detergent molecules. It is a large organic molecule found in toothpaste, laundry detergents, and specialty detergents such as Woolite®. The reason why some of you won't notice the taste effect of SLS is because you may be insensitive to the bitter tastes of compounds called phenylthiourea and propylthiouracil, and less sensitive to bitter flavors such as caffeine, potassium chloride, and certain preservatives. These people have failed to inherit a gene from their parents that makes them sensitive to bitter tastes. Some people have inherited the gene from just one parent, and they experience the bitterness effect to a lesser degree.


    Kathleen Carrado Gregar, PhD, Argonne National Labs 
    [email protected]
    December 1995


    Reference: P. DeCristofaro,ChemMatters, published by the American Chemical Society (Washington, DC), 1995, vol. 13, no. 2, pg. 14.